1, spinach and egg stuffing
Ingredients: spinach 1, 3 eggs, mung bean vermicelli 1, vegetable oil, salt, white vinegar, oyster sauce and chicken essence.
Practice: soak mung bean vermicelli for 2 hours in advance until there is no hard core inside, cut it off as soon as you pinch it, control the water and chop it up. Beat the eggs into a bowl, add a few drops of white vinegar to remove the fishy smell and stir well. Fry the oil in a hot pan, chop it up on the panel, spread it out and air it to room temperature.
Clean spinach, add a little salt and vegetable oil to the pot, add spinach, blanch it, take it out slightly, rinse it twice with cold water, squeeze out water and chop it up. Put the three materials together, add appropriate amount of salt, oyster sauce and chicken essence and stir well.
2. Radish and egg stuffing
Ingredients: 1 green radish, 3 eggs, 1 a handful of auricularia auricula, vegetable oil, salt, flour, oyster sauce, white vinegar and chicken essence.
Practice: Wash the green radish, cut it into filaments, put it in a bowl, add two spoonfuls of salt and marinate for 20 minutes to kill off all the water. Wash twice, squeeze out excess water, and chop. Soak auricularia auricula in cold water in advance, then add a little flour, gently knead, wash off surface impurities, rinse and cut into small pieces.
Beat the eggs into a bowl and add a few drops of white vinegar, which can effectively remove the fishy smell. Heat the wok, pour in the vegetable oil, fry the eggs and cut them into small pieces. Mix the three materials together and add some salt, oyster sauce and chicken essence to taste.
3. Small garlic and egg stuffing
Ingredients: 1 garlic, 3 eggs, 2 ham sausages, vegetable oil, salt, oyster sauce, white vinegar and sugar.
Practice: remove the roots and yellow leaves of the old leaves of the small garlic, wash and control the water to cut into pieces; Peel the ham and dice it. Beat three eggs into a bowl, add a white vinegar to remove the fishy smell, then pour it into the pot and fry until all are solidified, shovel it out and cut it into small pieces. After the ingredients are processed, mix in a spoonful of half salt, a spoonful of oyster sauce and a little sugar.
4, fennel egg stuffing
Ingredients: 3 eggs, 65438+ 0 small handful of fennel seedlings, vegetable oil, white vinegar and salt.
Practice: Fennel seedlings are stripped of stale leaves, washed and chopped; Beat the eggs into a bowl and add a few drops of white vinegar. Hot oil in the pot, when you can see a slight black smoke, pour the egg pieces in and fry them, shovel them out and chop them up. When the egg pieces are air-dried to normal temperature, put them together with fennel seedlings, add a little salt and stir well.
5, cowpea egg stuffing
Ingredients: 500g cowpea, 3 eggs, vegetable oil, salt, thirteen spices, chicken essence and white vinegar.
Practice: Cowpea pick two bean tendons and wash them. Boil the water in the pot, add a little salt and vegetable oil, pour the cowpea, blanch for one minute, take it out, let it cool, and chop it up. Beat the eggs in a bowl, add a few drops of white vinegar, stir fry in the pot, shovel them out and chop them on the panel. Mix these two materials together, add one and a half spoonfuls of salt, one and a half spoonfuls of thirteen spices to taste, and a little chicken essence.