Please refer to them!
1. fried eggs
Application: 1 egg, a little soy sauce
Practice: egg into a bowl, hot wok, put a half bowl of oil, slightly hot, put down the egg to fry on medium heat, according to individual preferences,
can be fried until half cooked, or fully cooked, or both sides of the golden brown, sheng up the oil, put into the dish and sprinkle some soy sauce can be.
When frying the eggs, you can also sprinkle some pepper and fine salt.
2. Poached eggs.
Inputs: 1 egg, half a pot of water, half a spoon of salt. Half a tsp of salt.
How to do: salt into the water, bring to a boil, when the water boils, put the egg into the water with a spoon to cook. If the eggshell cracks, add some vinegar to solidify the egg white to prevent it from flowing out. Put it in ice water right after boiling so that the eggshell will peel better.
How long to cook:
Three minutes, whites solidified and young, yolks half-cooked.
Six minutes, whites solidified, yolks half-cooked.
Ten minutes, egg fully cooked.
3. poached hebdomad egg
Materials: 1 egg, 2 liters of water, 1 tbsp of salt, ? cup of vinegar.
How to do: salt added to the water and boil, add vinegar, beat the egg into a bowl, with low heat, pour the egg into the water, when the egg naturally shaped into the ice water, fish up into the ice water, in the egg around the neatly trimmed, and then put into the water for three minutes to fish up on the line.
4. Fried Eggs
Materials: 1 egg, 2 tablespoons oil, 1/4 bowl of water
How to make: Heat a wok over low heat, add 2 tablespoons of oil, add the egg, and when the egg starts to curdle, pour the water into the wok and cook slowly until it is cooked to your liking.
5. Eggs with preserved vegetables
Ingredients: 1 packet of preserved vegetables, 3 eggs, a little garlic.
How to do it: Beat the eggs in a bowl, soak the vegetables in water, grab them with your hands, remove the water and squeeze them dry. Heat a wok, put half a bowl of oil, slightly hot under the vegetable put fried, under the garlic, stir fry until the vegetable put dry incense, the egg slowly into the wok, with a small fire slowly fry until both sides of the golden brown that is done.
6. Eggs and beans
Materials: 4 long beans, 3 eggs, a little garlic.
How to do: wash the long beans and cut into fine grains, egg beaten into a bowl, burn a hot wok, half a bowl of oil, slightly hot, with medium heat, under the long beans and garlic stir fry, stir fry for half a minute, under the egg fried, fried until both sides of the golden brown, sprinkle some soy sauce to turn a little, and then leave the wok that is done.
7. Minced Pork Omelette
Materials: 100g minced pork, 3 eggs, 1 green onion diced.
How to do it: Sprinkle some pepper and soy sauce on the minced meat and stir it well, beat the eggs in a bowl with the green onion and break them up (until foamy), heat a wok, add half a bowl of oil and stir fry the minced meat and stir fry it until it's cooked, and then add olive oil. Stir fry the meat. Take the pledge to cook the meat in a flat dish. Gazami crab? The Marine Marine is the most popular and most popular of all the Marine Marine Marine products.
8. Shrimp omelette
Materials: Shrimp 100G chopped, 3 eggs beaten, 1 green onion chopped.
How to do: burn a hot wok, half a bowl of oil hot, under the shrimp fried, under the egg green onion fried, fried until both sides of the golden brown, left to sprinkle some soy sauce on the line.
9. Scallion omelette
Materials: 2 scallions finely chopped, 3 beaten eggs.
How to do it: Heat a wok, put half a bowl of oil, slightly hot onion stir fry, stir fry a few times under the egg, fry slowly over a slow fire until both sides of the golden brown, remove more than the oil, sprinkle some soy sauce on the line.
10. sausage omelette
With: sausage 2 to remove the casing sliced (thin or thick by their own preferences), 3 eggs beaten.
How to do it: Heat a wok, add 1/4 bowl of oil, stir-fry the sausage over medium heat for a few minutes, then fry the eggs until golden brown on both sides, then remove the excess oil and sprinkle some soy sauce on it.
Fried sausage is careful not to fry burnt, when frying sausage, sausage will release oil out.
11. Fried Eggs with Fish
Materials: 100g of fish, 3 eggs.
How to do: river fish to wash and dry water to be used, burning hot wok, half a bowl of oil, slightly hot under the river fish to fry, stir fry until the river fish to bring yellow, under the egg fried, fried to both sides of the golden, sheng up to get rid of more than the oil can be.
