Scrambled Eggs with Bamboo Shoots

Eggs, as eggs, are a very common food in our lives. Eggs are rich in protein, which is an essential nutrient for the body. There are many ways to cook eggs, the most common ones are egg custard, boiled eggs, etc. Of course, eggs can also be paired with other ingredients, such as scrambled eggs with bamboo shoots. This not only increases the deliciousness but also provides other nutrients to the body.

Ingredients

Free range eggs and bamboo shoots.

seasoning

Salt, soy sauce, pepper, and salad oil.

Production steps

1. Peel the bamboo shoots, wash them, remove the heads and tails, and cut them into small bamboo shoot rings with a knife.

2. Beat the eggs into a bowl, add appropriate amount of salt and beat them for later use.

3. Pour oil into the pan and heat it up. Pour in the seasoned and beaten eggs, stir-fry for about half a minute, remove from the pan and place in a bowl for later use.

4. Wash the pan and heat the oil again.

5 , When the oil is heated, pour the bamboo shoots into the oil and stir-fry over medium heat for about half a minute. Add salt and light soy sauce and stir well.

6. Pour in the fried eggs and bamboo shoots, stir well, add a small amount of pepper, continue to stir-fry and then serve.

Nutritional value of eggs

1. Protein: Eggs are rich in high-quality protein. Every 100 grams of eggs contains 13 grams of protein. The protein contained in two eggs is roughly equivalent to the protein in 50 grams of fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice.

2. Fat: Every 100 grams of eggs contains 11.1 grams of fat, most of which is concentrated in the egg yolk, mostly unsaturated fatty acids. The fat is in a milky state and is easily absorbed by the human body.

3. Cholesterol: Egg yolks contain a lot of cholesterol, up to 1510 mg per 100 grams. Therefore, many people, especially the elderly, are wary of eating eggs, fearing that eating eggs will increase cholesterol and lead to atherosclerosis.

4. Amino acids: Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid for the human body.

5. Other micronutrients: Eggs also contain other important micronutrients, such as potassium, sodium, magnesium, and especially the iron in the egg yolk, which reaches 7 mg/100 g. Eggs are rich in phosphorus, but relatively insufficient in calcium, so consuming milk and eggs together can complement each other nutritionally. Eggs are also rich in vitamins A and B.