28 kinds of scrambled eggs

First, the practice of scrambled eggs with tomatoes:

Ingredients: 3 eggs, tomato 150g, 4 tbsp vegetable oil, salt and monosodium glutamate, sugar 1 tbsp.

Practice: Wash tomatoes, blanch them with boiling water, peel and remove pedicels, and slice them for later use. Beat the eggs into a bowl, add salt and beat well with chopsticks. Heat 3 tablespoons of oil in the wok, fry the eggs in the wok until cooked, and remove them for later use. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar for a while, and pour in the eggs and stir-fry a few times.

Tip: Adding starch to eggs can make them taste smoother.

Second, the practice of scrambled eggs with wild onions:

Ingredients: 200g wild onion, 250g eggs, salt and peanut oil.

Practice: Wash the wild onion, cut it into fine powder and put it in a bowl. Beat the eggs into a bowl and mix well with wild onions and salt. Put the frying spoon on high fire, add peanut oil and heat it to 60%, pour in the egg mixture and stir-fry until cooked, and put it in a flat plate.

Tip: Onion is a kind of health condiment that warms the yang. Onion, as a condiment, is mainly used to remove the greasy and heavy taste of meat, fishy smell and foul smell in dishes, produce special fragrance and have a strong bactericidal effect. The medical community believes that onion has the function of lowering cholesterol and preventing respiratory and intestinal infectious diseases, and eating onion often has a certain brain-strengthening effect. Allicin extracted from onion has a good effect on cardiovascular sclerosis, and can also enhance the solubility of fibrin and reduce blood lipid.

Third, bitter gourd scrambled eggs:

Ingredients: two eggs, one bitter gourd, salt and a little oil.

Practice: pour the cut bitter gourd into the stirred egg, add a little salt and mix well; Heat the oil in the pan, then pour all the mixed bitter gourd eggs into the pan and stir-fry for a few minutes until you smell the fragrance. Taste the salt before you take it out of the pan. It's not enough. Put the plate in the pot.

Fourth, the practice of scrambled eggs with auricularia auricula:

Ingredients: 200g of eggs, 250g of auricularia auricula, 0g of onion10g, 2g of coriander12g, 5g of salt, 2g of monosodium glutamate and 2g of sesame oil.

Practice: Wash and drain the fungus for later use; Beat the eggs into a bowl and mix well for later use; Heat the wok, add proper amount of oil, and heat it slightly, that is, pour in the eggs, spread them out and take them out for later use; Add the right amount of oil to the pot, add the drained auricularia auricula, stir-fry for a few times, then add the eggs, add seasonings such as salt and serve.

Five, green pepper scrambled eggs:

Ingredients: egg 200g, green pepper 100g, lard (refined) 20g, salt 3g, monosodium glutamate 2g, balsamic vinegar 5g, green onion 10g.

Practice: Wash green peppers with clear water, remove seeds and cut into pieces; Beat the eggs into a bowl and stir them evenly with chopsticks; Add some oil to the pan, heat it, pour in the egg liquid, stir fry and pour it out; Add oil to the pot, heat it, and put the chopped green onion into the pot; Add shredded green pepper and refined salt, and when the green pepper slices are emerald green, add monosodium glutamate and scrambled eggs; Stir-fry evenly, cook with balsamic vinegar, and serve.

Six, leek scrambled eggs:

Ingredients: 232 leeks, 2 eggs, salt and monosodium glutamate.

Practice: remove the old leaves of leek, pick them into sections, wash them for later use, break the eggs, heat the pot with fire, add oil (a little more), pour in the eggs and stir fry them evenly. Add a little oil to the pot, add leek and stir-fry until fragrant, pour in scrambled eggs, add salt and monosodium glutamate and stir well. Serve.

Seven, shrimp and cucumber scrambled eggs:

Ingredients: 200g fresh shrimp, cucumber 150g, 3 eggs, onion, shredded ginger, starch, salt, cooking wine, sugar, broth and vegetable oil.

