Is scrambled eggs with tomatoes a fattening dish? To talk about a national home-cooked dish in China, scrambled eggs with tomatoes must be the dish with the highest vote rate. It is also the first course that many people learn in life.
But if this dish is classified as unhealthy food, many people will be surprised-how can the combination of vitamin C, lycopene and protein be related to unhealthy food?
The reporter specially consulted Zheng Peifen, director of the Department of Digestion, Nutrition and Digestion of Zhejiang Hospital. In Zheng Peifen's view, scrambled eggs with tomatoes are really not as healthy as everyone thinks.
These days, Zheng Peifen, director of the Department of Digestion, Nutrition and Digestion of Zhejiang Hospital, calculated the calories contained in a plate of scrambled eggs with tomatoes and found that it was not as healthy as everyone thought.
Use oil twice for a dish, which exceeds the dietary guidelines. "In fact, the problem is that too much oil is used." Zheng Peifen told qianjiang evening news that when scrambled eggs with tomatoes, most families put oil twice: once put scrambled eggs, then take out the eggs, add oil to fry tomatoes, and finally put scrambled eggs in soft and juicy tomatoes. In order to fry eggs and let them fully inhale tomato juice, many people like to fry eggs with a lot of oil to make them fluffy after absorbing oil. "If you want to achieve the effect of slightly fluffy eggs, you need at least 25 grams of oil. To expand significantly, you need 30 to 40 grams of oil. " The Dietary Guidelines for China Residents (20 16) suggests that adults should not exceed 6g of salt and 25-30g of edible oil every day. In other words, the fuel consumption of such a dish exceeds the recommended daily consumption in the guide. But why do tomatoes and scrambled eggs taste fresh with so much oil and have no greasy feeling? Zheng Peifen said that this is because eggs contain a lot of lecithin, which can emulsify fat, so that this dish will not get the oil on the plate.
Another problem that makes scrambled eggs with tomatoes look unhealthy is the use of sugar. Whether to add sugar to this dish is an important battlefield for the dispute between the "sweet party" and the "salty party". Generally speaking, southerners prefer sugar, while northerners, on the contrary, prefer the slightly sour taste. As we all know, sugar is the natural enemy of obesity. If sugar is added to tomato scrambled eggs, the sugar content should reach 8%~ 10% to make the sweetness obvious. Converted, 400 grams of tomatoes need to contain 40 grams of sugar.
A tomato scrambled eggs and a bowl of rice have reached the maximum capacity of a meal. Let's see how Zheng Peifen calculates the calories of a tomato scrambled egg.
Two large tomatoes, calculated by 400 grams, have a calorie of 80 kilocalories;
Two eggs, according to the shelled weight of 55g, * * *110g, and the heat is 158 kcal.
The two add up to 238 calories.
If 40 grams of oil and 20 grams of sugar add 80 kilocalories, then one * * * is 678 kilocalories.
This dish is usually eaten by two people. An egg and a tomato are not much for a person. If no sugar is added, it is 1 19 calories. But because of the oil and sugar, I can eat 339 kcal scrambled eggs with tomatoes!
You know, a medium-sized French fries has 350 kilocalories, a Maixiang chicken burger has 400 kilocalories, and a bowl of 300 grams of rice has 350 kilocalories. When we are faced with French fries, hamburgers and rice, "reason" will make us not eat too much, but when the object is scrambled eggs with tomatoes, our mouths will not stop easily.
Let's look at a set of data. Take an adult weighing 60 kilograms as an example. The daily calorie standard is 1500 kcal ~ 1800 kcal, and each meal is 600~700 kcal. Usually eat two dishes and a bowl of rice.
If this dish eats 300 calories and a bowl of rice adds 350 calories, can you eat other dishes? One more chopstick is too much.
How can scrambled eggs with tomatoes not be fat? So, how can we make scrambled eggs with tomatoes not become fattening vegetables? In Zheng Peifen's view, the answer is simple-less oil, of course.
Oil reduction plan 1
In a non-stick pan, put 10g oil (2 tablespoons), pour in the egg mixture, and medium heat. After one side of the egg is solidified, gently turn it over and try not to let the egg spread out. After the other side is solidified, gently pour out the whole egg roll and put it on a large plate. The middle does not need to be completely solidified.
