Ingredients

4 eggs

2 taels BBQ pork

1 slice of ham

1 taels silver sprouts

1 green onion

2 taels leeks

Seasoning

1/2 teaspoon salt

1/2 teaspoon sugar

A pinch of sesame oil and pepper powder

1 teaspoon water

1 tablespoon oil Pepper

1 teaspoon cornstarch

1 tablespoon water

1 tablespoon oil

Cooking Directions

1. Season the eggs well.

2. Shred the BBQ pork and ham; chop the chives and green onions.

3. Stir fry the soft silver sprouts with 1/8 teaspoon salt and 1 tablespoon oil.

4. Mix the egg sauce with the rest of the ingredients.

5. Heat 4 tablespoons of oil and fry the ingredients until golden brown. Pan-Fried Eggs with Hibiscus Sauce

Ingredients

4 Eggs

80g BBQ pork (2 taels)

1 sliced ham

6 leeks

1 green onion

40g silver sprouts (1 tael)

Seasoning

1/2 teaspoon of salt

1/2 teaspoon of sugar

Sesame oil and hoisin sauce

1 teaspoon of sugar

Sesame oil and hoisin sauce are also recommended. p> A little sesame oil and pepper powder

1 teaspoon of cornstarch

1 tablespoon of water

1 tablespoon of oil

Offering Sauce

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Method

Mix the eggs well and season.

Shredded barbecued pork and ham; chopped leeks and scallions.

Sauté the sprouts in 1/8 teaspoon salt and 1 tablespoon oil, then remove from the pan and drain.

Mix the egg sauce with the rest of the ingredients.

Burn 4 tablespoons of oil, pour in the ingredients, slow frying until golden brown, then done.

Eggs can be cooked in many unique dishes, for example, eggs can be steamed, scrambled, fried, deep-fried, brined and so on.

First of all, "steam"

From the flavor points, there are salty and sweet dishes. There are two types of salty dishes: steamed egg white and steamed whole egg. Steamed egg white" is generally called "Qiongshan tofu, steaming method is largely the same as "steamed whole egg". "Steamed whole egg" has steamed clean egg, there are also with side dishes, with side dishes can be steamed with the egg, such as sliced fish, sliced meat, vermicelli, shrimp, scallop, pig brains, harvest worm, and so on.

You can also steam the egg first, and then cooked side dishes, covered in steamed eggs, this steam method is chic, the side dishes, especially for valuable raw materials for side dishes, such as bird's nest, shrimp, scallop and so on. Such as "Golden Corn Shrimp Steamed Eggs" is an innovative dish, this dish has the tenderness of steamed eggs, and fresh shrimp fresh, with colorful corn, green beans, mushrooms, so it is both good-looking and delicious. The key to making this dish is to mix the egg with the broth and place it in a dish to steam. Cook the marinated shrimp with corn grain, green bean grain and mushroom grain, thicken the gravy, spread over the cooked egg and serve.

Steamed sweet-flavored eggs are made by mixing a moderate amount of sugar water with the egg mixture and steaming it in a bowl for 5 minutes until it curdles. If you add condensed milk or milk powder, the flavor is even better. If you add ginger juice (only a little sugar at this time), it has the effect of driving out the cold, and has a good auxiliary effect on the treatment of cold cough.

Steamed eggs to master the following skills:

(1) egg to beat well skimmed foam; (2) to add warm soup or warm sugar water; (3) seasonings to be blended into the soup; (4) the family can be used in the heat of the steaming; (5) if the pork, pig brain and egg mixed steam, should be the first pork, pig brain steamed; (6) with dry ingredients such as bird's nest, scallops, shrimp, etc., the dry materials should be first rise well; () (7) You can also steam quail eggs beaten in a soup spoon, and then made into soup dishes, hot dishes or platters.

And "scrambled"

Scrambled eggs and scrambled Whampoa eggs are both scrambled until the egg is coagulated, but the main difference is in the formation and degree of doneness, and the two cooking methods are completely different.

Such as "scrambled eggs with shrimp", "scrambled eggs with beef", "scrambled eggs with five willow", "scrambled eggs with chives", "scrambled eggs with mandarin ducks" and other dishes, is to use the technique of scrambled eggs, in the egg mixed with shrimp, beef, five willow material, chives, eggs, barbecued pork, scallions and other side dishes fried into dishes. The dishes "Cinnamon Color Tripe", "Cinnamon Color Shark's Fin" and "Tomato Scrambled Egg" are also scrambled with fish maw, shark's fin and tomato mixed into the egg mixture, but these dishes require the egg to be scrambled a little more cooked. The egg should be coated with the side ingredients after frying.