12. Hibiscus Eggs
Materials: 3 eggs, 1/2 green onion shredded, 1 red chili pepper shredded, 50g of roasted pork, 1 green onion diced, 50g of shrimp.
Methods: Put the eggs, green onion shredded, chili pepper shredded, green onion diced, and roasted pork into a bowl, add a pinch of fine salt, and beat hard to break up the pieces. Burn a wok, half a bowl of oil, the shrimp fried, and then shrimp mixed egg fried, fried until both sides of the golden brown on the line.
13. La la fried eggs
Inputs: 100g of small la la shell meat, 3 eggs, green onion grains
Practice: La la meat, green onion grains and eggs, stir together, hot wok, half a bowl of oil hot, under the egg fried, with medium heat and fry slowly until both sides of the golden brown, remove the excess oil, sprinkled with soy sauce on the line.
14. oyster omelette
Materials: 100g oysters, 3 beaten eggs, green onion.
Practice: Wok half a bowl of oil. Stir fry the oysters, fry a few times and then fry the eggs until golden brown on both sides, remove the excess oil and sprinkle some soy sauce on the line.
15. Bitter gourd omelette
Materials: 1 tbsp oil, 1 tsp minced garlic, 250g bitter gourd thinly sliced, 4 eggs,
Seasoning: pinch of salt, pinch of pepper and chicken powder.
How to do it: Beat the eggs and seasonings together, heat a wok, add oil, sauté the garlic, stir-fry the bitter melon until soft, then fry the eggs until golden brown on both sides.
16. tofu omelette
Materials: 1 strip of Japanese tofu cut into 1cm pieces, 3 eggs, green onions, 1 tsp of minced garlic, 1 tbsp of freshly chopped green onions, 1 tbsp of freshly chopped green onions, 1 tbsp of freshly chopped green onions.
Seasoning: a little pepper and chicken crystal powder.
How to make the tofu: Beat the eggs with the seasoning and set aside, add two large bowls of oil into the wok, turn on the heat and let the oil boil until it is very hot, then fry the tofu until golden brown.
17. Ginger Fried Egg
Ingredients: 3 eggs, 100g of ginger
Methods: Add half a bowl of oil to the wok, stir-fry the ginger over low heat, then add the egg and fry over low heat until both sides are golden brown.
18. silverfish omelette
Ingredients: omelette 3 broken, small silverfish 100g.
Practice: wok under half a bowl of oil, slightly hot under the silverfish fry until golden, under the egg fried on low heat, fried until both sides of the golden, sheng up to remove the excess on the line.
19. fried loose egg I
Materials: 3 eggs beaten until foamy
Practice: hot wok, half a bowl of oil, slightly hot under the egg fried, fried until a little golden brown, sheng up to remove more than the oil, sprinkle some soy sauce on the line.
20. Fried Scattered Eggs II
Materials: 3 eggs in a bowl.
How to do it: Heat oil in a wok over medium heat and fry the eggs, stirring the yolks and slowly frying them until they are slightly yellow on both sides, then sprinkle some soy sauce on them!
21. Steamed Eggs
Materials: 3 eggs, 1 bowl of water.
Seasoning: 1/2 tsp salt, pinch of pepper, pinch of chicken powder, 1 tbsp green onion, 1 tsp soy sauce.
Method: Whisk water, eggs and seasonings together in a large bowl, heat steamer water and steam eggs for 10 minutes or until done. Remove from the steamer, sprinkle with green onion, and drizzle with garlic oil and soy sauce.
22. Steamed eggs with minced pork.
Materials: 3 eggs, 100g minced pork, 1 bowl water, 1 tbsp green onion.
Methods, minced meat, put some pepper, chicken crystal powder, a little soy sauce, ? tbsp green onion granules, 1 tsp oyster sauce, stir, the egg and water gently stir, do not stir out of the bubbles, take a large bowl, put the meat into the egg, and then pour the egg, boil the steamer water, the large bowl into the steamer, steam over low heat for 10 minutes or until cooked, take out of the soy sauce, sprinkle some drops of sesame oil and scallion oil on the line.
(# Steamed eggs should not be steamed over high heat, otherwise the surface of the steamed egg will not be smooth. When you beat the egg, stir it lightly and try not to make bubbles, otherwise the surface of the steamed egg will not be smooth either.)
