1. Spicy and sour egg drop soup

Preparation method:

1. Beat the eggs in a bowl and mix well; pick and tear the fungus into pieces Cut into small slices or shreds; cut tofu into small slices or thin strips for later use.

2. Put the wok on high heat, add 1 tablespoon of oil, add a small amount of chopped green onion to the pan, pour about 700 grams of water, and add tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce to the pan. Bring to a boil, add water and starch, mix well, pour the egg liquid evenly into the pot, when the egg drop just floats, add sesame oil, sprinkle with chopped green onion, and serve. The key points of hot and sour soup are a large amount of pepper and vinegar. In addition to eggs, tofu, and fungus, other main ingredients can also be added according to individual tastes, such as squid slices and shredded pork. You can also add water directly to this dish without boiling it in the pot first. Clear soup is better. Chicken powder can be used instead of MSG. Use a wok for stir-frying to avoid uneven coagulation and sticking to the bottom of the pot after hooking in the water starch. Add the egg liquid evenly and cook it. The egg blossoms will not be tender if it takes too long.

2. Egg Fried Rice

Ingredients: half a catty of rice, two eggs, three chives, one tael of pork, one tael of ham, half a tael of carrots, half a tael of shiitake mushrooms, Half a liang of sea rice, one liang of cabbage, salt, chicken broth, lard, MSG, pepper, soy sauce

Preparation method:

1. Combine pork, ham and carrots , cut the mushrooms into small cubes, sprinkle the diced meat with a little salt and stir, cut the cabbage into 2cm short shreds, cut the chives into small sections, smash the eggs into a bowl, add refined salt and minced green onions and stir evenly.

2. Put the pot on the fire, scoop in a small amount of cooked lard and heat it, pour in the egg liquid and fry it into diced eggs, and pour the scrambled diced eggs into a bowl. 3. Heat up an appropriate amount of lard in the pot, add chopped green onions and stir-fry for a while. Add diced pork, ham, carrots, mushrooms, dried shrimps and cabbage and stir-fry for a while. Add a small amount of soy sauce to sauté the pot and then pour in the scrambled eggs. Stir well with rice, pour in a small amount of chicken broth, add salt and pepper and continue to stir well. Add a little MSG and stir-fry before serving.

3. Delicious egg porridge

Cook the porridge in a casserole. When the water is almost dry, add the egg yolk (add salad oil and a little water and mix well), cover it and put it in the microwave Heat over high heat for 1-2 minutes, and add seasonings according to preference. It is delicious and nutritious.

4. Pour the eggs with sauce

Use a wide amount of oil and fry the eggs over high heat until the outside is burnt and the inside is brown. It's tender. You can add whatever juice you like. I think tomato juice tastes the best.

5. Scotch omelette

Preparation method:

Cook the eggs, peel them, wrap them in a layer of bread crumbs, and drizzle a layer of honey. Then wrap it in a layer of meat floss, then wrap it in a layer of bread crumbs, fry it in a pan until golden brown, and take it out - this is a delicious Scottish omelette.

6. Pleurotus ostreatus egg soup

Ingredients:

3 eggs, 250 grams of fresh oyster mushrooms, 50 grams of green cabbage hearts, 1 teaspoon of Shaoxing wine, salt , soy sauce and appropriate amount of chicken powder

Preparation method:

1. Wash the fresh oyster mushrooms, tear them into thin slices, blanch them slightly in boiling water, take them out and set aside; crack the eggs Put it into a bowl, add Shaoxing wine and a little salt and mix well; wash the green cabbage hearts and cut them into sections.

2. Put the wok on high heat, pour about 2 tablespoons of oil to heat, stir-fry the green cabbage hearts, add the oyster mushrooms, pour in an appropriate amount of water, chicken powder and bring to a boil, add salt, soy sauce, Pour in the eggs and bring to a boil.

7. Chengdu Egg Soup

Features: milky white juice, rich and fragrant flavor, soft and soft eggs, crisp and tender fungus. It can be used as a soup in all seasons, suitable for wine and rice.

Ingredients:

4 eggs, 50 grams of water-cooked fungus, 100 grams of cabbage sum, 4 grams of refined salt, 75 grams of lard, 2 grams of MSG, 1000 grams of thick white soup

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Preparation method:

1. Peel the eggs, put them in a bowl and mix thoroughly. Wash the fungus.

2. Put the soup pot on the fire, add lard to heat, put the eggs into the pot, and fry until both sides are slightly brown. When the eggs are soft, smash the eggs with a spoon, add the soup, and then add Bring refined salt, fungus, cabbage sum and monosodium glutamate to a boil, add lard after the flavor is absorbed and serve.

