Exercise:
1. Beat the eggs into the basin, pour in the milk and mix well with the eggs. Be sure to mix well.
Brush a thin layer of oil in the pot, turn on a small fire, pour in the egg liquid, wait for two minutes, and don't turn it over.
3. Push gently from the bottom for two minutes with a shovel. You can see that the egg liquid at the bottom has a sense of solidification. Continue to push with a shovel, paying attention to piling up from all sides to the middle, just like piling up hills.
4, the egg liquid is completely solidified, and no water can be seen. You can turn off the fire and sprinkle with pepper.
Tip: Always keep the fire low, and don't stir the egg liquid first, so as not to affect the solidification at the bottom.
What can milk and eggs do: milk and eggs materials: 250g milk, 2 eggs, and proper amount of sugar.
Exercise:
1, add some sugar to the eggs and beat well.
2. Heat the milk in the pot until it boils slightly.
3. Slowly pour the boiled milk into the egg mixture, and keep stirring in the same direction during the process.
What can milk eggs do: stir-fry milk materials: 500 grams of pure milk, 50 grams of sugar, starch 100 grams, egg white 1 piece, flour.
Exercise:
1. Boil milk and sugar over low heat.
2. Mix the starch with water and add it to the milk bit by bit.
3. After the milk paste is boiled, add the egg white, stir quickly with low fire, and turn off the fire to form a paste.
4. Put the milk paste into a cuboid container and put it in the refrigerator to wait for solidification, preferably one day in advance.
5. Make crispy pulp. Blend flour, starch and water into paste according to the ratio of 5: 1: 4. Add 2g of salt and appropriate amount of salad oil, and let stand for15min.
6. Take out the milk paste, cut it into strips, dip it in starch, and then dip it in crisp pulp.
7. Put it in the oil pan and fry until golden brown. You can fry it once on a small fire, which will be tender.
What can milk and eggs do: milk toast and egg pudding materials: egg 1 piece, milk 150g, 2 pieces of toast, and appropriate amount of raisins.
Exercise:
1. Dice the toast, put it in a baking bowl and sprinkle with raisins.
2. Take a bowl, break up the eggs, pour in the milk and mix well, and pour into the baking bowl.
3. Without preheating, put it directly into the oven and bake it at 170 for 20-30 minutes.
What can milk eggs do: milk eggs pancake materials: eggs, milk, flour, salt.
Exercise:
1. Beat the eggs, add the flour and mix well.
2. Add milk according to the consistency of the batter, adjust it to a flowable batter state, and add salt to taste.
3. Heat a small amount of oil in the pot, scoop a spoonful of batter, spread the batter into a circle with the bottom of the spoon, and fry both sides until golden brown.
Tips:
1. The consistency of the batter is such that it can flow and disperse after dripping.
2, you can also put a proper amount of diced sausage in the batter, and the taste is also very good.
3. Sprinkle some pepper on the front of the pot to increase the fragrance, or you can apply a proper amount of sauce on the egg roll.
What can milk and eggs do: Fried dough sticks milk and eggs Material: 1 egg, 15g milk, 500g flour, 3g salt, 230g water, 8g baking powder, 20g vegetable oil (dough) and a proper amount of vegetable oil.
Exercise:
1. Weigh the other ingredients except water in a large bowl and stir them into a floccule.
2. Add water several times, knead into soft dough, and cover with film 15 minutes.
3. Take out the dough and put it on the chopping board and knead it into thick strips.
4. Wrap it with plastic wrap and put it in the refrigerator for 8~ 10 hour. I'll put it in the refrigerator for one night.
5. Take it out of the refrigerator and put it together with the membrane at room temperature, and the temperature will return to about 1 hour.
6. Put the heated dough on the chopping board sprinkled with flour, gently lengthen the dough, flatten it and cut it into several pieces.
7, two into one, press hard with chopsticks.
8. After the oil in the pot is hot, pinch the two ends of the strip, circle it twice, gently throw it into the pot and remove the two ends.
9. The dough quickly swells and floats in the oil pan, and is fried until golden brown, so that it can be removed and drained.