Speaking of eggs, it is really a magical existence, which can be included in the recipes of high-class famous dishes and can also enter the dining table of ordinary people's homes; Not only is it nutritious, but it is also mouth-watering to make all kinds of delicious food.
Eggs can be made in various ways. As a cooking ingredient, it can be steamed, boiled, fried and fried. Can be used as snacks, but also can be made into various delicious dishes.
The first course: eggs brewed with Hakka wine
Wine-brewed eggs are nourishing products of female beauty, and the method is extremely simple:
1. Put homemade Hakka rice wine into a bowl, add Jiang Mo (or ginger powder), brown sugar, Lycium barbarum and red dates, and steam the rice wine in the bowl.
2. After the wine is boiled, add a few eggs, cover and steam for eight minutes.
Note: Boil the wine before putting the eggs, which can prevent the eggs from sticking to the bowl and being difficult to clean.
The second course: Hakka egg tofu wine
The food is a nourishing food that Hakka people in southern Jiangxi must eat in confinement, and has the effects of nourishing and warming. The practice is as follows:
1. Put oil in the pan (a little more oil), put the broken eggs in the oil pan in turn, and fry them into many golden fluffy eggs on both sides.
2. Put a few flat pieces of fried tofu at the bottom of the hip flask, add Jiang Mo (ginger powder is also acceptable), red dates and medlar, then add eggs, add the remaining tofu, add two spoonfuls of brown sugar, and pour in homemade hakka yellow rice wine.
3. After the water in the pot is boiled, put the hip flask with ingredients directly into the water and steam it for 20 minutes.
Note: this dish can be cooked in a pot without hip flask and tofu.
The third way: tiger skin eggs
This is the immortal way to eat eggs, and every bite can harvest the satisfaction conveyed by the tip of the tongue. The practice is as follows:
1. Boil the whole egg in water and soak it in cold water for five minutes, so that the eggshell can be easily peeled off.
2. When the oil temperature is 40% to 50% hot, add the shelled eggs and fry them until golden brown, then take them out.
3. Leave some base oil in the pot, add garlic, star anise, soy sauce, fragrant leaves and chafing dish ingredients, pour in the fried eggs, add water to the surface of the eggs, cover the pot after the fire is boiled, and simmer slowly.
4. Cook until the soup is thick, pick out large pieces of star anise and other ingredients, and then put them out of the pot.
The fourth way: poached eggs
Poached eggs can be boiled or fried. Share two ways to cook poached eggs:
1. Put a little more water in the pot, turn off the heat after boiling, beat the eggs in, turn on low heat, cook for two minutes until the eggs are slightly solidified, turn over gently with a shovel, and cook for another two minutes.
2. Put a proper amount of water into the bowl, put it in a pot and steam it off (to avoid the eggs sticking to the bowl), beat the eggs into the bowl, be careful not to stir them up, cover the pot and steam for 10 minute. After taking out the pot, loosen it along the edge of the bowl with a spoon, and then put the steamed eggs into the plate.
Frying poached eggs is equally simple. Put a little oil in the pan, sprinkle a thin layer of salt (to prevent sticking to the pan), beat in the eggs, set them slightly and turn them over (if you like sunny side up, you don't have to turn them over).
Fifth: pumpkin flowers fried eggs.
1. Wash and chop pumpkin flowers, put a little oil in the pot, pour in pumpkin flowers and stir-fry until soft, add a little salt, stir-fry evenly, then take it out and pour it into a large bowl.
2. Pour half the beaten egg mixture on the fried pumpkin flowers and mix well for later use.
3. Heat the oil in the pan, first pour the remaining egg liquid, then pour the mixed pumpkin flowers, turn over after shaping, and fry until both sides are golden.
Sixth: scrambled eggs with leeks.
Scrambled eggs with leeks are the same as scrambled eggs with pumpkin flowers in the fifth course.
