“民以食為天”，夏天一到，天氣熱得人胃口都沒了，吃啥都覺得沒滋沒味。可身體需要營養(yǎng)啊，不吃可不行。那夏天吃啥好呢？嘿，雞蛋就是個好選擇！而且雞蛋得這么吃，一清心，二健脾，三強(qiáng)身，簡單方便營養(yǎng)還足。這雞蛋到底咋吃能有這三種好處呢？別急，接著往下看！

雞蛋——營養(yǎng)界的“全能選手”

雞蛋，這可是咱生活里再常見不過的食材了，家家戶戶冰箱里都得備著幾個。它長得圓溜溜的，外面裹著一層硬殼，像個保護(hù)罩。雞蛋的營養(yǎng)價值那可太高了，富含優(yōu)質(zhì)蛋白質(zhì)、脂肪、維生素A、維生素D、維生素B族、鐵、鈣、磷等營養(yǎng)成分。蛋白質(zhì)是身體細(xì)胞的“建筑材料”，能讓咱們身體更強(qiáng)壯。維生素A對眼睛好，能讓咱們的眼睛亮晶晶。維生素D能促進(jìn)鈣的吸收，讓骨骼更健康。

從中醫(yī)角度講，雞蛋性平，味甘，有滋陰潤燥、養(yǎng)心安神的功效。夏天熱，人容易心煩氣躁，吃雞蛋就像給心里降了場“及時雨”，能清心安神。而且雞蛋還能健脾，讓脾胃功能更好，消化吸收更順暢。身體強(qiáng)壯了，免疫力提高了，小病小痛自然就不敢輕易找上門來，說不定還能多活幾年，多享享清福呢！家庭主婦們，給家人做點(diǎn)雞蛋吃，老公工作有勁，孩子學(xué)習(xí)效率高，老人身體硬朗。

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雞蛋抱豆腐——嫩滑鮮香的“下飯神器”

食材準(zhǔn)備

雞蛋3個、嫩豆腐1塊、蔥1根、生抽2勺、蠔油1勺、鹽適量、淀粉1勺、食用油適量。

食材處理

豆腐切成小塊，盡量切得大小均勻，這樣受熱更一致。蔥切成蔥花。拿個小碗，把生抽、蠔油、鹽、淀粉加進(jìn)去，再倒半碗清水，攪拌均勻，調(diào)成料汁。

制作步驟

鍋里倒適量食用油，油熱后把豆腐塊放進(jìn)去，小火慢慢煎，煎到豆腐表面金黃，這時候豆腐就像穿上了一層“黃金鎧甲”。把雞蛋打進(jìn)碗里，加點(diǎn)鹽，用筷子打散。然后把打散的雞蛋液均勻地淋在豆腐上，讓每一塊豆腐都能裹上雞蛋液。等雞蛋液稍微凝固，把調(diào)好的料汁倒進(jìn)去，蓋上鍋蓋，小火燜煮3 - 5分鐘，讓豆腐和雞蛋充分吸收料汁的味道。最后打開鍋蓋，大火收汁，湯汁變得濃稠后，撒上蔥花，就可以出鍋啦！

調(diào)味建議

這雞蛋抱豆腐的味道已經(jīng)很鮮美了，要是覺得不夠咸，也可以根據(jù)個人口味再加點(diǎn)鹽。

雞蛋炒蝦仁——鮮嫩爽口的“營養(yǎng)組合”

食材準(zhǔn)備

雞蛋3個、鮮蝦200克、姜1塊、料酒1勺、鹽適量、淀粉1勺、食用油適量。

食材處理

鮮蝦去頭去殼，挑出蝦線，把蝦仁洗干凈。蝦仁放進(jìn)碗里，加料酒、鹽、淀粉，抓勻腌制15 - 20分鐘，這樣能讓蝦仁更入味，口感也更嫩滑。姜切絲。雞蛋打進(jìn)碗里，加點(diǎn)鹽，用筷子打散。

制作步驟

鍋里倒適量食用油，油熱后放入姜絲爆香。接著把腌制好的蝦仁倒進(jìn)鍋里，大火快速翻炒，炒到蝦仁變色，蝦仁就像一個個粉嫩的小元寶。然后把打散的雞蛋液倒進(jìn)鍋里，等雞蛋液稍微凝固，用鏟子快速翻炒，讓雞蛋和蝦仁充分混合。炒到雞蛋熟透，就可以出鍋裝盤啦！

額外小貼士

買雞蛋的時候，要選外殼干凈、沒有裂縫的。雞蛋雖然好，但也不能一次吃太多，一天吃1 - 2個就差不多啦。夏天熱，食物容易變質(zhì)，做好的雞蛋菜要及時吃完，別放太久。

家人們，夏天吃雞蛋好處多多，雞蛋抱豆腐嫩滑鮮香，雞蛋炒蝦仁鮮嫩爽口，做法都這么簡單，味道還這么好，趕緊動手給家人做起來吧！讓家人在夏天也能吃得健康又開心。覺得這篇文章有用，就點(diǎn)個贊、轉(zhuǎn)發(fā)一下，讓更多的人也能學(xué)會做這兩道美食！