Boiled eggs in soy sauce

Blanching is a cooking method that we often use in our lives. It mainly refers to putting ingredients into hot water for a while. It not only locks in the nutrients of the ingredients, but also prevents the food from turning yellow and black, affecting its appearance. This cooking method can be used when making many dishes, especially when making eggs with soy sauce. The nature of soy sauce can easily devour the original taste and nutritional value of the eggs, so it is necessary to understand the method of making eggs with soy sauce.

Ingredients: 2 eggs, 3 green peppers, scallions, ginger, soy sauce, depending on the number of people eating

How to make soy sauce noodles

After the scrambled eggs are done, add scallion, ginger and green pepper shreds to the remaining oil in the pan. I didn’t take a picture of the scrambled eggs so I omitted it.

Stir-fry the green pepper until soft and add soy sauce. I would like to say a few words about soy sauce. In recent years, domestic soy sauce has been blended rather than brewed. Therefore: the quality of soy sauce is directly related to the quality of soy sauce stew. This time I chose the brewed soy sauce from Cheongjeongwon in Korea. The taste is the same as when I was a kid.

Finally add the eggs. (Because if you put the eggs in too early, they will absorb a lot of soy sauce, which will make it too salty)

Remove from the pan.

Add the soy sauce to the boiled noodles. It’s better to eat Guotiaoer in winter. Now I'm kind of looking forward to winter. The toppings are optional, depending on personal taste. I personally prefer bean sprouts, cabbage leaves, green garlic, chopped celery, shredded cucumber, etc.

Mix it and eat!

Tips

The simple version only uses scallions and ginger. First, stir-fry the minced ginger until fragrant, then add the chopped scallions and stir-fry. Finally add soy sauce and serve. I personally prefer another version: cook the soy sauce in a wok (when it's almost boiling), pour it into a bowl and set aside. Heat up another wok with oil, add the Sichuan peppercorns when it's 70% hot, don't fry them until they're burnt, then pour the oil into the reserved soy sauce bowl. Very delicious

Five types of people who cannot eat eggs

1. People who are allergic to protein

Generally speaking, food allergies are mainly allergies to the protein in food. Some people experience stomach pain or rash after eating eggs, which is a reflection of an allergy to eggs.

The egg protein is antigenic and can cause allergic reactions when it interacts with sensitized mast cells carrying antibodies on the surface of the gastrointestinal mucosa, resulting in allergic symptoms such as stomach pain or abdominal pain, diarrhea, and rash.

2. Patients with high fever

When people have a poor appetite, cannot eat, are weak or sick, they always believe that eating an egg can replenish their energy. However, patients with fever should not eat eggs. Eggs are a high-protein food and the human body's absorption rate of eggs is very high, reaching more than 99%. After people eat eggs, the pure protein in the eggs will produce a lot of calories. Therefore, after eating eggs, patients with fever will increase heat production in their bodies, which is undoubtedly worse than before.

3. Patients with kidney disease

Patients with nephritis have decreased renal function and metabolism, reduced urine volume, and the body's metabolic products cannot be completely excreted by the kidneys. Therefore, protein intake should be reduced to reduce the burden on the kidneys. If patients with kidney disease consume too much protein, waste products such as urea nitrogen produced after protein metabolism will not be completely excreted from the body. When excessive urea nitrogen accumulates in the blood, it will cause symptoms such as fatigue, dizziness, weakness, nausea, anorexia, drowsiness, anemia, and itching.

4. Hepatitis patients

Egg yolk is a high-fat, high-cholesterol food that contains many nutrients and is not easily digested and absorbed. Egg yolk contains fatty acids and cholesterol, both of which need to be metabolized in the liver. Hepatitis patients have impaired liver function, and eating too much egg yolk will increase the burden on the liver. Therefore, they should eat less or not eat it.

5. First-time mothers

Eggs are one of the staple foods for postpartum women, but it is best not to eat eggs within a few hours after giving birth. Because the delivery process consumes a lot of physical energy, causes a lot of sweating, and leads to a lack of body fluids, the digestive ability also decreases. Eating eggs at this time will make it difficult to digest and absorb, and will increase the burden on the gastrointestinal tract. A postpartum woman can eat no more than 3 eggs a day.

After many women become pregnant, their biggest concern is the health of the fetus. Because they are worried that they are not eating properly and not getting enough nutrition, which will affect the baby's growth and health, in addition to three rich meals, they may also add snacks and midnight snacks, hoping to give the baby the best nutrition. According to a survey on dietary taboos for pregnant women, 65% of pregnant women eat 4-6 meals a day on average, and more than 50% of pregnant women have the habit of eating midnight snacks.