1. Pick out the whiskers on the shrimp skin and rinse them with clean water.

Beat the eggs into a bowl.

Put chopped green onion in the egg.

4. Add a little cooking wine to get rid of the fishy smell.

Break eggs with chopsticks

6. Put the water equal to the egg liquid in the pot, that is, the ratio of egg liquid to water is 1: 1.

7. Add washed shrimp skin

8. Add a little salt to taste; You shouldn't put too much salt, because the shrimp skin is salty.

9. The fire boiled the water and changed it into a small fire.

10. Pour the egg liquid into boiling water.

1 1. Don't turn at this time, wait for the egg liquid to solidify slowly.

12. The egg liquid expands slowly, and the egg liquid below has been shaped.

13. Push slowly from the side of the pot with a shovel, and the egg liquid will form a block of eggs in the process of pushing.

14. Stir the eggs until they are uniform and lumpy, and continue to stir.

15. When the soup in the egg is dry, it can be cooked.

skill

Two points of success in making scrambled eggs with water: 1. The ratio of egg liquid to water is 1: 1, which makes the eggs freshest; Too little water is easy to paste the pot, and too much water is difficult to shape. 2. Before making scrambled eggs with water, boil the water with strong fire, so that the eggs made are fluffy and tender, and the frying process should be changed to medium and small fire, so that the eggs are easy to form and not easy to paste.

People who love cooking must know how to make scrambled eggs tender and smooth. Add warm water! Milk! Come into the pot!

When it comes to cooking eggs, Gourmet Jun has been scolded for being too hard more than once. He scrambled an egg and felt that he had lost half a barrel of oil ... extravagance and waste, and even gained ten pounds after eating it!

Faced with the pressure of public opinion, Gourmet Jun had to make a killer. You can fry smooth eggs without adding a drop of oil! Compared with boiled eggs, it saves time; Compared with poached eggs, it saves fuel and is healthy.

If you want to learn this method, you must look down, because just a bowl of water is enough ~

Composition:

3 eggs/water/salt/chopped green onion

Exercise:

1. Take 3 eggs and chew them in a bowl. Add onion and salt and crush them.

2. Add the same amount of water as the egg liquid into the pot, boil the water with strong fire, and then turn to low heat.

3. Gently pour in the egg liquid, the bottom will quickly solidify and foam, and you can't turn over in this process.

4. After the egg liquid is basically solidified, turn it gently with a spatula and fry it until the water is dry.

Scrambled eggs look simple, but many people's scrambled eggs are not delicious, easy to get old and tasteless, not fresh and tender.

As long as you master the ratio of water to eggs of 1: 1 and the skills of stirring, this dish of scrambled eggs that is tender than noodles will be ready!

Many years ago, when I was still working in a company. Every day at lunch time, I have lunch with a close colleague. On the way to dinner, we will chat. The topic of chatting is always inseparable from food, because he is a foodie, so we either discuss where beef noodles are delicious or share how to cook them in our kitchen.

One day at noon, my colleague asked me if I could scramble eggs with water. Can you believe it? He said that he saw the practice of scrambled eggs with water in a magazine. He tried it at home the other weekend, but it didn't work. I said with a grain of salt: can I add water to scrambled eggs? Is it true?/You don't say.

My foodie colleague solemnly said: Scrambled eggs in water, the scrambled eggs are soft and tender, melted in the mouth, condensed but not firm, tender and fragrant, and the method is also very simple. Put three eggs in a bowl, add a little salt, Jiang Mo and chopped green onion, and stir well with chopsticks. After it is cooked, the wok does not need to be oiled. Just put 2-3 times of water according to the usual amount of salad oil. After the water in the pot is boiled, pour the beaten egg liquid into the pot slowly, and don't turn it over with a spatula. After a while, the egg liquid in the pot will rise. Then you can stir it a little, and when the egg liquid in the pot is completely solidified, it will slip away, and the delicious scrambled eggs will be ready.

I looked at my colleague and said, this is very simple, that is, just change the oil of scrambled eggs into more water. I'll try at home tonight and see if I can succeed.

From that day on, I occasionally boiled eggs with water. My parents are old, and I expect them to eat as little greasy food as possible, so when I fry eggs with green peppers and leeks from time to time at home, I will choose to boil them in water.

