Three-color dried egg shreds

Production method Main ingredients: dried eggs, auxiliary ingredients: shredded green peppers, shredded green bamboo shoots, leeks, shredded carrots, coriander, etc. (can be changed according to personal preference into other vegetables). Cut the dried eggs into thin strips and add the auxiliary ingredients, add sesame oil, spicy fresh dew, MSG, chili oil, and pepper powder, mix well, and finally add coriander.

Features: Beautiful appearance, spicy and delicious, it is a very appetizing dish to go with wine.

Why is it too urgent to fry each other

Preparation method Ingredients: dried eggs; auxiliary ingredients: crispy chicken bones, green peppers. Marinate the crispy chicken bones until they have a garlic, salty or cumin flavor (any one is acceptable). Cut the dried eggs and green pepper into cubes, put them into the oil pan and stir-fry, add the thin gravy and stir well and serve.

Features: The ingredients are unique, all related to eggs, hence the name, crisp and tender, complementing each other.

Stewed seasonal vegetables with dried eggs

Production method Ingredients: dried eggs; auxiliary ingredients: turnips or other vegetables. Cut the dried eggs into strips, stir-fry them with chicken oil, add onions and ginger, then add the fresh soup, then add the chopped cabbage, simmer for a few minutes, then add the prepared gravy and serve.

Features: High nutritional value, light and sweet.

Dried cured meat stew

Preparation method Ingredients: dried eggs, auxiliary ingredients: bacon, green pepper, garlic sprouts, celery. Saute the bacon several times until fragrant, add shredded dried chili peppers and dried egg ingredients, stir-fry until fragrant, add sesame oil and Sichuan pepper oil to the pan and serve.

Features: This dish has a rich aroma, and the dried eggs are thick and refreshing. It is a good dish to go with wine.

Refreshing dried eggs

Production method Ingredients: dried eggs. Dry open the bag of laying hen and process it into thin slices, about 0.3 cm thick, and lay them out in sequence. Garnish with cherries and cucumbers to make it more beautiful.

Features: Beautiful and elegant, pure taste, especially suitable for cold dishes.

Dried egg hot pot

Production method: Open the bag of dried egg hens and process them into thin slices, about 0.3 cm thick, and then put them together to shape

Features: beautiful Generous, pure taste, delicate and delicious

Dried egg technology

The production process of dried eggs mainly includes the following processes: egg beating, filling, steaming, marinating, Sterilize.

Eggs are one of the main non-staple foods for people. The traditional methods of cooking eggs are frying, frying, steaming, boiling, baking and other mature products. The taste is very delicious and is very popular among the elderly, women and children. welcome. However, these ways of eating are relatively old and must be processed under specific conditions before they can be eaten. They have a short shelf life and are inconvenient to carry, which puts many restrictions on people's consumption of eggs. The emergence of dried eggs solves these problems. Baofu fragrant dried eggs is a new type of food made by our company using independent research and development technology and a new generation of high-tech to combine traditional craftsmanship with modern production equipment. It subverts the traditional processing and eating methods of eggs, and at the same time prolongs the life of eggs. The shelf life is more convenient for people to carry out, so that people can eat delicious, tender and smooth eggs anytime and anywhere. This technology has obtained national invention patent.

Nutritional value

Each 100g of Baofu dried eggs is concentrated and processed from five eggs. Its texture and color are similar to traditional dried tofu, and it is rich in high-quality protein. 100 grams of dried eggs contains about 13 grams of protein; in addition, dried eggs are also rich in vitamins A, B2, B6, D, E and micronutrients needed by the human body, such as potassium, sodium, magnesium, phosphorus, iron, etc., with nutritional value Quite high.

150g flour

2 eggs, appropriate amount of salt, appropriate amount of water (about 300ml) 20g oil

Adequate amount of coriander flowert.pg;#

You can also prepare some seasonings according to your own preferences. Method: Egg pancake is a home-cooked snack with many ways to make it. Here are two types. Method 1: 1. Mix the flour into a paste, beat the eggs evenly, and set aside for later use. 2. Add oil to the pan, heat it to 70% heat, add flour batter, wait until it turns golden brown, then add beaten eggs on top of the pancake.

(Note that it must be spread evenly and the fire should be changed to low heat)

3. When it is cooked, sprinkle with chopped green onion. You can add sweet sauce, hot sauce, and other seasonings according to taste, and then roll it up. You can use

Method 2:

1. Add eggs, salt, oil and water together and beat until the salt dissolves. Slowly add flour and mix. If there are any lumps in the flour, use a small spoon. Press, finally add the coriander and stir until there are no lumps at all. Then set it aside to wake up for a few minutes.