23. Steamed eggs with prawns
With: 3 eggs, 10 shelled prawns cleaned, 1 bowl of water, green onion grains moderate. Garlic a little.
Practice: eggs and water gently whisked, the 5 prawns in a large bowl, the eggs into the boil steamer water, the eggs into the steamer for 10 minutes or until cooked, burn hot wok, the next two tablespoons of oil, burst the garlic paste, under the rest of the prawns stir-fried until cooked, and then poured into the top of the steamed eggs, sprinkled with some diced green onions, green onion oil, the amount of soy sauce on the line.
24. Steamed eggs with preserved vegetables
Ingredients: 3 eggs, 1 bowl of water, 2 leaves of preserved vegetables, 50g of minced meat, a little garlic.
How to do: eggs and water gently stirred, cut the grain of the plum, immersed in water, hard to wash 3 times, burning hot wok, under 2 tablespoons of oil, burst incense garlic, under the minced meat and vegetables stir-fried, half a minute, and then poured into a large bowl, and then stirred the eggs into the boil steamer water, the eggs into the steamer for 10 minutes or until cooked, cooked sprinkled with some green onion grains, green onion oil, the right amount of soy sauce on the line.
25. home made egg soup
Materials: 2 beaten eggs, 5 cloves of garlic, 5 slices of ginger, 100g of sliced meat, stir some salt and powder, green onion grains, a little bit of 3 large bowls of water or soup.
Practice: Heat oil in a wok, fry the eggs until golden, add 1 tablespoon of oil, stir-fry the garlic and ginger, then add the meat and fried eggs, stir-fry, add the stock or water, bring to a boil over medium heat, sprinkle with green onion and a little flower carving, and then you can pick up and enjoy.
26. Steamed eggs with buckled meat
Ingredients: 2 eggs with 2 bowls of water lightly stirred evenly, canned buckled meat a can. A few green onions.
Practice: will buckle meat (as long as the meat not canned soup) row into a large bowl, and then slowly into the egg, into the steamer until cooked, take out, sprinkle down the green onion grain on the line.
Note: canned pork with the Dragon brand will be more delicious, because it will not be too fat.
27. Ginger Steamed Eggs I
Ingredients: 2 eggs with 2 bowls of water, 50g of shredded ginger.
Practice: Put the egg into a deep dish, put it into a steamer and steam it until it's cooked, then take it out, heat a wok, put 2 tablespoons of oil in it, stir fry the shredded ginger until it turns golden, put it into the steamed egg, and sprinkle it with some soy sauce and green onion.
28. Steamed Eggs with Ginger II
Ingredients: 2 eggs whisked with a bowl of water, 50g of shredded ginger.
Practice: Pour the whisked eggs and shredded ginger into a large bowl, and stir again. Put into the steamer until cooked, take out and sprinkle the green onion, a little carved flowers, a little sesame oil can be.
29. Salad omelette.
What to use: 3 eggs,
Shrimp salad: 1 jar of salad dressing, 2 tablespoons of chili sauce, 2 tablespoons of ketchup, 100g of boiled shrimp, mix all in the refrigerator.
For the crunchy batter: 100g self-rising flour, 50g cornstarch, 2 tablespoons oil, water. Mix the flour with the cornstarch, add the oil and the right amount of water, the so-called right amount of water, that is to say, after mixing is thick silk, if you accidentally add more water, then add some flour.
Salad omelette recipe:
Cook a tablespoon of water with a tsp of cornstarch and whisk in the eggs. Heat a wok with 3 tbsp of oil, pour off the oil and let the wok moisten. Fry a 15cm diameter egg skin over low heat.
After the egg skin is done, use the egg skin to wrap the shrimp salad, or roll it into an omelette. Or purse style, remember not to let the shrimp salad flow out. After wrapping, put it in the fridge for 30 minutes. Heat half a wok of oil over medium heat, take out the wrapped salad, dip the whole body in the crispy batter, put it into the wok and deep fry it, once it turns brown, then take it out. Eat it with Thai chili sauce while it's still hot.
30. Scrambled eggs.
Ingredients: 3 eggs, 50g of roasted pork, 1 green onion, green onions, half of the red chili pepper, shredded.
Practice: Heat a wok, put half a bowl of oil on medium heat, beat in the egg and stir-fry, then put all the ingredients and stir-fry until fragrant, sprinkle some soy sauce on the line.
31. Steam half-cooked eggs.
With: egg 1, small bowl 1.
