Boil the eggs, peel them, wrap them in a layer of dregs, pour them in a layer of honey, then wrap them in a layer of floss, wrap them in a layer of dregs, fry them in an oil pan until golden brown, and take them out-this is a delicious Scottish fried egg. Delicious egg porridge

Cook porridge in a casserole, add egg yolk when the water is almost dry (add salad oil and a little water and stir well), cover and put it in the microwave oven for 2 minutes at high heat1-,and add seasonings as you like, which is delicious and nutritious.

Pouring eggs

Fry the eggs with wide oil, the outside is burnt and the inside is tender, so water them as you like. I think tomato juice is the best.

Stir-Fried Rice with Egg

Raw materials:

Half a catty of rice, two eggs, three leeks, one or two pork, one or two hams, one or two carrots, one or two mushrooms, one or two lavers, one or two cabbages, salt, chicken soup, lard, monosodium glutamate, pepper and soy sauce.

Exercise:

1. Pork, ham, carrot and shiitake mushrooms are cut into small squares. Sprinkle a little salt on the diced meat and stir. Cut the Chinese cabbage into 2cm short silk, cut the shallots into small pieces. Beat the eggs into a bowl, add salt and chopped green onion and stir well.

2. Put the pot on the fire, scoop in a small amount of cooked lard, heat it, pour in the egg liquid and fry it into diced eggs, and pour the fried diced eggs into a bowl. 3. Heat a proper amount of lard in the pot, stir-fry chopped green onion for a while, add diced meat, ham, carrots, mushrooms, dried rice and cabbage and stir-fry for a while, add a little soy sauce to choke the pot, then pour in fried eggs and rice, stir-fry evenly, pour in a little chicken soup, add salt and pepper, continue to stir-fry evenly, and add a little monosodium glutamate to stir-fry evenly before taking out the pot.

Sour and hot egg flower soup

Raw materials:

2 eggs, 50g of tender tofu, 50g of water-borne fungus, 2 tablespoons of pepper, 2 tablespoons of vinegar, 1 tablespoons of soy sauce, sesame oil, salt, monosodium glutamate, chopped green onion and water starch.

Exercise:

1, beat the eggs in a bowl; Selecting and cleaning Auricularia auricula, tearing into small pieces or shredding; Cut tofu into small pieces or strips for use.

2. Put the wok on a big fire, add 1 tbsp of oil, use a small amount of chopped green onion, pour in about 700g of water, boil tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce, hook in water starch, mix well, pour the egg liquid evenly into the wok, and when chopped green onion just floats, add sesame oil and sprinkle with chopped green onion to serve. The main point of hot and sour soup is a lot of pepper and vinegar. In addition to eggs, tofu and fungus, other main ingredients can also be added with squid slices and shredded pork according to everyone's taste. This dish can also be directly added with water without frying pan first, and clear soup is better; Chicken powder can be used instead of monosodium glutamate; The wok is easy to use and stir-fry to avoid uneven coagulation and sticking to the bottom of the wok after the water starch is thickened; Beat the egg mixture evenly, and the egg will not be tender if it is cooked for too long.

Pleurotus ostreatus and egg soup

Raw materials:

3 eggs, 250 grams of fresh Pleurotus ostreatus, 50 grams of green vegetable heart, Shaoxing wine 1 teaspoon, salt, soy sauce and chicken powder.

Exercise:

1. Wash fresh Pleurotus ostreatus, tear it into thin slices, scald it with boiling water, and take it out for later use; Beat the eggs into a bowl, add Shao wine and a little salt and mix well; Wash the cabbage and cut it into sections.

2. Put the wok on a big fire, pour in about 2 tablespoons of oil to heat it up, add vegetables and stir fry, add Pleurotus eryngii, add appropriate amount of water and chicken powder to boil, add salt and soy sauce, pour in eggs and then boil.

Chengdu chicken egg soup

Features:

The juice is milky white, the taste is thick and fresh, the eggs are tender, and the fungus is crisp and tender. Soup can be made in all seasons, suitable for wine and rice.

Raw materials:

4 eggs, 50g of water-borne fungus, 0g of Chinese cabbage100g, 4g of refined salt, 75g of lard, 2g of monosodium glutamate, and 0g of concentrated white soup1000g.

Exercise:

1. Peel the eggs, put them in a bowl and stir well. Wash the fungus.

2. Put the soup pot on the fire, add lard to heat it, put the eggs in the pot, fry until both sides are slightly yellow, and when the eggs are soft, mash them with a spoon, add the soup, add salt, fungus, Chinese cabbage and monosodium glutamate to boil, and pour lard on them.

Dictyophora pigeon egg soup

trait

Dictyophora is crisp, the eggs are soft and tender, and the soup is light and delicious.

Raw materials:

Materials: pigeon eggs 20 pieces, Dictyophora 50 grams. Seasoning salt 10g, monosodium glutamate 6g, pepper 1g, and clear soup.

Exercise:

(1) Wash Dictyophora dictyophora with cold water, then soak it in warm water to remove sediment, cut it in half, cut off the tips at both ends of the head and tail, and cut it into 3 cm long sections. Blanch it with boiling water again. Then beat the eggs in a big bowl filled with cold water.

(2) Boil the water with a stir-fry spoon, then remove it from the fire, pour it into pigeon eggs, and take it out after boiling with low fire.

(3) Cook clear soup in another pot and add salt, pepper, monosodium glutamate and dictyophora to taste. Then put pigeon eggs in the soup and pour the soup in.

Assorted Thai egg buns

Raw materials:

Ground meat (pig, cow or chicken) 3 taels, minced garlic 1/2 teaspoons,

(1) onion powder, 1 tbsp diced carrot, 2 tbsp diced celery, 1 tbsp green beans, 3 small tomatoes (cut in half), 6 straw mushrooms (canned),

(2) 3/4 tablespoons of fish sauce, umami sauce, sugar 1 tablespoon, tomato sauce 1 tablespoon, and 2 eggs (beaten).

Exercise:

1. Heat 2 tbsp oil, saute minced garlic, stir-fry with the meat, and then add it in turn (1). (2) Stir-fry the ingredients and shovel them 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.

Sweet wine and eggs

Raw materials:

Eggs, 2 cups of liqueur, 1 bowl of ginger, a teaspoon of sugar.

Exercise:

1, the eggs are fried and shoveled out.

2. Boil the liqueur in a pot and add ginger.

3. Cook the eggs together for 3 minutes, add sugar and take them out.

Poached Egg

Raw materials:

Eggs 1 above, soy sauce and sugar.

Exercise:

1, put a little oil in the wok, heat it, knock in the eggs and fry them slightly on both sides.

2, add the right amount of soy sauce and sugar (according to personal preference) water, slightly boiling, turn off the fire. Sweet, salty and delicious

Fresh corn omelet

Mince fresh corn in a blender, add fresh eggs and stir evenly to make raw materials (no water and no sugar), add sesame oil in a pot with a high heat of 80%, and add raw materials to fry tortillas, which are delicious and nutritious.

Coloured glaze egg ball

Raw 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. Pay attention to the fire throughout the process, and the fire should not be too big; After serving, you can decorate with fruit.