Milk and egg soup(niu nai ji dan geng )

Milk and egg soup method:

Raw materials for making milk egg soup:

1 bag of milk, 1 egg.

Steps for making milk egg soup:

You can mix the eggs, milk and sugar, and then steam them slowly. In addition, you can also put the milk into the pot, add eggs, simmer until the eggs are cooked, and finally add sugar seasoning.

Milk and egg soup

Milk egg soup for children's nutrition: nourish and strengthen the body, brain and intelligence, is to promote children's physical development and brain development of the best nutritional food, and easy to operate. Traditional egg soup is pure steamed eggs, baby often eat do not like to eat. So, add some accessories to the eggs, that is, change the pattern of complementary food, but also to increase the nutrition of the baby.

Material Science

1 egg, 150ml milk, 1 teaspoon salt, olive oil, a little vinegar.

practice

1. After washing the eggs, break the shell, add 1 teaspoon salt and a little olive oil, stir well, it's better to use egg puff, it will be easier;

2. Slowly pour milk into the egg and continue to beat evenly;

3. Filter the egg slowly with a sieve net for two times. Filter the foam and slowly pour the egg into the stew. If there is no sieve, the egg liquid can be kept still for a period of time. If there is no stewing cup, it can be poured into the bowl, covered with plastic film, and then pricked with toothpick;

4. Add water to the bowl and bring to a boil. Put it into the stew cup. Pay attention to the water to half the depth of the stew cup. Cover it and simmer for 5 minutes.

Practice 2

Ingredients

Main materials

1 egg

accessories

Appropriate amount of milk and sugar

Procedure

1. Knock the egg into the bowl. 2. Break up the eggs. 3. Pour milk into the egg. 4. Mix well. Put sugar in the egg and mix well. 6. Filter it. 7. Cover with plastic wrap. 8. Put it into the steamer, steam it and serve.

nutritive value

milk

Every 100 grams of milk contains 3.1 grams of fat, 2.9 grams of protein, 4.5 grams of lactose, 0.7 grams of minerals and 88 grams of physiological water. These nutrients play an important role in our lives.

The nutritional value of fat in milk is very high, and the fat globules are very small, so it tastes delicate and easy to digest. In addition, milk fat also contains essential fatty acids and phospholipids, which is of high nutritional value.

Milk contains all essential amino acids and other amino acids for human growth and development. There are 20 kinds of amino acids in human body protein, of which 8 kinds are not synthesized by human body, they are called essential amino acids. If the protein we eat contains all the essential amino acids, it is called whole protein, and the protein in milk belongs to whole protein. The digestibility of protein in milk can reach 100%, while that in beans is only 80%.

The carbohydrate in milk is lactose. Its nutritional function is to provide heat energy and promote the absorption of metal ions such as calcium, magnesium, iron and zinc. It is very important for infants' intellectual development. The absorption of calcium in the body is directly proportional to the amount of lactose, so the more milk you drink, the more calcium your body absorbs. In addition, lactose can promote the growth of lactic acid bacteria in human intestinal tract, inhibit the poisoning caused by abnormal intestinal fermentation, and ensure intestinal health. Lactose is better than other carbohydrates.

Milk is rich in minerals, in addition to the well-known calcium, phosphorus, iron, zinc, copper, manganese, molybdenum content are many. The most difficult thing is that milk is the best source of calcium in the human body, and the proportion of calcium and phosphorus is very appropriate, which is conducive to the absorption of calcium.

Milk is also very important for vitamin supplement. It contains all known kinds of vitamins, especially vitamin A and vitamin B2, which can make up for our lack in diet.

As a natural food, milk can be directly used for human consumption after sterilization without any processing. After drinking, we can digest and absorb almost all of them, and will not produce excess waste excreta. This is conducive to the use of rich nutrients in milk.

egg

Eggs, commonly known as chicken, ginkgo, are the most commonly eaten egg products. Because of its comprehensive and rich nutrients, it is known as "the ideal nutrition pool for human beings". Nutritionists call it the "complete protein model.".

According to the analysis, every 100 grams of egg contains 14.7 grams of protein, mainly ovalbumin and ovalbumin, which contains 8 kinds of amino acids necessary for human body, and is very similar to the composition of human body protein. The absorption rate of human body to egg protein can be as high as 98%. Egg yolk is rich in lecithin, sterols, vitellin, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are very helpful to improve the function of the nervous system. Therefore, eggs are good brain food.