Practice: Beat the egg into the bowl, sprinkle some pepper and fine salt, and put it into the steamer to steam for about 30 seconds.
32. Eggs in tomato sauce.
What: 1 can of beans in tomato sauce, 5 eggs, 1 onion shredded, half of the red pepper shredded.
How to do it: fry the eggs and put them on a plate, heat a wok, add half a bowl of oil, sauté the green onions, cook the ketchup beans, add 1 tsp of oyster sauce and salt, and then pour the eggs on the plate after boiling.
33. Sweet and Sour Eggs
Ingredients: 5 hard-boiled eggs, half a green onion, half a green bell pepper, half a green bell pepper, half a tomato, half a cucumber, half a cucumber, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper, 1 red pepper.
Sweet and sour sauce ingredients: 1 tablespoon of chili sauce, 2 tablespoons of tomato sauce, 1 tablespoon of plum sauce, 1 tablespoon of white vinegar, half a tablespoon of sugar. Combine all in a small bowl and set aside.
How to do it: Peel the hard-boiled eggs, cut each one into quarters or slices, and arrange them on a plate. Heat a wok, half a tablespoon of oil, stir-fry the other ingredients in the wok over low heat, then put the sweet and sour sauce, and then put the bowl of sweet and sour sauce into a bowl of water and cook together in the wok, cook and roll, and if the sauce is thin, then put down some zyrtec water to thicken the sauce. Pour it over the eggs. Different brands of chili sauce and ketchup will affect the consistency of the sauce. It's best to use a good one.
34. Thai Fried Eggs
Ingredients: 5 hard-boiled eggs, 1 tablespoon of shredded cucumber, 1 tablespoon of shredded green onion, 1 tablespoon of shredded chili pepper, and half a bowl of Thai chili sauce.
How to do it: Heat oil wok, dip the eggs into the wok and deep fry until golden, remove, slightly cold, everything four rows on the plate, the shredded ingredients and Thai chili sauce and stir together, and then to the fried eggs on the line
Eggs for the pheasant family animal chicken eggs. Also known as chicken eggs, chicken. The taste is sweet and flat. It has the function of nourishing yin and moistening dryness, nourishing the heart and tranquillizing the mind, nourishing blood and stabilizing the fetus, and prolonging life. Eggs are the public's favorite food, fresh eggs contain nutrients rich and comprehensive, nutritionists called "complete protein model", known as "the ideal nutrition library.
Fresh eggs contain protein, mainly egg protein (in the egg white) and yolk protein (mainly in the yolk). The amino acid composition of the protein is the closest to human tissue protein, so the absorption rate is quite high, up to 99.7%. Fresh eggs contain fat, mainly concentrated in the yolk. In addition, the yolk also contains lecithin, vitamins and minerals, these nutrients help to enhance the function of the nervous system, so the yolk is a better brain-boosting food. Regular consumption can enhance memory and prevent memory loss in the elderly.
Many older people worry that eggs contain more cholesterol, will cause atherosclerosis, and therefore do not dare to eat eggs. After thousands of cases of experimental observation, scientists pointed out that the cholesterol content of the body's high and low, mainly with the body's own level of regulation, and eating eggs, almost no relationship. Moreover, eggs are rich in lecithin, can prevent cholesterol and fat deposition in the blood vessel wall. In recent years, a survey report in the United States in turn proved that eggs on atherosclerosis, coronary heart disease patients have a preventive role. American nutritionists extract lecithin from eggs, every day to patients to eat 4 - 6 tablespoons, 3 months later, the patient's serum cholesterol decreased significantly. Eggs contain trace elements selenium, zinc, vitamin A, vitamin B2 have anti-cancer effect. Therefore, regular consumption of eggs can fitness and longevity.