It is also possible to cook the egg before frying it into a dish, for example, "Colorful Fried Egg Shreds" is a colorful, refreshing taste, and an innovative dish for all seasons. When cooking this dish, you should first use the pan to kang the egg into a thin egg skin, take out and cut into silk, and then with the silver needle, shredded carrots, shredded mushrooms, shredded peppers, leeks, together with stir-fried, seasoned thickening cooking.

The so-called kang, that is, the production of oil is not much, the temperature is not high, the egg should be spread thin. It is easy to use a non-stick pan to make a good kang.

And then say "fried"

In addition to omelette, generally there should be a side with the egg fried, the finished product is generally pancake-shaped or egg Angle shape. There is a wide range of side ingredients for omelette, which are generally crisp and tender, and small in shape, such as "Tai Leung Shrimp Cake", "Pan-fried Eggs in Hibiscus", "Leek Omelette", "Cold Gourd Omelette", "Pan-fried Crab in Hibiscus (Shrimp, Dried Scallops)", and so on.

The dish of "leek and fried egg corner" has a very strong hometown flavor, which is very memorable after tasting. This dish in addition to eggs, but also with half fat lean pork, chives. Cooking, the first pork chopped, seasoned, leeks cut into small grains, egg seasoning beat well add pork, leeks, mix well, and then use a tablespoon to mix the right amount of egg into a hot non-stick pan with oil, fry until cooked, overlap into a corner, and then fried to golden brown. Each corner of the egg is not too big, so that it looks delicate, on the plate, rows, lined with parsley, it becomes a very attractive dish.

And then say "fried"

Eggs can also be fried, such as the eggs open, the original into the hot oil fried, put on a plate, pouring sugar and vinegar, five Liu material into the gravy, it will be "five Liu crispy clothes egg". Another example is to shell the cooked quail eggs with soy sauce coloring, deep-fried until the skin is golden brown, which is the famous "tiger skin quail eggs. You can also fry the egg into crispy egg, mixed in the fried chicken shredded vegetables on the side, enriching the flavor of the dish.

Last but not least, "marinated"

Marinated eggs are relatively simple, usually after peeling the shells of the cooked eggs, and then put them into the brine to be immersed in brine for two hours.

There are many ways to make processed eggs, such as "Steamed Salted Eggs with Pork Cake", "Steamed Salted Eggs", "Pickled Eggs with Sour Ginger", "Ginger, Scallion and Soya Sauce Eggs", and so on. This recipe is provided by Towngas Cooking Center. Hibiscus Eggs

Ingredients

Eggs - 5 beaten

Silver Sprouts - 50g, washed and drained

Mushrooms - 3 softened, deveined and julienned

Shrimp - 100g, deveined, washed and drained

Ham - 50g, washed and julienned

Nineveh - 50g cleaned and cut into pieces

Seasoning - 1 tsp salt, 1 tbsp oyster sauce

Cooking

Heat a wok over high heat, add 1 tbsp oil, salt and saute the silver sprouts.

Add mushrooms, shrimp, ham, stir-fry, then add kow yolk, stir-fry well, remove from wok.

Add all ingredients, oyster sauce, add egg and stir well.

Heat a wok, add 4 tbsp oil and pour in the egg mixture.

Fry the egg until the bottom is formed, then turn the egg over and fry until both sides are golden brown, then remove from the wok.

These eggs are usually steamed eggs, but they are different in that they are made with diced pork, which makes them look like *** blooming hibiscus stamens, so they are called "hibiscus eggs". Production of hibiscus eggs, the first several eggs into the container salt, with a small amount of cold water, some people also use boiling water, but boiling water is easy to make the egg steamed old, in the process of mixing vigorously stirring, stirring the longer the better, until the bubble 铴, and then into the steamer basket with a fierce fire steam 20 minutes, open the cage out, its color yellow, tender, not loose, lubricating and delicate.

Hibiscus special in the cage after the emergence of the diced meat, the choice of lean meat, chopped into the size of a grain of rice, with lard small fry. Lard to the right amount, frying time to pay attention to the fire, the meat fried hard knot for good, not paste, diced meat, only a small amount of salt and pepper, when the pot poured into the top of the bran vinegar and turn to mix, while hot on top of the steamed egg, sprinkled with green onions on the table, with a spoon to eat, slightly acidic back to the aroma of the soft, tender, eggs have been under the belly, but the diced meat is still chewing, the meat flavor and the egg aroma, the taste of the unique style.

Hibiscus out of water: the first release of lotus flowers on the water. The most important thing to remember is that it's not just about the color of the water, it's about the color of the water, and it's about the color of the water.

The first time I saw a lotus flower in the water, I saw a lotus flower in the water.