Practice: Wash shrimps with sand line and marinate them with salt and cooking wine; Add a little cooking wine to the eggs and break up a little salt; Wash cucumber and slice it; Warm the oil in a hot pan, fry the eggs until they coagulate into pieces and take them out; Add oil to the pot and heat it. Add shredded ginger and shredded onion and stir-fry until fragrant. Add shrimps and stir fry. Boil cooking wine, salt, sugar and stock, add cucumber slices and egg pieces and stir well.

Eight, leek scrambled eggs:

Ingredients: egg 150g, leek 150g, peanut oil 50g, salt 3g and sugar 5g.

Practice: beat the eggs into a bowl, add a little salt to break them up, fry them into thin egg skins and cut them into strips; Wash leeks and cut into long sections; After heating the peanut oil in the pot, pour in the leek and stir-fry twice, add the egg skin, add salt and sugar to taste while frying, and stir-fry to serve.

Nine, Toona sinensis scrambled eggs:

Ingredients: eggs, scalded Toona sinensis buds, salt, corn oil and olive oil.

Practice: cut the scalded Toona sinensis buds into pieces for later use; Put corn oil into a pot, heat the oil, add eggs and stir fry; After the eggs are basically formed, add the scalded and cut Toona sinensis powder, add salt, put a few drops of olive oil for coloring before taking out, and turn off the heat.

Tip: Before cooking, blanch the washed Toona sinensis with boiling water. Toona sinensis will be fragrant, crisp and tender, and it will be more distinctive if it is used to mix tofu and copy eggs.

Toona sinensis bud is better in front of Grain Rain, so it should be eaten early and fresh. After Grain Rain, its dietary fiber is aging, its taste is tasteless, and its nutritional value will be greatly reduced.

Ten, garlic scrambled eggs:

Ingredients: a handful of garlic sprouts and three eggs.

Practice: Wash the garlic seedlings, control the moisture, and cut into sections. Break eggs and chop ginger. When the oil is poured into the wok, after the temperature rises, add Jiang Mo and egg liquid and stir fry, then add garlic sprouts, add salt and sugar and stir fry, and the garlic sprouts can be taken out of the wok.

Tip: When scrambled eggs, just slice the egg liquid and add garlic sprouts. If it takes a long time, the eggs will be fried. When frying garlic seedlings, just change color and soften slightly. Frying too soft will produce water, which will affect the taste and taste. Add some sugar to taste when scrambled eggs, and adding chicken essence or vegetarian food will destroy the nutrients of eggs.

Eleven, the practice of scrambled eggs with broad beans:

Ingredients: broad bean rice, eggs, salt, chicken essence.

Practice: beat the eggs into egg liquid, add oil to the wok, fry the eggs until cooked, and take them out for later use. Add oil to the wok again, pour the broad bean rice into the wok and stir fry for one minute, add the eggs, salt and chicken essence, stir fry evenly, and then take it out and put it on a plate.

Twelve, celery scrambled eggs:

Ingredients: 500g celery, 4 eggs, chopped green onion, refined salt, monosodium glutamate, yellow wine and lard.

Practice: Wash the celery, cut it into 3 cm long sections, blanch it with boiling water, take it out and let it cool, and drain it for later use; Beat the eggs into a bowl, add salt, chopped green onion, yellow wine and appropriate amount of cold water and mix well; Heat a wok, add lard and heat it, pour in the egg liquid, add oil while frying, stir-fry until the egg is half cooked, then add celery, refined salt and monosodium glutamate, stir-fry until cooked, and then take it out of the wok and put it on a plate. Scrambled eggs with celery

Thirteen, zucchini scrambled eggs:

Ingredients: 200g of zucchini, 0/50g of egg/kloc-,4g of salt, 2g of monosodium glutamate, 0g of onion/kloc-,and 30g of vegetable oil.

Practice: break the eggs, add salt and monosodium glutamate and mix well; Heat oil in the wok, and fry the eggs in the wok for later use; Heat oil in the pot, add chopped green onion and stir-fry until fragrant, add zucchini and add salt to taste; After the zucchini is fried, add the eggs and stir well.

Fourteen, the practice of water bamboo scrambled eggs:

Ingredients: 50g of eggs, 0/00g of water bamboo/kloc-,0/0g of walnut oil/kloc-,salt, chopped green onion and broth.

