Pearl jade finger (wide white coke paste is fresh, salty and slightly sweet)

Ingredients: quail eggs 12, 8 fresh shoots (about 7.5 cm long) and 6 oranges in syrup.

Seasoning: 2 tablespoons lard, proper amount of salt and monosodium glutamate, trace sugar, half a small bowl of light milk (canned concentrated milk or milk or milk powder), 2 tablespoons 45-degree raw water powder.

Method:

1. Put the eggs in cold water, cook them slowly over medium heat, and then simmer them over low heat. Take it out and cool it with cold water. Peel the eggshell. The tips of bamboo shoots (that is, tender heads) are slightly boiled in boiling water to remove astringency.

2. Wash the pan, add 1 spoon lard, weak milk, bamboo shoots and quail eggs, bring to a boil, add salt, monosodium glutamate and white sugar, thicken the raw rice flour with water, pour in 1 spoon lard, stir well, put it into the pan, and wrap two orange petals back to back on the edge of the pan as a decoration and flavor enhancement aid.

Features: the tender bamboo shoots are pointed like jade fingers, and quail eggs are small and white as pearls. Bamboo shoots are crispy, eggs are waxy and smooth, and milk is fragrant, which is suitable for all ages in Xian Yi.

Key:

1. Cook the eggs in cold water, stir-fry them with low fire, take them out and chill them with cold water, so that the protein can be shelled easily without damaging the surface. Otherwise, it will seriously affect the appearance.

2. Put the milk into the pot, add salt and monosodium glutamate after boiling to prevent protein from solidification and milk residue.

Toona sinensis roast chicken egg

Ingredients: 500 grams of eggs and 25 grams of incense. 80g of seasoning oil, 25g of wet starch, 5g of salt and 5g of monosodium glutamate. Methods (1) Toona sinensis was cut into powder. The wet starch is diluted with water again. Beat the eggs, and add dilute starch, Toona sinensis and monosodium glutamate (2). Heat the frying spoon and put 50 grams of oil. When the oil is hot, use slow fire. Pour the eggs evenly, cover them, pour the remaining 30g of oil along the spoon several times, bake for about 10 minutes, and take them out. After draining the oil, turn the eggs over and buckle the plate. Features golden color, slightly salty, crispy noodles and unique flavor.

Steamed minced meat with salted eggs

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Ingredients: minced pork, raw salted eggs and chopped green onion.

Exercise:

1. Peel the raw salted egg and divide it into one egg white and two egg yolks for later use.

2. Mix minced meat and chopped green onion protein evenly? Knead into patties and put them on a plate.

Squeeze two egg yolks and put them on the meat pie. Cover with medium-high power steaming 15 minutes.

Features: oil yellow in color, salty and tender.

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It's also very simple: 1) Take a bowl of minced meat (about half a catty). 2) Open a raw salted egg, put the egg white into the minced meat, and stir well by hand. 3) Put the duck egg king on the minced meat.

4) Steam in a steamer for 15 minutes. Because egg white is salty, in principle, don't put salt in minced meat. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Spanish omelet

Ingredients: two medium potatoes, three eggs and a little onion. Practice: add enough oil in a small pot, cut the potatoes into small slices, fry them over medium heat until they are 80% cooked, add salt, pepper and minced onion, pour the eggs into the potato slices, and turn to low heat. When the egg liquid on the fire surface is basically condensed, buckle a plate larger than the pot, quickly turn the pot over, put the cake on the plate, put it back in the pot, and so on. You can add leeks, shrimps or diced ham to the egg liquid according to your personal taste, but only onions are added to the authentic Spanish fried eggs. Note: If you want to make a bigger cake, you can increase the amount of raw materials in proportion and use a large pot, but this will greatly increase the difficulty of turning the cake. The first trick is to make potatoes and eggs in the right proportion, otherwise you can't make a cake. Second, the action should be decisive and quick when turning over, otherwise the cake will be deformed. After three or four failures, people who are not too stupid can make decent cakes to entertain guests, which are exotic and can also be eaten by themselves. They can cook one meal and eat three meals, which is convenient and delicious.

Stewed quail eggs

Quail eggs have high cholesterol content and taste better after being cooked or pickled. In addition, the shell is peeled after cooking, and it tastes better to stew with braised pork. (Make two cuts on the surface of the egg to taste)

Huang San egg

Four or five eggs, one preserved egg and one or two raw salted duck eggs are mixed together. It's best to grind it with a blender and add one-third of water, a little salt and monosodium glutamate. Then put it in a steamer and steam it over low heat. The less water, the more elastic the steamed eggs are. The fire must not be big, or it will become a cake. It's much better than pure custard.

Scrambled eggs with dried radish.

