The method of barbecued omelet with barbecued pork as a delicious snack
Raw materials and formula (kg)
Egg 3.5 salt, monosodium glutamate and pepper
Sugar, flour, 3 sesame paste, each appropriate amount.
Lean barbecued pork 1.5 coriander strains
Fried slices of olive 1
manufacturing technique
(1) Take a little edible alkali and a little clear water, soak the coriander in the alkaline solution for a while, take it out, suck up the water on the coriander, and coat the coriander leaves with oil for later use.
(2) Chop the fried plums slightly, roast the lean pork into thin slices, and mix in a little sugar, salt, monosodium glutamate, pepper and sesame paste, and divide into 200 portions.
(3) Divide eggs, 300g sugar and flour into two parts. Take 1 serving, first break the eggs, put the egg liquid into an egg beater and stir evenly, and the egg liquid will become a milky yellow foam liquid with micropores. Add flour, stir clockwise with a wooden spoon while adding it, until the flour and egg sugar bubble liquid are evenly mixed, which is the cake paste.
(4) Put the cake slurry into 200 iron cups, steam in a steamer for 5 minutes, and take it out. Then it will become a cake, and each cake surface will be covered with lean pork, fried plums and other materials. The other half of the eggs, sugar and flour were mixed into 70% cake slurry in the same way and added to the barbecued noodles of the cake cup respectively. Shake well, put 1 piece of coriander leaves (with stems) on it, steam in a steamer for 7 minutes, take it out and freeze it slightly, and take out the iron cup.
Steamed egg soup
1. A fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.
2. Now add water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.
3. Water quantity is very important. If it is too little, you will feel that the custard is thicker and older. If it is too little, the custard will be difficult to form and taste watery. Then, I am usually an egg, measuring the water in the shell. That is, put the cracked eggshells into the water, and put them into the water twice, which is two eggshell waters. Simply put, water is two cups of egg liquid. Ha ha.
4. Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.
Ok, the egg liquid is ready. Now let's talk about the steaming process. The surface of the egg is as smooth as a mirror and full of steaming skills. Boil a pot of water and put it on the steaming partition. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.
6. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!
Practice of milk and egg soup
Ingredients: one egg and one bag of milk. Practice: Stir the salt water a few times to completely dissolve the salt, then beat an egg and break it up. Add a little fresh soy sauce when you beat the eggs, and then beat the eggs to make them break up completely. Pour milk, one egg is suitable for pouring a bag of milk, and stir the milk and eggs with chopsticks. Put the milk and eggs into the steamer, ordinary steamer or electric steamer for about 15 minutes. Open the steamer and pour in sesame oil and soy sauce.
The practice of egg soup in Dachangjin
Protein in eggs will solidify at 60-70 degrees Celsius. When steaming, if the fire is big and the steam is fierce, the temperature of the outer layer of egg liquid will rise rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb. Therefore, to make a good egg custard, we must master three points:
1. temperature
Stir the egg mixture with warm water, boil it and steam it over medium heat.
2. Time
Boil and steam for 8 minutes.
3. Proportion
The ratio of egg liquid to cold water is 1: 2.
(Cold water used for steaming egg custard can be replaced with chicken soup or milk soup)
After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.
About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!
1。 Fried Egg
Ingredients: 1 egg, a little soy sauce.
Practice: Beat the eggs into a bowl, heat the wok, add half a bowl of oil, and fry the eggs in medium heat, depending on personal preference.
Fry until medium-rare, well-done or golden on both sides. Remove the oil and sprinkle some soy sauce on the dish.
You can sprinkle some pepper and salt when frying eggs.
2。 Boiled eggs.
Ingredients: 1 egg, half a pot of water. Half a teaspoon of salt.
Practice: Put the salt into the water and bring it to a boil. After the water boils, put the eggs in the water and cook them with a spoon. If the eggshell cracks, add some vinegar to solidify the protein and prevent it from flowing out. Put it in ice water immediately after cooking, so that the eggshell will be easier to peel.
Cooking time:
After three minutes, the egg white is tender and the yolk is half-cooked.
Six minutes, the egg white is solidified and the yolk is half-cooked.
In ten minutes, the eggs are all cooked.
