Stewed eggs with caramel milk

1, 250ml milk, two eggs, sugar.

2. Mix milk+eggs+sugar evenly.

3. Filter the egg liquid with a strainer to make the stew tender and smooth.

4. Cover the pot and stew for 10 minutes.

Egg milk cake

Ingredients: 250ml fresh milk, 2 eggs, and appropriate amount of sugar (about two bowls).

Practice: 1, put the milk and sugar together in the pot, dissolve the sugar fully with slow fire, and then cool off the fire for later use.

2. After the eggs are shelled, roll them with chopsticks or stir them quickly with utensils to form egg slurry, add the cooled sugar water, and then stir them evenly, so that the egg slurry and sugar water are fully mixed.

3. Put the bowl into the steamer, first put the bowl into the water for steaming, and then put the sugar and egg liquid into the bowl for steaming for about 10 minute.

French caramel stewed eggs

Ingredients: whipped cream 125g milk 125g egg yolk.

Process: Put the egg yolk into the cream and stir well.

Add 40 grams of sugar to the milk (I think you can put less sugar, which is a little too sweet to eat) and cook it in a small pot until the sugar melts.

Mix the cream into the boiled milk and heat it for a while.

Heat the water in the baking tray and put it in the oven. After the oven is preheated to 200 degrees, it is put into a mold to dissolve.

Bake for about 40 minutes, take out and sprinkle sugar on the surface.

Preheat the oven to the highest temperature, put back the egg liquid, bake until the surface is zoomed, and it is finished.

Clam stewed eggs

Ingredients: clams, eggs and chopped green onion.

Seasoning: salt, wet starch, oil (a little), cooking wine.

Egg stew practice:

1. Wash the clams, blanch them in a boiling pot (with some cooking wine in water) until the shells are opened, shake them in boiling water to remove impurities, and put the clams in another bowl. Pour the cooked clam soup into the soup bowl and let the soup settle.

2. Break up the egg mixture, wet starch and salt. Pour the precipitated soup of boiled clams into the egg liquid (slowly, not the precipitated impurities). Spread a little chopped green onion first, pour a little oil on it, and steam it in a steamer until it is 6-7 ripe (that is, the egg liquid at the top has not solidified). At this time, put the clams into the code. Sprinkle the remaining chopped green onion and serve.

Stewed eggs with pumpkin

Ingredients: pumpkin, eggs (2), coconut milk (1/3 cans), fine sugar (3 tablespoons).

Step 1: Mix the eggs and sugar thoroughly.

Step 2: Add coconut milk and stir gently.

Step 3: Add the chopped pumpkin into the egg mixture and stir it carefully.

Step 4: The pumpkin puree will taste smoother after being filtered with a sieve.

Step 5: Pour the filtered pumpkin egg liquid into a stewing pot, and sting it in the microwave oven for 5 minutes with medium-low fire until it is solidified, and then serve.

Shrimp and egg soup

Fresh shrimp, leek, eggs, salt, warm water, chicken powder, sesame oil.

Exercise:

1. Wash the shrimp and take only the shrimp. Knock the eggs into the bowl.

2. Break the eggs and add a little salt and chicken powder to taste. Be sure to put less salt, eggs themselves contain a small amount of salt.

3. Then prepare a cup of warm water (about 30 degrees), or chicken soup, and add warm water to the egg liquid. The ratio of water to eggs is about 2 1. Then stir evenly in one direction and clean up the foam on it. It is best to pour the egg mixture into warm water, and do not add tap water or hot water. Because there is air in tap water, after the water is boiled, the air will be discharged, and the custard will have beehives, which will affect the quality and taste of the custard and the nutritional components will be destroyed. Don't use boiled water either, or it will turn into egg drop soup. If you steam it again, the nutrition will be destroyed, and even the custard will not be steamed. It is best to steam the egg custard with warm water or cold water, so as to ensure the taste and appearance. Water quantity is also important. Too little will make the custard taste tighter and older. Too much custard is not easy to form, and the taste will be watery. Don't stir the egg mixture violently when beating it. Stir the egg liquid vigorously or for a long time before steaming, which will make the egg liquid foam. It is best to beat the egg mixture evenly, and then break it up slightly after adding water.

Stewed eggs with longan

Ingredients: 4 eggs, 3 bowls of clear soup, 2 spoonfuls of peeled longan meat.

Methods: 1. Wash dried longan meat with warm water.