Practice: Water bamboo peeled and washed. Shred water bamboo. Beat the eggs into a bowl, add salt and stir well. Heat walnut oil in a pot, saute chopped green onion, add shredded water bamboo, stir-fry a few times, add refined salt and broth, stir-fry the soup until it is cooked, and serve. Heat the walnut oil in another pot, pour in the egg liquid, and stir the fried water bamboo together until the eggs are cooked.

Fifteen, carrot scrambled eggs:

Ingredients: carrot 1 00g, egg100g, ginger 5g, onion10g, salt 2g, sugar 5g, pepper1g.

Practice: shell the eggs, put them in a bowl and break them up. Add seasoning and mix well to form an egg paste for later use. Wash ginger and onion, cut ginger into powder, and cut onion into sections for later use. Peel the carrot, cut it into filaments, blanch it thoroughly with boiling water, take it out and drain. Put oil in the wok, saute ginger and onion, add shredded carrots and stir fry, add egg paste, stir fry quickly in one direction, and serve.

Sixteen, the practice of scrambled eggs with roe:

Ingredients: roe, eggs, millet pepper, salt, sugar, cooking wine.

Practice: First, remove the film on the outer layer of the roe, add a spoonful of salt and a spoonful of cooking wine, mix well and marinate for 10 minute; 2. After the eggs are broken, add a spoonful of cooking wine and a spoonful of water and mix well. Stir-fry in the oil pan until the egg liquid is solidified and immediately take it out for use; Pour out all the water for curing the roe, add appropriate amount of oil into the wok, heat it to 40% heat with low fire, add the roe, and stir-fry it slowly with low fire until the roe becomes loose and granular; Pour in scrambled eggs and millet pepper, add a spoonful of salt and a spoonful of sugar and mix well.

Tip: There is a film on the outer layer of roe, which must be removed. After cleaning, a little cooking wine can be used to deodorize; Try not to buy caviar with dull appearance; Caviar is also rich in oil. Add a little oil and stir-fry slowly with low fire to make caviar crisp and fragrant, and then add other ingredients to avoid fishy smell.

Seventeen, razor clam scrambled eggs:

Ingredients: 500g of razor clam meat, 50g of water-borne fungus, 4 eggs, 50g of minced leek and 50g of minced onion and ginger, salt, pepper and cooking oil.

Practice: Wash the razor clam meat and blanch it with boiling water; Wash and slice auricularia auricula. Beat the eggs into a bowl, add the clam meat, chopped leek, salt and pepper, and stir well. Heat the wok with oil, add minced onion and ginger, add eggs and razor clam meat, stir-fry until the eggs are set, add fungus and a little fresh soup, sprinkle with minced leek and serve.

Eighteen, soy sauce scrambled eggs.

Ingredients: four or five eggs, a small dish of soy sauce, onion, thirteen spices, soybean oil, etc.

Practice: First pour the evenly stirred eggs into the oil pan and fry for eight minutes. Then, pour thirteen incense and chopped green onion into the pot, and then pour in the sauce diluted with water. When the water in the dish evaporates, it can be taken out of the pot and put on the plate.

Tip: Soy sauce is needed for big sauce, corn sauce is also needed, and other sauces are not needed. The sauce should be diluted moderately, not too much.

Nineteen, scrambled eggs with peas:

Ingredients: egg 150g, pea 25g, ham 50g, milk 25g, lard (refined) 25g, salt1g.

Practice: beat the eggs into a bowl, add milk and salt and mix well; Dice ham; The wok is ignited, cooked lard is injected and heated; Stir-fry the peas in the pan for a few times, add the egg mixture, spread them into cakes, shovel them into the plate when they are golden yellow, and sprinkle with diced ham.

Twenty, the practice of tofu scrambled eggs:

Ingredients: 2 eggs, tofu 1/20 pieces, 7 spinach leaves, 2 tablespoons kelp stock, a little soy sauce.

Practice: blanch spinach with hot water and chop it, blanch tofu with boiling water and mash it. Add kelp broth and soy sauce to the tofu paste and cook until the soup is dry. Put the chopped spinach into the egg paste and stir well. All of them are mixed together and stirred with chopsticks, and then closed after agglutination.