Egg yolk contains more cholesterol, which can be as high as 1705 mg per 100 grams. Therefore, many people, especially the elderly, are wary of eating eggs. They are afraid that eating eggs will increase cholesterol and lead to atherosclerosis. In recent years, scientists have found that although eggs contain more cholesterol, they are also rich in lecithin. After lecithin enters the blood, it will make the particles of cholesterol and fat smaller and keep them suspended, thus preventing the deposition of cholesterol and fat in the blood vessel wall. Therefore, scientists believe that for the elderly with normal cholesterol, if they eat two eggs a day, the cholesterol in 100 ml of blood will increase by up to 2 mg, which will not cause arteriosclerosis. But also should not eat too much, eat too much, not conducive to gastrointestinal digestion, resulting in waste, but also increase the burden of liver and kidney. Each person should eat 1-2 eggs a day, which is not only conducive to digestion and absorption, but also to meet the needs of the body.

Egg is an ideal natural food for human beings, so we should pay attention to science in eating method. For the elderly, the best way to eat eggs is to boil, lie, steam and throw them, because frying, frying and frying are delicious, but difficult to digest. If the eggs are processed into salted eggs, the calcium content will increase significantly, from 55 mg per 100 grams to 512 mg, which is about 10 times of fresh eggs. It is especially suitable for middle-aged and elderly people with osteoporosis. It should also be reminded that do not eat raw eggs, some people think that eating raw eggs is nutritious, this view is unscientific.

Olive oil

Olive oil can improve blood circulation, promote digestion, enhance the function of endocrine system, strengthen the skeletal system, prevent cancer, prevent radiation, anti-aging and maintain skin. It is an excellent baby food.

vinegar

Vinegar is a kind of sour flavoring agent produced by various fermentations. Rice or sorghum is the main raw material for brewing vinegar. Appropriate fermentation can use liquid containing carbohydrates (sugar, starch) to transform into alcohol and carbon dioxide. Alcohol is then combined with oxygen in the air to produce acetic acid and water under the action of certain bacteria. Therefore, the process of brewing vinegar is to further oxidize alcohol into acetic acid.

In Chinese legend, vinegar was first invented by the son of Du Kang. Dukang is the fifth monarch of Xia Dynasty, and also the inventor of the legendary wine.

Du Kang's son, Mota, fermented too much when he was making wine. On the 21st day, when he opened the VAT at Youshi, he found that the wine was sour, but the aroma was strong and sweet. Mota added the word "you" to "21 days" and named the sour water "vinegar". The history of vinegar in China can be traced back to the Western Zhou Dynasty at least. Jinyang (today's Taiyuan) is one of the birthplaces of vinegar. There was a special vinegar workshop in the spring and Autumn period. There are 22 kinds of vinegar making methods in Qi Min Yao Shu of Northern Wei Dynasty. It can be seen that Chinese people have been very fond of "vinegar" since ancient times.

But it's just a legend. According to modern research, before the spring and Autumn period, there was no vinegar in China. At that time, natural plum juice was used as a sour flavoring. But it can also be seen from this legend that the earliest vinegar was probably born in the process of wine making. According to the ancient books handed down from the spring and Autumn period, people at that time had used vinegar as a flavoring agent. This is probably the earliest vinegar in China, and also the earliest vinegar in the world. It has been more than 2460-2800 years.

Vinegar, also known as vinegar, is an acid condiment containing acetic acid. Vinegar includes rice vinegar, mature vinegar, fragrant vinegar, bran vinegar, wine vinegar, white vinegar, all kinds of juice vinegar, garlic vinegar, ginger vinegar, health vinegar, etc. Due to different raw materials and production methods, the flavor of the finished product is very different. Vinegar is the most commonly used acid seasoning. The content of acetic acid in 100 ml vinegar is more than 3.5 g for common vinegar and more than 5 g for superior vinegar. Because vinegar can improve and regulate the metabolism of the human body, as a dietary seasoning, the demand is increasing.

Vinegar has been so popular since ancient times because it is rich in various substances, such as amino acids, acetic acid, lactic acid, glucose, fructose, maltose, potassium, calcium, sodium, iron, copper, etc. In addition, vinegar contains vitamin B1, B2, B6 and other elements. It can help the human body digest and absorb. In addition, vinegar can soften blood vessels, reduce cholesterol, is a good prescription for cardiovascular patients such as hypertension.

Longitude: 104.06573486

latitude

Chinese PinYin : Niu Nai Ji Dan Geng