2. Turn on medium heat, use a flat-bottomed non-stick pan, pour a little oil into the pan, pour the batter from the middle, and the mixed batter will spread evenly around it as soon as it is poured. The batter also flows quickly by shaking the pan. If the poured batter spreads out irregularly, it means the batter is too thick. Add a little more water to the batter.

3. When the surface of the batter turns golden brown and the batter stops moving when you shake the pan, you can flip it over and fry. (It’s best to flip the pot by tossing it, firstly so that it doesn’t burn your hands, and secondly, to practice your hand strength. But if you’re not good at it, it’s best not to do this!) You can cover the pot after turning it over, or you can leave it uncovered.

4. When both sides of the pancake turn golden brown, take out the pancake and the egg pancake is ready. You can add various condiments according to your taste and eat it any way you like.

Egg drying process

Egg beating process

1. Select fresh eggs, clean and without cracks; discard unqualified eggs.

2. Pour the weighed egg liquid into the egg beater and beat the eggs, and add the accessories. The added auxiliary materials are very important because there are relatively few additives specified in the national standard, so the selection of additives is particularly critical. The hardness and water separation of dried eggs are all solved by additives.

Molding process

1. Quantitative filling by hand or filling machine.

2. Cover after mold installation.

Steamed Egg Technique

1. Put it into the pot: Keep it flat.

2. Use steam to steam the dried eggs.

3. The surface of the steamed eggs is smooth and flat, the cut surface has no bubbles, the inside and outside are consistent, and it is easy to demould.

The steamed egg process is a key process for dried egg products and is directly related to the success or failure of the product.

Brine making process

1. Put the shaped dried eggs into the brine and marinate them thoroughly to add flavor.

2. The brine must be boiled before each use. If it is not used that day, it must be boiled and then allowed to cool naturally for later use.

3. The brine can be adjusted appropriately according to the taste needs of different regions;

4. The marinated dried eggs should be consistent in color, light brown or dark brown, without scratches, and the surface should be intact , no bubbles, good elasticity, moderate surface hardness (adjust according to customer requirements).

Braising is also a key process, with key indicators: color, elasticity, and taste.

Packaging process

The key to bagging is sealing temperature and vacuum degree.

The specific method is smooth and tender egg custard. Because I was eating alone, I used a small microwave container with a lid and only cracked one egg. I stirred it carefully to prevent it from making bubbles. Then I slowly poured cold water mixed with salt and light soy sauce into it and stirred it evenly. I steamed it in an iron pot. Bring more water to a boil and put the steaming rack for a rice cooker inside. Cover the lid with the prepared egg liquid and put it in. Use a chopstick to hold up the lid of the pot so that it cannot be tightly closed. Set the heat to medium. Steam for about 20 minutes. The result is very good, smooth and smooth, and like my sister said, it will tremble slightly like tofu when scooped out. Maybe there was too much light soy sauce, so it turned out to be chocolate color when steamed. I used seaweed, dried sea anchovies, minced shrimp, chopped green onion, a little light soy sauce, a little sesame sauce, a little sesame oil, mixed some juice and sprinkled it on top of the steamed egg custard.

How to make egg custard without bubbles? Let me teach you a good method:

1. Open 2 eggs, add a small spoonful of salt, and beat them up

2. Add 30-40 degree warm water while beating until bubbles appear. Until

3. The more water you add, the tenderer the egg custard will be.

4. Put it in the pot and steam it for about 5 minutes.

Recipe: Egg 1 kg of sugar, 1 kg of flour, 100 g of cooked lard, 100 g of lard,

Ingredients preparation: first put the egg liquid and sugar in a container and beat until milky white.

Add flour and lard to make a paste, mix well and set aside.

Baking: The model you mentioned should be semicircular on one side and flat on the other. In the semicircle Put the prepared ingredients on one side, close the flat plate, bake the side with the ingredients on the stove for 2 minutes, and then bake the other side for another 2 minutes.

It’s ready to eat. But it’s recommended that you don’t eat it. Too much, and the small egg cake baked like this will easily get angry.

1. Steamed cake

Ingredients: 1 kg of eggs, 1 kg of sugar, 100 g of flour, 100 g of cooked lard

Preparation method: Put the egg liquid and sugar in a container and beat thoroughly until milky white. Wait for a while, if the concentration of fermentation bubbles, the volume is about one and a half times more than the original, and the bubbles are slender but not broken, it means that the eggs have been beaten well, then stir in the flour to make a paste. After the mixture is evenly mixed, separate the egg slurry immediately. Pour into a small bowl greased with lard, place in a steamer and steam for 10 to 15 minutes. If you put an appropriate amount of green plums, roses, etc. into the bowl before pouring the egg mixture, it will make the product even better. After steaming, the cake is popped out of the bowl and it is the finished product.