Twenty-one, spinach scrambled eggs:

Ingredients: spinach, eggs, ginger, garlic cloves.

Practice: Wash and drain spinach and cut it into small pieces. Beat the eggs, add a little salt and oil and mix well. Cut ginger and garlic cloves. Put the oil in the hot pot, fry the egg liquid first, and put it away for use. Reheat the pan with oil and saute ginger and garlic. Add spinach and stir-fry until cooked. Stir-fry spinach until soft, and add a little salt to taste. Stir the eggs and turn off the heat.

Twenty-two, the practice of scrambled eggs with bread:

Ingredients: whole wheat flour bread (or steamed bread), 1-2 eggs, chopped green onion, a little salt, 1-2 teaspoons of oil.

Practice: cut the bread (or steamed bread) into squares; After breaking the eggs, add chopped green onion, salt and bread (or steamed bread); Put oil in the pan, and mix the egg mixture with the bread after rippling; Stir-fry over low heat until the egg mixture is completely solidified; You can press the bread with a flat shovel to ensure that the egg liquid inside is cooked thoroughly.

Tip: It is easier to add flour to the dough when it is soft than to add water when it is hard. The batter would rather be thickened before adding liquid, which is easier to operate than adding flour; It is easier to put less yeast in dough than to add soda to neutralize it when too much yeast is sour.

Twenty-three, bean sprouts scrambled eggs:

Ingredients: egg 200g, mung bean sprouts 200g, cooking wine 10g, salt 4g, onion 10g, and soybean oil 75g.

Practice: pinch off both ends of mung bean sprouts, wash and drain, knock the eggs into a bowl and stir evenly, and shred the onions; Add 50g of soybean oil into a spoon, heat it, pour in the beaten egg liquid, stir-fry it into egg pieces, take it out of the spoon and put it into a bowl; Add oil to the spoon, heat it, and add shredded onion to add fragrance; Stir-fry bean sprouts until they are broken, add cooking wine and refined salt and stir well; Finally, pour in the fried egg pieces, stir well, and take out the spoon to eat.

Twenty-four, bacon and potatoes scrambled eggs.

Ingredients: potatoes (small potatoes), bacon (bacon), eggs, red peppers, chopped green onion, tomato sauce, white wine and salted chicken powder.

Practice: Peel and wash potatoes (small potatoes) and cut them into elephant-eye (diamond-shaped) dices; Bacon (bacon) is generally bought in bags, and the strip is divided into two; Shred red pepper; Slice the scallion and beat the eggs into a bowl and mix well. Heat the wok and pour in more salad oil. When the oil temperature is 50% hot, pour in diced potatoes, fry until cooked, and take out the oil control. Pour out the oil in the pot for later use, and ignite the remaining bottom oil in the pot again. Pour the bacon into the pot, fry it and take it out for later use. Stir-fry the eggs in a wok until they are just cooked, and pour them into a bowl for use. Brush the pan, heat it, pour in a little salad oil, stir-fry onion slices and shredded red pepper, pour in bacon and fried potatoes, cook a little white wine, stir-fry quickly for a few times, and pour in eggs. Add salt, chicken powder and a little light soy sauce, season, and serve. Serve with tomato sauce.

Twenty-five, whitebait scrambled eggs:

Ingredients: whitebait 150g, 3 eggs, 25g leek segments, auricularia auricula 15g, cooked shredded bamboo shoots 15g, salt, cooking wine and edible oil.

Practice: Wash whitebait, drain water from head to tail; Beat the eggs into a bowl, add whitebait and salt and mix well. Heat the wok with oil, pour in the eggs, spread them evenly into cakes with a shovel, fry one side first, then turn the other side, and cut into pieces after frying. Add cooking wine, salt and appropriate amount of water to the pot, pour shredded bamboo shoots, fungus and fried egg cake, boil, add leek slices, turn over and serve.

Twenty-six, scrambled eggs with onions:

Ingredients: 4 eggs, onion 1 piece (about 150g), 80g ham. Half a teaspoon of salt, proper amount of soy sauce and sesame oil, and a little pepper.

