20 ways to make eggs are recommended for sweet wine eggs.
Materials:
2 eggs, liqueur 1 bowl, ginger, sugar 1 teaspoon.
Exercise:
1, the eggs are fried and shoveled out.
2. Boil the liqueur in a pot and add ginger.
3. Cook the eggs together in the pot for 3 minutes, add sugar and take out the pot.
Fresh corn omelet material:
Corn, eggs, sesame oil.
Exercise:
1, fresh corn is chopped in a blender, and fresh eggs are added and stirred evenly to make raw materials (without water or sugar).
2. put sesame oil in the pot and add 80% heat. Add raw materials and fry them into tortillas, which are delicious and fragrant.
Coloured glaze egg ball
Materials:
Flour, eggs, sugar.
Exercise:
1. Put the flour into a container, add about 1/3 of boiling water and stir well. After cooling, beat in eggs equal to water and stir well.
2. Heat the oil pan to 30% heat, turn to low heat, put the egg paste into the balls one by one, and gently stir until the balls float to the oil surface. When they turn pale yellow, take out and filter the oil for later use.
3. After the wok is on fire, add a proper amount of water and sugar (the ratio with water is about 4: 3) and stir fry gently. When the sugar juice thickens, pour in the egg balls, gently turn the pot to make the sugar juice wrap the egg balls, remove the pot from the fire, pick up the egg balls and put them on the plate.
Egg pudding
Materials:
1 egg, proper amount of milk, 4 spoonfuls of sugar.
Exercise:
1. Mix and stir the milk and sugar, and then put them in the microwave oven for 2 minutes.
2. Stir the eggs and mix them with the heated milk.
3. Heat the stirred milk and eggs in the microwave oven. When it's hot, you should see if the pudding is shaped. You can take it out.
After the pudding is formed, it can be eaten warm or cold, or it can be frozen in the refrigerator.
Assorted Thai egg buns
Materials:
3 tablespoons minced meat (pig, cow or chicken), 1/2 teaspoons minced garlic, 1 teaspoon minced onion and diced carrot, 2 teaspoons diced celery, 1 teaspoon diced green beans, 3 small tomatoes (cut in half), 6 straw mushrooms (canned) and 3/4 fish sauce.
Exercise:
1, 2 tbsp oil, heat, add minced garlic and stir-fry meat, stir-fry assorted spices in turn, and shovel out.
2. Wipe a little oil on the clean pot surface and fry the egg liquid into egg skin with medium heat.
3. Put the fried material on the egg skin and fold it into a semicircle.
Scrambled eggs with fresh milk material:
Fresh milk 150g, egg white 350g, cooked lard, minced onion and ginger, refined salt, monosodium glutamate, water starch and sesame oil.
Exercise:
1. Knock the egg white into a large bowl, stir slowly with chopsticks, then pour in some milk, add refined salt, monosodium glutamate and water starch, and stir well to make fresh milk juice.
2. Add the cooked lard into a clean pot, heat it to 50% to 60% heat with low fire, and put it into a frying pan with minced onion and ginger.
3. Pour in the fresh milk juice and push it evenly with a spoon. When cutting into pieces, pour a little cooked lard along the edge of the pot, continue to stir-fry until the fresh milk condenses into pieces, and pour in sesame oil and mix well. Serve it on a plate.
Vegetable omelet material:
4 eggs, carrot 1/4, sweet pepper 1/4, salt 1g, 2g sugar and proper amount of edible oil.
Exercise:
1. Beat four eggs into a bowl, and beat the eggs into even egg liquid with chopsticks or an egg beater.
2. Dice carrots and sweet peppers for later use.
3. Add diced carrots, diced sweet peppers, salt and sugar into the beaten egg liquid and stir well.
4. Pour a small amount of cooking oil into a square frying pan and push the cooking oil evenly to all corners of the pan with a wooden shovel.
5, small fire, when the oil temperature in the pot is 3-4% hot, pour half of the egg liquid and shake the pot so that the egg liquid extends evenly to the four corners of the pot.
6. When the egg liquid on the surface of the egg skin is semi-solidified, fold one end of the egg skin inward with a wooden shovel. After folding one layer, gently press the surface of the egg roll with a wooden shovel and continue to fold inward until the whole egg skin is folded.
7. Push the folded egg roll to the bottom of the pot.
8. Pour in the remaining egg liquid, shake the pan, and let the egg liquid extend to the four corners of the pan, blending with one end of the previously rolled egg roll.
9. When the egg liquid on the surface of the second layer of egg skin is semi-solidified, continue to fold the original egg roll and the second layer of egg skin inward with a wooden shovel. After folding one layer, gently press the surface of the egg roll with a wooden shovel and continue to fold inward until the egg skin is folded. Finally, continue frying for a while, mouth down, so that the mouth of the egg roll is tightly sealed.
10, code the fried egg rolls on the edible cutting board, cut them into sections with similar sizes with a knife and code them on the plate.
Pumpkin and egg pancakes
Materials:
Eggs, pumpkin, flour, salt, chicken essence, chives.
Exercise:
1, shredded pumpkin and chopped chives.
2. Put shredded pumpkin and chopped leek together and sprinkle with a little flour.
3. Beat an egg, add chicken essence and salt, and mix well.
4. Heat the pot, pour a little oil, simmer on low heat, scoop a spoonful of mixed pumpkin sauce, and then flatten it.
5. Fry one side, turn it over and fry both sides.
Such a creative egg painting method, surprise your family ~