Egg dishes: Spinach omelet to chicken liver custard
**14. Spinach and Egg Omelet ①**
**Calories: 136 kcal**
**Ingredients:** (Serves four)
4 eggs and a pinch of salt
400g frozen chopped spinach, 20g sunflower seed margarine, 4 tablespoons nonfat soft cheese
A pinch of pepper, a pinch of nutmeg
**System** **Method**:**
1. Reheat the frozen spinach according to the "Instructions for Use", then remove it with a slotted spoon.
Drain the water. Pour into a salad bowl, add 1 tablespoon of soft cheese, and grate a little meat on top using a grater.
Mix well to form a spinach puree, then divide into 4 small non-stick baking pans.
2. Bake in the oven over low heat. Make a small indentation in the center and put in 5 grams of [unspecified ingredient].
Maggie. Crack the eggs one by one into the bowl, and slide each one into the small indentation.
Mix the soft cheese with salt, pepper, and nutmeg powder, beat until smooth, and then divide into portions.
Place on top of the eggs. Bake for another 5 to 6 minutes.
Note: ① Besides spinach, tomatoes can also be used as a base vegetable. Specific preparation method: Wash the tomatoes and cut them into...
Cook the diced garlic and garlic over low heat until cooked through, then coarsely mash with a fork. Use chili powder instead of nutmeg.
**15. Indian Mint Steamed Egg Custard ①**
**Calories: 215 kcal**
**Ingredients:** (Serves four)
8 eggs
1 small onion
1 teaspoon of curry powder
2 tablespoons of unsweetened condensed milk
1 teaspoon of strong mustard, 1 sprig of fresh mint
A pinch of fine salt
A pinch of pepper
**System** **Method**:**
1. Peel the outer skin of the onion, wash it, and chop it finely. Wash the fresh mint and use...
Drain the absorbent paper, pick the leaves and cut them into small pieces with scissors.
2. Crack the eggs one by one into a small bowl, then pour them into the salad bowl in turn. Cook quickly.
Break it up. Add milk, mustard, and chopped onions, stirring once or twice. Add salt.
Mix the pepper and curry powder quickly. Be careful not to overmix.
3. Take a small non-stick pan, rinse it with water, and preheat it by placing it on a steamer rack. Wait until the pan is slightly warm...
When the water is still wet, pour in the beaten eggs. Steam in a steamer, stirring gently.
Thicken it to a creamy consistency. Remove from heat, sprinkle with mint, shake once more, and serve hot.
Note: ① Using the same method, "Hungarian Egg Droppings" (with chili powder and finely chopped chives) can be made into "Vienna".
"Na egg custard" (add cinnamon into minced parsley).
**16. Custard with Bamboo Shoots and Egg**
**Calories: 188 kcal**
**Ingredients:** (Serves four)
8 eggs
2 small zucchini and 1/2 lemon
1 tablespoon of unsweetened condensed milk
1 small handful of snow cabbage and a pinch of salt
A pinch of pepper
**System** **Method**:**
1. Wash the winter melon, pat dry, cut into small strips, place in a non-stick pan, and drizzle with lemon juice.
Add lemon juice, salt, and pepper. First, bring to a boil over medium heat.
Reduce heat to low, cover and simmer for 15 minutes. Uncover to allow the remaining broth in the pot to thicken.
2. While cooking the zucchini, wash the snow cabbage, drain it with absorbent paper, and pile it on a glass plate.
Cut the bottom of the glass into small pieces with scissors. Crack the eggs one by one into a small bowl, and...
Pour the mixture into a salad bowl. After blending, add unsweetened condensed milk and sprinkle with seasoning.
Add salt and pepper, and mix well; be careful not to beat too many times.
3. Take a small non-stick pan, rinse it with water, and then place it in a larger pan.
Rinse it briefly in boiling water. Wait until the small pot is hot and the water adhering to the inner wall evaporates, but it still retains its moisture.
When the humidity is sufficient, pour in the prepared eggs. Steam in a steamer, stirring constantly with a wooden spoon.
Continue stirring until the consistency in the middle is as thick and fluid as cream.
4. Sprinkle the chopped shepherd's purse over the zucchini, mix well to form a thin paste. Pour in the egg.
Stir the soup once or twice more, then remove it from the heat. Eat while it's hot.
**17. Chicken Liver and Egg Custard ①**
**Calories: 165 kcal**
**Ingredients:** (Serves four)
6 eggs
Chicken liver 2 leaves
150g of mushrooms
2 tablespoons of unsweetened condensed milk
1-2 stalks of chives, a pinch of salt
A pinch of pepper
**Preparation Method:**
1. Remove the sandy roots from the mushrooms, quickly wash them with tap water, and cut them into pieces.
Shred the mushrooms. First, heat a non-stick pan, then add the shredded mushrooms and simmer over low heat for about ten minutes.
2. Wash the chicken liver (check that the gallbladder has been removed), cut it in half, and put it into...
Bake in the oven for 2 minutes, turning once halfway through. Remove from the oven, cut into small pieces, and mix with the mushrooms.
Combine, sprinkle with salt and pepper, and shake the pan occasionally.
3. Wash the scallions, drain them thoroughly with paper towels, and chop them finely. Crack the eggs out.
Whisk until smooth. Add condensed milk, salt, and pepper. Stir well and pour into a small saucepan.
Place the ingredients in a large pot and steam. When the eggs begin to solidify, gently stir. Wait until the eggs are almost...
When it's cooked through, meaning it's still slightly runny, pour in the chicken liver and mushrooms.
Sprinkle with finely chopped scallions and gently stir once or twice with a wooden spoon. Remove from heat and serve hot.
Note ①: If chicken liver is unavailable, 100 grams of lamb liver can be used, sliced thinly and then roasted.
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