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Egg recipes
This egg into the dish is too much too much, now I practiced, that is relatively simple and easy to do and delicious some of the practices offered:
⒈ scrambled eggs (scrambled eggs) do not use the oil can be scrambled eggs Hey! 3 beaten eggs, chopped finely chopped scallions into the egg mixture, stirring in one direction, several times to add cool water, the amount of steamed eggs with the do about the same amount of salt and monosodium glutamate (MSG), the bottom of the non-stick pan on the fire, pour into the egg mixture, stirring with a stir frying spatula non-stop in one direction, to be solidified all the eggs, out of a little bit of soup, you can get up the pan, the dish is simple and easy to do, the eggs are slippery, the onion aroma pungent, the texture is very good, the egg custard! The flavor, burning time is much shorter than steaming egg custard, and not greasy, it is worth the altar friends a try.
peak pot collapse tofu (easier than the recipe on the practice, feasible) prepare two pots, a frying spoon, a non-stick pan. The pan will be hot, put a little oil, and then put an egg stirred egg, quickly spread all over the bottom of the pan, twist the small fire, before the egg is not completely solidified, put beforehand cut tofu slices (rectangular, 2mm thick), paved full of egg on the lid, slightly simmering for a while, the frying pan oil hot, ginger stir-frying, put a little minced pork stir-frying after browning, put the yellow wine, sugar and the right amount of soy sauce, put onion minced, will be sweet peas (), the sweet pea (). Supermarkets sell frozen, bagged, there is a mixed, with peas, corn kernels and carrots end of the line, fried out of the color of the dish is particularly good) into the, put aside a moderate amount of water, add salt and chicken essence, use water starch to collect the juice, poured into the pan on the tofu can be used to start the pan with a little wider flat spatula, shoveled into the egg underneath, the whole piece of the tray to the plate (a little more difficult).
Fuyu Beef Beef Tenderloin or beef tenderloin sliced, two beaten eggs, onion shredded, the first egg scrambled up, hot frying pan into the ginger stir-fry pan, beef sliced stir-fry, add butter, soy sauce, sugar, meat cooked onion shredded, scrambled eggs into the salt, monosodium glutamate stir-fry a few times you can get up.
Sung the steamed egg custard can be sung, two eggs, a few times add the right amount of cold water to break up, put a little salt, on the drawer steaming for about 10 minutes, the choice of containers to be larger, because it is necessary to pour the juice on the top of the sauce, juice practice with the above pot collapse tofu, in fact, there is no certain rules, you like what can be matched with what you like to eat bamboo shoots can be cut into bamboo shoots, like eating mushrooms can be put in the mushroom slices of fresh! I think the flavor is not bad, if you like to eat bamboo shoots, you can cut some bamboo shoots and put them into the sauce, if you like to eat mushrooms, you can put some slices of fresh mushrooms.
Be careful with the eggs and which dishes can be fried together? Eggs leeks: leeks are not easy to digest, and eggs can be done together to help digestion, leeks cut into pieces or cut into inch segments into the egg mixture with stirring, and then put in hot oil, a pull on the cooked, salt and monosodium glutamate (MSG) can be adjusted beforehand, like to eat leeks can be cut into inches, and would like to eat some of the flavor of leeks can be cut into pieces;
eggs onion: onions cut into shredded and egg mixture with stirring, put in a good seasoning such as salt and MSG, and then put into the hot oil a pull! will be cooked.
Eggs and bell peppers: scrambled eggs, eggs cooked, put a good shredded bell peppers, salt and monosodium glutamate and other seasonings, add garlic;
Eggs and silver sprouts: scrambled eggs, eggs cooked, put mung bean sprouts, salt and monosodium glutamate and other seasonings, bean sprouts after the break from the pot;
Eggs and greens (cabbage, spinach): eggs cooked, put a good cut leaves, salt and monosodium glutamate and other seasonings, garlic;
Scramble eggs and onion head: cut onion head, salt and monosodium glutamate and other seasonings, put hot oil in a pull to cook;
Scrambled eggs sausage: Canton sausage sliced and mixed into the egg, add salt and MSG and other seasonings to mix, put into the hot oil, less salt because the sausage has a salty flavor, frying the best attention to let the egg wrapped around the sausage, one side of the charred and then turn the other side, very good cooked. You can also stir fry the mud sausage, also can stir fry lunch meat, add some green onion more fragrant.Eggs and mushrooms: Mushrooms are sliced and stirred with scallions in the egg mixture, seasoned with salt and monosodium glutamate (MSG), and cooked in hot oil.
Egg bamboo shoots: bamboo shoots shredded, and green onion into the egg mixture with stirring, put salt and monosodium glutamate and other seasonings, put in hot oil, a pull on the cooked. ............ selective fried bull's-eye eggs four or five boiled peeled skin to be used, the meat filling put onion, ginger, garlic, yellow wine, salt and other seasonings into a paste, peeled eggs into the meat filling paste wrapped well, will be wrapped up eggs into the hot oil in the deep-frying, frying into a golden brown fish out and drain the oil, the eggs long down all the way to the bottom, the eggs will be fried in the hot oil. oil, the egg long under all the two halves, yards on the plate, cut the center of the egg section is the yolk, and then the white egg green, the outermost layer is a thin layer of golden-yellow minced meat, especially like a big eye (can not bear to eat), if the family guests, lined with some green lettuce leaves in the plate, can be upgraded.