Seventh: scrambled eggs with leeks
1. Wash leeks, cut into sections, and put them on a plate for later use.
2. Beat three eggs in a bowl, add a little salt and pepper and stir.
3. When the oil temperature is 50% to 60% hot, pour the egg liquid into the pot, and at the same time slowly stir the egg into small pieces with chopsticks and take it out for use.
4. Put a little oil in the pot, pour in the leek, stir fry until soft, add a little salt, pour in the eggs, stir fry evenly and take out the pot.
Eighth Road: Eggs, jiaozi and Tofu.
1. Chop the pork into minced meat, grab it with onion Jiang Shui and marinate it for two minutes, then add soy sauce and bean starch, stir well, then add chopped green onion and mushroom powder, pour in a little cooking oil and mix well for later use.
2. Brew the meat stuffing into tofu for later use.
3. Put oil in the pan, scoop a spoonful of egg liquid into the pan, immediately put a spoonful of meat stuffing on it, then wrap the egg into a shape similar to jiaozi with chopsticks and take it out, and so on until the egg liquid is used up.
4. Put the oil in the pan, put the soaked tofu into the oil pan (with the stuffing side down), fry the tofu thoroughly after two minutes, fry until both sides are golden, add water, add appropriate amount of salt, add eggs and dumplings in turn, cover and stew for five minutes.
5. Cook until the soup is thick, add a little light soy sauce, add diced red pepper, pour in starch and thicken it, then take it out of the pot and put it on the plate.
The ninth way: the eggs in the meat nest
1. Pour the minced meat and diced carrots into a bowl, grab them evenly by hand, pour in onion Jiang Shui, add salt, oyster sauce, soy sauce and starch, grab them evenly by hand, add chopped green onion and keep grabbing them evenly for use.
2. Knead the minced meat into small balls and put them in a plate, press them into a nest shape with your fingers, then beat in the eggs (quail eggs are also acceptable) in turn, put one wolfberry in each, and steam in the pot for 15 minutes.
3. Stir-fry the starch into juice, pour it on the steamed eggs, and serve.
Number 10: Steamed eggs with zucchini
1. Wash two zucchini, remove the head and tail, cut them in half, and dig out the pulp inside.
2. Break up the four eggs, separate the egg white and yolk, put them into two bowls, add appropriate amount of salt respectively, and stir for later use.
3. Boil the water in the pot, put the zucchini on the steaming mat, pour the egg whites into the grooves respectively, cover and steam for two minutes. Then pour in the egg yolk liquid and steam for another five minutes.
4. Prepare dipping sauce: put chopped green peppers into a bowl, add salt, pepper powder, soy sauce, balsamic vinegar and ginger powder, and pour in hot oil and mix well for later use.
5. The steamed zucchini is a little cold, cut into small pieces and put on a plate to eat sauce.
Line 11: Egg soup with minced meat
1. Put minced meat and diced carrots into a bowl, add light soy sauce and oyster sauce sesame oil, and grab well for later use.
2. Beat four eggs into a dish and stir evenly, add appropriate amount of salt, add 1: 1 warm water to the egg liquid, continue to stir with chopsticks until many bubbles appear, and then remove the bubbles.
3. After the water in the pot is boiled, put it into the plate, cover it with a small cover first, then cover it with a lid, and steam for three minutes on low heat.
4. After opening the lid, spread the meat foam evenly on the eggs, then cover the lid and steam for five minutes. Pour in a little soy sauce and sesame oil and serve.
Lane 12: tomato and egg soup
1. Put oil in the pan, add chopped green onion, stir-fry until fragrant, pour diced tomatoes, stir-fry tomato juice, add appropriate amount of salt, pour a little water starch, and finally pour water to boil.
2. Add cucumber slices after the water boils, and then slowly pour the egg liquid clockwise. Don't stir first, and then stir gently after the eggs slowly turn into egg blossoms to avoid sticking to the pot.
3. Add a little chicken essence, pepper and sesame oil, and the delicious tomato and egg soup can be served.