Chinese Food
Egg roll and asparagus: healthy diet in spring
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The selenium content of asparagus is higher than that of ordinary vegetables. It is close to that of mushrooms with rich selenium, and even comparable to that of sea fish and shrimps. In a word, from the analysis results of amino acids, zinc, copper, iron, manganese and selenium in white and green shoots, we can see that the content of amino acids and microelements in green shoots is higher than that in white shoots except aspartic acid. Spring is the best time to eat asparagus. The fresh and tender one is cooked when fried. One bite of juice. With omelet. Delicious and good-looking. This egg roll asparagus made by Nanjie today. It tastes fresh and not greasy. It's especially suitable for people who want to keep fit, slim, light fat and healthy diet.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Remove the old stem and skin of asparagus and wash. Beat the egg with proper salt to make the egg liquid.
Step3:Blanch asparagus in boiling water for 23 minutes. There are two reasons why asparagus needs to be blanched. One is that this cooking method can keep the vitamins in asparagus to the maximum extent and avoid the loss of nutrients. The color and texture of the blanched asparagus are bright and crisp. Second, asparagus contains oxalic acid. It is easy to combine with calcium after entering human blood to generate calcium oxalate. And blanching water can remove most of the oxalic acid. It is more safe to eat.
Step4:Drain the boiled asparagus for later use.
Step5:Preheat the non stick pan with a flat bottom. Pour in part of the egg liquid. Shake well. Turn the heat to almost set state. (the non stick pot I use doesn't put oil. When you make it at home, you can choose to brush or not according to the condition of your own pot.
Step6:Turn over and heat for half a minute. Let the other side of the egg set.
Step7:Take out the egg skin. Put asparagus at the end of the egg skin. It's convenient to roll it up.
Step8:Roll it up and cut it into even segments.
Step9:Two small pieces of toothpick.
Step10:After filling, squeeze a proper amount of ketchup or hot sauce of sweet noodle sauce according to your taste.
Step11:Finished product.
Step12:On the table.
Step13:Come on. Open your mouth.
Cooking tips:There are two reasons why asparagus needs to be blanched. One is that this cooking method can keep the vitamins in the asparagus to the maximum extent and avoid the loss of nutrients. After blanching, the asparagus is bright in color and crisp in texture. Second, asparagus contains oxalic acid. It is easy to combine with calcium after entering human blood to generate calcium oxalate. And blanching water can remove most of the oxalic acid. It is more safe to eat. There are skills in making delicious dishes.
