Spanish potato omelette:

Ingredients:

3 eggs, 150 grams of potatoes, 150 grams of onions, appropriate amount of salt, appropriate amount of black pepper, oil

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Method:

1. Eggs, potatoes and onions.

2. Peel and wash the potatoes and cut them into small slices, then rinse them with water to remove the starch on the surface and drain them for later use. If left for a long time, immerse them in water to prevent them from deteriorating.

3. Peel off the old skin of the onion, wash it and cut into small pieces.

4. Put enough oil in the pot (to cover the ingredients), and when it is 60% hot (you can clearly feel the heat when you put your hand on top of the oil), add potato slices and Fry the onion slices over medium heat until the edges of the potatoes turn slightly brown and the onion aroma comes out. This process takes about 5-10 minutes. You need to stir occasionally to prevent the potatoes from sticking to the pan.

5. When frying potatoes, beat the eggs into egg liquid.

6. Remove the fried potatoes and onions and use kitchen paper to absorb the oil.

7. Add the fried potatoes and onions into the egg liquid, mix well, and add an appropriate amount of salt and black pepper to taste.

8. Heat a pan, add a small amount of oil (preferably olive oil, other oils are okay), pour in the egg liquid, smooth it out, and fry over low heat until the surface of the egg cake begins to rise. Condensation.

9. Place a large plate on the pan, hold the plate with one hand, flip the pan over with the other hand, and then remove the pan.

10. In this way, flip the egg cake onto the plate, then push it into the pan (if you feel that there is not enough oil in the pan, add some oil), and fry over low heat until cooked through. , put the fried omelette into the plate.

How to prepare happy braised eggs with brine

Brine ingredients:

3 pieces of star anise (aniseed), 1 teaspoon of cumin (5ml), 1 teaspoon of Sichuan peppercorns ( 5ml), 3 slices of licorice, 1 piece of cinnamon, 1 strawberry, 1 minced meat, 1 slice of tangerine peel, 1 tablespoon of light soy sauce (15ml), 1 teaspoon of dark soy sauce (5ml), appropriate amount of salt, appropriate amount of rock sugar, boiled in water 1 small piece of fat pork with skin (I think braised eggs need to have a meaty flavor to be delicious. If it is braised pork or braised peanuts, there is no need to add meat)

If the spices at home are not complete, It doesn't matter, I think the star anise (aniseed) and cinnamon are enough to taste.

Brine method:

1. Pack all the spices with gauze or disposable medicine bags or material boxes.

2. Put enough water in the pot (to cover the food to be marinated), add all the ingredients, and bring to a boil.

3. Turn to low heat and simmer for about 40 minutes. It is better to leave it overnight and the flavor will be richer.

4. Remove the spice residue and use it. The brine can be used repeatedly. It will become more fragrant as it ages. Add flavorings according to the situation. If it is not used for a long time, filter it and store it in the refrigerator or freezer.

How to make happy braised eggs:

1. Put an appropriate amount of water in the pot and bring to a boil. Gently put the eggs into the water, cover and cook for 15 minutes.

2. Immerse the boiled eggs in ice water to facilitate peeling. Remove the shells after the eggs cool down.

3. Use the tip of a knife to draw the desired pattern on the surface of the egg, such as a smiling face, a bitter face, an angry face, a depressed face...or flowers, birds, fish and insects, depending on your preference.

4. Put the eggs in the brine and bring to a boil, then turn to low heat and simmer for 30 minutes. The longer the brine is, the more delicious it will be.

How to make toon sprout omelette

Materials:

100 grams of toon sprouts, 4 eggs, 1 teaspoon of salt (about 5 grams), 1 starch teaspoon (about 5 grams), a small amount of chicken essence, appropriate amount of oil

Seasoning:

Soy sauce, vinegar, sesame oil, chili oil, chicken essence, sugar

Method:< /p>

1. Wash the toon buds, pick the young buds, and discard the older and thicker parts. Add a small amount of salt in boiling water, blanch the toon buds in the water, pick them up immediately, and drain. Chop into pieces and set aside;

2. Peel the eggs and put them into a large bowl. Add toon powder, salt, chicken essence and starch and beat them up;

3. Heat the pan and spray in Add an appropriate amount of oil (so that the entire bottom of the pan is covered with oil), pour in the egg liquid, turn the pan to spread the egg liquid evenly across the bottom of the pan, turn to low heat, and fry for about 10 minutes. The frying time depends on the thickness of the egg cake. Usually, you can turn it over when the egg liquid on the surface changes color and begins to solidify. During this period, you can shake the pan to heat it evenly;

