Scrambled eggs with peas and rice
By BartCollier
Broad bean contains important components such as calcium, zinc, manganese, and phospholipids that regulate brain and nerve tissue. It is also rich in cholelithiasis, which has a brain-strengthening effect on enhancing memory. The calcium in broad beans is conducive to the absorption and calcification of calcium by bones and can promote the growth and development of human bones. Broad beans are rich in protein and do not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases. If you are coping with an exam or a mental worker, eating beans properly may have some effect. Vitamin C in broad bean can delay arteriosclerosis, and dietary fiber in broad bean skin can lower cholesterol and promote intestinal peristalsis. Modern people also believe that broad beans are also one of the anti-cancer foods and have an effect on preventing bowel cancer.
Recipe Recommendations
- Dou mi half a catty
- eggs of 3
- small red pepper four
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Scrambled eggs with peas and rice
1
Half a catty of beans and rice, 3 eggs, and 4 small red peppers.
2
Slice the red pepper.
3
Pour appropriate amount of oil into a frying pan, heat it over high heat, add in the beaten eggs, stir-fry them until done, and serve up.
4
Pour a proper amount of oil into the pan. When the oil temperature reaches 90%, add in the red peppers and stir-fry for a while, then add in the beans and rice and stir fry.
5
Add in the fried eggs, add appropriate amount of salt, chicken essence, pepper powder, and a small amount of water, stir-fry until the water dries and the color of the beans and rice darken, then remove the pan and serve on a plate.