2. Take four rice bowls, each bowl is filled with 6-7 minutes of water, 1 of eggs and14 of dried longan meat, and then put them into a steamer; Steam for about 5-8 minutes. If you like sweets, you can add more rock sugar in advance.

Rice wine and eggs

Ingredients: eggs (quail eggs are recommended. . Meow meow local materials. . )

Lycium barbarum, fermented grains, milk, honey (or brown sugar)

Practice: 1 Boil water, then add eggs and medlar, then turn off the fire.

2 Pour in fermented grains and milk (cold, because honey can only be soaked in warm water, and boiled water will lose its original nutrition) and add honey.

Stewed eggs with minced meat

Ingredients: two eggs (about100g), minced meat100g.

Seasoning: 5g of yellow rice wine, 4g of refined salt, 2g of monosodium glutamate and 400g of clear water.

Method: Knock clean eggs into a bowl, add minced meat and break them up. Add refined salt, yellow wine, monosodium glutamate and water and beat well with chopsticks. Then boil the water in the pot, stir the egg liquid with chopsticks, stew for 10 minutes, and take it out to eat. You can also heat it in the microwave for 5 minutes, that is, you can take it out and eat it when it is cooked.

(If it is boiled, the yolk can be kept. If it is cooked in a microwave oven, you'd better stir the egg mixture, otherwise the yolk will be hard. )

Stewed eggs in coffee

Ingredients: egg yolk 1 milk 60ml cube sugar 1 a little coffee powder.

Size: 1 mousse cup.

Practice: 1, egg white and yolk separation.

2. Put the milk in the microwave oven and heat it for 2 minutes on medium heat.

3. Add sugar to the hot milk and stir.

4. After the sugar is dissolved, pour the milk into the egg yolk and stir gently.

5. Pour the milk and egg mixture into the Mu Si cup and bake for 20 minutes at 180.

6. After taking out, sprinkle coffee powder on the surface and bake at the highest temperature for another 5 minutes.

Tips: the oven should be preheated to the highest temperature before baking, so the baking time will be faster.

Milk and egg yolks should be gently stirred, not as hard as eggs, until they foam.

Braised eggs with crucian carp

Raw materials:

2 crucian carp (about 500g), 3 eggs, a little shredded ginger, a little refined salt, a little vegetable oil, a little chopped green onion, a little cooking wine and a little monosodium glutamate.

Exercise:

1. Wash the crucian carp with clear water and draw a few oblique knife flowers on both sides of the fish.

2. Beat the eggs into the soup bowl and sprinkle with chopped green onion, salt and monosodium glutamate.

3. Put the pot on the fire and add some vegetable oil. When the oil in the pot is hot, add crucian carp, cooking wine, shredded ginger and appropriate amount of water (the amount of water is subject to the soup bowl with eggs), and use strong fire. When the fish soup turns white and looks like milk, turn off the heat and set aside.

4. Beat the eggs evenly, add the fish soup, add the crucian carp, and steam in the cage until the eggs are solidified.

Note: If you cook this dish at home without a steamer, you can add a proper amount of water to the pot, put a plate at the bottom of the soup bowl in the water, and boil the pot over high fire.

Braised eggs with cuttlefish

Ingredients: cuttlefish, egg, onion, ginger, wine and salt.

Practice: 1, wash the small cuttlefish, blanch it with hot water, and then soak it in onion, ginger, wine and salt for 30 minutes.

2, the eggs are scattered and the taste is adjusted. Put the cuttlefish in and add a little wine.

3. Steam in the pot for 20 minutes.

Stewed eggs with milk and fruit

Ingredients: 2 eggs, that is, a box of milk, sugar and fruit.

Exercise:

1, break a small hole in the top of the egg, and the egg white will flow out, leaving the yolk.

2. Take 180 ml milk, add a proper amount of sugar, and put it in the microwave oven to "bite" the temperature until the sugar is completely dissolved without boiling. If it is overheated, leave it for a while and wait until it cools down before using it.

3. Stir the warm sweet milk and egg whites until completely uniform, and skim off the foam.

4. Pour the fruit and the mixed 1/2 milk into the container (because the fruit will float, pour 1/2 first).

5. Boil the water and steam for 5 minutes, pour in the remaining milk after it is slightly solidified, and then steam until it is solidified.

6. Then put a few fruits on the surface to decorate a small one.