Food & Receipts

Scrambled Eggs with a Twist: Swap Green Onions for a Cancer-Fighting Vegetable for Double the Nutrition

Instead of green onions, Japanese tamagoyaki omelets are filled with generous amounts of Japanese leek, making the dish more flavorful, and adding nutritional value.

Administrator

22 April, 2024

In Vietnam, chives are extremely popular, but not everyone knows all of their benefits. In Eastern medicine, chives have a spicy, slightly sour, warm flavor, and are known as the herb of the kidneys, which is good for “men” in terms of physiology.

Chive leaves also contain many vitamins and crude fiber, which help improve digestive tract motility, treat constipation, and prevent colon cancer.

At the same time, chives also have the effect of dissolving blood stasis, promoting blood circulation, and detoxifying.

Chives contain a large source of vitamin A, so if you consume chives regularly, you will receive the benefits of nourishing your appearance, beautifying your skin, and brightening your eyes. At the same time, it improves eyesight, moistens the lungs, and reduces the risk of colds, flu, asthma, etc.

In winter, Japanese and Chinese people like to eat more chives. Because chives can warm yang, dispel the cold, enhance physical strength, promote blood circulation, and avoid the lack of yang.

Chives are also good for the liver because they contain sulfide and a characteristic aroma, which help to clear the liver.

In particular, chives contain the compound alliums, which can prevent and support the treatment of some types of cancer. In a study of 285 women, experts concluded that eating vegetables in the Alliaceae family, such as chives, can help reduce the risk of developing breast cancer.

If you eat chives regularly, the amount of vitamin K in this vegetable will be effective in preventing and treating osteoporosis.

Chives are good, but don’t make these mistakes when consuming them

– Do not eat too many chives because it will cause bloating, indigestion, or diarrhea. It is best to only eat a controlled amount of 100 – 200g per meal.

– People with yin deficiency and strong fire (symptoms: depression, rosy cheekbones, dry mouth and not wanting to drink water, red tongue, night sweats, etc.), people with ulcers and eye diseases should not eat chives, people who are prone to allergies should not eat chives.

– Do not consume dishes made with chives overnight.

– When cooking chives, be sure to chop them finely and stir-fry over high heat, working quickly. Stir-frying for too long will cause the chives to become mushy, unappetizing, and the sulfide in the chives to denature.

How to cook chives and egg omelette

– Break 4 chicken eggs into a bowl. Peel the shallots and slice them thinly.

– Remove the yellow and wilted leaves from the chives, wash them, and cut them into pieces about 2 knuckles long.

– Use chopsticks to whisk the 4 eggs, then add 1/2 tablespoon of fish sauce and 1 cut chilli, mix well. Next, add the chopped chives and stir well.

– Add 1 tablespoon of cooking oil to a pan, and when the oil is hot, add 1 sliced shallot and fry until fragrant. When the shallots are slightly golden brown, add the entire egg and chive mixture.

– Use chopsticks and a spoon to spread the chives evenly over the eggs and fry over low heat for 3 – 5 minutes until the eggs are set. Then, flip the eggs over and fry for another 2 – 3 minutes.

Frequently asked questions

In Eastern medicine, chives are believed to have a spicy, slightly sour, and warm flavor. This combination of qualities is thought to be beneficial for the kidneys and is considered good for “yang” energy, which is often associated with male physiological health and vitality.

Chives are a good source of crude fiber, which helps improve digestive tract motility and prevents constipation. The vegetable also contains vitamins and compounds that may help reduce the risk of colon cancer.

Yes, chives are believed to nourish the appearance and enhance skin and eye health. The vegetable is rich in vitamin A, which is known for its skin-beneficial properties. Regular consumption of chives is thought to improve skin texture, brighten the eyes, and reduce the risk of eye-related issues.

Chives are believed to have warming properties and are considered beneficial for enhancing yang energy. During winter, the vegetable is thought to help dispel the cold, improve blood circulation, and provide a boost in physical strength.

Yes, chives contain sulfide and have a characteristic aroma, both of which are believed to help clear the liver and support its function.

Chives contain a compound called allium, which has been studied for its potential cancer-fighting properties. In a study of 285 women, experts found that consuming vegetables from the Alliaceae family, including chives, was associated with a reduced risk of developing breast cancer.

Chives are a good source of vitamin K, which plays a crucial role in bone health. Regular consumption of chives can help prevent and treat osteoporosis by supporting bone mineral density and reducing the risk of bone fractures.

While chives offer various benefits, it is important not to overeat them. Consuming excessive amounts of chives may cause bloating, indigestion, or diarrhea. It is recommended to eat a controlled amount of around 100-200 grams per meal.

Yes, people with certain conditions should refrain from consuming chives. These include individuals with yin deficiency and strong fire symptoms (such as depression, rosy cheekbones, dry mouth, red tongue, night sweats, etc.), those with ulcers and eye diseases, and people who are prone to allergies.

It is not recommended to consume dishes made with chives if they have been left overnight. Chives are best consumed fresh or shortly after preparation.

When cooking chives, it is important to chop them finely and stir-fry them quickly over high heat. Stir-frying for too long can cause the chives to become mushy and unappetizing, and it may also denature the sulfide compound present in the vegetable.

To make a tasty chives and egg omelet, start by breaking 4 chicken eggs into a bowl and whisking them with chopsticks. Add 1/2 tablespoon of fish sauce and 1 cut chili, then mix well. Next, chop your chives finely and add them to the egg mixture, stirring well. In a pan, heat 1 tablespoon of cooking oil and fry 1 sliced shallot until fragrant. Add the egg and chive mixture to the pan and use chopsticks and a spoon to spread the chives evenly over the eggs. Fry over low heat for 3-5 minutes until the eggs are set, then flip the omelet and fry for an additional 2-3 minutes.