Taste: fragrant technology: dry fried bean curd egg dumplings. Material: Ingredients: 400g eggs, 200g bean curd (north) and 50g mung beans.
Seasoning: starch (pea) 10g, wheat flour 10g, salt and pepper 20g, tomato sauce 30g and vegetable oil 50g. Features: delicious and fragrant. Teach you how to make tofu egg dumplings, and how to make tofu egg dumplings is delicious. 1. Cut the tofu into two thick slices longitudinally, put it in a hot oil pan, fry until golden brown, remove and drain the oil, soak it in warm water, remove it, squeeze out the water, then cut the tofu into triangular slices, cut each slice into triangular packets, and sprinkle with dry starch.
2. Beat the eggs into each triangle bag, add a little green beans and seal with flour.
3. Add oil to the wok. When the oil is hot, put the triangle tofu bag into the wok, fry until golden brown, and take it out.
4. Cut the fried tofu into triangles and put it on a plate dipped in tomato sauce or pepper and salt. Tips for making tofu and egg jiaozi: Because of the frying process, you need to prepare about 500 grams of vegetable oil.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. The practice of clear soup and egg dumplings introduces the cuisine and its effects in detail: nourishing yin, malnutrition and anemia
Taste: Salty and umami flavor technology: boiled egg tangyuan making materials: main ingredients: 300g eggs, pork (fat and thin) 150g, and chives 50g.
Seasoning: salt 5g, soy sauce 5g, monosodium glutamate 1g, cooking wine 30g, sesame oil 15g, onion 5g, ginger 2g, starch 5g (corn) to teach you how to make clear soup egg dumplings, and how to make clear soup egg dumplings is delicious.
2. After picking and washing leeks, cut into pieces;
3. Put the starch into a bowl, and add a proper amount of water to make wet starch for later use;
4. Chop the pork into minced meat and put it in a bowl;
5. Add chopped green onion, Jiang Mo, refined salt, soy sauce, monosodium glutamate, cooking wine and sesame oil into pork, stir with chopsticks quickly and vigorously, then add washed and cut shallots and mix well;
6. Beat the eggs into a bowl, add refined salt and wet starch and mix well;
7. Heat the pot on the fire, add a little hot oil, scoop the egg paste into the spoon with a spoon, and gently turn the pot on the fire;
8. Bake the egg paste into an egg skin, then put the prepared stuffing on the egg skin, wrap the egg bag with chopsticks, and put the edge in a large plate with wet starch;
9. After all the jiaozi is wrapped, steam it in a steamer for 5 minutes, take it out and put it in a bowl;
10. Set the pot on fire, add fresh soup, refined salt, monosodium glutamate and sesame oil, season and pour into a bowl. Egg dumplings can be eaten when they float.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. Jiaozi's practice of preserved eggs introduces dishes and their functions in detail: high-quality staple food, puzzle and brain-strengthening recipe, and hypertension recipe.
Taste: Salty and fresh technology: boiled egg dumplings. Ingredients: pork (fat and thin) 250g, preserved egg (duck egg)100g, wheat flour 250g, horseshoe100g.
Seasoning: green onion 10g, salt 5g, monosodium glutamate 2g and egg 75g. Features of preserved egg dumplings: preserved eggs are soft and smooth, and horseshoes are sweet and crisp, which is very creative and innovative. Teach you how to make preserved egg dumplings, and how to make preserved egg dumplings is delicious 1. Wash fresh pork and twist it into meat stuffing for later use.
2. Break the horseshoe first, and then cut it into fine particles.
3. After the preserved eggs are shelled, cut into fine particles, put them into a container with horseshoe-shaped particles, add salt, monosodium glutamate, chopped green onion and fresh meat, and mix well.
4. Mix flour, 2g salt, 30ml water and eggs, knead into dough, then divide the dough into small pieces and roll it into dough for later use.
5. Wrap the rolled dough into stuffing, knead it, wrap it into jiaozi and cook it in the usual way. Tips for making preserved eggs jiaozi: preserved eggs are also called preserved eggs; Water chestnut is also called horseshoe.
Pie-food phase grams:
Preserved eggs (duck eggs): Preserved eggs should not be eaten with turtles, plums and brown sugar.
The practice of pork egg dumplings introduces the cuisine and its effects in detail: home-cooked recipes for nourishing, nourishing yin, malnutrition, intelligence and brain, and anemia.
Taste: Salty and fragrant technology: Steamed meat and egg dumplings. Material: Ingredients: pork (lean meat) 300g, eggs 150g.
Accessories: leek 25g, shrimp 25g.