Scrambled eggs in water is an old traditional dish that is about to be lost. How to make it delicious?

Is scrambled egg delicious? Because fresh ingredients such as sausages are added to the clear water, the eggs fried in water are really light, tender and a little soft, which I think is especially suitable for the elderly and children in my family. Today, I saw this question and answer from the subject, so I will share with you the process of how to make scrambled eggs with water at home. I hope you will be tolerant. The specific steps are as follows:

1, there are 3 eggs in the bowl. I didn't put chopped green onion and Jiang Mo. I directly mix the eggs in the bowl with chopsticks, then add 1 tablespoon of salt, and then beat the egg liquid in the bowl with chopsticks for a while.

My parents like to eat sausages. I diced half a sausage and put it in a bowl for later use. I put a little water in the pot, a little more than I usually put salad oil, and put it in the freshly cut sausage diced. The fire boiled;

3. Bring the water in the pot to a boil and let it boil for a while;

4. slowly pour in the egg mixture that has just been beaten. After all the egg liquid is put into the pot, if too much water is given, it is the state of egg flower. But when the water is just right and the egg liquid enters the pot, you can no longer see clear water, only the slowly solidified egg liquid;

5, the egg liquid into the pot, do not stir with a spatula, slowly the egg liquid in the pot will begin to expand and solidify;

6. When most of the egg liquid is solidified, you can slowly push it in the pot, then all the solidified egg liquid slides away, and the soft and fragrant scrambled eggs are ready and then served. Next, you can make a healthy and delicious scrambled egg for your family with green peppers or other ingredients.

Scrambled eggs in water is an old traditional dish that is about to be lost. How to make it delicious?

Finally, I want to say a few words. It seems difficult to fry eggs with water, because it is beyond our customary cooking habits. If you cook scrambled eggs with water at home, think about it this way. Change the oil of scrambled eggs into a little more water. You don't have to think about it very complicated. I believe you can also make scrambled eggs at home with water that is instant but not soft and fragrant.

It's the first time to cook scrambled eggs with water at home. I suggest you use a non-stick pan, which will have a much higher chance of success. I just made it with a non-stick pan. When I eat scrambled eggs, I can also pour some sesame oil on them, which will taste better.

Scrambling eggs in water is said to be my idea because I had a hard time and couldn't afford to buy oil. But for us now, this is indeed a healthy way of eating. This kind of scrambled eggs with water is especially suitable for fitness friends. It's much better than shelled boiled eggs. And now people generally have too much oil and water, and many children are very fat, so it is necessary to promote this kind of scrambled eggs with water.

In fact, the egg itself is still a little fishy, and it is definitely not possible to fry it directly with a little salt. We can add some ingredients, such as leek, ham, shrimp and so on. Add a little balsamic vinegar, white pepper and pepper to taste, it will be especially delicious. Moreover, scrambled eggs in water are solidified but not solid, which melts in the mouth, soft and fragrant, and tastes particularly good.

-Let's share with you the fresh, fragrant and slippery method of scrambled eggs with clear water:

Ingredients: eggs.

Accessories: onion, white pepper and water.

Seasoning: edible salt.

-Hint:

First, why do you want to add water in proportion like eggs?

Reason: Add 1: 1 water to make the freshest eggs. If there is less water, it will be easy to paste. If there is more water, it will be difficult to shape. If the eggs are cooked for a long time, they will not taste good.

Second, why add white pepper?

Reason: Because eggs fried with salt are definitely fishy, they are fishy in themselves, so add a little white pepper to remove the fishy smell.

Third, why do you want to scramble eggs with water?

Reason: In fact, no matter what kind of dishes, high-temperature frying will produce a small amount of carcinogens, while the temperature of water frying is not so high, and it will not produce carcinogens, which is a very healthy way to eat. And now people generally have too much oil and water, so eating scrambled eggs can reduce the intake of oil and water. Although now there is a non-stick pan, you can directly fry eggs without water, but water-fried eggs are tender and taste better because of their moisture.

A healthy and delicious scrambled egg with water is ready. This dish looks difficult, but if you cook it yourself, you will find it very simple. Friends who want to control oil and water intake in fitness now must try to cook this dish by themselves. After all, you probably can't stand eating boiled eggs and boiled chicken breast every day, haha.

