Ordinary egg-wrapped rice
Ingredients: egg 1 piece, fried rice 6. Two seasonings: white powder14 tsp, proper amount of salt, 2 tsp of tomato sauce. Methods: 1. Beat the eggs, add white powder and salt and mix well.
2. Heat the oil pan, wipe off the excess oil with the kitchen paper towel, and then gently and evenly put the egg liquid of 1 into the pan until the egg skin is golden round, and put the fried rice in the middle of the egg skin. 3. quickly wrap and fix the four corners of the egg skin of method 2, put it in a plate and pour tomato sauce. 4. The practice of fried rice ①. After the mushrooms and scallops are soaked, the mushrooms are diced and the scallops are shredded (without scallops). Dice green pepper, red pepper, yellow pepper, bamboo shoots, fish balls and ham respectively. When the oil in the pot is heated to seven minutes, pour all the fried rice materials except the leftovers and stir-fry for two minutes. Add leftovers and stir well, then add salt, monosodium glutamate, black pepper and vanilla.
Substitute for rice wrapped in eggs: salad oil 15㏄, 2 eggs, vegetable rice 1 bowl. Exercise:
1. First, heat the pan and pour the salad oil. 2. Continue to heat the oiled pot until it smokes slightly, and then slowly pour in the stirred egg liquid. 3. After the egg liquid is poured into the pot, stir it from the side of the pot to the middle with a quick action. 4. Gently lift the egg skin with chopsticks and measure its maturity. When the egg skin is half cooked, quickly turn it over and fold it in half to make it look like an egg roll. 6. Cover the rolled egg skin directly on the prepared rice. 7. Quickly split the egg skin from the middle, and let the egg skin lay flat on the rice naturally.
Tips for rice wrapped in eggs: 1. Egg skin practice: if you are a novice, you can put a little more white powder, that is, starch, in the egg, and then add a little water and mix well. Heat the pan evenly with a small fire, then pour a small amount of oil into the pan, and keep the end of the pan away from the fire. When the temperature in the pot drops to 60℃, scoop the egg paste into the pot with a frying spoon and rotate the pot body to make the egg paste flow all over the pot. Then move the pot to the fire mouth and keep turning. When the batter turns into skin to absorb sweat and the edge is tilted, gently lift the edge of the skin out of the pot with your hands. When you pour the egg paste, you can also pour it several times, hold the pan and heat it, then pour a little more and then heat it again, so that you can make a big round egg skin bit by bit, with the same thickness. 2. Tips for fried rice: The rice used for fried rice is preferably overnight rice. Because the rice has less water overnight, it is hard. There is no overnight meal, and fresh rice can be dried under the fan or naturally. Hard and dry fried rice will not stick to the pot, and the fried effect is separated from the grain, which is more delicious. 3. Tomato sauce: Wash fresh tomatoes and cut them into dices. You can also steam tomatoes, peel them and dice them. Add a little oil to the pan, pour in tomatoes and fry until soft and rotten. Add a little salt and an appropriate amount of finished tomato sauce or tomato salad bought outside, add a little water, simmer for a while, and then pour the juice on the egg-wrapped rice. The ketchup made in this way smells good! ~~ 4. The materials of fried rice with egg-wrapped rice can be matched at will according to personal preference, and it is not necessary to make every material exactly the same according to the recipe.
How to cook egg-wrapped rice?
Although a little unorthodox, there are still simple and delicious ways to do it.
Ingredients: ham, eggs (two eggs for one omelet and four for two people), onions, leeks, tomatoes, string beans and corn (string beans and corn are optional! ), and finally the overnight meal, because the freshly cooked rice will stick to the pot.
Practice: First, the ham, onion and chives are diced. (Just the small one, not too small, moderate! ) Cut it and put it aside.
Dice the tomatoes, but only the outer pulp is enough. The seeds inside won't taste good.
When everything is cut, get ready to do it!
First put a little oil (see for yourself, eat as much as you want, preferably not too much), then add shallots and stir fry, then add onions and ham, (green beans and corn can be left alone, personal preference! ), and finally tomatoes. After frying, put the prepared overnight rice in and fry it, because it was frozen in the refrigerator before dinner, so fry the rice and vegetables together! After frying, start to add soy sauce, stir well, add it to the rice, and then add tomato sauce. That's the point! After frying, take out the fried rice, put it on a plate and start making egg rolls!