Chop the dried radish with a knife, stir-fry in an oil pan, spread the dried radish evenly with a shovel, spread the scattered eggs evenly on the dried radish, and turn it over with a shovel every once in a while, preferably as a whole.

This dish is very suitable for porridge.

Green snow tea pine

Well, first of all, there was a "green snow tea pine" on my Mid-Autumn Festival menu last time. I asked who could tell me its hall, but no one answered, so I said to myself here, hehe ... The main raw material of this dish is tea. Because Huangshan in Anhui Province is a good place to produce green tea, there are several examples of using tea as a dish in Anhui cuisine, which is also a major feature. When I was in China, I invited my childhood friends to dinner in a restaurant near my door. The first reason is proximity and convenience; Secondly, because the owner of this restaurant is said to be a retired special-grade Huizhou cuisine chef. But at first the food there was ok, and then I stopped taking pictures. I don't know if it's my picky taste or the kitchen he invited is perfunctory. It was at his house that I ate this dish of tea pine for the first time, specially consulted my boss, and then came back to follow suit. Some friends praise novelty and taste, so I will briefly introduce it here. I want to drink tea anywhere. This is also an elegant dish that makes the tea loose during the holiday. Hehe ... make half a bowl of tea (preferably green tea, black tea, etc. ) Wash with boiling water. Cover for 5 minutes, then add some sugar to soak for half an hour, take it out and squeeze it dry. Then add the egg white (egg yolk is not needed) and mix well, then sprinkle a little dry starch to disperse. 4 water chestnut, peeled and washed, shredded and mixed with dry starch. When the oil pan catches fire and the oil temperature reaches 50%, fry the tea leaves until they are dark green and quite hard, and drain the oil. When the oil temperature is 80% hot, add shredded water chestnuts and fry until golden brown. Take it out.

Then put the fried tea pine in the center of the plate and enclose it with water chestnut, and you're done. This dish is crisp, sweet, delicious and attractive. It is an absolutely beautiful cold dish on the holiday table. (BTW: There is no water chestnut, and the same is true for single tea pine. Water chestnut is more pleasing to the eye. )

The original text was published by tasita. I have heard about Mei Qing's elder sister's cooking for a long time, so I went to the essence area of the gourmet version to study. Seeing the green snow tea pine recommended by Sister Qing, I learned to walk in Handan. According to Sister Qing's practice, I won't go into details.

However, I think there are several points that must be emphasized. For beginners,. 1. Put sugar, tea leaves a lot of bitterness, and sugar is put in order to eliminate part of it, leaving only a little bitterness and tea fragrance. 2. Egg white, it is recommended to put a little sugar in egg white. 3. Dry starch is ok if ordinary flour is not used. The Bailing brand recommended by Sister Amin is good. I think it's oil. There seems to be no bubbles on the surface. If you stir the oil with a shovel, there will be a small number of bubbles, and if there are many bubbles, there will be almost eight. Of course, if you boil the oil, I don't have to say anything more. Frying is the key step to remove the astringency of tea. Remember, like Sister Qing said, take out the tea as soon as it is hard. 5. water chestnut, it's not necessary, you can.

7. When you put the mixture of tea and egg white powder into the oil, you'd better not put it all at once. This will blow into a ball, and it is better to divide it into several squares, instead of putting it into a ball every time. It's not good to be blown into a ball anyway. You still need to put more oil, but the fried oil in this dish is very clear and can be poured out for later use. Well, I only tried it once, and I only found these personal experiences. The point is that my roommate Chata is expensive, so I can't do more, hehe.

Loofah soaked in gold and silver eggs

Luffa 1 kg

A salted egg and a preserved egg.

Garlic 2 Liang

Shangtang 1 cup

condiment

Salt 1/2 teaspoons

Sugar 1/2 teaspoons

Pepper, sesame oil and a little wine.

Peel the loofah, wash it, and cut it into cubes; Shelling and dicing preserved eggs; Wash the salted eggs and open the reserved protein. Squash and dice the yolk for later use.

Fry garlic until golden brown, and pick it up for later use. Cook the towel gourd with salt water, take it out and dry it for later use.

Heat the oil pan, add the soup, salted egg yolk, preserved egg, fried garlic and seasoning, and cook until the egg yolk is cooked. Finally, add the egg white and pour it on the loofah.

Tip: Put some oil in the place where the loofah is cooked to prevent it from turning yellow.

Wine fermented eggs

This is our usual snack.

The method is simple.

Take a bowl and scoop a spoonful of wine at the bottom.

Boil a pot of boiling water and knock in eggs. Be careful not to stick to the bottom of the pot when cooking. Take out the eggs when they are yellow.

Fill a bowl with soup and eggs.

Fermented wine can inhibit the fishy smell of eggs, taste sweet and sour, and promote blood circulation and invigorate qi. Mainlanders regard this snack as a tonic.