4. Flip the egg cake Flip over and fry the other side for about 10 minutes, but I flipped it over again;

5. Mix soy sauce, vinegar, sesame oil, chili oil, chicken essence, and sugar into seasonings according to your own taste;

6. Cut the egg cake into pieces, dip it in seasonings and serve.

Caramel Egg Pudding

Ingredients:

400 grams of milk, 1/2 spoon of vanilla extract (if you don’t have it, it’s not a big problem, but the flavor is a bit different), 80 grams of sugar, 4 eggs

Caramel ingredients: 100 grams of sugar, 40 grams of water

Method:

Let’s talk about the caramel method first:

1. Pour only granulated sugar into the pot and heat it. When the color changes, use a wooden flat spoon to stir and stir. Stop stirring when all the colors change.

2. Continue to heat until the caramel swells. When the bubbles become smaller, turn off the heat

3. Immediately add warm water, use a wooden spoon, and pour water along the edge of the pot. If you pour it directly, it will splash!

4. Heat again, melt and then cook until the caramel drips into the water. The caramel will not mix with the water (you can test it with a cup of water)

How to make egg pudding:

1. Apply a thin layer of butter in the mold bowl. If you use a spoon to eat it, you can also put an appropriate amount of caramel into the bottom of the bowl without coating

< p>2. Add vanilla extract and 1/3 sugar to the milk and heat it. When the edge of the pot bubbles (do not boil), remove from the heat

3. Beat the eggs and beat them with the remaining sugar. Preheat the oven when the foam is ready

4. Pour the milk into the beaten eggs, and be careful not to foam when stirring

5. Stir thoroughly and then filter

6. Slowly pour into the mold, fill the baking pan with water, and bake in the oven at 150-160 degrees for 30 minutes.

You can eat it directly or turn it upside down. If so, insert a knife into the pudding. If you replace half of the milk with fresh cream and add an egg yolk, it will be milk. Fragrant pudding is even better!

French toast

Ingredients: (for two people)

8 slices of bread, 6 tablespoons of flower milk (non-fat evaporated milk), peanut butter, 1 spoon of cornstarch (you can use it if you don’t have it), salad oil or butter

Method:

1. Cut off the edges of the bread slices

2. Cut the bread slices Spread peanut butter on one side and put it together with another slice of bread

3. Beat the eggs with flower milk and cornstarch

4. Put an appropriate amount of oil in a pan and heat until 50% hot, dip both sides of the sandwich bread slices into the egg liquid, fry until golden brown on both sides, use kitchen paper to absorb excess oil

Eat with butter, honey or condensed milk while hot, very fragrant and high in calories It’s huge and will keep you energetic all morning! It is recommended to eat it with milk and appropriate fruits and vegetables for more comprehensive nutrition.

Ingredients for scrambled eggs with tomatoes:

2-3 ripe tomatoes, 2-3 eggs, appropriate amounts of pepper, garlic and green onions;

Ingredients:< /p>

A little salt, sugar, cooking oil and cooking wine.

Method:

1. Remove the stems of tomatoes and cut them into thick slices. Ripe tomatoes can easily ooze juice when cut. You can put the skin side down and the cross-section side up. The knife is much easier to cut.

2. Beat the eggs, cut the green onion and garlic into slices and set aside.

3. Heat the pot, add the eggs, and stir-fry over high heat. The edges of the eggs will swell as soon as they are put in. Fry the eggs until they are a little older and the surface is golden brown. Dish them out and set aside

4. Add a small amount of oil, add Sichuan peppercorns, fry until black, take them out, add chopped green onions and garlic slices, stir-fry until fragrant and put them aside Add the tomatoes, fry for a few times, add a little cooking wine and a little salt to dilute the tomatoes and release the water. Fry until the skins of the tomatoes come off and the soup becomes thick, add a little sugar, enough salt to season, and add the eggs. Stir-fry for a while, add a few drops of sesame oil and serve. Garnish with coriander or chives and serve on a plate. Speaking of the skin of tomatoes, why not peel off the skin and fry it before frying? Then it will really become tomato sauce, so it is better to leave the skin on

Enoki Mushroom Scrambled Eggs

Ingredients:

A handful of enoki mushrooms and 3 eggs.