3。 Boiled eggs and wrapped eggs
Ingredients: egg 1 piece, 2 liters of water, salt 1 spoon, and half a cup of vinegar.
Practice: Boil the water with salt, add vinegar, beat the eggs into the bowl, pour the eggs into the water with low fire, pick them up and put them into ice water when naturally forming, trim the periphery of the eggs, and then put them into the water for three minutes to pick them up.
4。 Fried Egg
Ingredients: 1 egg, 2 tablespoons oil, 1/4 bowls of water.
Practice: Heat the wok with low fire, add two spoonfuls of oil, beat the eggs, when the eggs begin to solidify, pour the water into the wok, and then slowly cook until you want to be cooked.
5. Vegetables and eggs
Ingredients: 1 Pack pickles, 3 eggs and a little garlic.
Practice: beat the eggs into a bowl, soak the vegetables in water, grab them with your hands, take them out, drain them and squeeze them dry. Heat a wok, add half a bowl of oil, stir-fry the vegetables a little, add minced garlic, stir-fry until the vegetables are dry and fragrant, and slowly fry the eggs in the wok with low heat until both sides are golden.
6。 Bean egg
Ingredients: 4 long beans, 3 eggs and a little garlic.
Practice: Wash the long beans and cut them into fine particles. Beat the eggs into a bowl and heat the wok. Heat the oil in the lower half of the bowl slightly. Stir-fry long beans and garlic for half a minute. Fry the eggs until golden on both sides. Sprinkle some soy sauce and turn over. Don't touch the pot
7。 Fried eggs with minced meat
Ingredients: minced meat 100g, 3 eggs, onion 1 root.
Practice: sprinkle some pepper on the minced meat, stir well with soy sauce, beat the eggs into a bowl and break them up with onion (until foaming), heat the wok, heat the oil in the lower half bowl slightly, stir-fry the minced meat, and stir-fry the olives until cooked? B style='color: black; Background color: # ffff66'> If you find that there is not enough oil, you can add some oil and pour it around until both sides are golden.
8。 Fried eggs with shrimps
Ingredients: Chop shrimp 100G, break up 3 eggs, and dice onion 1 diced.
Practice: Heat the wok, heat the oil in the second half bowl, stir-fry the shrimps, eggs and onions until golden on both sides, and sprinkle some soy sauce on the left.
9。 Fried eggs with scallion
Ingredients: 2 green onions are finely chopped, and 3 eggs are scattered.
Practice: Heat the wok, stir-fry the second half bowl of oil and shallots slightly, stir-fry the eggs a few times, and slowly fry them on low heat until both sides are golden. Remove more oil from the wok and sprinkle some soy sauce.
10。 Sausage fried eggs
Ingredients: 2 slices of sausage (thin or thick according to your preference) and 3 eggs.
Practice: Heat the wok, add 1/4 bowl of oil, stir-fry the sausage a few times over medium heat, then add the eggs and fry until golden on both sides, remove the excess oil and sprinkle with some soy sauce.
When frying sausages, be careful not to burn them. Sausages release oil when they are fried.
1 1。 Fried eggs with river fish
Ingredients: river fish larvae 100g, 3 eggs scattered.
Practice: Wash the fry with clear water, filter dry for later use, heat the wok, add half a bowl of oil, fry the fry until yellow, fry the eggs until golden on both sides, and remove more oil.
12。 Hibiscus eggs
Ingredients: 3 eggs, half onion shredded, red pepper 1 shredded, * roasted 50g, onion 1 diced, shrimp 50g.
Practice: Put eggs, shredded green onions, shredded peppers, diced green onions and charred granules into a bowl, add a little salt and break them up hard. Heat a wok, put half a bowl of oil in it, stir-fry the shrimps until they are cooked, and then stir-fry the shrimps and mixed eggs until golden on both sides.
13。 Lala fried eggs
Ingredients: Little Lala 100g shelled meat, 3 eggs and appropriate amount of onion.
Practice: Stir the bacon and shallots with the eggs, heat the second half bowl of oil in a wok, fry the eggs until golden on both sides, remove the excess oil and sprinkle with some soy sauce.
14。 Oyster omelet
Ingredients: oyster 100g, 3 scattered eggs, and appropriate amount of onion.
