1, wash and drain whitebait, marinate with salt, pepper and a little oil for a while, and mince red pepper and shallots for later use;

2. Beat the eggs into whitebait, add minced red pepper, minced shallots and two spoonfuls of starch, and beat well;

3. Put oil in the pot, turn the pot to make the oil spread all over the bottom of the pot, pour the prepared whitebait egg liquid, and shake the pot to make the egg liquid spread all over the bottom of the pot to make cakes;

4. Turn to low heat and fry for 2-3 minutes. After the bottom of the egg roll is solidified and browned, carefully turn the egg roll over with a spatula for 3-5 minutes before serving;

5, cut into pieces with tomato sauce or Thai sweet and spicy sauce.

PS: 1, Chili powder can be omitted or replaced with other vegetables.

2. Adding a little starch can make the omelet easier to turn over and less brittle. Practice and making method of leek omelet;

Egg cake technology: raw fried leek egg cake making materials:

Ingredients: 350g eggs, 400g wheat flour and 400g leek.

Seasoning: 3g salt, cooking wine 10g, 5g onion and 30g vegetable oil.

Features of leek omelet: fresh and salty.

Method of leek omelet:

1. Wash tender leek, drain and cut into small pieces;

2. Wash the onion and cut it into fine powder;

3. Beat the eggs into a bowl and stir well;

4. Add water to the flour to make a slurry, add the beaten egg liquid, cooking wine, refined salt and chopped green onion, and then pour in the leek and mix well;

5. Put the wok on the fire, add the base oil to heat it, and scoop the batter into the wok for dilution. When both sides are brown, they can be taken out.

Tips for making leek omelet;

Because of the frying process, it is necessary to prepare about 100g of vegetable oil.

Eating like eggs: eating with geese hurts 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. How to make an omelet Korean kimchi omelet

When it comes to Korean food, kimchi is indispensable. With the help of pickles and sliced meat, small eggs also exude endless Korean characteristics.

Ingredients: 3 eggs, pickles 120g, 80g leeks, 2 onions and 60g pork slices.

Ingredients: 6 tablespoons of flour, 2 tablespoons of rice flour, a little salt and black pepper, water 150cc, chicken essence 1 teaspoon, and salad oil.

Production process:

1. Filter out the juice from the pickle, wash the leek and onion separately, and cut into 5cm long slices for later use.

2. Heat oil in the pot, sprinkle a little salt and black pepper on the pork slices, put them in the pot and fry them over medium heat until they are fully cooked. Take out the pot and put it aside.

3. Break the eggs, add flour, rice flour, water and chicken essence, and stir evenly to form egg liquid.

4 evenly spread salad oil on the bottom of the pot, heat it on medium heat, mix all the raw materials evenly, pour it into the pot, and fry until golden brown on both sides. Egg cake ingredients: 3 eggs,

Shrimp salad method: salad dressing 1 can, 2 tablespoons of Chili sauce, 2 tablespoons of tomato juice, and scalded shrimp 100g, all in the refrigerator for later use.

Crispy paste method: spontaneous flour 100g, raw flour 50g, 2 tbsp oil and proper amount of water. Firstly, the spontaneous flour and raw flour are mixed, and oil and appropriate amount of water are added. Appropriate amount of water means that it is thick silk after mixing. If you accidentally add more water, add more flour.

Salle omelet exercise:

Boil a spoonful of corn flour with a spoonful of water, and then mix in the eggs. Heat the wok, add 3 tablespoons of oil, pour out the oil and let the wok wet. Fry the egg skin with a diameter of 15cm with low fire.

After making the egg skin, wrap the shrimp salad with the egg skin, or roll it into an egg roll or purse. Remember not to let the shrimp salad flow out. Put it in the refrigerator for 30 minutes, heat a very hot half-wok oil, take out the wrapped salad, dip it in oil and fry it all over, and pick it up as soon as it turns yellow. Eat an omelet with Thai Chili sauce while it is hot.

Ingredients: 200g of eggs, 50g of pork, a little vegetable oil, appropriate amount of onion, ginger, minced garlic and tomato sauce, and appropriate amount of salt, sugar, rice vinegar, monosodium glutamate and water starch. Production: beat the eggs into a bowl, add a little salt and monosodium glutamate, and break the eggs for later use; Cut pork into mung bean-sized particles for later use; Put a clean wok in the fire, heat it up, put less oil, pour in the egg liquid and spread it into a cake with uniform thickness, slightly golden brown on both sides, and put it into the pot; Put a little oil in the wok, then add chopped green onion and minced garlic, stir-fry until fragrant, then add a proper amount of tomato sauce and a little soup to stir-fry until red oil, then add meat, add salt, sugar and monosodium glutamate, stir-fry until the meat is cooked, then add a little rice vinegar and water starch to thicken it, and put it in an egg roll basin.

Little secret of nutrition:

Making eggs into quiche is fragrant, tender and bright red, especially sweet and sour pork granules, which can greatly arouse the interest of babies who don't like eggs, and is very suitable for 1 baby over half a year old.