Method:

1. Slightly cut off the old roots of the enoki mushrooms, wash and drain the water, and then cut them in half.

2. Beat the eggs, add some salt, and stir evenly.

3. Heat the oil pan and pour in the egg liquid. Fry slowly over low heat until the bottom of the egg liquid solidifies.

4. Turn over and fry for another 15 seconds, break the egg cake into pieces and set aside.

5. Turn on the oil pan again. Add chopped green onion, sauté garlic until fragrant, add enoki mushrooms and stir-fry for a few times.

6. Pour in the eggs to be used and fry until the enoki mushrooms become soft. Add some soy sauce and salt and stir well.

7. Just add some chopped green onions and serve. It’s simple but quite delicious.

Home-style egg pancake + vegetable pancake

Ingredients required for vegetable pancake:

120g all-purpose flour, 1 egg, 180g cold water, 120g milk ( The milk part can also be replaced with water. I used half of the ingredients, which can make 3 pancakes.), 2 or 3 cabbage (you can use whatever vegetables you want), a little green onion, ginger, pepper, and a little salt. .

Method:

1. First make the egg paste. Mix the flour, eggs, water and (milk) evenly and let it rest for about 15 minutes. After the egg paste is ready, you can still adjust the thickness. You can adjust it by adding cold water according to the situation.

2. Wash the cabbage and mince it; also mince the onion and ginger.

3. Add a little oil to the pot, add the green onion and ginger and stir-fry until fragrant, then add the cabbage and continue to stir-fry until fragrant. Then pour the fried vegetables into the batter, add salt and pepper to taste, and stir evenly. The final vegetable egg custard.

4. Brush the pan with a thin layer of oil, pour a large spoonful of egg batter, spread it into a pancake, and fry until both sides are golden brown. When eating, you can dip it in garlic juice like eating dumplings. The method of making vegetable pancakes is similar to that of old Beijing dumplings, but there are some slight differences in the preparation of the batter.

Ingredients needed for home-made egg cakes:

300 grams of all-purpose flour, 450 ml of cold water, 1 tablespoon of starch, a little salt, 2 tablespoons of salad oil (the one we use for vegetable cakes It's egg batter, here we use batter), 1 egg, and a little chopped green onion.

Method:

1. Mix flour, cold water, starch, salt, and salad oil, stir evenly, and let it rest for about 15 minutes. The amount of these materials should be reduced according to needs. For breakfast, reduce the portion size. The thickness of this prepared batter can also be adjusted.

2. Brush a thin layer of oil on the pan, heat it up, pour a large spoonful of batter, and spread it into a dough. After the dough is solidified and formed, add an egg and operate it like a pancake. Use Use a spatula to stir up the eggs so that the egg liquid evenly covers the dough. When the egg liquid is about to solidify, roll up the cake. Be sure to roll it up when the egg liquid is not completely solidified so that it can be rolled into shape.

3. Roll it up and fry it over low heat. When the egg rolls are colored and golden, you can take them out, cut them into pieces, and serve on a plate.

How to make omelette rolls

Step 1: Break 3 eggs into a bowl, add 1/2 teaspoon of sugar and a pinch of salt to each egg Let's put the seasoning. I used 3 eggs here, so I added 3 1/2 teaspoons of sugar and 3 pinches of salt, and then beat them.

Step 2: Prepare a flat-bottomed non-stick pan. A square pan like the one I used is best. If not, an ordinary round pan will also work. Heat it over medium heat, and then pour it in. A little oil, shake the pot so that the bottom of the pot is covered with oil (or use a spatula to spread the oil evenly)

Step 3: Pour 1/4 of the beaten egg liquid into In the pot.

Step 4: Shake the pot so that the bottom of the pot is covered with egg liquid.

Step 5: When the surface of the egg liquid in the pot is about to solidify, use a pair of chopsticks to roll up the egg skin starting from the top of the pot and toward your chest, forming a shape. Cylindrical shape.

Step 6: Use chopsticks to push the rolled egg roll to the top of the pot, and then pour the egg liquid in the bowl into the pot (slightly less than the first time) ), and then shake the pot again to let the egg liquid cover the empty bottom of the pot.

Step 7: Then, use chopsticks to roll the egg roll starting from the top of the pot and toward your chest. After rolling it up, push it to the top of the pot and pour in some eggs. liquid, then cover the bottom of the pot, and then roll it up... Well, actually, that is to say, at this step, keep repeating the fifth and sixth steps just mentioned until all the egg liquid is finally After using it, the egg roll has been rolled into a big roll.

Step 8: Place the fried egg roll on the chopping board for cutting cooked food.