Beat two eggs into a bowl, stir well and start when you feel ready! Put a little oil, spread the oil evenly on the pot, and you can put the egg liquid! It may bubble after putting down the egg liquid. It doesn't matter, it can be ignored. Slowly turn the pan to make the egg liquid swell, so that you can cook it yourself without moving, and it will turn up automatically after a while. At this time, you can turn it over or continue to wait, but you need to be better at turning it over, otherwise it will stick together. I suggest waiting. After the rice is cooked, you can put it in. You can see how many meters you want, but you have to wait.
Finally, put a plate and write or draw on it with ketchup. Very interesting!
Beg for egg-wrapped rice (delicious! )
Materials:
1, a bowl of rice.
2. One or two shrimps.
3. Two or two cooked green peas.
4, half a sweet pepper.
5. One third of cucumbers.
6. Two eggs.
7. Two onions.
8. A spoonful of curry powder.
9. Three tablespoons of ketchup.
10, one spoonful of cooking wine.
1 1, salt content.
Practice: 1, diced cucumber and sweet pepper; Take an egg and beat it in a bowl. Add some salt and beat into egg liquid. Chop shallots; Adding a small amount of water into starch to form water starch; Dice the shrimp, add cooking wine, salt and a teaspoon of water starch, mix well and marinate for five minutes.
2. Put oil in the pot and heat it to 60%. Stir-fry the egg mixture until cooked, and then cut it with a spatula.
3. Push the egg to the side of the pot, add cucumber, sweet pepper and diced shrimp, and fry for about two minutes.
4. Pour in the rice and salt and stir fry for about one minute.
5. Stir-fry curry powder and chopped green onion in curry rice and put them in a bowl for later use.
6. Beat the other chicken in a bowl, add some salt and beat it into egg liquid, then add water starch and mix well.
7. Pour it into a warm non-stick pan (if there is no non-stick pan coating on the wok, you need to wet the pan with a small amount of oil), turn the pan several times to make the egg liquid disperse, thin and round, and bake it into egg skin with low fire.
8. Put the egg skin into a large plate and put the curry rice on the egg skin.
9. Wrap the rice.
10. Serve with tomato sauce (you don't need to add anything you don't like in this step).
Who knows the simple method of egg-filled rice?
1, cooking with a rice cooker
2. Beat 3 eggs, add a little flour, salt and chopped green onion, and make it into a thin paste. In my personal experience, if you use eggs completely, it will be greasy, but don't add too much flour, otherwise it won't taste like eggs, and if there is less flour, it will be easier to make a thinner egg skin.
3. Heat the hot oil (preferably flat-bottomed) in the pot with a small fire, pour in the egg paste, stay away from the fire, turn the egg paste around in the pot, make it as big as possible, turn it over as soon as it solidifies, and lay it flat on a large plate after making the egg skin.
4, stir-fry pork belly, 8 mature spicy cabbage, stir-fry on the table. I didn't add salt here because I think the spicy cabbage itself is strong enough.
5. Spread the white rice in the middle of the egg skin, then spread the fried pork belly on the white rice, then wrap the egg skin from both sides and seal it with honey (I like to use honey, and it tastes particularly good when I eat this piece). Then quickly turn the wrapped rice upside down and seal it. Hehe, it's not getting better. It's leaking out in the lower right corner.
6. Write and draw on it with ketchup, and finally add some raw cucumber slices to decorate it.
How to cook egg-wrapped rice?
The cooking and function of delicious egg-wrapped rice are introduced in detail: the ingredients for making delicious egg-wrapped rice in Southeast Asia are: five grains of rice 1 bowl, five eggs, three tablespoons of rock sugar, apple vinegar 1 tablespoon, appropriate amount of salt, salad oil 260-300°c, two slices of lettuce, 300g of edamame and flour 1.
The characteristics of delicious egg-wrapped rice are: fresh and salty, delicious but not greasy. Teach you how to make delicious egg-wrapped rice. How to make delicious egg-wrapped rice is delicious? Take eggs 1, 2 tbsps of rock sugar, apple vinegar 1 tbsps, a little salt, and salad oil 250-300 c.c and put them in a blender or mix them evenly for 2 minutes to make salad dressing.
2. Chop the lettuce for later use.
3. Muddle 200g of edamame, add 1 tablespoon of flour, half a bowl of water, a little salt, pepper and 2 eggs, and bake in the oven for about 30 minutes to make the skin of egg-wrapped rice.
4. Put five grains of rice, salad dressing and lettuce on the skin and roll them into egg rolls.
5. Peel fresh tomatoes, grind their pulp into mud, add red lentils and coriander, and pour them on the egg-filled rice.
The practice of rice covered with shrimp and eggs introduces the cuisine and its functions in detail: the main food of rice covered with shrimp and eggs: the main ingredients: white rice, chopped green onion, shrimp, Jiang Mo, egg juice, tomato sauce, sugar, salt and white pepper.
