material
Sausages, eggs, onions, salt, white vinegar, cooking oil.
working methods
1. Add an appropriate amount of salt to the eggs, then add a little white vinegar and mix well.
2. Wash the sausage with water and cut it into small pieces. Peel and chop onions.
3. Heat the oil in the pan, add the diced sausage and stir fry for 2 minutes, then add the onion and stir fry until it is 80% cooked.
4. Finally, pour in the egg liquid, and stir the sausage and onion evenly after molding.
skill
Little nagging: Add a little white vinegar to 1 egg liquid, so that the fried eggs are fluffy and taste more fragrant and soft. When cutting onions, you should be careful not to drop beans. When cutting onions, the knife should be dipped in water before cutting, or directly cut in water (the latter is more troublesome).
Practice 2,
material
Light scrambled eggs and rich flavor of high pork sausage are the combination of thick and light, and are also the best choice for breakfast, afternoon tea and pre-meal snacks. Weight: 2 people preparation time: 10 minute
working methods
: 10 minutes
material
80g of high-dimensional pork sausage slices, chopped coriander 1 teaspoon, chopped onion 1 tablespoon, 2 tablespoons of olive oil, 4 eggs, 50g of fresh milk, salt and pepper 1, and 2 slices of boundless bread.
prepare
(1) Shell the eggs, add the fresh milk and mix well. Season with a little salt and pepper.
(2) take out the slices of bread and put them in? In the oven, baking? Crispy.
(3) Stir-fry onion with olive oil until soft, and add chopped coriander.
(4) Add the egg liquid in the above (3), stir evenly with a wooden spoon, and add the high-dimensional pork sausage slices.
(5) Stir continuously until the egg liquid condenses.
(6) Put the crispy slices of bread into the plate, add scrambled eggs and eat while it is hot.
feel
(1) Before scrambled eggs, heat the pan with high fire, so that scrambled eggs will be fresh and tender.
(2) If you want scrambled eggs to be thicker, you can use ice cream instead of fresh milk.
Exercise 3,
material
1 lettuce, 2 eggs, 4 sausages, salt, 1 teaspoon soy sauce.
working methods
1, wash the sausage and put it into the rice cooker, and steam the sausage when steaming rice;
2, the bamboo shoots are shredded and the eggs are scattered;
3, from the pot, put a little oil, first scrambled eggs, put shredded bamboo shoots, stir well, add salt and soy sauce;
4. Take out the sausage and change the knife.
Practice 4,
material
2 bowls of cold rice, a short carrot, a little chopped green onion, a sausage, an egg, salt, water, pepper and soy sauce.
working methods
1. Dice sausage and carrot.
2. Break the eggs, heat the oil, stir-fry the eggs in the pot and cut them into small pieces for later use.
3. After the eggs are fried, put oil in the pan, heat it, put the sausage in the pan, stir-fry the carrots, add some water and salt, put the cold rice in the pan when the radish is almost cooked, continue to stir-fry, and crush the bumps of the rice balls. Then add chopped green onion, add some pepper, salt and soy sauce (I only put a little). Continue to stir fry a few times and mix well.
Practice 5,
material
Four Cantonese sausages, two eggs, a big bowl of rice (about two cups of uncooked rice), a little chopped green onion and a little salt.
working methods
1. Wash Cantonese sausage, scald it with boiling water and cut it into small pieces.
2. Break the eggs, cook the rice in advance, loosen the rice with chopsticks and cut the chopped green onion.
3, sit in a pot of hot oil, first pour in the eggs and stir fry, then add the sausage and stir fry quickly, then add the chopped green onion and stir fry evenly.
4. Add the rice and stir fry quickly until the rice and all the ingredients are mixed evenly, then add a little salt to the pot.