Step 9: Cut into small pieces and place on plate. Very simple isn't it? Don’t be frightened by the many steps and step pictures I wrote. In fact, if you think about it carefully, it’s just a matter of repeating the steps of “pour in the egg liquid and roll it up, pour in the egg liquid and roll it up”.

Note:

1. Regarding the seasoning of the egg liquid, you can use it yourself. For example, the one I am talking about here is made to taste sweet but a little salty. , if you don't like sweetness, you can add more salt, or you can add soy sauce without salt, or if you want to make it more "luxurious", you can put some crushed shrimp or small whitebait.

2. Regarding the pot, use a non-stick pan for easier operation. Because, from beginning to end, only a little bit of oil was put in at the beginning, and no more oil was put in after that.

3. Regarding the heat, it is recommended to keep medium heat so that you can roll it calmly.

4. When rolling, don’t wait until all the egg liquid on the top has solidified before rolling. In that case, the finished product will not be soft enough.

5. When you start rolling, there may be some tears in the roll. It doesn’t matter. Don’t be discouraged. Anyway, you will have to roll it layer by layer. Finally, wrap them up and the broken places will be gone. I can’t see it!

How to make golden sponge cake rolls

Ingredients:

I made it with a 13X9-inch baking pan

Butter 55g, 55g low-gluten flour, 1g vanilla powder (optional), 68g fresh milk, 45g whole eggs, 80g egg yolk, 168g egg whites, a little white vinegar (or tartar powder), 80g fine sugar

Method:

1. Cut the butter into small pieces, heat over low heat until boiling and then remove from the heat

2. Sift the flour and vanilla powder and add them

3. Mix Evenly form a batter

4. Heat the milk to 60 degrees and remove from the heat. Add whole eggs and egg yolks in portions and mix well

5. Add batter 3

6 , add white vinegar to the egg whites, beat until rough foam, add sugar all at once, beat until wet foam (the egg beater has a curved hook when you pull it up from the bottom)

7. Put 1/3 of the meringue into the batter Cut and mix evenly

8. Mix well and then add 1/3 of the meringue. Finally, pour the mixed batter into the remaining meringue and mix well

9. Pour the batter into the baking pan and lightly tap the air bubbles on the table (I think my cake mold is easy to release, so I don’t use parchment paper)

10. Bake in the oven at 160 degrees for about 20 minutes

11. Take out the inversion, spread it with jam (I used blueberry jam) or fresh cream, roll it into a roll, and slice it after it cools

Sushi

1. Sushi The rice does not have to be so-called Japanese rice or glutinous rice, ordinary rice can also be used;

2. There is no need to use special sushi vinegar for sushi vinegar, you can adjust it yourself;

Approximate proportion: 30cc white vinegar (about 2 tablespoons), add 16g white sugar (about 4 teaspoons), 5g salt (about 1 teaspoon) and mix well;

3. When spreading rice, do not cover the entire sheet of seaweed. , it will be difficult to roll it up, just spread it to 2/3 of the seaweed;

Do not roll the seaweed into the rice, it will be more difficult to cut;

As for You can add whatever you like in it, and it doesn’t have to be cucumbers, carrots, etc.

Ingredients:

Rice, seaweed, cucumber, carrot.

Method:

1. Spread the rice on top, leaving 1/3 of the seaweed;

2. Use the rolling method, do not The bamboo curtain is also wrapped in it, and the bamboo curtain is kept rolling outside;

When rolling, be sure to pay attention and wrap it tightly, so that the sushi will be beautiful and easy to cut;

3. When cutting, apply a little water on the knife but not too much. It will not stick when cutting.

The following one is sushi rolled in plastic wrap

Ingredients:

Prawn paste, eggs, salt, white vinegar and sugar, seaweed, carrots, cucumber, Caviar.

Method:

1. Spread the shrimp paste into a cake shape, wrap it and steam it;

2. Steam the eggs into a cake;

< p>3. Cut cucumbers and carrots into strips, marinate them with a little salt, and then soak them in white vinegar and sugar for a while;

4. Fold the four ingredients into 4 squares and roll them with seaweed. ;

5. It is best to roll it into a 4-square shape;

6. Spread a layer of plastic wrap on the bamboo curtain, and then put rice on it;

7. Roll it into 4 squares together with the plastic wrap;

8. Peel off the plastic wrap;

9. Roll it in the caviar to make it as even as possible.

Portuguese Egg Tart

Ingredients:

Tart crust: 135g low-gluten flour 15g high-gluten flour 20g ghee (butter can also be used) Margarine 125g water 75g

Tart water: milk 180g low-gluten flour 10g egg yolks 2 sugar 30g condensed milk 1 spoon

Method:

Tart water :

1. Pour all the cake flour, sugar, milk, and condensed milk into a small pot and mix thoroughly to form a milk slurry. Heat over low heat until the sugar, etc. are completely dissolved.