8. Bamboo fungus and pigeon egg soup

Features: The bamboo fungus is fresh and crispy, the eggs are soft and tender, and the soup is light and delicious.

Ingredients: 20 pigeon eggs, 50 grams of bamboo fungus, 10 grams of salt, 6 grams of MSG, 1 gram of pepper, appropriate amount of clear soup

Preparation method:

1. Wash the bamboo fungus with cold water first, then swell it with warm water to remove the sediment, cut it in half, cut off the tips at the head and tail ends, and cut into 3 cm long sections. Boil it again with boiling water. Then break the eggs into a large bowl filled with cold water.

2. Bring the water to a boil over high heat with a frying spoon, remove from the heat, pour in the pigeon eggs, simmer over low heat and remove.

3. Use another pot to boil the clear soup, add salt, pepper, monosodium glutamate and bamboo fungus to adjust the taste. Then put the pigeon eggs into the soup, pour the soup in and serve.

9. Assorted Thai egg buns

Ingredients: 3 taels of ground meat (pig, beef or chicken), 1/2 tsp minced garlic

( 1) 1 tablespoon each of minced onions, diced carrots, 2 tablespoons of diced celery, 1 tablespoon of green beans, 3 small tomatoes (halved), 6 straw mushrooms (canned),

( 2) 3/4 tbsp fish sauce, 1 tsp each of umami sauce, sugar, 1 tbsp tomato sauce, 2 eggs (beaten)

Preparation method:

1. Heat 2 tablespoons of oil, sauté the minced garlic until fragrant, add the meat and stir-fry until cooked, add ingredients (1) and (2) in order, stir-fry and then scoop out.

2. Clean the Apply a little oil to the surface of the pot and fry the egg liquid over medium heat into an egg skin.

3. Place the fried ingredients on the egg skin and fold it in half into a semicircle.

10. Sweet wine and eggs

Ingredients: 2 eggs, 1 bowl of sweet wine, appropriate amount of ginger, one teaspoon of sugar

Preparation method:

1. Fry the eggs and scoop them out

2. Put the sweet wine into the pot and boil, add the ginger

3. Put the eggs into the pot together and cook for 3 minutes , add sugar and take out of the pan

11. Poached eggs

Ingredients: 1 or more eggs, soy sauce, appropriate amount of sugar

Preparation method:

1. Put a little oil in the wok, heat it up, crack in the eggs, and fry both sides briefly

2. Add an appropriate amount of soy sauce, sugar (according to personal preference) and water, bring to a boil and cook briefly , put out the fire and it's done. Sweet, salty and delicious

12. Fresh corn omelette

Put the fresh corn into a mixer and grind it up, add the fresh eggs and stir evenly to make the raw material (no need to add water and sugar), add it in a pan Heat 80% of the sesame oil over high heat, add the ingredients and fry into corn tortillas. It is fragrant, delicious and very nutritious.

13. Glazed egg balls

Ingredients: flour, eggs, sugar.

Preparation method:

1. Put the flour in a container, add boiling water with a weight ratio of about 1/3 and mix well. After cooling, break in the same amount of eggs as the water. Mix well.

2. Heat the oil pan until it is 30% hot, then use low heat. Form the egg paste into balls and put them into the pan one by one. Stir gently until the egg balls float to the oil surface and turn into light yellow. Drain them. Drain the oil and set aside for later use.

3. Heat the wok, add an appropriate amount of water, add sugar (the ratio to water is about 4:3) and stir gently. When the sugar juice thickens, pour in the egg balls and gently stir. Turn the pot over so that the sugar juice coats the egg balls. Remove the pot from the heat, take out the egg balls and place them on a plate. Pay attention to the heat during the whole process, and the fire should not be too high; you can use fruits to garnish after serving.

14. Steamed Eggs with Minced Pork

It’s very simple, just put the two things together and steam them. I won’t go into the specific method. You can also use bacon instead of minced meat. Jinhua ham can also be used.

15. Luffa, shrimp, and egg soup

Ingredients: 250 grams of loofah, 50 grams of shrimp, 2 eggs, 1 chicken stock cube, chopped green onion, and appropriate amount of salt

Preparation method:

1. Scrape off the skin of the loofah and cut into diamond-shaped pieces; beat the eggs with salt; soak the dried shrimps in warm water until soft.

2. Heat the wok, heat the oil, pour in the egg liquid, spread it into a golden egg cake on both sides, cut it into small pieces with a spatula, and shovel it out for later use.