2. Burning Cake

Ingredients: 2 kg eggs, 2 kg sugar, 2 kg flour, 2 kg cooking oil, 0.15 kg

Preparation method: Beating eggs for burning cake, requirements for making a paste Same as steamed cake. When forming, grease the round or square iron mold with oil, pour in the egg batter, and bake in the oven. Baking is carried out in two steps. The first time the cake is put into the oven should be short, and then the skin is slightly peeled and then taken out of the oven to proof. This can make the cake plump in appearance. After waking up, put it into the oven again until it is cooked. The time needs to be explored and mastered in practice.

Quality Standard No matter which kind of cake, the quality should be plump and flat in appearance, loose and porous in the inner substance, and it can still return to its original shape after being pressed in half by hand and released. I want you to point out. These are queen cakes. The method is as follows

Ingredients: 100g flour

1/2 teaspoon baking powder

1/8 teaspoon salt

75g sugar

1 1/2 eggs

1 tablespoon milk

50g nuts (raisins) Yes)

1/4 teaspoon vanilla essence (no problem if you don’t want it)

Method:

1. Grease a baking pan with a nest for the cake and preheat the oven to 180 degrees

Mix the flour, salt and baking powder

2. In a large bowl, beat the butter and sugar until foamy, then beat in the eggs one at a time, and continue to beat evenly.

3. Add nuts and vanilla essence and stir lightly with a spoon.

4. Add the dry ingredients in (1) one by one, stir evenly, and add milk until if you scoop up a spoonful of batter, it will naturally fall down slowly. (If there are already more eggs and are thinner, it’s okay not to add milk)

5. Put the batter into the special cake paper (like a small bowl), no need to slow down, just put it 60 to 70% full. Put it in the oven and bake for 20 minutes, and it’s done~~

I sometimes make it myself. The ingredients are very simple and can be bought anywhere. If you don’t have an oven, you can use steaming. You can also add some things you like as you like. 1. Steamed Cake

Ingredients: 1 kg of eggs, 1 kg of sugar, 100 g of flour, 100 g of cooked lard

Preparation method: First, beat the egg liquid and sugar thoroughly in a container. until milky white. Wait for a while, if the concentration of fermentation bubbles, the volume is about one and a half times more than the original, and the bubbles are slender but not broken, it means that the eggs have been beaten well, then stir in the flour to make a paste. After the mixture is evenly mixed, separate the egg slurry immediately. Pour into a small bowl greased with lard, place in a steamer and steam for 10 to 15 minutes. If you put an appropriate amount of green plums, roses, etc. into the bowl before pouring the egg mixture, it will make the product even better. After steaming, the cake is popped out of the bowl and it is the finished product.

Strawberry Heart Shape Cake Strawberry Heart Shape Cake

Cake base method:

1. Put sugar and eggs in a large bowl, separate them Stir the pot of hot water until the sugar is completely dissolved and becomes soft, then let it cool for about 3 minutes.

2. Remove the bowl of hot water from the bottom and continue mixing at medium speed for about 8 minutes until it is cool, white and three times larger than the original volume. Then slowly add flour and almond powder. , stir gently with a large plastic spoon.

3. Slowly pour the ingredients into the heart-shaped mold, then bake in the oven at 200 degrees for about 18 minutes until the sponge cake turns golden brown.

Pastry cream:

1. Cut the vanilla beans lengthwise, scrape the vanilla seeds into the pot, then put the beans and milk into the pot and cook together. After completion, take the Yunnan Douche. Beat eggs and egg yolks at the same time, add sugar and cornstarch and mix well. Slowly pour in the cooked milk and stir.

2. Place the ingredients in a pot and cook over medium heat for about 2 minutes, stirring vigorously. When finished, cover with plastic wrap and let cool.

Final steps:

1. Use a knife to divide the heart-shaped cake into two layers, and place one layer at the bottom of the heart-shaped mold.

2. Pour the cream into the pump, spread the cream evenly on the cake surface, and spread the washed strawberry cubes, and then spread a layer of cream on the cake surface.

3. Then spread another layer of cake and press lightly to secure the position. Place in the refrigerator for another hour.

4. Remove the mold after taking it out, and you can decorate it with strawberries and chocolate as you like.

Ingredients: Biscuit Genoise: 110g sugar, 115g low-gluten flour, 5 eggs, 35g almond flour, 1 heart-shaped mold

Pastry cream: 250ml milk, half a vanilla bean, 3 eggs, 3 egg yolks, 50g sugar, 20g cornstarch, 250g fresh strawberry (cut into pieces)