Shrimp-egg rice is beautiful, tender and delicious. Eggs are rich in protein, which is an indispensable nutritional supplement for candidates. Teach you how to cook shrimp egg-wrapped rice, and how to cook shrimp egg-wrapped rice is delicious 1. Blanch the shrimp in boiling water, add chopped green onion and Jiang Mo;
2. Add 1 tablespoon oil to the pot, add chopped green onion, stir fry until fragrant, add shrimp, add seasoning, stir fry with rice, and add chopped green onion for later use;
3. Fry the egg juice into egg skin, put it in the fried dish after dinner, and pour a little tomato sauce when eating.
Who has the practice of authentic eggs for rice (⊙-⊙)?
Mushroom egg-wrapped rice
Ingredients: mushroom, 3 ham, 100g rice, 1 small bowl of eggs, 2 carrots, half onion, 1 root salt, 1 teaspoon chicken essence, 1/4 teaspoons (1g).
Exercise:
1) Soak mushrooms in warm water of 40 degrees, wash them repeatedly and cut into pieces. Peel, wash and dice carrots. Dice the ham, wash and chop the onion. Prepare a small bowl of leftovers.
2) Pour a little oil into the wok, add chopped green onion, stir fry until fragrant, then add diced mushrooms, diced carrots and diced ham, stir fry for 2 minutes, then add salt, add rice, stir fry evenly, and then add chicken essence for later use.
3) Beat the eggs, add a little oil to the pot and heat to 60% heat. After turning to medium-low heat, pour the egg mixture into the pot and turn it over (leaving a little egg mixture). After one side is solidified, spread fried rice on one side of the egg skin, fold the egg skin on the side without rice, pour the remaining egg liquid on the edge and seal it, press the edge seam with chopsticks, and continue heating 1 min.
4) after serving, put it on a plate and pour a little tomato sauce.
How to cook egg-wrapped rice?
menu
Egg roll rice
It is understood that the name "rice stuffed with eggs" is just a common name. According to legend, this dish was originally cooked for Europe, and a foreign word called "omelet" was introduced and improved to become what we now call "egg-wrapped rice".
Material: salad oil15 ㏄; 2 eggs; Vegetable rice 1 bowl
Exercise:
1. First, heat the pan and pour the salad oil.
2. Continue to heat the oiled pot until it smokes slightly, and then slowly pour in the stirred egg liquid.
3. After the egg liquid is poured into the pot, stir it from the side of the pot to the middle with a quick action.
4. Gently lift the egg skin with chopsticks and measure its maturity.
When the egg skin is half cooked, quickly turn it over and fold it in half to make it look like an egg roll.
6. Cover the rolled egg skin directly on the prepared rice.
7. Quickly split the egg skin from the middle, and let the egg skin lay flat on the rice naturally.
Chicken curry with egg-wrapped rice
Materials: special vegetable rice; Egg skin; Chicken fillet; Special curry sauce; Carrot block; Mushrooms; Mung bean kernel
Exercise:
1. Add salt to chicken fillet; Season with pepper and marinate until tasty.
2. Heat the oil pan and fry the chicken fillet with the method of 1.
3. Next, cook the chicken fillet, carrot pieces and mushrooms with a special curry sauce for about half an hour, and you can get the curry sauce.
4. Put the special vegetable rice in a container, then pour it on a plate to make an oval shape, put the egg skin on it, then pour in the coffee sauce of the third method, and finally decorate it with green beans.
How to cook egg-wrapped rice?
material
Ham, eggs (two eggs make an omelet), onions, leeks, tomatoes, corn, green beans, starch, cold rice, Lee Kum Kee soy sauce, salt, cooking wine, pepper and tomato sauce.
working methods
1, diced onion and ham for later use;
3. Put oil in a hot pan, stir-fry onions after the oil temperature is high, and then stir-fry diced ham, corn and green beans;
4. Stir-fry the rice, add Lee Kum Kee soy sauce, salt and pepper to taste, and stir well for later use;
5. After the eggs are scattered, add a little dry starch and salt and mix well, add a few drops of cooking wine and vegetable oil and mix well;
6. Turn off the heat after the pot is hot, add the egg liquid, turn the pot, and spread the egg liquid into a thin egg skin;
7. Spread the fried rice in the center of the egg skin, with four sides overlapping, and carefully turn it over until the egg is fully cooked;
8. Put the rice wrapped in eggs into a dish, draw a cross on the surface of the egg skin with a knife, open the egg skin and pour tomato sauce.