Egg recipes 2
www.shagri.gov.cn Shanghai Agricultural Network
Spinach
Raw materials: spinach 500 grams, 3 eggs, 150 grams of oil, green onions, ginger, pepper water, salt, monosodium glutamate, sweet and sour vinegar, sesame oil, broth, dry flour, wet starch in appropriate quantities.
Method:
1. Spinach choose to wash, put the flour wrapped for use; egg white, yellow were knocked into two bowls, each with a little wet starch into a paste.
2. pot on the fire, put oil, will be wrapped in flour spinach half hanging well egg white paste, half hanging well egg yolk paste, batches in turn into the pan fried to the skin crispy after fishing, control the oil into the plate (egg white spinach and sparse yellow spinach half of the plate).
3. pot to stay a little bottom oil hot, add chopped onion and ginger, salt, monosodium glutamate, fresh soup, pepper water boiling, thickened with a little cornstarch, dripping into the sesame oil, poured on one side of the plate; another little oil, hot broth, sugar and vinegar, sweet and sour boiling, thickening poured on the other side of the plate that is complete.
Features: gold and silver, salty, sweet and sour.
Eggs fresh shrimp and beans pine
Materials: 3 eggs, 200 grams of green beans, 100 grams of shrimp, half an onion, a little salt.
Making: bean curd washed and cut into small grains, shrimp washed, wipe dry, also cut into grains, onion cut into rice grains. Crack the egg and beat it well. Burn a hot pan, under the right amount of oil, first under the onion, bean curd pocket fried a few times. Then add shrimp, stir-fry until cooked, the egg slowly poured into the pan, scrambled can be on the plate.
Three non-stick
Raw materials: 5 egg yolks, 125 grams of sugar, 30 grams of wet starch, lard.
Making: add 35 grams of water to the egg yolks, sugar, wet starch, stir with chopsticks, then add 125 grams of water and stir well. Put the pot on a high flame, hot, under the lard, slippery pan, pour out the remaining oil, then pour into the stirred egg yolks, stir-fry with a hand spoon constantly for two minutes, and then 25 grams of lard with a hand spoon in 3 ~ 4 times successively into the pot, while stirring constantly, until the golden brown oil traces are gone, can be discharged into the pot on the plate. This dish is golden yellow, sweet taste, frying non-stick pan, spoon, when not sticky dish, chopsticks, eat non-stick teeth, so the name "three non-stick".
Toon baked eggs
(Sichuan cuisine)
Main ingredients: 500 grams of eggs, 25 grams of toon.
Seasoning: 80 grams of oil, 25 grams of wet starch, 5 grams each of salt and monosodium glutamate.
Style:
(1) toon chopped. Wet starch with water and then thin. Egg beaten to add thin starch, toon, monosodium glutamate salt and stir well.
(2) the frying spoon will be hot injection of 50 grams of oil, oil when hot, change the fire, the egg stirred well poured into the cover, cover the lid, and then the remaining 30 grams of oil along the spoon and then poured into the baked for about 10 minutes, the cover will be lifted to remove the oil drained off the egg will be flipped into a plate that is completed.
Features: golden color, slightly salty and fragrant, crispy and tender, unique flavor.
Three fresh pigeon eggs
Main ingredients: pigeon eggs 16, mushrooms, ham 50 grams each, 10 small core, cooked chicken 50 grams.
Seasoning: 50 grams of chicken oil, monosodium glutamate, salt 6 grams each, 15 grams of wet starch, 25 grams of cooking wine, 250 grams of thick field.
Style:
(1) pigeon eggs cooked in cool water, low heat, peel the shell. Ham, mushrooms, cooked chicken are cut into medium-sized diagonal slices. Wash and blanch the chard core, then fish out and set aside.
(2) hot frying ladle into the soup, pigeon eggs, ham, chicken, mushrooms, small vegetables core, cooking wine, salt, monosodium glutamate, first with a small fire on the flavor, and then change to a large fire will be thickened juice, thickened with wet starch thickening. Then drizzled with chicken oil, served in soup pots can be.
