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.

Braised scallops and shrimps with XO sauce and egg-wrapped rice

Materials: special vegetable rice; Egg skin; Scallop; Shrimp; Celery; Mushrooms; Oyster sauce; XO sauce; Too white powder water; Mung bean kernel

Exercise:

1. Heat the oil pan. When scallops and shrimps are fried to 70%, add celery, mushrooms, oyster sauce and XO sauce and cook until the sauce boils.

2. Slowly pour the white powder water into the pot with the method of 1, and the sauce is XO sauce.

3. 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, and then pour out the sauce of the second method to decorate the green beans.

Remarks: Please refer to the step chart of creative egg-wrapped rice for the method of egg skin in materials.

Barbecue chicken cutlet egg-wrapped rice

Materials: special vegetable rice; Egg skin; Chicken chops; Mung bean kernel

Exercise:

1. First, fry the prepared chicken in oil and drain the grease.

2. Brush the French 1 chicken chops with exclusive special sauce, then put them in the oven for seasoning, take them out and cut them into pieces.

3. Put the special vegetable rice in a container, then pour it upside down on a plate to make an oval shape, put the egg skin on it, put the chicken chops of Method 2, and finally decorate it with green beans.

Birthday cake:

Ingredients: low-gluten flour 120g (I use whole wheat flour), a bag of milk, 80g butter, 80g sugar, four eggs, foaming powder (bought in supermarket), and I also prepared condensed milk instead of butter sculpture, rice cooker and vegetable oil.

Steps:

1. Separate the yolk from the egg whites. Prepare two large bowls without oil and water. Just open the egg in the middle and turn it over twice. Be careful not to break the yolk.

2. Sieve the flour first (I didn't sieve it), add a spoonful of baking powder and mix well.

3. Put the milk into the egg yolk bowl and stir it evenly, then add sugar and butter (I liquefied it in the microwave oven and cooled it to room temperature), send it in one direction and stir it evenly. Then add low-gluten flour and baking powder (whole wheat flour I put in), stir well and set aside.

4. Start egg whites. This is a hard job. Hit it with an egg beater first (it's available in the supermarket). After foaming, put a little salt or white vinegar in the egg white (to remove the fishy smell of the egg), then beat the egg white evenly and beat it clockwise. In the meantime, add sugar twice until the protein is turned over. Kind of like cream on a birthday cake.

5. Pour the beaten egg whites into the yolk batter for three times and stir briskly up and down. Before this, preheat the rice cooker in advance and put some vegetable oil in it to prevent it from sticking.

6. Then pour the cooked paste into the rice cooker, press the heating switch, and it may jump in a short time. Don't worry, my experience will wait until it jumps, half an hour or forty minutes before opening the lid. Be patient, or you will collapse into a cake.

7. Take it out to dry, decorate it with cream, or just cut it and eat it.

Note: First, the concentration of yolk paste and paste is similar, so it is not easy to dilute and dry.

Second, the egg white should be sent away until the egg white basin is turned upside down and the egg white cannot flow down.

Third, the rice cooker should be preheated. Jump up and press it again, and you won't press it. Excessive heating will also shrink. time is up

Insert the bamboo stick in the pot, just don't touch the surface. Experience: It's a little troublesome to make your own cake, but it's safe, clean, hygienic and economical to eat, and the taste is no worse than that outside. It's a family enjoyment. Interested friends can use their imagination and innovate.

Hehe, I decorate the flowers with condensed milk. There are no strawberries and cherry tomatoes at home, so I decorate them with red fruits.

The key is to beat the egg white evenly, add some salt or white vinegar (to remove fishy smell), and be sure to send the egg white basin upside down, so that the egg white will not flow down. Try again in the above way, and you will succeed. In addition, you can do without baking powder.

Hee hee, I have never used a computer before. According to the usual cooking function and time, try to keep warm after skipping 15 minutes. You can't open the lid during this time. If you are not familiar with it, stew it for a while.

There is also no increase, which is related to egg white. You must turn the egg white bowl upside down so that the egg white won't flow down.

Dessert:

If you have a refrigerator at home, you can make tiramisu! This is the French favorite!

Recipe:

Making method of tiramisu

Italian desserts are world famous. People think it can only be eaten in authentic Italian restaurants. In fact, we can do it ourselves at home. This tiramisu is a traditional Italian dessert, and it is easy to make without an oven.

Ingredients: 5 eggs, a big chocolate, mascarpone (Italian fresh cheese) and Savoiardi (Italian biscuits).

Seasoning: sugar, coffee

Exercise:

1. Separate the yolk from the egg whites and put them in two large bowls.

2. Beat the egg whites into foam with a blender.

3. Put 5 tablespoons of sugar in the egg yolk and stir it into a paste with a blender.

4. Pour egg yolk and egg white together and stir well, then pour mascarpone (Italian fresh cheese) and thicken with a blender.

5. Rub the chocolate into chocolate powder (about two tablespoons), pour it into the stirred eggs, add three tablespoons of coffee and stir well.

6. Deep tray, spread a layer of prepared egg sauce on the bottom, soak the biscuits in coffee, put them on the sauce, spread a layer, spread a layer of sauce, and then spread a layer of biscuits soaked in coffee. The second floor is good. Spread the third layer of sauce on it and sprinkle with chocolate powder.

7. put it in the refrigerator 1 ~ 2 hours and you can eat it.

Chocolate powder can be replaced by Gao Legao, and cheese can be slightly melted with cheese slices sold in the supermarket. The so-called Italian biscuits can be replaced by any kind of whole wheat digestive cake (original flavor), which is really simple and does not need an oven.