Steamed eggs with hibiscus flowers

Children always eat a diet similar to eggs when they are young, because everyone knows that eggs are a kind of food with high nutritional value. But some people don't know much about how to cook eggs with hibiscus because they are often busy with work or don't like cooking very much. Let's look at the specific methods on this issue. I hope that through Bian Xiao's introduction, everyone can understand this problem.

1, cut the onion into chopped green onion.

2. Beat the eggs into a bowl, then add chopped green onion, salt, chicken essence, oil consumption, a few drops of peanut oil/cooking oil and warm water equal to the eggs and mix well.

Put in a steamer and steam for 8- 10 minutes on high fire.

3. Finally, cut a few holes in the egg with a spoon and pour soy sauce on it.

According to the analysis, every100g of eggs contains12.8g of protein, mainly ovalbumin and ovalbumin, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of protein in eggs can reach 98%. Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients have great benefits for improving the function of the nervous system, so eggs are better brain food.

An egg contains half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamins B2 and 4. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.

Protein: Eggs are rich in high-quality protein. Every100g of eggs contains13g of protein. Protein contained in two eggs is roughly equivalent to protein of 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

Fat: Every100g of eggs contains 1 1. 1 g of fat, and most of the fat is concentrated in the yolk, and most of them are unsaturated fatty acids. Fat is emulsified and easily absorbed by the human body.

Cholesterol yolk contains more cholesterol, which can be as high as 15 10 mg per 100 g. Therefore, many people, especially the elderly, are cautious about eating eggs, fearing that eating eggs will lead to increased cholesterol and atherosclerosis. Scientists have found that although eggs contain more cholesterol, they are also rich in lecithin. When lecithin enters the blood, it will make the particles of cholesterol and fat smaller and remain suspended, thus preventing the deposition of cholesterol and fat on the blood vessel wall. Therefore, scientists believe that for the elderly with normal cholesterol, eating 2 eggs a day will increase the cholesterol in 100 ml of blood by up to 2 mg and will not cause arteriosclerosis. But you shouldn't eat too much. Eating too much is not conducive to gastrointestinal digestion, causing waste and increasing the burden on liver and kidney.

Amino acid: The content of methionine in eggs is particularly rich, but cereals and beans lack this essential amino acid.

Other micronutrients: there are other important micronutrients in eggs, such as potassium, sodium and magnesium, especially the iron in egg yolk is 7 mg/100g; Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, milk and eggs complement each other in food nutrition. Eggs are also rich in vitamins a and B.

Among them, steamed eggs with hibiscus are easier to make, mainly to master the heat. Therefore, it is necessary to read the above contents, and at the same time, it also provides you with more information about the good nutritional value of eggs, so that children can make more dishes similar to eggs to supplement protein when they grow up.