Features: white, tender and light.
Fish Scented Eggs
(Szechuan cuisine)
Main ingredient: 500 grams of eggs.
Seasoning: 50 grams of oil, 15 grams each of net onion and wet starch, 5 grams of net ginger, 5 grams of garlic cloves, 10 grams of pickled chili peppers, 35 grams of soy sauce, 20 grams of sugar, 25 grams of cooking wine, 5 grams of monosodium glutamate (MSG), 50 grams of soup, 15 grams of vinegar.
Method:
(1) with the above seasonings (except pickled chili and oil) to the juice. Onion chopped scallions. Ginger and garlic are minced. Chili pepper minced.
(2) the frying spoon hot oil, when the oil is hot, the eggs will be beaten into the two sides of the frying yellow, remove and put on a plate. Spoon to stay in the bottom of a little oil, the chili pepper into the slightly fried, pour good juice, juice open when the oil poured on the eggs that is completed.
Features: lotus-like, golden color, taste fresh and strong, with fish aroma.
Scrambled Eggs with Barbecued Pork
(Cantonese cuisine)
Main ingredient: 4 eggs, 100 grams of barbecued pork, 30 grams of green onions.
Seasoning: 100g of oil, a little pepper, 3g of salt, 3g of monosodium glutamate.
Methods:
(1) Break the eggs into a bowl and whisk with chopsticks.
(2) Cut the barbecued pork into 0.5 cm square cubes, put them into the egg bowl, add pepper, salt and MSG and mix well. (3) frying spoon into the large oil, upper heat until 7 ~ 8 into the heat, down into the chopped green onion, pour into the adjusted egg, fry with moderate heat until both sides are golden brown, until cooked that is.
Features: Golden color, fresh taste.
Hollow out the orange,
Break the egg into it,
Put sugar in it,
Put it into the pot to steam.
Eggs can be eaten in a variety of ways, in terms of nutrient absorption and digestibility, hard-boiled eggs for 100%, scrambled eggs for 97%, tender fried for 98%, the old fried for 81.1%, boiled water, milk eggs for 92.5%, raw for 30% to 50%. Thus, boiled eggs are the best way to eat, but be careful to chew and swallow slowly, otherwise it will affect digestion and absorption. However, for children, or steamed egg custard, egg soup is the most suitable, because these two practices can make the protein loose, very easy to be digested and absorbed by children.
Note: Tea eggs should be eaten sparingly, because tea contains acidifying substances that combine with the iron in eggs to stimulate the stomach and affect gastrointestinal digestion.
How to cook eggs
Eggs are highly nutritious and the most affordable and convenient protein food.
Eggs are also the best material to match and change the flavor of the dishes, eating a variety of ways, too numerous to mention, now briefly one or two.
Scrambled class: scrambled eggs with leeks, wood-bearded meat (fungus, yellow flowers, sliced meat scrambled eggs), scrambled eggs with onions, scrambled eggs with cucumbers, scrambled eggs with tomatoes, fried eggs, scrambled eggs, scrambled eggs, and so on.
Steamed and boiled: steamed egg, omelette with meat cake, steamed egg with shrimp, omelette with fish fillet, hard-boiled egg (shelled or unshelled), marinated egg with five spices, tofu with egg flower and so on.
Soups: egg soup with seaweed, egg soup with sacred vegetables (Cantonese), egg soup with winter melon (or hairy melon), egg soup with fungus, egg congee and so on. Cooking characteristics:
Scrambled eggs: Heat an iron skillet and put in oil, slightly more oil. To the oil temperature rises, will be adjusted to loose eggs (eggs with a little salt) poured into the pan, quickly stir-fried a few times, to be all solidified egg spatula out that is to become. Scrambled eggs in this way are tender and delicious. If you want to use it with other ingredients, you should put the scrambled eggs into the pan after the other ingredients are ready and stir-fry them over a medium flame and then take off the pan.
Boiled eggs: shelled eggs in cold water, shelled eggs in boiling water. Boiling time should be short, boiling about 2 minutes can be. Then, cease fire and simmer for 3-5 minutes, the yolk can be solidified, do not make the egg white boiled old. This way the eggs are smooth and tasty.
Steamed eggs: egg with a little salt, mixing scattered with cold water and then mix. Its weight ratio, egg: water = 6:4 is best. Note that the steam should not be fierce fire roll, so as not to steam the old. Should be small rolling fire, steamed for about 5 minutes or so. This egg is smooth and tender and delicious.
