1, boiled eggs.

2. After peeling, add beer, sugar, soy sauce and salt and cook together.

3. Just boil it. If you want to make the egg more delicious, you can cut several knives on it.

(1) salted eggs

There are endless eggs at home. Let me teach you how to pickle salted eggs.

Raw materials:

24 eggs

1 a small bowl of salt

1 cup of high-alcohol liquor

Some plastic packaging

Exercise:

Wash the eggs and dry them. Be careful, be sure to dry them!

Soak in white wine for 20 seconds or 30 seconds.

Then roll a layer of salt.

Wrap it with plastic wrap so that the salt won't fall off when it dries.

Put the packaged eggs in a big fresh-keeping bag and expose them to the sun for an afternoon. It is said that this is the key to oil production. Before pickling eggs, I specially checked the weather forecast, found a super sunny weather to make it, exposed it for an afternoon, and then put it in the shade for 30 days.

Take it out when eating, pull out the plastic wrap, rinse the salt particles, put them in water and cook for 10 minutes after boiling.

Cut it open and see, it's really oily! ! ! That's great.

(2) Pickling dried radish

When winter comes, people in many cities in the north love to pickle dried radish. Now collect a pickling method of dried radish for your reference.

Ingredients: radish 10 kg, salt vinegar 0.5 kg, sugar 0.75 kg, monosodium glutamate 50 g, pepper noodles 50 g, spiced noodles 50 g.

Production steps: cut radish into strips, air dry to 70%, wash with cold water, add salt, vinegar and sugar, knead for three or four days, and then add monosodium glutamate, pepper noodles and spiced noodles to serve.

10 method of steaming and stewing eggs (children must turn)

Ingredients: 2 eggs, 2 cold boiled water, about 5 tablespoons salt, 1/2 teaspoons kitchen tissue, 1 sesame oil, 1/4 teaspoons.

Exercise:

Beat the 1 egg liquid until the egg white and yolk are evenly mixed together without big condensation.

2 Add cold boiled water (don't add raw water directly), stir well while adding it, and then add salt and stir well. The ratio of egg liquid to water is 1:2.

3 Use a strainer to filter out bubbles, or use kitchen paper towels to absorb bubbles on the surface of the egg liquid to ensure that the liquid level is smooth and flat, so that the whole custard will not have ugly beehives.

4 Cover with a layer of plastic wrap and put it in a steamer for heating. After the boiler boils, turn to low heat and steam for about 10 minute.

After cooking, pour a little sesame oil along the edge of the bowl.

Stewed eggs with caramel milk

1, 250ml milk, two eggs, sugar.

2. Mix milk+eggs+sugar evenly.

3. Filter the egg liquid with a strainer to make the stew tender and smooth.

4. Cover the pot and stew for 10 minutes.

Egg milk cake

Ingredients: 250ml fresh milk, 2 eggs, and appropriate amount of sugar (about two bowls).

Practice: 1, put the milk and sugar together in the pot, dissolve the sugar fully with slow fire, and then cool off the fire for later use.

2. After the eggs are shelled, roll them with chopsticks or stir them quickly with utensils to form egg slurry, add the cooled sugar water, and then stir them evenly, so that the egg slurry and sugar water are fully mixed.

3. Put the bowl into the steamer, first put the bowl into the water for steaming, and then put the sugar and egg liquid into the bowl for steaming for about 10 minute.

French caramel stewed eggs

Ingredients: whipped cream 125g milk 125g egg yolk.

Process: Put the egg yolk into the cream and stir well.

Add 40 grams of sugar to the milk (I think you can put less sugar, which is a little too sweet to eat) and cook it in a small pot until the sugar melts.

Mix the cream into the boiled milk and heat it for a while.

Heat the water in the baking tray and put it in the oven. After the oven is preheated to 200 degrees, it is put into a mold to dissolve.

Bake for about 40 minutes, take out and sprinkle sugar on the surface.

Preheat the oven to the highest temperature, put back the egg liquid, bake until the surface is zoomed, and it is finished.

Clam stewed eggs

Ingredients: clams, eggs and chopped green onion.

Seasoning: salt, wet starch, oil (a little), cooking wine.

Egg stew practice:

1. Wash the clams, blanch them in a boiling pot (with some cooking wine in water) until the shells are opened, shake them in boiling water to remove impurities, and put the clams in another bowl. Pour the cooked clam soup into the soup bowl and let the soup settle.

