Exercise 1:
Ingredients: two steamed buns frozen overnight in the refrigerator (preferably hand-made, the denser the texture, the better), one egg, a little chopped green onion, garlic sprouts or leeks (more is ok), oil, salt, pepper and monosodium glutamate.
1, break the eggs, drop two drops of water after breaking (this is tender when frying), and add a proper amount of salt. Cut the steamed bread into the size of a fingernail. The more steamed bread residue, the better. It is delicious and fragrant. Cut garlic seedlings diagonally (if it is leek, don't cut diagonally)
2, fire, put oil in the wok (a little more, the steamed buns of fried eggs are more fragrant), add the beaten egg liquid, shovel it out after molding (personally like to fry tender).
3. Turn off the fire to the minimum, put chopped green onion (don't fry it, otherwise it will seriously affect the hue), put steamed buns, stir fry with a spatula (because steamed buns are easy to burn), stir fry until the steamed buns turn yellow, add salt and pepper, if it is too dry, pour some water (personally, my mother likes to dry, but it is soft inside), put eggs and garlic sprouts, and shovel eggs and stir fry until the garlic sprouts are cooked.
Exercise 2:
Step 1
Cut the leftover steamed bread into small squares according to personal preference. (I failed to focus for the first time, but I didn't find it at that time. I took it with my mobile phone. Please forgive me. )
Chop the cabbage.
Step 3: Stir the egg mixture+chopped green onion+salt evenly.
Step 4: put a little oil in the pot, first put the diced steamed bread, and fry until it changes color. I like to eat dry-fried steamed bread. Just stir-fry it with a small fire for a long time to avoid burning.
Step 5 If the frying is dry, add the egg liquid and continue to stir fry.
The sixth step is to add the chopped cabbage and continue to stir fry. This cabbage can be put at will according to the situation at home, hahaha.
Step 7: Continue to stir-fry until the egg mixture and cabbage are cooked, and add a little pepper noodles.
Step 8: plate loading.
skill
I like to eat crispy steamed buns with a bowl of porridge, which is better, so I don't add water. When I was out of the pot, the diced steamed bread was loose, and the broken steamed bread was crispy, delicious and simple! It can also be eaten as a snack when it is cold.
Exercise 3:
1. Ingredients to be prepared: a small piece of onion, an egg, a steamed bread, and a few slices of green vegetables and lettuce are the best. There is no preparation here, so Chinese cabbage leaves are used instead.
2. Cut the steamed bread into small pieces of about 2*2cm. It's best to use cold steamed bread for standby, so it's easy to cut.
3. Beat the eggs into a bowl and stir them directly. In the meantime, you can add some salt and chicken powder to the eggs.
4. Pour the cut steamed bread into a bowl and stir it slowly until it is even. Be careful not to break the steamed bread.
5. Cut the onion into sections for later use, wash the main leaves of vegetables and clean the cabbage to help the cabbage.
6. Heat the oil to 70% of the oil temperature and add chopped green onion.
7. Fry the chopped green onion until golden brown, add the green vegetables and season properly.
8. Then pour the mixed steamed bread slices into the pot and stir-fry until the steamed bread core is hot, which involves the most important step. After the steamed bread core is ironed, adding a small amount of water will be directly evaporated by the hot air in the pot, and the steam will swell the flat steamed bread slices, so that the steamed bread looks full.