Egg soup: soup all boiled, will be adjusted to loose egg (egg with a little salt) poured into the boiling soup, and quickly stirred, boiling less than half a minute that cease fire. Such egg soup is tender and delicious.
How to cook eggs
Eggs are highly nutritious, the most affordable and convenient protein food.
Eggs are also the best material to match and change the flavor of the dishes, eating a variety of ways, too many to mention, now briefly one or two.
Scrambled class: scrambled eggs with leeks, wood-bearded meat (fungus, yellow flowers, sliced meat scrambled eggs), scrambled eggs with onions, scrambled eggs with cucumbers, scrambled eggs with tomatoes, fried eggs, scrambled eggs, scrambled eggs, and so on.
Steamed and boiled: steamed egg, omelette with meat cake, steamed egg with shrimp, omelette with fish fillet, hard-boiled egg (shelled or unshelled), marinated egg with five spices, tofu with egg flower and so on.
Soups: egg soup with seaweed, egg soup with sacred vegetables (Cantonese), egg soup with winter melon (or hairy melon), egg soup with fungus, egg congee and so on. Cooking characteristics:
Scrambled eggs: Heat an iron skillet and put in oil, slightly more oil. To the oil temperature rises, will be adjusted to loose eggs (eggs with a little salt) poured into the pan, quickly stir-fried a few times, to be all solidified egg spatula out that is to become. The scrambled eggs will be tender and flavorful. If you want to use it with other ingredients, you should put the scrambled eggs into the pan after the other ingredients are ready and stir-fry them over a medium flame and then take off the pan.
Boiled eggs: shelled eggs in cold water, shelled eggs in boiling water. Boiling time should be short, boiling about 2 minutes can be. Then, cease fire and simmer for 3-5 minutes, the yolk can be solidified, do not make the egg white boiled old. This way the eggs are smooth and tasty.
Steamed eggs: egg with a little salt, mixing scattered with cold water and then mix. Its weight ratio, egg: water = 6:4 is best. Note that the steam should not be fierce fire roll, so as not to steam the old. Should be small rolling fire, steamed for about 5 minutes or so. This egg is smooth and tender and delicious.
Egg soup: soup all boiled, will be adjusted to loose egg (egg with a little salt) poured into the boiling soup, and quickly stirred, boiling less than half a minute that cease fire. Such egg soup is tender and delicious
White boiled, ten minutes, the most nutritious.
Eggs are sweet, flat, to the spleen, stomach, can replenish the lungs and nourish blood, nourish yin and moisten dryness, used for insufficient qi and blood, fever and thirst, fetal restlessness, etc., is to support the common food of the positive qi. Egg white also has the function of clearing heat and removing toxins, facilitating the pharynx and moistening the lungs, and nourishing the skin, and can be used for sore throat, otitis media, hoarseness due to external wind-heat, and poisoning by certain drugs.
Egg white has a clear lung and pharynx function, can be applied externally to the affected area to cure burns, burns, mumps and so on. Ancient famous doctor Zhang Zhongjing created "bitter wine soup", to egg white, half-summer, bitter wine composition, treatment of language is not favorable. Egg white and Huanglian water drops in the eyes, can treat conjunctivitis, eye drops in a large number of modern market, this method has been used not much, but the medicinal value of the egg will not be forgotten.
Eggshells can be acid, pain, powdered external use can be used for trauma bleeding, astringent astringent. Ground internal use can be used for gastric ulcer acid reflux, gastritis pain, and calcium beneficial. Eggshell lined with thin skin has nourishing yin and moistening dryness, moistening the lungs and relieving cough, suitable for wind and dry cough. Egg yolk in the folk application is quite a lot, such as cracked nipples, lower extremity skin ulcers for external use. Traditional Chinese medicine believes that egg yolk has blood nourishing yin nourishing puzzle function, used for heart blood deficiency, insomnia and irritable heat.
Currently, patients with hypercholesterolemia is increasing, many people are afraid to eat egg yolk. In fact, many ingredients in the egg yolk is beneficial to the body, can not eat more, can not eat. For example, on the prevention of Alzheimer's disease research found that the egg yolk in the lecithin can enhance memory, improve people's mental state, the prevention of Alzheimer's disease is good. Egg yolks still exist in a certain amount of "good cholesterol", beneficial to the prevention of cardiovascular disease, just do not eat too much.