2. Break up the egg mixture, wet starch and salt. Pour the precipitated soup of boiled clams into the egg liquid (slowly, not the precipitated impurities). Spread a little chopped green onion first, pour a little oil on it, and steam it in a steamer until it is 6-7 ripe (that is, the egg liquid at the top has not solidified). At this time, put the clams into the code. Sprinkle the remaining chopped green onion and serve.

Stewed eggs with pumpkin

Ingredients: pumpkin, eggs (2), coconut milk (1/3 cans), fine sugar (3 tablespoons).

Step 1: Mix the eggs and sugar thoroughly.

Step 2: Add coconut milk and stir gently.

Step 3: Add the chopped pumpkin into the egg mixture and stir it carefully.

Step 4: The pumpkin puree will taste smoother after being filtered with a sieve.

Step 5: Pour the filtered pumpkin egg liquid into a stewing pot, and sting it in the microwave oven for 5 minutes with medium-low fire until it is solidified, and then serve.

Shrimp and egg soup

Fresh shrimp, leek, eggs, salt, warm water, chicken powder, sesame oil.

Exercise:

1. Wash the shrimp and take only the shrimp. Knock the eggs into the bowl.

2. Break the eggs and add a little salt and chicken powder to taste. Be sure to put less salt, eggs themselves contain a small amount of salt.

3. Then prepare a cup of warm water (about 30 degrees), or chicken soup, and add warm water to the egg liquid. The ratio of water to eggs is about 2 1. Then stir evenly in one direction and clean up the foam on it. It is best to pour the egg mixture into warm water, and do not add tap water or hot water. Because there is air in tap water, after the water is boiled, the air will be discharged, and the custard will have beehives, which will affect the quality and taste of the custard and the nutritional components will be destroyed. Don't use boiled water either, or it will turn into egg drop soup. If you steam it again, the nutrition will be destroyed, and even the custard will not be steamed. It is best to steam the egg custard with warm water or cold water, so as to ensure the taste and appearance. Water quantity is also important. Too little will make the custard taste tighter and older. Too much custard is not easy to form, and the taste will be watery. Don't stir the egg mixture violently when beating it. Stir the egg liquid vigorously or for a long time before steaming, which will make the egg liquid foam. It is best to beat the egg mixture evenly, and then break it up slightly after adding water.

Stewed eggs with longan

Ingredients: 4 eggs, 3 bowls of clear soup, 2 spoonfuls of peeled longan meat.

Methods: 1. Wash dried longan meat with warm water.

2. Take four rice bowls, each bowl is filled with 6-7 minutes of water, 1 of eggs and14 of dried longan meat, and then put them into a steamer; Steam for about 5-8 minutes. If you like sweets, you can add more rock sugar in advance.

Ancient breast enhancement methods of stewed eggs with wine

Ingredients: eggs (quail eggs are recommended. . Meow meow local materials. . )

Lycium barbarum, fermented grains, milk, honey (or brown sugar)

Practice: 1 Boil water, then add eggs and medlar, then turn off the fire.

2 Pour in fermented grains and milk (cold, because honey can only be soaked in warm water, and boiled water will lose its original nutrition) and add honey.

Stewed eggs with minced meat

Ingredients: two eggs (about100g), minced meat100g.

Seasoning: 5g of yellow rice wine, 4g of refined salt, 2g of monosodium glutamate and 400g of clear water.

Method: Knock clean eggs into a bowl, add minced meat and break them up. Add refined salt, yellow wine, monosodium glutamate and water and beat well with chopsticks. Then boil the water in the pot, stir the egg liquid with chopsticks, stew for 10 minutes, and take it out to eat. You can also heat it in the microwave for 5 minutes, that is, you can take it out and eat it when it is cooked.

(If it is boiled, the yolk can be kept. If it is cooked in a microwave oven, you'd better stir the egg mixture, otherwise the yolk will be hard. )

Stewed eggs in coffee

Ingredients: egg yolk 1 milk 60ml cube sugar 1 a little coffee powder.

Size: 1 mousse cup.

Practice: 1, egg white and yolk separation.

2. Put the milk in the microwave oven and heat it for 2 minutes on medium heat.

3. Add sugar to the hot milk and stir.

4. After the sugar is dissolved, pour the milk into the egg yolk and stir gently.

5. Pour the milk and egg mixture into the Mu Si cup and bake for 20 minutes at 180.

6. After taking out, sprinkle coffee powder on the surface and bake at the highest temperature for another 5 minutes.

Tips: the oven should be preheated to the highest temperature before baking, so the baking time will be faster.

Milk and egg yolks should be gently stirred, not as hard as eggs, until they foam.