Practice: Stir-fry the bottom half bowl of oil. Stir-fry oysters on low heat for a few times, then fry the eggs until golden on both sides, remove excess oil and sprinkle with soy sauce.
15。 Bitter gourd fried eggs
Ingredients: 1 tbsp oil, 1 tbsp garlic, 250g sliced bitter gourd, 4 eggs,
Seasoning: a little salt, a little pepper and a little chicken powder.
Practice: Beat the eggs and seasoning together, heat the wok, add oil, saute garlic, add bitter gourd and stir-fry until soft, then add eggs and stir-fry until both sides are golden.
16。 Fried eggs with tofu
Ingredients: 1 strip of Japanese tofu cut into about 1cm, 3 eggs, appropriate amount of onion, garlic 1 spoon.
Seasoning: a little pepper and chicken powder.
Practice: Beat the eggs and seasoning together for later use, add two bowls of oil to the wok, stir-fry the oil very hot with high fire, stir-fry the tofu until golden brown, take it out, leave about half a bowl of oil in the wok, saute the garlic until fragrant, put it in tofu scrambled eggs, stir-fry until golden brown on both sides, and sprinkle some soy sauce.
17。 Fried eggs with shredded ginger
Ingredients: 3 eggs, shredded ginger100g.
Practice: Stir-fry half a bowl of oil in a wok, stir-fry shredded ginger with slow fire, then lay eggs, fry on low fire until both sides are golden, remove excess oil and sprinkle with soy sauce.
18。 Fried eggs with whitebait
Ingredients: 3 fried eggs, 100g small whitebait.
Practice: wok half a bowl of oil, fry whitebait until golden, fry eggs until golden on both sides, and remove excess.
19。 Fried eggs for me
Ingredients: Beat 3 eggs until foaming.
Practice: Heat the wok, slightly heat the oil and eggs in the second half bowl, fry until golden, remove the excess oil and sprinkle some soy sauce.
20。 Fried egg II
Ingredients: Beat 3 eggs into a bowl.
Practice: Heat the oil slightly in the wok, fry the eggs on medium heat, stir-fry the yolk, slowly fry until both sides are slightly yellow, and sprinkle some soy sauce ~!
2 1。 egg custard
Ingredients: 3 eggs, 1 bowl of water.
Seasoning: 1/2 tsp salt, a little pepper, a little chicken essence crystal powder, 1 tsp onion, 1 tsp soy sauce.
Practice: Stir the water, eggs and seasonings together and sieve them into a large bowl. Heat the boiler water, steam the eggs for 10 minutes or until cooked, take them out, sprinkle some shallots, drizzle with garlic oil and light soy sauce.
22。 Steamed eggs with minced meat.
Ingredients: 3 eggs, minced meat 100g, water 1 bowl, onion 1 spoon.
Practice: put some pepper, chicken essence crystal powder, a little soy sauce, half a tablespoon of chives, 1 teaspoon of oyster sauce in the minced meat, stir, gently stir the eggs and water, and do not stir out bubbles. Take a big bowl, put the meat in, then pour the eggs in, boil the water in the steamer, put the big bowl in the steamer and steam for 10 minutes or until it is cooked.
(# Don't steam the eggs with high fire, or the surface of the steamed eggs will not be smooth. Beat the eggs lightly and try not to foam, otherwise the surface of the steamed eggs will be uneven. )
23. Steamed eggs with prawns
Ingredients: 3 eggs, prawns 10, shelled and washed, 1 bowl of water, appropriate amount of onion and a little garlic.
Practice: gently stir the eggs and water, put five prawns into a big bowl, add the eggs, boil the water in a steamer, steam the eggs for 10 minutes or until they are cooked, heat the wok, add two tablespoons of oil, saute the minced garlic, stir the remaining prawns until they are cooked, then pour them on the steamed eggs and sprinkle with some shallots, scallion oil and appropriate amount.
24. Steamed eggs with plum vegetables
Ingredients: 3 eggs, 1 bowl of water, 2 pieces of plum leaves, 50g minced meat and a little garlic.