Water can carry a boat, overturn it, and scramble eggs. Yes, boiled eggs, an old traditional dish that is about to be lost, are the key to making it delicious.

Stir-frying with water is a skill in cooking. It is strange that water is used instead of oil. During the whole cooking process, there is not a drop of oil, and the fried eggs are condensed but not solid, smooth and tender, and melt in the mouth. It needs to add a little shrimp or shrimp, which will have a faint ocean flavor.

Scrambled eggs in water, the heat is very important, the whole process is a small fire, slowly roast the eggs, and the degree to which the eggs are cooked can be decided according to your own preferences.

The second is proportion. The ratio of eggs to water is 2: 1. You can use eggshells as containers, one egg, half-shell water, two eggs, one shell water and three eggs.

Prepare some shrimps or shrimps, clean them for later use, and add flavor to scrambled eggs. Don't forget to have some more shallots, cut them into chopped green onions and decorate them with green oil. Scrambled eggs are appetizing and fragrant.

Beat the eggs into egg liquid, add some salt for use, and pour the prepared water into the wok. After boiling, add shrimp or shrimps. When you smell the fragrance floating out, turn off the heat, pour in the eggs and stir fry slowly. Eggs will soon take shape. You can decide what flavor of water you want to eat and how much soup you want to keep, but you must always stir fry with low heat.

After scrambled eggs in water, you can put some chopped green onion on the plate and enjoy this traditional old dish. Have you learned?

People who often cook will scramble eggs with water. Our family's practice is to break the eggs in a bowl, add the right amount of salt, stir them evenly with the right amount of white vinegar, pour the water into the pot to boil, then pour the egg liquid into the pot, turn the heat down and continue to stir fry, and then stir fry after solidification. Adding white vinegar to scrambled eggs can not only remove the fishy smell, but also make the eggs more fluffy and smooth.

Scrambled eggs in water are different from household to household. A small family like me is eggs with water and white vinegar. Middle-class families will put chopped green onion and fungus. Fried shrimp or ham in large families.

Since everyone can do it, there is no loss.

Hello, everyone, I'm Lan Ji, winner of Qingyun Project in the food field, and I'll answer your questions.

Scrambled eggs in water is indeed a traditional old dish, but it is not lost. You underestimate the inheritance ability of Chinese food. There are two ways to scramble eggs with water.

One is a classic old dish at the party. The above soup is used as the base material, supplemented by Kaiyang crumbs of ham scallops and beaten eggs, and stirred evenly. This is the "water frying" technique in cooking. This kind of water scrambled egg soup is very rich and is served in a sea bowl. Goose yellow is tender, smooth and delicious.

The other is the product of material scarcity. This kind of scrambled eggs was popular in the 1950s and 1960s. The practice is nothing more than boiling water, adding salt to eggs, stirring in a pot and mixing evenly. There is almost no soup. The taste is tender and smooth, but the eggs will have a slight fishy smell because they are not oily, but they can be removed with yellow wine or Jiang Mo.

It takes time and money to stir eggs with 1 water. The second is home cooking, which is simple and easy to operate, but it tastes bad. I will talk about both methods here. Interested friends can give it a try and taste what kind of scrambled eggs are delicious.

What traditional dishes are about to be lost? Scrambling eggs in water is just another way to scramble eggs, not a traditional old dish that is about to be lost. This topic smacks of grandstanding. Scrambled eggs in water will never be lost, because it does not need any special technology, special seasoning, nor is it a traditional famous dish, but the oil used for cooking is replaced by water.

In the former countryside, most housewives scrambled eggs with water. In the past, people scrambled eggs with water in two ways. One is that when people are sick and take traditional Chinese medicine, they need to avoid eating meat and fishy food, so eggs become the best nutritious food, so they scrambled eggs with water instead of oil and came to another family. Because of poverty, there are only a few eggs, so the host scrambled eggs with water to entertain guests.

It's just that now people are rich in life and make less scrambled eggs with water.

Scrambled eggs in water is a traditional dish. In recent years, it has long since disappeared from the restaurant menu. The younger generation of chefs can't cook at all, or even have never heard of it. The ingredients of a water scrambled egg are very simple, and the dish is soft and tender without oil. Eggs taste a bit like dry rice. When you order a drop of fragrant oil, you can dig a spoonful with a small spoon. The egg ball is tender and tender, and the entrance is tender and smooth. Vegetables are mixed in the soup, and the soup is milky yellow.