2. Beat the egg yolks. Pour the cooked milk syrup into the beaten egg yolks after slightly cooling, and mix thoroughly to make the tart water

Tart crust:

1. Add all the ingredients except the margarine. Pour the ingredients into a large container, add water little by little, and knead into a smooth dough as soft as an earlobe, then wrap it in plastic wrap and let it rest for 30 minutes

2. Put the margarine in a plastic bag or plastic bag Place it between two layers of plastic wrap, flatten it with a rolling pin, or cut it into slices with a knife and roll them together into a square piece about 5 mm thick

3. Cut the slack Roll out the dough into a dough that is as wide as the margarine and 3 times as long.

Put the margarine in the middle of the dough, fold the dough on both sides toward the middle, and completely wrap the margarine Then pinch the edge tightly

4. Rotate the dough wrapped with margarine 90 degrees, and then use a rolling pin to roll it out a little thinner. Start folding the quilt for the first time, that is, fold the upper and lower edges in half toward the middle, and then fold the two ends. Fold it in half,

fold it into a quilt, wrap it with plastic wrap and put it in the refrigerator to rest for 20 minutes

5. Take out the dough, flatten it and roll it into a square dough. Follow step 4 to fold the quilt for the second time, then wrap it in plastic wrap and let it rest in the refrigerator for 20 minutes

6. After taking out the dough, flatten it and roll it into a square dough, follow step 4 Start folding the quilt for the third time, then wrap it in plastic wrap and let it rest in the refrigerator for 20 minutes

7. After taking it out, flatten the quilt, roll it into a square shape, and then roll it up. Divide the noodles evenly into 12 equal parts, roll each equal part into a dough slightly larger than the mouth of the mold

8. Sprinkle flour into the mold and spread it evenly, pour out the excess flour, and roll out the rolled dough. Put it into the mold and press it lightly to make it stick to the edges

9. Preheat the oven at 220 degrees for 10 minutes. At this time, fill the tart shell with 80% of the tart water, and place the baking sheet on the middle layer. Bake at 220 degrees for 20 minutes until browned

Intimate suggestions:

1. Because making tart shells involves a very tedious relaxing process, there is no need to make tart water first, you can use the tart shells During the relaxation time, make the tart water

2. The 20 grams of ghee used to make the tart crust can be replaced with 20 grams of butter; the 80 grams of milk used to make the tart water can be replaced with coconut milk, so that it becomes It turns into a coconut-flavored egg tart

3. Sprinkling flour in the mold is to facilitate the removal of the egg tart after baking, so you cannot omit this step

4. The egg tart should be taken while the egg tart is baked. Eat it hot. If it gets cold, put it in the oven to heat for a few minutes. The taste will remain the same

Gourd and Sour Pork

Ingredients: 250 grams of pork butt tip, 2 slices of fresh pineapple, green onions One each red pepper, 1 egg, 30ml water starch, 15ml cooking wine, 5g salt.

Sweet and sour sauce: 50ml tomato sauce, 15ml white vinegar, 15g sugar, 5g salt, 30ml water starch.

Method:

1. Wash and peel the pork, cut into half centimeter thick and 3 centimeter long slices, then add 5 grams of salt, cooking wine, eggs, and 30ml of water starch and mix Mix well and marinate for 15 minutes. Cut the pineapple into small dices, and cut the green and red peppers into small dices for later use;

2. When the oil pan is heated to 40% hot, add the meat slices one by one and fry until golden brown, drain the oil, take it out, and then heat the oil When it is 80% hot, add the fried meat slices and fry again, then take them out and set aside;

3. Add a little oil to the pot and heat it over medium-low heat, add the tomato sauce and slowly stir-fry until the red oil comes out. Then add white sugar, white vinegar, and salt to make a sweet and sour sauce. Finally, pour in water starch in a circle, then add pineapple and mix well;

4. Then quickly pour in the meat slices, green and red peppers, and mix well. Can.

Sweet and sour bombs

Materials:

Quail eggs, dry starch, oil, tomato sauce, vinegar, soy sauce, sugar, chicken essence.

1. Boil the quail eggs in cold water in a pot. Take them out and put them in cold water. This will make them easier to peel and look better.