Practice: Stir the eggs and water gently, dice the plum vegetables, immerse them in water, wash them vigorously for 3 times, heat the wok, add 2 tablespoons of oil, saute minced garlic, add minced meat and plum vegetables, pour them into a large bowl after half a minute, then pour the stirred eggs into a steamer, boil the water, steam the eggs for 10 minutes or until cooked, and sprinkle some on them when cooked.
25. Home-cooked egg soup
Ingredients: 2 eggs, 5 cloves of garlic, 5 slices of ginger, meat 100g, salt and rice flour, and a little shallots. 3 bowls of water or soup.
Practice: Heat oil in a wok, fry the eggs until golden brown, add 1 tbsp oil, saute garlic slices and ginger slices, fry the meat slices and fried eggs until cooked, add soup or water, boil over medium heat, sprinkle with shallots and a little carved flowers and serve.
26. Steamed eggs with pork
Ingredients: 2 eggs, 2 bowls of water, stirred evenly, canned meat, a little onion.
Practice: put the braised pork (as long as the meat doesn't need the soup in the can) into a large bowl, then slowly add the eggs, steam them in a steamer until cooked, take them out and sprinkle with shallots.
Note: the canned pork of Gulong brand will taste better, because it will not be too fat.
27. Steamed eggs with shredded ginger I
Ingredients: 2 eggs, 2 bowls of water, 50g shredded ginger.
Practice: put the stirred eggs in a deep dish, steam them in a steamer, take them out, heat the wok, add 2 tablespoons of oil, fry the shredded ginger until golden, and sprinkle some soy sauce and onions on the steamed eggs.
28. Steamed eggs with shredded ginger II
Ingredients: 2 eggs and a bowl of water, 50g shredded ginger.
Practice: Pour the mixed eggs and shredded ginger into a large bowl and stir again. Steamed in a steamer. Take out and sprinkle with shallots, a little carved flowers and a little sesame oil.
29.Salle omelet.
Ingredients: 3 eggs,
Shrimp salad method: salad dressing 1 can, 2 tablespoons of Chili sauce, 2 tablespoons of tomato juice, and scalded shrimp 100g, all in the refrigerator for later use.
Crispy paste method: spontaneous flour 100g, raw flour 50g, 2 tbsp oil and proper amount of water. First, mix spontaneous flour with raw flour, and add oil and appropriate amount of water. Appropriate amount of water means that it is thick silk after mixing. If you accidentally add more water, add more flour.
Salle omelet exercise:
Boil a spoonful of corn flour with a spoonful of water, and then mix in the eggs. Heat the wok, add 3 tablespoons of oil, pour out the oil and let the wok wet. Fry the egg skin with a diameter of 15cm with low fire.
After making the egg skin, wrap the shrimp salad with the egg skin, or roll it into an egg roll or purse. Remember not to let the shrimp salad flow out. Put it in the refrigerator for 30 minutes, heat very hot half-wok oil, take out the wrapped salad, dip it in crisp pulp, fry it in oil, and take it out as soon as it turns yellow. Dip some Thai Chili sauce while it's hot.
30. hibiscus scrambled eggs.
Ingredients: 3 eggs, 50g * burnt, 1 chopped green onion, appropriate amount of onion, and half shredded red pepper.
Practice: Heat the wok, stir-fry the eggs in the second half bowl of oil over medium heat, stir-fry all the ingredients and sprinkle some soy sauce.
3 1. Steamed soft-boiled eggs.
Ingredients: egg 1 piece, small bowl 1 piece.
Practice: Beat the eggs in a bowl, sprinkle some pepper and salt, and steam in a steamer for about 30 seconds.
32. Fried eggs with tomato sauce and beans.
Ingredients: 1 can of tomato juice beans, 5 eggs, 1 root green onion, half a slice of red pepper.
Practice: fry the eggs into poached eggs, put them in a pan, heat a wok, fry the green onions in the second half bowl of oil, cook the beans in tomato juice, add 1 teaspoon of oyster sauce and salt, and pour them into poached eggs after boiling.
33. Sweet and sour eggs
Ingredients: 5 boiled eggs, chopped green onion, green pepper, chopped tomato, sliced cucumber, chopped red pepper 1.
Ingredients of sweet and sour sauce: Chili sauce 1 tbsp, tomato sauce 2 tbsp, sour plum sauce 1 tbsp, white vinegar 1 tbsp, and half a tbsp of sugar. Put them all in a small bowl for later use.