Scrambled eggs in water are half soup and half vegetables. The soup is delicious and the vegetables are tender and smooth. This is a very skillful dish. Old chefs used to cook this dish, especially in autumn and winter. Scrambled eggs in water is a very popular dish. The biggest feature of this dish is "no oil". Who could have imagined that there was no oil and water in people's stomachs at that time, and this rapeseed-free dish was really popular.

The specific method of scrambled eggs in water can be collected by interested friends, and it is not bad to show a small hand on holidays!

Ingredients: 3 fresh eggs, a little dried seaweed, chives, etc.

Seasoning: salt, monosodium glutamate, sesame oil,

Method:

1. Wash the dried seaweed first, and then soak it in warm water. After the dried seaweed is softened, take it out and rinse it, and dry it for later use. Beat the eggs in a bowl and beat them evenly for later use.

2. Boil the pot with a spoonful of water, and add dried seaweed and salt monosodium glutamate to taste. After the smell of dried seaweed comes out, pour half of it into the soup plate and the other half into the pot, add the stirred egg liquid, gently push it with a spoon until the egg liquid becomes an irregular block, put the egg liquid block into the soup plate with a spoon, pile it in the middle, pour the remaining soup in the pot into the plate, light a drop of sesame oil and sprinkle with shallots.

Features: the ingredients are simple, easy to learn and understand, half soup and half vegetables, light and palatable, tender and delicious.

Tips to remind you

In the early years, a spoonful of water was enough to dress up with a soup plate. If I like soup, that's another matter! Two or more spoonfuls of water, adjust the taste, pour out most of it, and leave a little soup, which is enough for scrambled eggs. Stir-fry and put in a bowl.

Stir-fried eggs should be changed to a small fire, or the end should be far away from the fire source. Push gently with a spoon to keep the soup warm and cooked, so that the scrambled eggs will be more tender and smooth.

Dry seaweed must be cleaned and soaked in warm water. If you like the taste of dried seaweed, put more. You can also put less soaked dried seaweed in the egg liquid and wrap the fried egg pieces in the egg, which is more delicious.

Nowadays, few people in the younger generation have eaten this dish, and it is indeed an old traditional dish that is about to be lost. What a pity! )

Scrambled eggs in water, as the name implies, need not be oiled, and the finished product is fresh and tender. Eggs are solidified but not solid, and melt in the mouth, with a faint smell of seaweed and chopped green onion. It is a silky enjoyment, suitable for women who want to lose weight, or the first choice for children's healthy recipes, and it is also a digestible nutritious food for the elderly.

The essence of scrambled eggs in water lies in the ratio of water to eggs. Too much water becomes egg soup, and without water, eggs are not slippery and tender. Maybe everyone still has doubts. Can I fry with water? How did it blow up? Don't worry, as long as you master the proportion, you can show it off in front of your family and friends.

1, appropriate amount of dried seaweed, soaked in hot water for three minutes, drained and chopped. Mushrooms are also soaked and cut into pieces. Chop the ham, chop the shallots, and cut all the auxiliary materials into sections for later use.

2. Prepare 4 eggs, knock them into a bowl, and pour in dried seaweed, mushrooms and ham. Add a little salt and stir well.

The most critical step has arrived. Put the pot on the fire and pour in water. Be careful not to put cooking oil. So how much water do you want to put? This determines the success or failure of the dish. Remember that the ratio of eggs to water is 2: 1.

Then the water must bubble when it boils, and then you can pour the egg liquid.

Then use a spatula to gently push in circles, and you will find that the egg liquid is slowly solidified, unlike the water that was just poured.

Continue to push in time, with the evaporation of water, the egg liquid gradually takes shape, shaped like tofu brain. Turn off the fire, pan out, sprinkle with chopped green onion and drop some sesame oil, and you're done!

The characteristics of scrambled eggs in water are: firstly, frying in oil is not used; secondly, when frying in water, the eggs absorb the fresh flavor of dried seaweed, the refreshing aroma of mushrooms, the delicious flavor of ham and sufficient water, which makes the scrambled eggs smooth and delicious. And the color is rich and colorful, and the appetite is greatly increased.