2. Put it in dry starch and roll it. I feel like I am shaking the Lantern Festival.

3. Put oil in the pot. When the oil temperature is 70% hot, add the quail eggs and fry them. When the quail eggs turn golden brown, take them out and set aside. The oil temperature must not be too hot, and the frying time should not be too long, otherwise the eggs will burst.

4. Take a bowl, add tomato paste, vinegar, soy sauce, sugar, chicken essence and mix well.

5. Put some oil in the pot, heat the oil slightly, add the sweet and sour sauce and stir-fry for a while, then add the fried quail eggs, turn down the heat and stir-fry for a few times until the sauce is evenly distributed. Spread the ground on the quail eggs and turn off the heat.

Tips:

1. Put the quail eggs directly into cold water after they are boiled, so that they are easy to peel and look good when they are peeled out.

2. When frying, the oil temperature must not be too hot, and the frying time should not be too long, otherwise the eggs will burst

3. Put the sweet and sour sauce into the pot There is no need to fry for a long time after medium cooking, otherwise it will easily burn into the pot or black agglomerates will appear, affecting the appearance and taste.

Braised quail eggs——

Materials:

Quail eggs, dark soy sauce, salt, cinnamon, star anise, pepper, bay leaves, cloves, licorice, Appropriate amounts of cumin, strawberry, and white cardamom (the amount can be adjusted according to personal preference.)

Method:

1. Brush the quail eggs carefully with a small toothbrush;

2. Put the washed quail eggs and water into the pot, turn on the heat, cook until the water boils, then throw in all the seasonings, and continue to cook for about 3 minutes;

3. Knock carefully Crack each quail egg and continue to cook for 2-3 minutes. Don't overcook it;

4. Put the cooked quail eggs into the container together with the seasoning and water, cover it and put it in the refrigerator. Eat as you go.

Tips:

1. Do not eat eggs or quail eggs on an empty stomach;

2. Do not eat them with soy milk, because soy milk contains trypsin. Combining with the egg pine protein in egg white will cause the loss of nutrients and reduce the nutritional value of both.

Someone in my family has low cholesterol, so I thought he would be more suitable to eat quail eggs, so I started eating them. hey-hey.

Simmered Golden Balls in Tomato Sauce

Ingredients:

Quail eggs, tomatoes, tomato paste, salt, minced garlic, sugar, rice wine.

Method:

1. Boil the quail eggs in white water, then peel off the eggshells;

2. Use a "ten" knife to cut tomatoes Cut the skin, scald it with boiling water, remove the seeds, peel and chop into puree;

3. Heat oil in a pan over low heat, put the quail eggs into the pan and fry briefly until the skin is golden and wrinkled. ;

4. Remove the fried quail eggs and drain the oil;

5. Leave a little oil in the pot and sauté the minced garlic until fragrant, add the minced tomatoes and tomato sauce and stir-fry over medium heat. , add appropriate amount of salt, sugar and a little rice wine, stir-fry until fragrant, then add half a bowl of water and bring to a boil;

6. After the tomato juice is thickened, add the fried quail eggs and simmer over low heat for 2 -3 minutes, reduce the juice over high heat and serve on a plate.

Intimate tips:

1. When frying quail eggs, make sure the fire is low and the egg whites are intact, and be careful of the oil splashing on the skin;

2. Tomato skin, It is best to remove the seeds to avoid affecting the taste;

3. All tomatoes can also be replaced with tomato sauce.

Pomegranate, Quail Egg and Shrimp Salad

Ingredients:

Quail eggs, shrimp, cherry tomatoes, loose leaf lettuce, red pomegranate, cucumber, black olives .

Seasoning:

Balsamic vinegar, rosemary, salt, pepper, olive oil.

Method:

1. Boil the quail eggs, peel them and cut them in half, cut the small tomatoes, slice the cucumber diagonally, cut the black olives into rings, and tear the loose leaf lettuce into small pieces;

2. Peel and remove the shrimp threads from the fresh shrimps, blanch them in boiling water and fish them out;

3. Combine balsamic vinegar, rosemary, salt, pepper and olive oil. . Mix into oil and vinegar sauce;

4. Plate the raw materials and pour on the oil and vinegar sauce.

Cucumber-roasted tiger egg

Ingredients: pork belly, cucumber, quail egg, carrot, ginger, dried chili pepper.

The seeds in the middle of the wilted cucumber will look older. You can remove the seeds in the middle and cut them into pieces. Cut the pork belly into small pieces, slice the carrots, and slice the ginger.

