2. Break up 3 eggs, add a little salt and monosodium glutamate (chicken essence is better), wash Flammulina velutipes, cut into 2cm long, and mix well in the eggs.
Put the right amount of oil in the pot. When it is 40% hot (not very hot), put the eggs in the pot and turn down the heat. When the egg liquid is basically solid, turn it over and fry it. Turn up the fire until it is completely cooked.
Features: fresh and fragrant, Flammulina velutipes is smooth and delicious.
2. Scrambled eggs with pork liver (unheard of)
Ingredients: 2 or 3 eggs are broken. A piece of pig liver
Practice: Slice pork liver, add a little raw flour, yellow wine and soy sauce, and marinate with egg liquid (just a little) 10 minute.
Stir-fry the eggs (not to mention the ordinary method of frying eggs) and put them in a container. Add oil to the pot, add pork liver when it is 70% hot, stir-fry until the pork liver changes color, add scrambled eggs, add a little salt and chicken essence, and then take out the pot.
Features: Pig liver tastes crisp-ordinary pig liver can't compare with it.
3. Steamed eggs with clam
2 eggs, after breaking up, add two glasses of water (about 400cc), a little salt and chicken essence. Wash fresh clams, put them upright in a tea bowl or saucepan, and pour in the egg liquid. Put it in a steamer, steam it in water, and simmer for 0/5-20 minutes.
Features: How to get a "fresh" word?
4. Roasted chicken eggs with cheese:
Ingredients: 8 eggs, cheese 100g, a bag of milk (225ml), 3 tablespoons of cream, flour and white wine (tea spoon), a little pepper and sweet pepper powder.
Practice: Boil the eggs, shell them, cut them in half, and sprinkle with a little salt and pepper.
Dissolve cream in a pot, add flour, stir-fry with low fire until it becomes paste, add milk and wine, and mix and boil. Turn down the heat and season with salt and pepper. Put it in a baking tray, arrange the eggs and add the cheese. Bake in the oven at 250℃ until the surface is golden, and sprinkle with sweet pepper powder.
Features: Rich in nutrition and rich in fragrance.
5: Scrambled eggs with dried radish
Ingredients: bagged dried radish (sold everywhere), 2 eggs.
The method is the same as the first one. If the dried radish you bought is salty, you don't need to put salt in it.
6. Eggs, whitebait and peas (all my dishes seem to be very rustic);
Put a proper amount of broth (about 200cc), a teaspoon of wine, two teaspoons of sugar, a little soy sauce and salt in the pot and bring to a boil.
Then put the pea clip and whitebait (a total of half a catty) into the pot and cook. Put more whatever you like. When it is almost cooked, break up 2 eggs and pour them on it. Turn off the heat when the eggs are half cooked.
The proportion of this material is very important, but I usually do it by experience and don't know how to calculate it. Do a few more experiments and you will have experience.
This dish is beautiful to cook!
7. Shrimp and slippery eggs:
Ingredients: 400g grass shrimp, 4 eggs, salt, wine and white powder.
Practice: cut the grass shrimp from the back, take the shrimp, marinate it with wine and salt for 10 minute, add white powder and mix well. The egg was broken.
Heat the pan, add oil, stir-fry the shrimps until 8 minutes are cooked, and take out. Stir-fry the eggs with oil in a new hot pot, then stir-fry the shrimps until they are fully cooked, and add a little salt and chicken essence.
8: Salad eggs
Basic materials: 4 eggs, 2 potatoes, carrots 1 root, 250g ham and 2 cucumbers. Seasoning: salt 1/2 tsp, salad dressing.
Exercise:
1. Peel potatoes and carrots, wash them, slice them, steam them in a steamer, take them out, and mash them after cooking.
2. Wash the cucumber with salt, blanch it in boiling water, take it out, soak it in cold water, cool it, and slice it for later use.
3, diced ham; After the eggs are boiled in cold water, reduce the heat and cook for 10 minutes, and pick them up with chopsticks (easy to clip and cook).
Soak in cold water, shell and slice.
4. Mix potatoes, carrots, ham and cucumber together, put them on a plate, arrange the cut eggs, and squeeze the salad dressing when eating.