Braised eggs with crucian carp

Raw materials:

2 crucian carp (about 500g), 3 eggs, a little shredded ginger, a little refined salt, a little vegetable oil, a little chopped green onion, a little cooking wine and a little monosodium glutamate.

How to do it:

1. Wash the crucian carp with clear water and draw a few oblique knife flowers on both sides of the fish.

2. Beat the eggs into the soup bowl and sprinkle with chopped green onion, salt and monosodium glutamate.

3. Put the pot on the fire and add some vegetable oil. When the oil in the pot is hot, add crucian carp, cooking wine, shredded ginger and appropriate amount of water (the amount of water is subject to the soup bowl with eggs), and use strong fire. When the fish soup turns white and looks like milk, turn off the heat and set aside.

4. Beat the eggs evenly, add the fish soup, add the crucian carp, and steam in the cage until the eggs are solidified.

Note: If you don't have a steamer to cook this dish at home, you can add some water to the pot, put a plate at the bottom of the soup bowl in the water, and put the pot on a high fire.

Stir-fried cuttlefish eggs Ingredients: small cuttlefish eggs, onions, ginger, wine and salt.

Practice: 1, wash the small cuttlefish, blanch it with hot water, and then soak it in onion, ginger, wine and salt for 30 minutes.

2, the eggs are scattered and the taste is adjusted. Put the cuttlefish in and add a little wine.

3. Steam in the pot for 20 minutes.

Stewed eggs with milk and fruit

Ingredients: 2 eggs, that is, a box of milk, sugar and fruit.

Exercise:

1, break a small hole in the top of the egg, and the egg white will flow out, leaving the yolk.

2. Take 180 ml milk, add a proper amount of sugar, and put it in the microwave oven to "bite" the temperature until the sugar is completely dissolved without boiling. If it is overheated, leave it for a while and wait until it cools down before using it.

3. Stir the warm sweet milk and egg whites until completely uniform, and skim off the foam.

4. Pour the fruit and the mixed 1/2 milk into the container (because the fruit will float, pour 1/2 first).

5. Boil the water and steam for 5 minutes, pour in the remaining milk after it is slightly solidified, and then steam until it is solidified.

6. Then put a few fruits on the surface to decorate a small one.

Note: use a small fire when steaming, not a big fire, or it will fail! More importantly, always observe by the hearth, and insert and take out a toothpick when possible to see if it is completely solidified. Be sure to stew it carefully and patiently. Finally, don't waste egg yolk. You can use the remaining 70 ml milk to make braised eggs in the same way ~

Ingredients: Polygonum multiflorum Thunb. 15g, chicken 90g, 2 eggs, ginger, salt, monosodium glutamate and yellow wine.

Practice: 1. Polygonum multiflorum Thunb. shredded. And put into a gauze bag for sealing. Chop the chicken into minced meat, cut the ginger into fine powder and beat the eggs evenly.

2. Add 500 ml of clear water to Polygonum multiflorum Thunb., simmer for 1 hour, discard the medicine and keep the juice, pour it into the egg with chicken and ginger, add salt, yellow wine and essence, stir well and steam in a cage.

Japanese stewed eggs

Ingredients: crab roe, shrimp, quail eggs, broccoli, mushrooms and flavored egg juice.

The ratio of eggs to water is 1 3. . If it is better to use fresh soup, the key is to steam it with a small fire, otherwise the uneven surface will not look good.

Practice: set the materials, pour in the egg juice, steam it, and drop a few drops of sesame oil.

Steamed egg with scallop

Materials:

Yaozhu 2 2 clear water 1 ginger 1 teaspoon egg 1 teaspoon onion, ham with a little salt 1 teaspoon soy sauce, sesame oil 1 teaspoon.

Exercise:

1. Soak scallops in half a glass of water, add ginger slices, steam for ten minutes, and keep the juice. Shred the scallop and discard the ginger.

2. Beat the eggs in a large bowl (without foaming), add salt and scallop juice to cool and beat well;

3. Arrange some dried Bess on the bottom of the plate, filter the egg liquid into the plate with a sieve, steam it for one minute on medium fire, then steam it with slow fire until it solidifies, sprinkle with onion, ham powder and dried Bess, and sprinkle with sesame oil and light soy sauce.

