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雞蛋泡泡是神木人民餐桌上經??吹降拿朗?,口感香軟,色澤金黃,不僅營養價值高,制作方法也極其簡單。

【做法】

1. 三顆雞蛋加適量鹽或白糖打勻,鹽或者白糖隨各人喜好添加。

2. 蛋液中加入適量40度左右溫水,隨后加入適量面粉,邊加邊用勺子攪拌,直至面糊可以拉絲。

3. 大火,滾油,將一勺一勺的面糊倒入油中,慢慢炸至金黃即可。

【營養價值】

據分析,每百克雞蛋含蛋白質14.7克,主要為卵白蛋白和卵球蛋白,其中含有人體必需的8種氨基酸,并與人體蛋白的組成極為近似,人體對雞蛋蛋白質的吸收率可高達98%。每百克雞蛋含脂肪11~15克,主要集中在蛋黃里,也極易被人體消化吸收,蛋黃中含有豐富的卵磷脂、固醇類、蛋黃素以及鈣、磷、鐵、維生素A、維生素D及B族維生素。這些成分對增進神經系統的功能大有裨益,因此,雞蛋又是較好的健腦食品。

雞蛋黃中含有較多的膽固醇,每百克可高達1705毫克,因此,不少人,特別是老年人對吃雞蛋懷有戒心,怕吃雞蛋引起膽固醇增高而導致動脈粥樣硬化。近年來科學家們研究發現,雞蛋中雖含有較多的膽固醇,但同時也含有豐富的卵磷脂。卵磷脂進入血液后,會使膽固醇和脂肪的顆粒變小,并使之保持懸浮狀態,從而阻止膽固醇和脂肪在血管壁的沉積。因此,科學家們認為,對膽固醇正常的老年人,每天吃2個雞蛋,其100毫升血液中的膽固醇最高增加2毫克,不會造成血管硬化。但也不應多吃,吃得太多,不利胃腸的消化,造成浪費,還會增加肝、腎負擔。每人每天以吃1~2個雞蛋為宜,這樣既有利于消化吸收,又能滿足機體的需要。

專家表示如果能同時吃一點面包或饅頭,這樣可以使雞蛋中的蛋白質被留住,最大限度地被人體吸收,雞蛋泡泡就是用面包裹雞蛋而成。



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