Sometimes I go home hungry at night and have no strength to cook. First, I boiled an egg made of wine and immediately felt refreshed.

Braised seasonal vegetables with gold and silver eggs

Ingredients: 1 preserved egg, 12 seasonal vegetables (spinach, bean sprouts), 4 garlic.

Seasoning: 65438+ 0/2 teaspoon of salt and chicken powder.

Sweat powder: 1 1/4 cups of water (vegetable juice can be added), 1 teaspoon of chicken powder and sugar, 1/4 teaspoons of sesame oil and 2 teaspoons of raw flour.

Exercise:

1. Separate salted egg whites from egg yolks, steam salted egg yolks in a dish for 5 minutes until cooked, dice the egg whites and mix. Wash preserved eggs and dice; When washing vegetables, cut them into sections and separate them; Pat the garlic gently.

2. Heat 6 tbsp oil and saute garlic. When adding, stir-fry the vegetables with high fire, add seasoning after softening, and stir evenly until the vegetables are cooked. Take out the vegetable juice and put it on a plate.

3. Cook the vegetable juice, add salted eggs and preserved eggs, and finally add salted protein, shovel it off the fire and pour it on the vegetable noodles. Experience: Salty protein can increase the salty taste of the sauce, and can also be boiled into white egg flowers, making the dishes delicious and beautiful, and the entrance is clear but not greasy.

Ginger vinegar egg

As Brother Fool said, Cantonese food is good, but vinegar is bad. I don't know if this is it.

The reason is that vinegar seasoning in Cantonese cuisine is not as common as other cuisines. Once, go to one.

A friend in Guangdong opened a restaurant to play, and my friend asked me to fry a hometown dish, so I cooked a stir-fry dish.

Try shredded beans for everyone. After dinner, my friend said that he really can't use vinegar. There is little vinegar in Cantonese food, so it is hard for Cantonese people not to be jealous. In particular, will the female compatriots in Guangdong stay away from vinegar? If so, I really don't know whether it is a curse or a blessing for Guangdong men. Most people who are not jealous have prepared an altar of old vinegar for others. There are exceptions, of course, but few. Those who are not jealous and do not give others food should be among the saints. One day I went to my friend's house, and my friend brought a bowl of Guangdong specialty. I tasted it and it was sour as hell. Because I remembered that Cantonese people were not jealous, I asked what it was. My friend said it was ginger and vinegar eggs, specially for female compatriots. After listening to it, I suddenly realized that the female compatriots in Guangdong are not only jealous, but also eat a lot. Ginger vinegar eggs are not vegetables, but medicines. It should be regarded as a health food with three functions. For the average person, ginger vinegar eggs are used for beauty, because their raw materials are a lot of pig's trotters and vinegar, and the second is to warm the stomach, mainly because of the role of ginger. The third and most important point is prenatal health care, postpartum fitness, and spending less money on milk powder. I don't know why, but I always say so and use it so much. Believe it or not. Cook pig's trotters in water, change water, add ginger and peeled boiled eggs and cook together. Add a lot of vinegar until it is unbearable, then add sugar (preferably a little brown sugar) to taste until you think it is appropriate, and cook the trotters on low heat until they are rotten. Turn off the fire. If you have a pregnant woman at home, don't try. It's hard to say whether it will help, but at least it doesn't hurt.

Eggs, tomatoes

= => In szx's article, it is mentioned: scrambled eggs with tomatoes: several tomatoes and several eggs are scrambled together. It's delicious. Everyone has probably eaten it.

I'm afraid everyone has never eaten this practice. I heard that the Soviets appreciated Chinese food very much, so they learned a lot of recipes. But the food they cooked was terrible, and I didn't know until I asked the reason. Their method is to heat the pot first, and then pour the ingredients into the pot in strict accordance with the recipe. ......

Authentic, this dish should be made like this: raw materials: 3 tomatoes, 2 eggs, a little sugar, salt and monosodium glutamate, oil 1. 0. Cut the tomatoes into 1. Heat the pan and pour the oil. 2. Beat the eggs into a bowl, add sugar, salt, monosodium glutamate, chopped green onion and water, and stir. 3. Pour in the eggs and stir fry until cooked. 4. pour in tomatoes. 5. stir. 6. Cover and let it simmer for 2-3 minutes. ! !

Fried Chili with eggs

All right! Let me satisfy your wish!

Next, I'd like to introduce you to a vegetarian dish:

Fried Chili with eggs:

Ingredients: three to five eggs, five peppers!

Ingredients: chopped green onion, 1 oil, monosodium glutamate, salt.

Heat the oil until it is 70-80% mature, then pour in chopped green onion, which is fragrant and not burnt.

Add pepper, stir well, add salt (keep the color fresh and tender), stir well, and change to high fire and slow fire.

