♪ Autumn stew of eggs ♪
By VicentaLakin
AUTUMN CONTAINS PROTEINS, FATS, CARBOHYDRATES AND A WEALTH OF VITAMIN A AND B, CALCIUM, PHOSPHORUS, IRON, ETC., AS WELL AS TRACE ELEMENTS SUCH AS ZINC AND SELENIUM, WHICH CAN CONTRIBUTE TO HUMAN IMMUNITY. AUTUMN CAN ALSO HELP DIGESTION, WITH ITS MUCUSED PROTEINS AND THE PROTECTION OF THE STOMACH WALL, AS WELL AS THE PROMOTION OF GASTRIC FLUIDS, DIETS, DIGESTIVE DISORDERS, ETC., SO THE AUTUMN IS RECOGNIZED AS ONE OF THE BEST HEALTH-CARE VEGETABLES IN HUMANS AND IS MORE BENEFICIAL TO GASTROINTESTINAL HEALTH. AUTUMN NOT ONLY CONTAINS CALCIUM EQUIVALENT TO FRESH MILK, BUT ALSO EXISTS IN ORGANIC FORM, WITH A HIGHER ABSORPTION RATE THAN MILK, AND IS THEREFORE AN IDEAL SOURCE OF CALCIUM. IN WINTER, YOU WANT TO EAT AKILLS, YOU CAN ONLY BUY FROZEN ONES, AND IT'S EXPENSIVE. IT'S THE AUTUMN SEASON, AND THE PRICE IS SO FRIENDLY. HOW CAN WE NOT DO IT
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Steps for ♪ Autumn stew of eggs ♪
1
Put the eggs in the bowl, add a little salt, scatter。
2
Half to twice the amount of warm water or milk added to the eggs should preferably be evenly mixed with water and a clockwise。
3
The bubble that floats on it is filtered or thrown away。
4
Autumn wash, slice. It's nice to put the cut ace in the egg fluid, and it's nice to keep the autumn cross-section evaporating。
5
Add a proper amount of water to the steam pan, burn the fire, and place in the pot a steam bowl with egg fluid and autumn, and then turn the steam into fire for seven minutes。
6
WHEN MOMS EAT, THEY GET A LITTLE BIT MORE FRAGRANCE! IT'S SO TENDER