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茭白炒鸡蛋用料:鸡蛋50克,茭白100克,核桃油10克,精盐,葱花,高汤各适量。制法:将茭白去皮,洗净,切丝;鸡蛋磕入碗内,加入精盐调匀。放油烧热,葱花爆锅,放入茭白丝翻炒,加入精盐及高汤,炒干汤汁,待熟后盛入盘内;另起锅放油烧热,倒入鸡蛋,同时将炒过的茭白放入一同炒拌,待鸡蛋熟后装盘即可。特点:此菜富含维生素A和钙质,营养丰富,非常适于孕妇食用。
茭 white scrambled eggs Ingredients: 50 grams of eggs, 茭 white 100 grams, 10 grams of walnut oil, salt, green onion, the amount of stock. Method: Whitening peel, wash, shred; egg knock into the bowl, add salt and mix thoroughly. Put oil and heat, chopped green onion, stir-fried into the boiled white silk, add salt and broth, stir-fried soup, until cooked into the plate; another pan oil drain, pour the eggs, Into the white stir fry stir-fry until cooked eggs can be installed. Features: This dish is rich in vitamin A and calcium, nutrient-rich, very suitable for pregnant women to eat.