Fish water is laid flat on the spread eggs and rolled up.
Wipe the oil off the pan with a tarpaulin, move the rolled egg roll to a place with oil, and coat the place without oil, then pour the remaining half of the eggs into the pan, and roll it again in the same order with the rolled egg roll as the core. Similarly, roll the remaining 1/3 eggs again as described above.
When the whole shape is hot, put the fried eggs on the bamboo curtain to shape, cut them into appropriate sizes and put them on the plate.
Southerners love to eat eel, not only because of its tender meat, but also because of its high nutritional value. Eel is rich in DHA and lecithin, which is the main component of cell membrane of human organs and tissues and an indispensable nutrition for brain cells. Eel contains "eel essence" which can lower and regulate blood sugar, and has low fat content, so it is an ideal food for diabetic patients. Eel is rich in vitamin A, which can improve eyesight and promote skin metabolism.
eel
Eggs Eggs are rich in high-quality protein, with protein 12.7 grams per 100 grams of eggs. The protein contained in two eggs is roughly equivalent to the protein of three fish or lean meat. The digestibility of egg protein is also the highest among milk, pork, beef and rice. The content of methionine in eggs is particularly rich, but both cereals and beans lack this essential amino acid. Therefore, mixing eggs with cereals or beans can improve the bioavailability of the latter two. 2. Fat: Every100g of eggs contains fat11.6g, which is mostly concentrated in the yolk, and most of them are unsaturated fatty acids. The fat is emulsified and easily absorbed by the human body. 3. Other micronutrients: eggs and
Eggs (of hens)
Other important micronutrients, such as potassium, sodium, magnesium and phosphorus, especially the iron in egg yolk reaches 7 mg/100 g. Eating eggs for babies can supplement the iron deficiency in milk. Eggs are rich in phosphorus, but relatively insufficient in calcium. Therefore, feeding milk and eggs together can complement each other. The contents of vitamins A, B2, B6, D, E and biotin in eggs are also very rich, especially in egg yolk, where vitamins A, D and E are dissolved with fat and easily absorbed and utilized by human body. However, the content of vitamin C in eggs is relatively small, so we should pay attention to eating with foods rich in vitamin C.