To boil quail eggs, put the quail eggs into a pot of water and cook for five minutes.

Peel the shell (my little trick), put the hard-boiled eggs into the crisper, add cold boiled water until half of the eggs are covered, then close the lid, and we start doing hand exercises. Use your hands a little bit, shake it up and down, left and right for three or four minutes and that's it. Open the lid of the box and peel off the shell. You see, the shell comes off easily.

Method:

1. Turn on medium heat, put the pork belly in the pan and fry the oil. You can also add a little oil to make the meat spit out faster; < /p>

2. When the pork belly is fried to a light yellow color, pour in the quail eggs and fry them together. You can use chopsticks to stir-fry them to make them evenly heated;

3. Fry the quail eggs until they are golden brown. When cooking tiger eggs, add ginger slices, fry in dried chili segments, and fry until fragrant;

4. Pour in 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, and five-spice powder, stir well and add color; < /p>

5. After frying and coloring, pour in boiling water until the water is just submerged. After boiling on high heat for 2 minutes, turn to low heat and simmer with the lid on for 15 minutes;

6. Watch When there is still a little soup, add the cucumber cubes and simmer for 3 minutes, then add the carrot slices, add salt, and stir-fry evenly.

Braised pork and quail eggs

Ingredients:

Pork belly, quail eggs.

Method:

1. Cut the pork belly into pieces and blanch them in cold water for 2 minutes. Remove and rinse; put oil in a wok and heat until 70% hot, add green onions. Stir-fry the ginger slices until fragrant, then add the pork belly and stir-fry for 3 minutes to release the oil.

2. Add cooking wine to remove the fishy smell, add light soy sauce and stir-fry evenly, add an appropriate amount of water to cover the surface of the meat, add an appropriate amount of salt and a small spoon of sugar, bring to a boil, then reduce to low heat and simmer for 30 minutes.

3. Then add the purchased quail eggs; what I bought here are ready-shelled quail eggs from the vegetable market (if you buy raw quail eggs by yourself, put the quail eggs in a pot and add cold water to boil in advance. Turn to medium heat, open the lid and simmer for 5 minutes, add cold water, cool down and peel off the shells). After boiling, continue to cover the pot and simmer over low heat for 20 minutes, allowing the quail eggs to slowly absorb the gravy, and finally sprinkle some chopped green onion.

4. If the quail eggs absorb enough gravy, I guarantee that what you like most is the small golden quail eggs rather than the pork belly.

Chopped pepper preserved eggs

Ingredients:

Four preserved eggs, nine cents each. Chopped pepper, I just bought chopped pepper, 4.5 yuan a bottle. A small piece of thin thread, the thread I usually use to mend things, but I don’t use it very much anymore.

Method:

Step 1. Remove the shell of preserved eggs and wash them.

Step 2. Don’t use a knife to cut the preserved eggs, otherwise they won’t stick to the knife very well. Just use a thin thread to pull them twice.

Step 4. Chop a spoonful of pepper in a bowl, pour some vinegar, add some sugar, and stir.

Step 5. Just pour it on the preserved eggs.

Preserved egg tofu

Ingredients:

One piece of soft tofu and two preserved eggs.

Accessories:

A little salt and an appropriate amount of sesame oil.

Method:

1. Open the boxed tofu, drain out the water, and slice it;

2. Dice the preserved egg;

3 , put the preserved egg cubes on the tofu, add salt and sesame oil to taste and serve.

Seasoned Pepper Preserved Eggs

Ingredients:

2 or 3 peppers, 1 or 2 preserved eggs, light soy sauce, dark soy sauce, vinegar, salt, sugar , sesame oil, garlic, chopped green onion.

Method:

1. Wash the peppers, put them on bamboo skewers and roast them on the fire until the skin is black. Turn off the fire and carefully tear off the black skin. , don't touch it with water. After touching it, the flavor will be much worse, so be patient and take your time;

2. Remove the seeds from the peppers, cut them into thin strips, and cut the preserved eggs into slices;

3. Prepare a small bowl, add minced garlic, chopped green onions, a spoonful of sugar, half a spoonful of dark soy sauce, a spoonful of light soy sauce, 1 and a half spoonfuls of rice vinegar, half a spoonful of salt, and a spoonful of sesame oil. Stir it and eat. It tastes great. Awesome.