Shell the eggs, pour them into a bowl, stir them evenly until they are soaked, then pour them into a pot and cook them with slow fire.

It's best not to turn it over. After the eggs are solidified, pour in monosodium glutamate and mix well to serve.

(Attachment: Pepper can be cut into any shape, but it must be seeded. In addition, before pouring the egg mixture, you can add the fried pepper until it is half cooked.

Pepper is dialed everywhere)

Its color is tender and delicious, and its spicy taste can be adjusted according to personal taste!

Beef with slippery eggs

brief introduction

This plant is oily and tender.

raw material

Ingredients: Pickled beef slices (take 500g beef slices, add 0.5 tbsp light soy sauce and dried starch, 3 tbsp baking soda, 65438+ 0.5 tbsp clear water to make a paste, and finally add peanut oil to stir evenly and let stand for 30 minutes), and shell-removed egg liquid 300g.

Seasoning: 2 teaspoons of chopped green onion and refined salt, monosodium glutamate, pepper, sesame oil 1 teaspoon, and 500g of peanut oil.

manufacture

Stir the egg mixture evenly, then add 0.5 tbsp monosodium glutamate, refined salt, pepper, onion and peanut oil to make the egg mixture.

Heat peanut oil in wok to 40% heat, then add beef slices until cooked, pour in colander to drain the oil, and mix well with egg paste.

Put the wok on the stove again, pour in the beef mixed with egg paste, stir fry, and add 0.5 tbsp oil until cooked. Finally, sprinkle 0.25 tbsp of sesame oil and cooked peanut oil, stir well, put on a plate and pile up into a mountain shape.

Roasted chicken eggs

Sweet and sour! ! ! ! Ingredients: 4 shrimps (160g), shallots 1 root, shallots 1 root, 2 garlic and 4 eggs.

Marinade: salt 1/3 teaspoons, a little pepper and sesame oil, cornmeal 1/2 teaspoons, protein 1 tablespoon. Brewing juice: 1/4 cups of hot and sour juice, 1/2 cups of water, 1/2 teaspoons of sugar and corn flour, 1 teaspoon of soy sauce. In the production process (1), remove the black intestines from the shrimp, wash and drain the water, and mix them into the marinated shrimp. 0 minutes, onion is cut into strips, onion is cut into sections, garlic is chopped, and eggs and seasoning are mixed well.

(2) Heat two radish seeds, stop pouring egg liquid and stir-fry until they are solidified, then bake them with medium fire and slow fire until they are golden on both sides, and take them out and serve. (3) Heat 2 tablespoons of oil, add shrimp and stir fry, add onion, garlic and onion and stir fry until fragrant, and finally add sauce to boil and pour it on the egg noodles. Experience: This dish tastes sweet and sour, the eggs should be fried smoothly, and the amount of oil and heat should be controlled.

Stir-fried red clouds and snow shadows

Ingredients: egg white (8 pieces), milk (250g), water-borne fungus (65g), crab roe (clean, 65g), wet water chestnut powder (a little), monosodium glutamate (a little), refined salt (a little), sugar (a little) and pepper (a little).

Methods: 1. Slice elm, put it into boiling water, mix egg white, wet water chestnut, monosodium glutamate and milk (125g) evenly, drag crab roe in an oil pan, take it out, mix it with the above two raw materials, then pour it into a warm oil pan, push it slowly with a spoon, and soak it for a while, that is, take it out and filter off the oil.

2. Thicken milk (125g), monosodium glutamate, salt, sugar and pepper with horseshoe powder, and then pour the elm and crab roe into the thickening. Red and white in color and tender and smooth in taste.

Broad bean egg

Seasonal dishes in spring.

(1) Cook the broad beans and peel off the green skin, leaving the watercress.

(2) Prepare some diced ham.

(3) Break up the eggs, put some cooking wine after breaking up (I like not to put cooking wine, depending on the taste), then cook until it is 5 or 6 ripe, add salt, pour in the broad beans and diced ham, stir and cook. You can put sesame oil and soy sauce, or you can not put them.

(4) Prepare chopsticks and eat.

Tricolor egg

Four fresh eggs, two salted eggs and one preserved egg. Boil and dice the salted eggs, not too broken. Preserved eggs are diced, salted eggs are diced, and fresh eggs are made. Add some salt and chicken soup, beat well, then add preserved eggs and mix well. Find a big bowl or lunch box and put a plastic film with some oil on it, just to make the surface smooth and beautiful. :) Pour in the egg mixture and steam it until it is completely knotted (poke it with chopsticks). Cool slightly and pour out the slices.

In Julius' masterpiece, I mentioned that I ate at a classmate's house in an even-numbered high school. It was a cold basin, like frozen, piece by piece. The raw materials used seem to be fresh eggs, preserved eggs and salted eggs. I regret not asking carefully what it is made of. Does anyone know?