Add 10g oil to fry chopped green onion, and then add tomatoes. When the tomatoes are soft, put them in a big, smooth egg roll, chop them with a shovel and let them come into contact with tomato juice. Turn it over twice and turn off the fire.
This way, the taste is full, there are many eggs, the taste is soft and tender, and the oil can be reduced by 40% to 50%.
Note that tomatoes should be fried until slightly soft, but eggs should not be fried for too long. In the absence of a lot of oil, the water loss when the eggs are fried is naturally less.
Egg liquid can be seasoned with a little salt, pepper and a few drops of cooking wine, or one or two spoonfuls of milk can be added to increase the volume. Don't add salt when frying tomatoes, but add salt when cooking, otherwise tomatoes will not taste good without water.
Oil reduction scheme 2
Put 15g oil in a non-stick pan, stir-fry chopped green onion, then add tomatoes, stir-fry over medium heat until almost melted and softened, and then add seasoned egg liquid.
Don't stir, cover and stew for two minutes, and the egg mixture will be cooked into pieces. Then turn the vegetables evenly with a shovel, turn off the heat and add seasoning.
Eggs are purely steamed and easily broken, not even large pieces. Although it doesn't look good, it is the most fuel-efficient because it only needs the last oil.
If you continue to eat scrambled eggs with high-calorie tomatoes, you can go with a refreshing big salad or vegetable salad. If there is fish in this meal, remember to use less cooking methods such as steaming and stewing!
Scrambled Eggs with Tomatoes Tips Eggs and tomatoes should be well matched. Usually we use two eggs with two tomatoes of the same size. The ratio of eggs to tomatoes is very important. Without tomatoes, scrambled eggs will feel tasteless, greasy and dry. Eating too many tomatoes will be too sour, and drinking too much soup will make it impossible to eat scrambled eggs.
Be careful when you break eggs. "Beat the eggs hard", beat harder and gradually speed up. The tips of chopsticks should be scraped to the bottom of the bowl every time, and the chopsticks should be immersed in the eggs as much as possible. When the chopsticks are moved out of the bowl, almost all the eggs will jump out of the plane of the bowl, and there will be many bubbles on the surface of the eggs when they stop beating.
Putting a small amount of water in freshly beaten eggs often leads to fried eggs, and putting less oil will stick to the pot. We can add a small amount of water to the freshly beaten eggs, stir them and put them in the pot, so as to ensure that the eggs are fresh and tender and will not stick to the pot so easily because there is some water.
Add more oil when scrambled eggs. When the oil is hot, pour in as much oil as the eggs in the pot. The oil is hot. Pour the eggs into the pot. Before pouring the eggs, shake the oil pan and let the oil cover the bottom of the pan, so that the eggs will not stick to the wall of the pan. Pour the eggs along the edge of the oil and the wall of the pot. Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks to make all the eggs absorb enough oil and be heated by the oil.
You can add some sugar when frying tomatoes. Some people like cooking, so they add some water to it. In fact, there is enough water in tomatoes, so there is no need to put water. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking. This will neutralize the sour taste of tomatoes and make them taste better. And make use of the moisture in tomato juice. When cutting tomatoes, try to cut them into large orange petals, so that you can get a lot of juice.
Add salt before turning off the fire and add salt when cooking at last. This is the secret of scrambled eggs with tomatoes. You will find that when you serve the dishes, the tomatoes have just released just the right fresh juice and taste pure!
Scrambled eggs with tomatoes without chicken essence or monosodium glutamate means eating a "fresh" word, but when scrambled eggs with tomatoes, there are substances that form umami flavor, and fresh monosodium glutamate or chicken essence is not needed. That's why there is no onion, ginger or garlic in this dish.
The method of peeling tomatoes If tomatoes are fried with skins, the thick ones will naturally reduce the appetite of diners. You can do a simple peeling treatment before frying tomatoes. Just blanch the washed tomatoes with boiling water, and the skin will open immediately and it will be easy to peel off, so that the fried tomatoes not only taste less, but also taste better.