9. Fresh shellfish slippery eggs:
Ingredients: fresh shellfish, shrimp, leek, salt, wine, pepper oil (I forget to write it every time)
Practice: 1. Slice fresh shellfish and dice leeks. Beat eggs with salt, pepper and leek.
2. Put oil in the pot, stir fry the fresh shellfish and shrimps, add a little salt and wine, take them out and pour them into the egg juice.
3. Put the oil in the pan, pour in the egg liquid and fry until it is solidified.
You can eat ketchup or sweet and spicy sauce according to your personal preference. Powder is delicious!
10: Braised wallet:
Ingredients: 8 eggs, onion ginger, oil, soy sauce, chicken essence, sugar, vinegar, rice wine.
Practice: 1, fry the eggs one by one into poached eggs for later use. Chop onion and ginger, add water to sugar, vinegar and soy sauce, and make juice according to personal taste.
2. Put the oil in the pan, stir-fry the onion and ginger, pour the sweet and sour juice to boil, then drain the poached eggs, turn down the heat and cover the stew for 15 minutes. Then turn to high heat to collect the juice, add some salt and chicken essence to the pan.
1 1: scrambled eggs with corn (it seems that golden corn is better);
Ingredients: two corn (canned corn is also acceptable), two eggs, a small bowl of meat stuffing, onion, oil, sugar, salt and chicken essence.
Practice: 1, break the eggs, put the chopped green onion into the eggs and beat them evenly, and fry them into egg drops for later use.
2. Cut the corn into sections, cook it, and then cut off the corn kernels (canned corn is saved, but fresh corn tastes better).
3. Heat oil in a pan, stir-fry chopped green onion until fragrant, then stir-fry meat stuffing and corn kernels in turn, add a little water and sugar and cook for 1 min, then add egg white, salt and chicken essence.
I prefer it without meat stuffing, which is more refreshing-recommend ing~~~~ ~ ~
12: scrambled eggs with carrots:
Ingredients: two carrots, two eggs, oil, salt, onion, chicken essence.
Practice: 1. Carrots are peeled, wiped and shredded (I usually cut them), and eggs are beaten and fried into egg blossoms for later use.
2. Heat oil in the pan, saute chopped green onion, add carrots and stir fry, and add a bowl of water to simmer. When carrots become soft and transparent, add eggs and stir fry, add salt and chicken essence.
Carotene in hymns is fat-soluble, so it's best to put more oil when frying ~ ~ ~
13: fried potato chips
Ingredients: carrot 1 root, flour 1 bowl, 2 eggs, oil, salt and sugar.
Practice: 1, peeled carrots and cut into discs.
2. Add water to flour and egg juice salt to make a paste with appropriate concentration.
3. Put oil in the pot. When the temperature is high, put a carrot in the pot and fry it. The fire should not be too big, but golden!
Carrots are very nutritious to eat like this!
14: yolk yam (cold);
Ingredients: 200g yam, two eggs, 2 tablespoons minced garlic, 1 tablespoon soy sauce/kloc-0, 1 tablespoon salt/kloc-0, 2 tablespoons sesame oil.
Practice: 1, egg white, as long as the yolk (raw)
2. Peel the yam, cut it into large pieces, put it in a circle on the plate, leave a little place in the middle, and put the yolk in.
3. Just pour other ingredients on the egg yolk. Stir it while eating.
If you don't want to look good, you can mix the egg yolk and seasoning first and mix it with yam! Nourish yin and kidney!
15: Thick dumpling stuffing
Ingredients: minced meat 1 kg (slightly fat), carrot 1 root, 2 eggs, spinach half a catty, fine vermicelli 100g, 20 mushrooms, 3-4 tablespoons onion ginger, a little salt, oil (enough for scrambled eggs), 2 tablespoons sesame oil, and chicken essence/kloc.
Practice: 1, open and chop dried mushrooms. Beat the eggs and fry them until they are done. Peel and shred carrots. Cut onion and ginger into fine powder.
2. The vermicelli is cooked and chopped. Wash, blanch and chop spinach.
3. After all the above materials are prepared, put them into a larger container and stir them with the meat stuffing. Put all the seasonings in and mix them together. The salt is according to your personal taste.
4. Wrap it in jiaozi and cook it. Eat!