Scrambled eggs with carrots
Overview
Carrots contain a large amount of carotene, which can nourish the liver and improve eyesight, and can treat night blindness. In recent years, domestic and foreign data have reported that carrots have outstanding anti-cancer and anti-cancer effects. Studies have found that people who are deficient in vitamin A have a cancer incidence rate that is more than twice as high as normal people. If you can eat a certain amount of carrots every day, it will be of great benefit in preventing cancer. Because the carotene contained in carrots can be converted into a large amount of vitamin A, it can effectively prevent the occurrence of lung cancer and even prevent the progression or reverse the transformation of cancer cells. Research has also found that carrots are rich in folic acid, a B vitamin that also has anti-cancer effects; the lignin in carrots also has the function of improving the body's anti-cancer immunity and indirectly killing cancer cells. For long-term smokers, drinking half a cup of carrot juice every day will also have a protective effect on the lungs. Carotene is a fat-soluble substance, so it can only be well absorbed in fat. Therefore, when eating carrots, it is best to cook them with oil or simmer them with meat to ensure that the active ingredients are absorbed and utilized by the body. Today, I beat carrots into thin slices and scrambled eggs. Not only is it delicious, it also has a very good inhibitory effect on children's myopia.
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Ingredients
Steps
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Prepare ingredients.
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Crack the eggs into a bowl and add appropriate amount of salt.
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Then stir well.
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Wash the carrots, peel them and chop them into thin strips.
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Then add shredded carrots to the egg mixture and mix well.
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Put the pot on the fire and add salad oil.
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When the oil is about 60% hot, pour in the egg liquid.
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Slowly break up the egg liquid and stir-fry evenly into tender, non-mushy pieces until they are solidified and no longer runny, then serve.