Practice: Peel the boiled eggs, then cut them into four or four pieces and put them on a plate. Heat the wok, add half a tablespoon of oil, stir-fry other ingredients with low heat, then add the sweet and sour juice, and then put a bowl of underwater wok into a bowl filled with sweet and sour juice to cook together. After boiling, if the sauce is thin, add some rice flour water.
34. Thai fried eggs
Ingredients: 5 hard-boiled eggs, shredded cucumber 1 tablespoon, shredded onion 1 tablespoon, shredded pepper 1 tablespoon, and half a small bowl of Thai Chili sauce.
Practice: Heat the oil pan, dip the eggs into the pan and fry until golden brown. Take them out. After a little cooling, arrange everything in four rows on a plate, stir the shredded materials with Thai Chili sauce, and then put them on the fried eggs.
1, stewed eggs with peanuts and red dates
material
2 eggs, 40 grams of peanuts, 0/5 of red dates/kloc, and 20 grams of yellow sugar.
working methods
(1) Cook the eggs with slow fire and peel off the eggshells.
(2) Wash peanuts and red dates with warm water, and core the red dates.
(3) Put eggs, peanuts and red dates into a saucepan, pour boiling water 1 into a bowl, cover the saucepan, and stew in water.
(4) Stew on medium fire for 1.5 hours, add brown sugar, and stew for another 30 minutes.
(5) Take it out after stewing and take it after warming.
efficacy
Nourishing blood and softening liver can prolong life.
indicate
Deficiency of five internal organs and chronic hepatitis.
To annotate ...
Peanut contains pantothenic acid, peanut purine, lecithin and triterpenoid saponin, which can enrich blood and milk, strengthen spleen and regulate stomach. Jujube contains a variety of organic acids, saponins and vitamins, which can replenish qi and blood, benefit the spleen and stomach and prolong life. Yellow sugar contains sucrose, nicotinic acid, calcium, iron and vitamins, which can tonify middle energizer, invigorate qi, nourish blood and promote blood circulation.
Precautions and taboos
Do not use if you have indigestion; Patients with hypertension and coronary heart disease use less; Diarrhea patients should not take it.
2. Braised eggs with braised elbows
In material selection: those who like to eat fat choose the back elbow, otherwise choose the front elbow. Burn the hair on the elbow with fire. After burning, clean the unburned hair and hair roots with tweezers or special hair remover. Wash the elbow and cut it from the side near the big bone with a knife. The incision should be deep, but don't cut it off. At this time, the water in the pot cannot reach above the elbow. Turn on medium heat and let the water heat slowly until it boils. During this period, a lot of foam will be produced. Use a spoon to skim out the foam. After the water boils 15 minutes, take out the elbow, bone it with a knife, and cut the meat into pieces for later use.
Take 3-4 eggs (increase or decrease as needed), peel them after cooking, and insert irregular holes in the egg surface with a fork or toothpick for later use.
The next step is the stewing stage. Add water to the pot (as long as it doesn't cover the elbows, bones and eggs), 3 green onions, 2 large pieces of ginger, 5-6 pieces of rock sugar, a little cooking wine, salt and braised soy sauce (if the color of braised soy sauce is not very good, it won't affect the taste, just add more braised soy sauce), bring the soup to a boil, put the elbows, bones and eggs into the pot and stew for 30 minutes on low heat.
The elbow cooked in this way is ruddy in color, soft in meat, tender and delicious; Eat eggs well and deeply, even Huang Dou, an egg I don't like, has become delicious!
3. stewed eggs with lotus seeds and black berries
material
2 eggs, 50 grams of lotus seeds, 0/2 grams of Polygonum Multiflori Radix/kloc-,8 grams of Lycium barbarum and 30 grams of yellow sugar.
working methods
(1) Cook the eggs with slow fire and peel off the eggshells.
(2) Soak lotus seeds, Polygonum multiflorum Thunb and hippopotamus chef in warm water, then clean them, remove the seeds of lotus seeds, and cut Polygonum multiflorum Thunb into thick slices.
(3) Pour the above materials together with 1 bowl of half boiling water into a saucepan, cover the pan, and stew in water.