Microwave recipes for steamed eggs with garlic paste

Materials:

Egg 3 mashed garlic 1 tbsp comprehensive seasoning: soy sauce 1/2 tbsp salt 1/2 tbsp monosodium glutamate 1/2 tbsp lard 1/2 tbsp white powder 1/2 tbsp practice:

1. The eggs are scattered-> Add 1 and 1/2 cups of water->; Seasoning->; Filtering with a filter screen;

2. Add garlic paste and stir evenly-> Steam with weak microwave for 24 minutes. (wrapped in plastic wrap);

Tip: Steamed eggs must use weak microwave, otherwise the texture will be rough.

steam eggs

1, preferably with cold boiled water. If possible, it will be better to mix water with egg liquid when there is still a little temperature.

2. The ratio of water to egg liquid is 1: 1 or the former is slightly less.

3. Mix the water with the egg mixture, stir evenly with an egg beater, and remove the floating foam on the egg mixture in parallel with chopsticks.

Three-color steamed egg raw materials: egg, two preserved eggs, 1 salted egg, one chopped green onion, soy sauce and salted chicken powder.

Production method:

1. According to the above steps of steaming egg soup, pour the beaten egg liquid into a porcelain dish and add salt and chicken powder at the same time. When the water in the steamer is boiled, put the porcelain plate into the steamer.

2. Steam for about 5 minutes, open the lid of the steamer and see if the egg liquid is slightly solidified. If so, cut the preserved eggs and salted eggs into small grains or corners and carefully put them on the basically semi-solidified egg liquid one by one.

3, continue to steam for about three minutes, turn off the fire, but don't immediately lift the lid, you can use the residual temperature of the fire to suffocate for two or three minutes.

4, from the pot, sprinkle with chopped green onion and your favorite decoration.

5. Heat oil in the pot. Turn off the fire when the oil temperature is 80% hot, and pour the hot oil on the chopped green onion.

6. Finally, drop a proper amount of soy sauce, and a delicious three-color steamed egg will be ready.

Tomatoes, meat and eggs

Materials:

Half a catty of tomato eggs, 3 lean meats, 4 slices of ginger, a little seasoning: a little soy sauce, a little sugar, a little pepper, a little fruit juice: tomato juice, 2 tablespoons sugar, 2 tablespoons soy sauce, 1 tablespoon water, 1 cup bean flour, 1 teaspoon. Exercise:

1. Wash tomatoes, remove pedicels and cut into pieces for later use;

2. Wash the lean meat, dice it and marinate it with seasoning;

3. Beat the eggs and add a little light soy sauce to taste.

4. Heat the wok to red, add two spoonfuls of oil, add the meat and stir fry until cooked, add the egg liquid and stir fry quickly. Take it out and put it aside.

5. Heat wok with red oil, saute ginger slices until fragrant, add tomatoes and stir well, add eggs and diced meat, add sauce to taste, and serve until the juice is thick.

Tip: Adding vermicelli juice and sugar to the juice will improve the taste of tomatoes and make them more delicious.

Steamed eggs with fresh orange and fragrance

Materials: oranges (1) and eggs (2)

Seasoning: white sugar (1 tablespoon)

Steps:

1. Wash and dry fresh oranges, put them on the chopping block, and gently rub them with your palm for 5 minutes.

2. Cut the fresh orange in half, take out the orange meat and make the orange peel into a container.

3. Put the orange meat into the juicer to juice, and filter out the pulp residue.

4. Beat the eggs into a bowl, add 1 tablespoon of fine sugar, beat into egg liquid, and mix well with orange juice.

5. Pour the egg liquid into two pieces of orange peel respectively until eight points are full.

6. Put the orange preserved egg liquid into the dish and cover it with a layer of plastic wrap for use.

7. Boil the water in the pot, add the orange preserved egg liquid, cover with steam on medium heat 10 minute.

8. Take out the steamed fresh orange steamed eggs, tear off the plastic wrap and serve.

Tip: 1. It is recommended to buy first-class orange, which is bright in color, sweet in flesh, large in size and thick in peel, and the peel is not easy to deform after steaming.

2. In order to prevent the steamed eggs from getting too old, pat the edge of the orange peel to see if the steamed eggs are solidified. If the surface of the steamed egg is solidified without shaking, it means that the steamed egg is cooked.

Steamed eggs with XO sauce

Ingredients: 6 eggs, salt 1 teaspoon, 750ml [3 cups] of water, exempt pork150g [5 ounces /4 Liang], 2 tablespoons of scallion, and coriander for decoration.

Stuffed fruit juice

Corn flour 1 tsp, water 1 tsp, oyster sauce 1 tsp, XO sauce 4 tsp, a little pepper.

Exercise 1. Beat eggs with salt and water and steam them over medium heat. 2. Stir-fry pork with 1 tbsp oil, add onion and coriander juice, stir well until heated through, pour over steamed eggs, and decorate with coriander.