Ingredients: potato-1/2, tomato sauce-some, cooking oil-right amount.

prepare

(1) Peel potatoes, cut into thin strips, and remove water.

(2) After the oil is heated, put the French fries into the pot. Health food vitamin (3) is first fried at low temperature, and then slightly fried with high temperature oil.

(4) Prepare a tomato sauce.

Features: brightly colored, fragrant but not greasy spinach omelet.

Ingredients: spinach (with good leaves) 100g, 2 eggs, 25g cooked chicken breast (or cooked lean pork), salt, monosodium glutamate, vegetable oil and chopped green onion.

How to make spinach omelet: 1. Wash spinach and cut into pieces.

2. Cut the cooked chicken breast or cooked lean pork into pieces.

3. Beat the eggs into a bowl, add salt, monosodium glutamate and chopped green onion, and stir well until the egg liquid bubbles, then add minced meat and spinach and stir well. Heat the vegetable oil in the pan, pour in the egg liquid, gently turn the wok to solidify the eggs into round cakes, and fry until both sides are brown.

Efficacy: nourishing blood and strengthening brain. Ingredients: 150g potato, 30g chopped green onion, 3-4 tablespoons olive oil, 6 eggs, salt and pepper.

Production method:

Egg cake (1) potatoes are boiled, peeled and sliced, and seasoned with salt and pepper.

(2) Eggs are shelled, beaten evenly, and seasoned with salt and pepper.

(3) Stir-fry chopped onion with olive oil, stir the egg liquid with a wooden spoon, slowly add the egg liquid, and add potato chips.

(4) Burn until the egg liquid is slightly shaped, and turn to low heat.

(5) Bake the omelet until it is golden yellow, and then put it on a plate. Egg cake material: bitter gourd 1 egg, 3 flours, a little salt and sugar.

Exercise:

1, a small piece of bitter gourd. Dice and chop. Beat 3 eggs into egg liquid. Add bitter gourd slices. A little flour. Stir a little salt and sugar evenly.

2. Heat the right amount of oil in the pot. Pour in the mixed bitter gourd egg liquid (the egg liquid and bitter gourd should be wiped evenly as far as possible).

3. Stir-fry for a while. Turn it down. Cover and bake slowly until the egg liquid on the surface is almost solidified.

4. Turn the cake over carefully. Cover and continue to dry. Until the surface is golden yellow.

Bitter gourd needs to be chopped to taste good. This cake is easy to make. What is needed is patience and slow work. Dishes: Beer omelet

Technology: others

Egg cake taste: original flavor, easy to absorb.

Category: anti-cancer, anti-cancer conditioning, spleen and appetite conditioning, malnutrition conditioning, intelligence and brain conditioning, dessert/snack

Ingredients: egg 150g wheat flour 25g Accessories: onion 25g mushrooms (fresh mushrooms) 25g celery 20g.

Seasoning: beer 250g lemon juice 1 0g salt 3g ginger 3g pepper10g vegetable oil each.

manufacturing process

1. Beat the eggs into a bowl, add flour, minced onion, refined salt, Jiang Mo and pepper, stir well, and spread them into an egg roll with a frying pan.

2. Put the wok on the fire, add vegetable oil, heat it, add egg cake, fresh mushrooms, beer and lemon juice, take it out and put it on a plate after boiling, and sprinkle the cooked celery powder on the edge of the plate to serve.

Process prompt

1. Straw mushrooms should be boiled in a boiling water pot first, and then cooked thoroughly with fresh soup until they are delicious. Use lard;

2. When frying green leafy vegetables such as lettuce, you must use fire and high oil temperature to stir fry quickly.

Egg cake dishes taste original and easy to absorb.

How to eat breakfast | Chinese food | dinner | snack materials

2 mangoes

Flour120g

Two eggs

The method of seasoning milk 100 ml sugar, 20 g vegetable oil and appropriate mango egg roll

1. Preparation materials: Peel mango to get meat, put mango meat, milk, eggs and sugar into a cooking machine, and beat into mango milk and egg liquid.

2. Pour mango milk and egg liquid into flour and mix well to form batter.

Heat a little vegetable oil in the pot, pour a spoonful of batter into the pot, fry one side, turn it over and fry both sides.

Cooking tips

1, just make pancakes with ordinary flour;

2, the thick consistency of the batter, when the batter is placed in the pot, it can naturally spread slowly. If it is too thick, you can add some milk to dilute it. Otherwise, if it is too thin, add flour and mix well.

3, pancakes are thinner and easier to fry, and thin round pancakes look good and delicious;

The content of vitamin A in mango is very high, which is very rare in fruit. Secondly, the content of vitamin C is not low. Mango fruit contains crude fiber, protein, sugar, as well as fat, protein, minerals, sugar and so on, which is also one of its main nutritional components. Mango has good fragrance, color and taste, is rich in nutrition, has the functions of quenching thirst, benefiting stomach, diuresis, clearing stomach, preventing constipation, arteriosclerosis, hypertension and beautifying.