(4) After the water in the pot is boiled, stew it with medium fire 1 hour, and then stew it with low fire for 2 hours.
(5) Take it out after burning and take it after warming.
efficacy
Nourish liver and kidney, moisten forehead.
indicate
Neurasthenia, premature graying.
To annotate ...
Lotus seeds contain aspartic acid, various elements and various sugars, which can tonify kidney, strengthen essence, strengthen spleen and remove damage; Polygonum multiflorum Thunb contains anthraquinone derivatives, lecithin and adrenocortical substances, which can nourish liver and kidney, nourish essence and blood, and blacken hair. Bazi contains betaine, carotene and a variety of unsaturated fatty acids, which can enrich blood, nourish yin and improve eyesight. Yellow sugar contains sucrose, nicotinic acid, calcium, iron and vitamins, which can tonify middle energizer, invigorate qi and nourish blood, promote blood circulation and remove blood stasis.
Precautions and taboos
Do not use if you have indigestion; Patients with hypertension and coronary heart disease use it less.
4. Braised eggs with mussels
Basic characteristics: tonifying kidney and essence, strengthening brain and improving intelligence.
Basic ingredients: 2 eggs, 20g mussels, 2g refined salt, 3g chopped green onion and a little sesame oil.
Methods: Wash mussels, soak them in boiling water to make them swell, and then cut them into fine powder. Take a bowl, add salt and chopped green onion, beat in the eggs, break them up with chopsticks, pour in boiling water, sprinkle with minced mussels, steam in a cage for a while or so, and sprinkle with pepper.
Efficacy: tonifying kidney and essence, strengthening brain and improving intelligence.
Usage: Take/kloc-0 every 2 days.
Application: Suitable for people with insufficient brain power.
All kinds of egg dishes
Pearl jade finger (wide white coke paste is fresh, salty and slightly sweet)
Ingredients: quail eggs 12, 8 fresh shoots (about 7.5 cm long) and 6 oranges in syrup.
Seasoning: 2 tablespoons lard, proper amount of salt and monosodium glutamate, trace sugar, half a small bowl of light milk (canned concentrated milk or milk or milk powder), 2 tablespoons 45-degree raw water powder.
Method:
1. Put the eggs in cold water, cook them slowly over medium heat, and then simmer them over low heat. Take it out and cool it with cold water. Peel the eggshell. The tips of bamboo shoots (that is, tender heads) are slightly boiled in boiling water to remove astringency.
2. Wash the pan, add 1 spoon lard, weak milk, bamboo shoots and quail eggs, bring to a boil, add salt, monosodium glutamate and white sugar, thicken the raw rice flour with water, pour in 1 spoon lard, stir well, put it into the pan, and wrap two orange petals back to back on the edge of the pan as a decoration and flavor enhancement aid.
Features: the tender bamboo shoots are pointed like jade fingers, and quail eggs are small and white as pearls. Bamboo shoots are crispy, eggs are waxy and smooth, and milk is fragrant, which is suitable for all ages in Xian Yi.
Key:
1. Cook the eggs in cold water, stir-fry them with low fire, take them out and chill them with cold water, so that the protein can be shelled easily without damaging the surface. Otherwise, it will seriously affect the appearance.
2. Put the milk into the pot, add salt and monosodium glutamate after boiling to prevent protein from solidification and milk residue.
Toona sinensis roast chicken egg
Ingredients: 500 grams of eggs and 25 grams of incense. 80g of seasoning oil, 25g of wet starch, 5g of salt and 5g of monosodium glutamate. Methods (1) Toona sinensis was cut into powder. The wet starch is diluted with water again. Beat the eggs, and add dilute starch, Toona sinensis and monosodium glutamate (2). Heat the frying spoon and put 50 grams of oil. When the oil is hot, use slow fire. Pour the eggs evenly, cover them, pour the remaining 30g of oil along the spoon several times, bake for about 10 minutes, and take them out. After draining the oil, turn the eggs over and buckle the plate. Features golden color, slightly salty, crispy noodles and unique flavor.
Steamed minced meat with salted eggs
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Ingredients: minced pork, raw salted eggs and chopped green onion.