Seasoning: cooking wine 15g, soy sauce 5g, salt 4g, monosodium glutamate 3g, onion juice 15g, ginger juice 15g, starch (corn) 15g, sesame oil 10g. Characteristics of pork egg dumplings: half moon shape, tender and salty. Teach you how to make pork egg dumplings, and how to make pork egg dumplings is delicious 1. Chop pork;
2. Wash and chop leeks;
3. Mix minced meat with 10g cooking wine, soy sauce, refined salt 1.5g, monosodium glutamate 1.5g, dried seaweed and sesame oil;
4. Add leeks and mix well;
5. Beat the eggs into a bowl, add 1 g refined salt and 5g starch and mix well;
6. Grease the spoon and spread the egg liquid into a round egg skin of about 10;
7. When the egg liquid on it is completely dry, put the meat stuffing and egg skin into a jiaozi shape;
8. Stick the edge firmly and put it on the plate;
9. After all the bags are wrapped, put them in the steamer and take them out.
10. Add fresh soup, cooking wine, soy sauce, refined salt, monosodium glutamate, fresh soup, onion ginger juice and sesame oil to the spoon;
1 1. thicken with 25g of wet starch (starch15g with water) and pour it on the egg dumplings.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
Egg jiaozi Cabbage (1) introduces the cuisines and their functions in detail: private cuisine recipes for nourishing health, nutrition recipes, puzzle recipes and brain-strengthening recipes.
Taste: Salty and umami flavor technology: boiled egg, glutinous rice balls and Chinese cabbage (1) Material: ingredients: 200g eggs, 300g pork (fat and thin) and 900g Chinese cabbage (small white mouth).
Seasoning: cooking wine 10g, salt 5g, soy sauce 10g, sugar 5g, onion 5g, ginger 5g, vegetable oil 20g eggs jiaozi cabbage (1) Features: delicious, juicy and fresh. Teach you how to make egg dumplings and cabbage (1), and how to make egg dumplings and cabbage (1) delicious. Wash and chop pork;
2. Cut the onion into powder, put the chopped meat into a large bowl, add cooking wine, chopped green onion and refined salt, stir well, and pour in a proper amount of water while stirring;
3. Knock the eggs into the bowl and break them up;
4. Heat the wok, add a little vegetable oil, spread half a tablespoon of egg liquid into an egg skin, put about 2 grams of minced meat on the egg skin, close both sides of the egg skin and knead it into egg dumplings;
5. Wash the cabbage, cut it into large pieces, stir-fry it with vegetable oil until soft, and add shredded ginger, refined salt, white sugar and soy sauce to stir well;
6. Cover the egg cake on the cabbage, add appropriate amount of water, boil it, and then stew it with low fire until the soup is dry.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. Eggs, jiaozi Cabbage (II) Cuisine and its effects are introduced in detail: private cuisine recipes for nourishing the body, malnutrition recipes, educational recipes and brain-strengthening recipes.
Taste: Salty and salty technology: boiled egg dumplings Chinese cabbage (2) Ingredients: egg 150g, pork 150g, Chinese cabbage 250g.
Accessories: 50 grams of pork (fat)
Seasoning: 5g ginger, 3g onion, 3g salt, 2g monosodium glutamate, 5g soy sauce, 2g sugar and 50g vegetable oil. (2) The characteristics of egg dumplings cabbage: golden and tender, and the cabbage is moist and mellow. (2) How to cook and how to cook is delicious. (2) Beat the eggs into a bowl and add a little essence.
2. Wash pork, cut it into fine powder, chop it into paste, put it in a bowl, add appropriate amount of Jiang Mo, chopped green onion, soy sauce, white sugar, refined salt and clear water, and stir with chopsticks to make meat stuffing;
3. Wash the Chinese cabbage, cut it into inches, and then shred it along the length;
4. Heat the pot on the fire, hold the fat in the pot with chopsticks a few times, then pour in half a spoonful of egg liquid, take the left hand of the pot and rotate it quickly to solidify the egg liquid into a round egg skin, then use chopsticks to put in a proper amount of meat, fold it up and stick it on the side to form a jiaozi shape. If this method is completed one by one, the above raw materials can make about 20 egg dumplings;
5. Bring the broth to a boil, add shredded Chinese cabbage, cook for a while, add egg dumplings, boil and serve.
Tips-Health Tips:
This dish is better to eat in autumn and winter.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of homemade egg dumplings introduces the cuisine and its function in detail: fine staple food
Making materials of homemade egg dumplings: main ingredients: meat stuffing material: minced pork 150g salt, sesame oil 1/5 tsp wine, pepper 1/4 tsp water 1/2 cups egg dumplings skin material: egg 4 wine 1 tsp salt/kloc. 2. Take a non-stick pan, put a little oil on it, scoop in 1 tbsp egg liquid, and fry it into a flat egg skin with low heat. 3. Add a proper amount of stuffing, fold the egg skin into a semicircle before it is fully cooked, gently press the seal and stuffing at the top with chopsticks to make the egg dumplings completely closed, and turn over and fry until the stuffing is fully cooked.