Practice: beat the eggs into a large bowl, add salt and a little pepper and mix well; Peel onion, wash and dice; Wash the ham and cut it into filaments or powder for use. Put a little oil in the wok, heat it, stir-fry the onion for a while, and shovel it out; After cooling, pour into the egg mixture with ham and mix well. Divide the mixture into two parts, stir-fry each part with 2 tablespoons of oil, and serve. Pour in appropriate amount of soy sauce and sesame oil. Pay attention to hot oil when scrambled eggs; If you want ham to smell better, you can fry it with onions.

Twenty-seven, purslane scrambled eggs:

Ingredients: purslane 30g, egg 250g, salt 35g, cooking wine 5g, peanut oil 15g, monosodium glutamate 2g and soy sauce 3g.

Practice: First remove impurities from Portulaca oleracea, soak it in warm water for 10 minute, wash it with clear water, cut it into sections with a knife, prepare to beat eggs, add Portulaca oleracea, mix well, add refined salt, cooking wine, soy sauce and monosodium glutamate, and season. Brush the pan, add peanut oil, heat it, pour purslane and eggs into the pan, and stir-fry until cooked. Serve while it is hot.

Twenty-eight, asparagus bacon scrambled eggs:

Ingredients: 500g asparagus, 2 slices bacon, 2 eggs, 5g salt, 2g chicken essence.

Practice: remove the old roots of asparagus, wash and slice obliquely, break the eggs, cut the bacon into small pieces, pour a small amount of olive oil into the pot (oil will come out when the bacon is fried), heat it and add the bacon to fry for one minute. Saute asparagus for two minutes. Pour the broken eggs evenly on the dishes so that each dish is covered with egg liquid. After frying for half a minute on medium heat, stir fry, add salt and chicken essence and serve!

Tip: Asparagus is rich in folic acid, and about five asparagus contain more than 100 micrograms, which has reached the daily requirement of 1/4. So eating asparagus can supplement folic acid, which is an important source of folic acid for pregnant women. Although asparagus is good, it should not be eaten raw or stored for more than 1 week. It should be stored in the dark and at low temperature.

Eggs cannot be eaten together;

Eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. Eggs can't be eaten with sugar, soybean milk and rabbit meat.

Reasons why eggs should not be eaten with sugar;

Many places have the habit of eating poached eggs in sugar water. In fact, when eggs are cooked with sugar, amino acids in the protein of eggs will form a combination of fructosyl lysine. This substance is not easily absorbed by the human body and will have a negative impact on health.

Reasons why eggs should not be eaten with soybean milk;

Eating an egg when drinking soybean milk in the morning, or boiling the egg in soybean milk, is also the eating habit of many people. Soymilk is sweet, and contains many nutrients such as plant protein, fat, carbohydrate, vitamins and minerals. Drinking alone has a strong nourishing effect. However, there is a special substance called trypsin, which, when combined with ovalbumin in egg white, will cause the loss of nutrients and reduce its nutritional value.

Reasons why eggs should not be eaten with rabbit meat;

Another dietary taboo of eggs is that they can't be eaten with rabbit meat. "Compendium of Materia Medica" says: "Eggs and rabbit meat become diarrhea." Rabbit meat tastes sweet, sour and cold, while eggs taste sweet, flat and slightly cold. Both of them contain some bioactive substances, which will react when eaten, stimulate the gastrointestinal tract and cause diarrhea.

Nutritional value of eggs;

Eggs have always been considered as nutritious food, because they are rich in protein, fat, yolk protein, lecithin, vitamins, iron, calcium, potassium and other minerals needed by human body. Eggs are rich in DHA and lecithin, which play a great role in the development of nervous system and body, can strengthen brain and improve intelligence, avoid mental decline of the elderly and improve memory of all ages. Nutritionists and eggs to prevent and treat atherosclerosis have achieved unexpected and amazing results. Eggs contain more vitamin B2, which can decompose and oxidize carcinogens in the human body, and trace elements in eggs also have anti-cancer effects. Egg protein can repair liver tissue damage, and lecithin in egg yolk can promote liver cell regeneration.