Practice: Roll scallops into small filaments with your fingers, add eggs, a little salt and monosodium glutamate (children should not taste it clearly), add 200ml soup and mix well, and finally steam in the pot for about ten minutes.
The boiled scallop egg soup is delicious, tender and nutritious, and it is the best dish and snack for infants. Adults can also be used as dishes, which are delicious.
egg roll
Ingredients: eggs, green peppers, onions, Pleurotus ostreatus (Tricholoma) and a small packet of tomato sauce.
Practice: 1, diced green pepper, onion and Tricholoma, and beaten eggs with a little salt into egg juice for later use.
2. Heat the oil in the pot, pour in the egg liquid, add all the vegetables when it is half cooked, fold it in half, and the sauce will be cooked.
Note: don't make a big fire, or you will burn the pot.
Dish the egg roll and cut it into several pieces. Sprinkle with ketchup. If the north likes heavy taste, you can also mix onion and ginger juice yourself and put some seafood soy sauce and sesame oil. It's up to you.
Tomato and egg salad
French cuisine
Characteristic hot and sour taste, fresh and delicious.
Ingredients: 500g eggs, 750g fresh tomatoes, onion 100g, celery leaves 10g, 25g green peppers, 25g red peppers, 5g Chili powder, 25g mustard sauce, 50g vegetable oil, 50g sugar, 50g white vinegar 15g refined salt 15. A little pepper.
manufacturing process
1. Clean onion, green pepper, red pepper and celery leaves, cut into pieces, and add cold water, salt, sugar, white vinegar, Chili powder, vegetable oil, mustard sauce and pepper to make vegetable sauce; Put the eggs in a boiling pot, cook them, take them out and put them in cold water.
Stewed eggs with iced flowers
Eggs, 6 fresh milk 1/4 cups of rock sugar 1.40g of water, 2 cups.
Exercise:
After breaking the eggs, add fresh milk and mix well for later use. Put sugar and water into a pot and cook with slow fire until the sugar dissolves. Knock the sugar water into the egg while it is hot, stir well, sieve to remove impurities, and then pour it into a small bowl. Cover with slow fire for 8 minutes and stew for 20 minutes.
Phoenix egg
Ingredients: 350g of eggs, 350g of lean meat and 75g of horseshoe. Seasoning: 2 teaspoons of refined salt and soy sauce, monosodium glutamate and pepper 1 teaspoon, starch 1 teaspoon, onion 1 teaspoon and sugar 3 teaspoons.
Cook and peel the eggs before making, and marinate them with salt water for later use. Chop lean meat into mud, add soy sauce, monosodium glutamate, refined salt, sugar, starch and water and beat well. Cut the horseshoe into squares Dice the onion and mix in the stuffing. Take out the eggs, clean them, wrap them in meat and roll them with starch. Put vegetable oil in the pot, heat it to 50% over high fire, fry the eggs until golden brown, and take them out. Cut each egg into 4 pieces and put it on a plate.
Drunk egg
1。 Boil the eggs (keep the yolk in a semi-condensed state for 3-4 minutes after boiling, commonly known as Tang Xiner in the north).
2。 Put water, salt, pepper powder and white wine in a small jar with a lid (no white wine can be replaced by beer). Water needs boiled water. Soak the pepper for a while, and then add wine when it cools.
3。 Knock open the eggshell but don't knock it off. Immerse it in the pot.
4。 Cover and eat in 5-7 days.
Fried preserved eggs with lobster sauce and pepper
Ingredients: preserved eggs, spicy green peppers, garlic, dried red peppers, Liuyang lobster sauce. Dice preserved eggs and green peppers, chop garlic and shred dried peppers. Stir-fry the red pepper with low heat, then add the minced garlic and lobster sauce. When the smell of garlic and lobster sauce comes out, add preserved eggs and green peppers, stir-fry over high heat for a few times, and season with salt. Green pepper is not easy to produce oil and salt. You can cut and marinate for a while. Don't put too much salt in the final seasoning.
Fried eggs with tofu
Ingredients: 1 strip of Japanese tofu cut into about 1cm, 3 eggs, appropriate amount of onion, garlic 1 spoon.
Seasoning: a little pepper and chicken powder.
Practice: Beat the eggs and seasoning together for later use, add two bowls of oil to the wok, stir-fry the oil very hot with high fire, stir-fry the tofu until golden brown, take it out, leave about half a bowl of oil in the wok, saute the garlic until fragrant, put it in tofu scrambled eggs, stir-fry until golden brown on both sides, and sprinkle some soy sauce.
Steamed eggs with prawns
Ingredients: 3 eggs, prawns 10, shelled and washed, water 1 bowl, appropriate amount of onion and a little garlic.
Practice: gently stir the eggs and water, put five prawns into a big bowl, add the eggs, boil the water in a steamer, steam the eggs for 10 minutes or until they are cooked, heat the wok, add two tablespoons of oil, saute the minced garlic, stir the remaining prawns until they are cooked, then pour them on the steamed eggs and sprinkle with some shallots, scallion oil and appropriate amount.
Steamed eggs with plum vegetables
Ingredients: 3 eggs, 1 bowl of water, 2 pieces of plum leaves, 50g minced meat and a little garlic.
Practice: Stir the eggs and water gently, dice the plum vegetables, immerse them in water, wash them vigorously for 3 times, heat the wok, add 2 tablespoons of oil, saute minced garlic, add minced meat and plum vegetables, pour them into a large bowl after half a minute, then pour the stirred eggs into a steamer, boil the water, steam the eggs for 10 minutes or until cooked, and sprinkle some on them when cooked.