Porridge omelet

1

Get the raw materials purple and blue, flour, onions and garlic and forget to shoot the eggs。

2

The purple glycerine is cut to shreds。

3

Onions and garlic cut into granules and purple kale。

4

Four eggs。

5

Add flour。

6

An appropriate amount of clean water is placed in a saline and smelt in an even paste。

7

A small amount of oil is poured into the pan, and a little bit of oil is poured into the face of the paste into a thin circle。

8

One of them will be turned over and the other。

9

Both sides are ripe for cooking。

10

The made purple omelet is cut into a plate。

11

It's not like you're eating with garlic pepper sauce。

12

It's a nice, beautiful breakfast。

13

With a bowl of corn congee, fried eggs and fresh milk, it's really a good breakfast。

14

The taste of chrysanthemum omelet is a little bit sweet。

15

It's normal food to do it with your heart, and it's just an unexpected harvest。

The chrysanthemum is nutritionally rich, especially in vitamin C, vitamin E, vitamin B, and rich plume and cellulose. 1. Purple kale can provide the human body with a certain number of critical antioxidants: Vitamin E and Vitamin A precursors (beta-carrots), which are resistant to oxidation, protect the body from free radical damage and contribute to cell renewal. 2. Purple kale contains a rich sulphur element whose main effect is insecticidal, which has some therapeutic effect on a variety of skin achings and diseases, such as rashes, so that frequent consumption of such vegetables is useful for maintaining skin health. 3. Large amounts of cellulose contained in violet glycol enhance gastrointestinal functions, promote intestinal creeping and reduce cholesterol levels. 4. The iron elements in it can increase the oxygen content in the blood and contribute to the burning of fats in the air, thus contributing significantly to the loss of weight。