Simple version of rice cooker cake

Materials and preparations

☆ Rice cooker: power 500W; capacity 2.5L (for reference only, it doesn’t really matter )

☆Ingredients: 3 to 4 eggs, half a box of milk (250ml), white sugar, ordinary flour (medium-gluten or low-gluten are acceptable)

Method

< p>1. Separate the egg yolks and egg whites, and put them into clean, oil-free and water-free large bowls

2. Add 5 to 8 tablespoons of white sugar to the egg yolks (depending on your taste, If you like sweetness, add more), mix well with a spoon; then add half a carton of milk, and mix well; then add flour (it is better to sift through a sieve), and stir up and down while adding (do not make circles) , until it becomes a slightly thick egg batter (add milk if it feels too thick, add flour if it feels too thin)

Unsifted flour will form coarse grains in the egg batter, so be careful when mixing. Use a spoon to flatten the flour and let it melt. Of course, it is impossible for a spoon to press it very finely. Please allow us to allow a little imperfection: P

3. Put the mixed egg batter aside and let's beat the egg whites.

Add 2 to 3 tablespoons of white sugar to the egg whites, then add a little salt (or a few drops of vinegar or a few drops of lemon juice, choose whatever you want), and beat in circles in one direction (do not change the egg whites) Directions! ) until it forms a hard foam, that is, the egg whites will not fall down even if the bowl is turned upside down. This step is very critical, it depends on whether the cake can rise! ! !

An electric egg beater is of course the most labor-saving. If you don’t have one, use a manual egg beater (the spiral shape is best). If you don’t have one, use three chopsticks (this step is the most tiring and your hands will be sore). ~~)

4. Add the beaten egg whites to the egg yolk paste in two batches, stir up and down, do not make circles, mix well and add the second time until everything is mixed evenly; (Attention, I am missing a picture of the mixed cake here.) Then use a spoon to make crosses on the mixed cake batter, and rotate the large bowl with the other hand at the same time, so as to defoam the cake liquid; if you are patient enough, you can also You can use toothpicks to puncture the bubbles one by one: P

5. Apply a thin layer of peanut oil to the inner wall of the rice cooker, cover the pot and press the cooking switch. When the switch trips, Slowly pour the cake batter into the pot and smooth it out with a spoon. You can also hold the pot and shake it a few times to make it flat (it is very hot, so use a cloth to hold it in place); then cover the pot and cook again. Rice switch

6. When the rice cooking switch trips again, ignore it, wait for about 15 to 20 minutes, and press it again; after the third trip, you still need to ignore it; after about 20 minutes Open the lid of the pot and insert a toothpick into the cake to check. If the toothpick can be pulled out cleanly, it means the cake is OK and can be taken out of the pan; (if the toothpick is wet and brings out some cake foam, or you feel If the skin of the cake is not dry enough, press the cooking switch again and take it out of the pan after ten minutes.

)

7. Let the cake cool slightly and turn it upside down. The upward side is the bottom when it is in the pan. It looks particularly good with color:)

Ham and egg crispy cake. Method

Ingredients:

Flying cake: two slices can make two shortbreads

Eggs: 1 egg can make 2 cakes (I fry more Now, have it as a dish for dinner: P)

Ingredients: diced ham, chopped carrots, a little green onion, cheese slices

Method:

1. Eggs Beat up

2. Add a little cornstarch and water to adjust (it can make the scrambled eggs more tender)

3. Add a little salt and light soy sauce to taste, add diced ham and carrots Mix the chopped green onion and chopped green onion well

4. Heat oil in the pan, turn to low heat, pour in the mixed egg liquid, stir-fry quickly, as long as it is slightly solidified, it can be set up and set aside

5. Sprinkle dry flour on the chopping board, overlap the two pieces of flying cake, and roll it into a rectangular shape (not too thin)

6. Cut in half into two pieces

7. Take Half slice, sprinkle with shredded cheese

8. Add fried ham and eggs

9. Sprinkle with shredded cheese

10. Roll up and wrap

11. I made it into a horn shape

12. Preheat the oven to 200 degrees, middle layer, and bake for about 15 to 20 minutes (you can see the puff pastry rising)

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Dishes Features

Simple and easy to prepare, nutritious and delicious. Paired with a cup of milk tea or coffee, it can be used as breakfast or afternoon tea~

For breakfast , the materials can be wrapped one night in advance and stored in the refrigerator.

When you get up the next morning, throw it into the oven first, then brush your teeth, wash your face, comb your hair, and put on makeup... With a "ding" sound, the hot and fragrant ham and egg crispy cake comes out of the oven~~~< /p>