Exercise:
1. Peel the raw salted egg and divide it into one egg white and two egg yolks for later use.
2. Mix minced meat and chopped green onion protein evenly? Knead into patties and put them on a plate.
Squeeze two egg yolks and put them on the meat pie. Cover with medium-high power steaming 15 minutes.
Features: oil yellow in color, salty and tender.
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It's also very simple: 1) Take a bowl of minced meat (about half a catty). 2) Open a raw salted egg, put the egg white into the minced meat, and stir well by hand. 3) Put the duck egg king on the minced meat.
4) Steam in a steamer for 15 minutes. Because egg white is salty, in principle, don't put salt in minced meat. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Spanish omelet
Ingredients: two medium potatoes, three eggs and a little onion. Practice: add enough oil in a small pot, cut the potatoes into small slices, fry them over medium heat until they are 80% cooked, add salt, pepper and minced onion, pour the eggs into the potato slices, and turn to low heat. When the egg liquid on the fire surface is basically condensed, buckle a plate larger than the pot, quickly turn the pot over, put the cake on the plate, put it back in the pot, and so on. You can add leeks, shrimps or diced ham to the egg liquid according to your personal taste, but only onions are added to the authentic Spanish fried eggs. Note: If you want to make a bigger cake, you can increase the amount of raw materials in proportion and use a large pot, but this will greatly increase the difficulty of turning the cake. The first trick is to make potatoes and eggs in the right proportion, otherwise you can't make a cake. Second, the action should be decisive and quick when turning over, otherwise the cake will be deformed. After three or four failures, people who are not too stupid can make decent cakes to entertain guests, which are exotic and can also be eaten by themselves. They can cook one meal and eat three meals, which is convenient and delicious.
Stewed quail eggs
Quail eggs have high cholesterol content and taste better after being cooked or pickled. In addition, the shell is peeled after cooking, and it tastes better to stew with braised pork. (Make two cuts on the surface of the egg to taste)
Huang San egg
Four or five eggs, one preserved egg and one or two raw salted duck eggs are mixed together. It's best to grind it with a blender, and put one third of water, a little salt and monosodium glutamate. Then put it in a steamer and steam it over low heat. The less water, the more elastic the steamed eggs are. The fire must not be big, or it will become a cake. It's much better than pure custard.
Scrambled eggs with dried radish.
Chop the dried radish with a knife, stir-fry in an oil pan, spread the dried radish evenly with a shovel, spread the scattered eggs evenly on the dried radish, and turn it over with a shovel every once in a while, preferably as a whole.
This dish is very suitable for porridge.
Green snow tea pine
Well, first of all, there was a "green snow tea pine" on my Mid-Autumn Festival menu last time. I asked who could tell me its hall, but no one answered, so I said to myself here, hehe ... The main raw material of this dish is tea. Because Huangshan in Anhui Province is a good place to produce green tea, there are several examples of using tea as a dish in Anhui cuisine, which is also a major feature. When I was in China, I invited my childhood friends to dinner in a restaurant near my door. The first reason is proximity and convenience; Secondly, because the owner of this restaurant is said to be a retired special-grade Huizhou cuisine chef. But at first the food there was ok, and then I stopped taking pictures. I don't know if it's my picky taste or the kitchen he invited is perfunctory. It was at his house that I ate this dish of tea pine for the first time, specially consulted my boss, and then came back to follow suit. Some friends praise novelty and taste, so I will briefly introduce it here. I want to drink tea anywhere. This is also an elegant dish that makes the tea loose during the holiday. Hehe ... make half a bowl of tea (preferably green tea, black tea, etc. ) Wash with boiling water. Cover for 5 minutes, then add some sugar to soak for half an hour, take it out and squeeze it dry. Then add the egg white (egg yolk is not needed) and mix well, then sprinkle a little dry starch to disperse. 4 water chestnut, peeled and washed, shredded and mixed with dry starch. When the oil pan catches fire and the oil temperature reaches 50%, fry the tea leaves until they are dark green and quite hard, and drain the oil. When the oil temperature is 80% hot, add shredded water chestnuts and fry until golden brown. Take it out.
