Western food daquan 1 the practice of breaking eggs, tomato and egg soup materials
1 tomato, 2 eggs, 5g shallots, 2 teaspoons of oil (10ml), 1/2 teaspoons of salt (3g).
working methods
1, wash tomatoes, eggs and onions for later use.
2. Cut the tomatoes into pieces, break the eggs and chop the onions.
3. Put oil in the pan and pour in chopped green onion.
Step 4 pour in tomato pieces
5, put the right amount of boiling water.
6. Finally, beat in the eggs and sprinkle with chopped green onion and salt.
The practice of breaking eggs in western food is complete. 2. Boiled egg materials
Eggs. Clear water. Ham. Onions.
working methods
1. Beat the eggs into the big wrist, pour a quarter of the total amount of egg liquid, and stir evenly for later use.
2. Pour a little water into the pot, heat it until the bottom of the pot begins to bubble, pour in the egg liquid, turn to medium and small heat and slowly push it from outside to inside with a spatula until it is all set.
3. Add minced ham and onion and stir fry 1 min. Add salt and chopped leek, mix well and take out.
The practice of breaking eggs in western food is completed. 3. Egg custard materials
Ingredients: eggs, salt, water, oil, chopped green onion.
working methods
1, a fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.
2. Now add water. Preferably warm water. Cold water is not very good, and hot water is even worse. It will turn into eggs.
3. Add a small amount of oyster sauce to water and stir well, then mix with egg liquid and stir well. Add a little lard.
4. Boil a pot of water and steam it. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.