Folding exercise 1
1. Break the eggs and put them in a container. Add chopped green onion, salt and cooking wine and stir well.
2. Oil the baking tray, preheat it in the microwave for 2 minutes, take out the eggs, pour them into the baking tray, and put them in the microwave for 2 minutes.
Folding exercise 2
1. Break the eggs and put them in a container. Add chopped green onion and salt (green pepper and cooking wine) and stir well.
2. Pour the oil into the pot and heat it to 60% to 70% heat. Pour the egg juice into the pot and stir fry (not too much oil, just cover the egg noodles and absorb the oil);
3. You can use a spatula to cut it at the right time (just cut the egg after it is formed).
Folding exercise 3
Wash the onion, cut it into fine powder and put it in a bowl. Beat the eggs into a bowl and mix well with onion and salt. Put the frying spoon on high fire, add peanut oil and heat it to 60%, pour in the egg mixture and stir-fry until cooked, and put it in a flat plate.
Folding exercise 4
1. After the eggs are broken, add chicken powder and mix well;
2. Dice pepper and ham for later use;
3. Make oil in the pot, add pepper and ham to 50% heat and stir well;
4. Add a little salt to taste and add eggs;
5. Slowly stir-fry the eggs with medium heat;
6. Make sure the eggs are completely broken and serve immediately.
Folding exercise 5
1. Beat the eggs into a bowl, add salt and water starch, and beat them evenly with chopsticks.
2. Put the wok on medium fire, heat the lard, pour in the stirred egg liquid, stir the eggs with a spatula after swelling, and shovel them out for later use;
3. Heat the remaining oil, stir-fry the tomatoes, add sugar, then pour in the eggs and stir-fry, add some salt to adjust the salt, and stir well to serve.
Attachment: Adding starch to eggs can make eggs taste smoother.
Folding exercise 6
1. Cucumber is washed, pedicled, cut in half, and cut into pieces with an oblique knife;
2. Beat the eggs into the bowl and break them up;
3. Set the wok on fire, add 20g lard, heat it, pour the egg liquid into the wok and fry until cooked;
4. Push it to the side of the pot, add lard, and add chopped green onion into the pot;
5. Add cucumber slices, stir well with the eggs, and add a little water to the cooking wine;
6. Finally, add salt, monosodium glutamate, thicken and serve.
Folding exercise 7
1. Wash green pepper with clear water, remove seeds and cut into pieces;
2. Knock the eggs into the bowl and stir them evenly with chopsticks;
3. Add some oil to the pot, heat it, pour in the egg liquid, stir fry and pour it out;
4. Add oil to the pot and heat it, and add chopped green onion to the wok;
5. Add green pepper blocks and refined salt, and when the green pepper blocks are emerald green, add monosodium glutamate and scrambled eggs;
6, stir fry evenly, cook with balsamic vinegar, and serve.
Folding exercise 8
1. Beat the eggs into a bowl and stir well, shred the onion and mince the garlic;
2. Add chopped green onion and minced garlic into the stirred egg, add two drops of vinegar and a little sugar at the same time, and stir well again;
3. Put the pot on medium heat, add a little rapeseed oil, heat it, and pour in the egg liquid;
4. Start to stir fry and pour the fried eggs into the plate.
Folding exercise 9
1, peel off the outermost layer of washed onion and cut into filaments. After the eggs are broken, stir them thoroughly and evenly, and try your best to stir them;
2. Pour the oil into the pot, pour the egg liquid into the pot, and gently shake the pot to disperse the egg liquid. Firepower should not be too large, otherwise it will burn out easily;
3. Wait until the eggs are solidified, add shredded onion, slightly increase the firepower, stir fry quickly, and add salt until cooked.
Scrambled eggs with horse teeth
Ingredients: Portulaca oleracea, eggs and garlic.
Seasoning: salt, sugar, vegetables, monosodium glutamate.
Exercise:
1. After picking Portulaca oleracea, soak it in salt water, then wash it with clear water and squeeze it dry;
2. Cut the purslane, break the eggs and chop the garlic. Pour oil in a hot pot, fry the eggs first, then fry them into osmanthus flowers with chopsticks, and take them out of the pot. Leave the bottom oil in the pot, heat it, put the purslane and minced garlic in the pot, stir fry twice, then add salt, sugar, vegetables and monosodium glutamate, and add eggs before the soup, stir well.