Then put the fried tea pine in the center of the plate and enclose it with water chestnut, and you're done. This dish is crisp, sweet, delicious and attractive. It is an absolutely beautiful cold dish on the holiday table. (BTW: There is no water chestnut, and the same is true for single tea pine. Water chestnut is more pleasing to the eye. )
The original text was published by tasita. I have heard about Mei Qing's elder sister's cooking for a long time, so I went to the essence area of the gourmet version to study. Seeing the green snow tea pine recommended by Sister Qing, I learned to walk in Handan. According to Sister Qing's practice, I won't go into details.
However, I think there are several points that must be emphasized. For beginners,. 1. Put sugar, tea leaves a lot of bitterness, and sugar is put in order to eliminate part of it, leaving only a little bitterness and tea fragrance. 2. Egg white, it is recommended to put a little sugar in egg white. 3. Dry starch is ok if you don't use ordinary flour. I think it's oil. If you stir the oil with a shovel, there will be a small number of bubbles, and if there are many bubbles, it will be almost eight. Of course, if you boil the oil, I don't have to say anything more. Frying is a key step, which can remove the astringency of tea. Remember to take out the tea as soon as it thickens. 5. shredded water chestnut, it is unnecessary, you can do without starch. 6.
7. When you put the mixture of tea and egg white powder into the oil, you'd better not put it all at once. This will blow into a ball, and it is better to divide it into several squares, instead of putting it into a ball every time. It's not good to be blown into a ball anyway. You still need to put more oil, but the fried oil in this dish is very clear and can be poured out for later use. Well, I only tried it once, and I only found these personal experiences. The point is that my roommate Chata is expensive, so I can't do more, hehe.
Loofah soaked in gold and silver eggs
Luffa 1 kg
A salted egg and a preserved egg.
Garlic 2 Liang
Shangtang 1 cup
condiment
Salt 1/2 teaspoons
Sugar 1/2 teaspoons
Pepper, sesame oil and a little wine.
Peel the loofah, wash it, and cut it into cubes; Shelling and dicing preserved eggs; Wash the salted eggs and open the reserved protein. Squash and dice the yolk for later use.
Fry garlic until golden brown, and pick it up for later use. Cook the towel gourd with salt water, take it out and dry it for later use.
Heat the oil pan, add the soup, salted egg yolk, preserved egg, fried garlic and seasoning, and cook until the egg yolk is cooked. Finally, add the egg white and pour it on the loofah.
Tip: put some oil in the water where the loofah is boiled to prevent it from turning yellow.
Wine fermented eggs
This is our usual snack.
The method is simple.
Take a bowl and scoop a spoonful of wine at the bottom.
Boil a pot of boiling water and knock in eggs. Be careful not to stick to the bottom of the pot when cooking. Take out the eggs when they are yellow.
Fill a bowl with soup and eggs.
Fermented wine can inhibit the fishy smell of eggs, taste sweet and sour, and promote blood circulation and invigorate qi. Mainlanders regard this snack as a tonic.
Sometimes I go home hungry at night and have no strength to cook. First, I boiled an egg made of wine and immediately felt refreshed.
Braised seasonal vegetables with gold and silver eggs
Ingredients: 1 preserved egg, 12 seasonal vegetables (spinach, bean sprouts), 4 garlic.
Seasoning: 65438+ 0/2 teaspoon of salt and chicken powder.
Sweat powder: 1 1/4 cups of water (vegetable juice can be added), 1 teaspoon of chicken powder and sugar, 1/4 teaspoons of sesame oil and 2 teaspoons of raw flour.
Exercise:
1. Separate salted egg whites from egg yolks, steam salted egg yolks in a dish for 5 minutes until cooked, dice the egg whites and mix. Wash preserved eggs and dice; When washing vegetables, cut them into sections and separate them; Pat the garlic gently.
2. Heat 6 tbsp oil and saute garlic. When adding, stir-fry the vegetables with high fire, add seasoning after softening, and stir evenly until the vegetables are cooked. Take out the vegetable juice and put it on a plate.
3. Cook the vegetable juice, add salted eggs and preserved eggs, and finally add salted protein, shovel it off the fire and pour it on the vegetable noodles. Experience: Salty protein can increase the salty taste of the sauce, and can also be boiled into white egg flowers, making the dishes delicious and beautiful, and the entrance is clear but not greasy.
In order to strengthen the management of the canteen and facilitate the dining problems of foreigners, it can be formulated.