First, the crab race.
1, required ingredients: 3-4 main eggs; Accessory ginger; Seasoning salt, aged vinegar.
2, cooking steps:
(1) Peel and chop ginger into powder for later use.
(2) Take an empty bowl, beat the eggs into the bowl to break the egg liquid, and then add a little salt and Jiang Mo to stir.
Remarks: You don't need to mix completely, just keep some egg whites.
(3) Heat the oil pan, pour in half of the egg liquid, take it out of the pan after it solidifies, and then put it into a bowl filled with egg liquid to stir.
(4) Heat the oil pan again, pour all the egg liquid in the bowl into the pan, drop a few drops of mature vinegar, stir-fry until cooked, and serve.
Because ginger and vinegar are added to the eggs, it is as if you have tasted crabs, both visually and in taste. Great, it's delicious. Friends who want to eat crabs and are too troublesome may wish to try this crab race. You can confuse the true with the false.
Second, steamed egg soup
1, required ingredients: 2-3 main eggs; Accessory leek; Seasoning salt, soy sauce and warm water.
2, cooking steps:
(1) Take an empty bowl, beat the eggs into the bowl to break up the egg liquid, then add a little salt and stir well.
Tip: You can't add too much salt. Add 2 eggs and half a spoonful of salt. If you like to add soy sauce after steaming, this step can be done without salt.
(2) After adding warm water, stir evenly again, and skim the foam on the egg liquid with a small spoon.
Tip: Generally, the ratio of warm water to egg liquid can be 1: 1, but individuals generally like to add 1.5 times of warm water. If you feel that you can't master the amount of water, you can use the amount of egg shells. Heated water will make the steamed eggs taste more tender. However, if the amount of water added exceeds 1.5 times, the egg liquid is not easy to solidify, and it takes a long time to cook, so it is easy to steam the eggs.
(3) You can choose stainless steel bowls or small pottery pots for soup to steam eggs. After pouring the egg liquid, you can seal the bowl with tin foil or plastic wrap, which can avoid the honeycomb eye on the surface of the egg liquid when the water vapor touches it, and can also accelerate the solidification of the egg liquid and keep it fresh and tender.
(4) Boil water in a steamer and steam for 6- 10 minutes on medium fire (depending on the amount of egg liquid). If you like onions, you can also add a little chopped green onion to taste. After cooking, order a few drops of soy sauce and you can start!
I'm a chef with a canteen. I devote myself to studying gourmet dishes, sharing home-cooked recipes and visiting local gourmet shops regularly. Welcome attention.