It's always a pity to throw away the egg yolk left over from cooking, but it's useless. No, no,no. Egg yolk can work. It can make delicious souffles. Crispy egg yolk is a delicious snack with Beijing characteristics. It has the characteristics of Huang Liang color, soft taste, sweet taste and rich nutrition. Such a nutritious and delicious cake, don't learn to make it quickly!

Don't throw away the remaining yolk, and you can make a delicious omelet.

I. Practice 1

1, break up two egg yolks.

2. Add the same amount of boiling water.

3. Sprinkle a little salt.

4. Beat the eggs evenly with chopsticks. Stir the eggs thoroughly and evenly.

5. Wait until the egg yolk liquid is smooth and fine without particles.

6. Cover the basin with plastic wrap, and after it is completely wrapped, insert several small holes with toothpicks on the plastic wrap.

7. After the water in the steamer is boiled, pour in the egg liquid, steam over low heat and cook for about 12 minutes.

8./kloc-After 0/2 minutes, carefully take out the souffle. You can easily see that the souffle is cooked in a transparent bowl, and then a proper amount of soy sauce and a few drops of sesame oil are poured into the bowl.

9. Finally, sprinkle a layer of chopped pepper on the souffle and serve.

Second, exercise two

1. Put the flour in a steamer, steam it on high fire for 15 minutes, and take it out.

2. Beat the egg yolk into a pot, add sugar, osmanthus and Shaoxing wine, and beat for half an hour to make a paste;

3. Add steamed flour to the egg yolk and stir it into a thick paste;

4. Put the mold on the cage, spread the wet drawer cloth, pour the thick paste and spread it flat;

5. Boil the water in the pot and steam it on a steamer for 20 minutes;

6. Take out the souffle and let it cool, and cut it into small pieces to eat.

Third, the use of skills.

Eat a small piece at a time, about 50 grams.

Fourth, nutritional value.

Egg yolk, the yellow part of an egg. The protein of an egg is concentrated in the egg white and the egg membrane, and the other nutrients are concentrated in the yolk. Egg yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements. Egg yolk is also a part of nutrients in eggs. The main minerals, vitamins and phospholipids in eggs are all in the yolk. The main components of egg yolk are 17.5% protein, 32.5% fat, about 48% water, 2% minerals and multivitamins.

There is a layer of yolk membrane on the surface of egg yolk, which is the innermost protective structure in the internal structure of egg. Generally, yolk consists of yellow yolk and white yolk in concentric circles, with yolk heart in the middle. There is a small white disk (like a small white dot) on the yolk, which is composed of a part of cytoplasm and nucleus. When the egg is not fertilized, the blastoderm is light and small, and when the egg is fertilized, the blastoderm is slightly thicker. After fertilization, the blastoderm can hatch chickens under suitable conditions. [1] The blastoderm, yolk membrane and yolk * * * together form an egg cell.

Most of the fat in eggs is concentrated in the yolk. The fat in egg yolk is mainly monounsaturated fatty acid, more than half of which is oleic acid, the main component of olive oil, which is beneficial to prevent heart disease.

Vitamins are also mostly concentrated in egg yolk. Egg yolk contains valuable vitamins A and D, as well as vitamin E and vitamin K, which are "fat-soluble vitamins". Most water-soluble B vitamins also exist in egg yolk. The reason why egg yolk is light yellow is because it contains riboflavin, which is vitamin B2. Can prevent mouth rot, glossitis, cleft lip, etc.

Various trace elements are also concentrated in egg yolk. Egg yolk contains a lot of phosphorus and iron. At the same time, all lecithin in eggs comes from egg yolk, which can provide choline and help synthesize an important neurotransmitter-acetylcholine. Therefore, the baby's first complementary food is often egg yolk. Egg yolk is good for children to supplement iron and is also good for children's brain development. Lutein and zeaxanthin contained in egg yolk can also help eyes filter harmful ultraviolet rays, delay eye aging and prevent eye diseases such as macular degeneration and cataract.

The souffle is mainly made of egg yolk, flour and other raw materials. It contains carbohydrates, protein, vitamins and minerals, such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is convenient to make and eat, and it is one of the pastry foods that people often eat. It has the characteristics of Huang Liang color, soft texture, sweet taste and rich nutrition.

Verb (short for verb) the right person

The general population can eat it, but people with diabetes and hyperlipidemia should not eat it.

Most people can eat the egg yolk cake, which has high nutritional value, is beneficial to health, and has simple raw materials. The remaining egg yolk can be used without wasting eggs and maximizing the use of resources. After reading Bian Xiao's introduction, are you interested in this souffle? Action is better than excitement. Do it quickly. Cooking Xiaobai will definitely learn and eat well!