Scrambled eggs with chayot
The protein and calcium content of chayot is 2-3 times that of cucumber, and the vitamin and mineral content is also significantly higher than that of other melons. It has low calories and is a low-sodium food. It is a health vegetable for patients with heart disease and hypertension. Regular consumption of chayot can lead to diuretic and excretion of sodium, which has the function of dilate blood vessels and lowering blood pressure.
Recipe Recommendations
Steps for Scrambled eggs with chayot
1
Peel the bergamot, wash it and slice it.
2
Beat the eggs into egg liquid.
3
Lower the oil in the pan, add the egg mixture and stir fry until 80% done and serve for later use.
4
Remove the oil from another pan, add a little green onion and ginger, and stir the pan.
5
Add the bergamot and stir-fry until it is broken
6
Add the scrambled eggs, add salt, and clear water.
7
Stir fry for one minute and serve.Scrambled eggs with chayot Make Tips
Do not add MSG.