3. Heat oil in a pot, stir-fry chopped green onions until fragrant, add loofah and stir-fry until soft, add appropriate amount of boiling water, chicken essence soup cubes and dried shrimps to boil, cook for about 5 minutes, add eggs and cook for 3 more Minutes, the soup will turn white, adjust the saltiness and it is ready to serve. The key to this soup is that the fried eggs must be fried until they are golden on both sides so that they are fragrant; see the tips for scrambled eggs.

16. Yellow flower egg soup

Ingredients: 100 grams of day lily, 3 eggs, Shaoxing wine, salt, green onion and ginger, and appropriate amounts of clear soup

Preparation method :

1. Wash the dried yellow flowers several times with clean water, then soak them in warm water for about 2 hours. After they bloom, wash them thoroughly, squeeze out the water, neatly arrange them, and cut them in the middle; cut the green onions and ginger into shreds. ; Add salt and Shaoxing wine to eggs and beat evenly.

2. Heat the wok, add oil and heat until it is 60% hot, fry the eggs and put them into the soup basin.

3. Leave a little oil in the pot, heat it up, add shredded green onion and ginger, stir-fry until fragrant, pour in day lily, add a little Shaoxing wine, salt and soup, boil and skim off the foam. Pour into the soup pot. The eggs should be beaten evenly and should not be overcooked; the soup can be replaced by chicken powder and water.

17. Tomato omelette soup

Ingredients: 3 eggs, 100 grams of seasonal green leafy vegetables, 2 tomatoes, chopped green onion, pepper, salt and fresh soup

Preparation method:

1. Beat the eggs in a bowl and mix well; pick and wash the vegetables; blanch the tomatoes in boiling water, peel off the skin and slice them.

2. Set the wok over high heat, heat the oil until it is 60% hot, pour in the egg liquid and fry until cooked, add fresh soup (you can add chicken powder and water), add salt to taste, add vegetables, Bring the tomatoes to a boil, sprinkle with chopped green onion, and serve. You can use a variety of seasonal vegetables, such as Chinese cabbage, pea tips, etc.; pay attention to the different cooking times for different vegetables to avoid overcooking.

18. Fermented glutinous rice eggs

Ingredients: fermented glutinous rice grains, eggs, sugar, lard

Preparation method:

1. Put Boil the glutinous rice grains and appropriate amount of water.

2. Beat the eggs, cook them well, put them into small bowls, add lard and sugar.

The fermented glutinous rice eggs in my memory are all made with lard. It will taste better if you add the leftover oil residue from the refined lard. Don't overcook the eggs. It is best if the yolks are raw, which are called "sugar-centered eggs." .

19. Scrambled eggs with onions

Ingredients:

4 eggs, 1 onion (about 150 grams), 80 grams of ham, half a teaspoon of salt, soy sauce , sesame oil, and a little pepper

Preparation method:

1. Crack the eggs in a large bowl, add salt and a little pepper and beat well; peel the onions, Wash and cut into pieces; rinse the ham and cut into thin strips or minced for later use.

2. Put a small amount of oil in the wok, heat it up, stir-fry the onions for a while, then scoop them out; let them cool, then pour them into the egg liquid together with the ham, and mix well.

3. Divide the mixture into two parts, fry each part with 2 tablespoons of oil and put it on the plate. Pour in an appropriate amount of soy sauce and sesame oil. When frying the eggs, make sure the oil is hot; if you want the ham to be more fragrant, fry it with the onions first.

20. Spinach scrambled eggs

Ingredients: 300 grams of spinach, 3 eggs, salt, cooking wine, minced green onion, minced ginger, MSG, and appropriate amounts of sesame oil

Preparation method:

1. Wash the spinach and cut it into 3-4 cm sections, blanch it in boiling water, take it out and soak it in cold water for later use; beat the eggs with salt in a bowl. scattered.

2. Place the wok on a high fire, heat the oil, pour in the eggs and fry until cooked, set aside.

3. Heat the wok again, add oil, add onion and ginger and sauté until fragrant, add cooking wine, add spinach and salt, stir-fry until the spinach is broken, then add the scrambled eggs and stir-fry Mix evenly, add MSG and sesame oil, stir well and remove from the pan. Don't blanch the spinach too much. If you have a microwave, you can put the spinach into it and heat it over high heat for about 1 minute without using cold water.

21. Fried tofu with eggs

Ingredients: 500 grams of tofu, 2 eggs, a little each of salt, soy sauce and chopped green onion

Preparation method:

1. Crack the eggs into a bowl, add a little salt and beat well and set aside.

2. Place the wok on medium heat, add an appropriate amount of oil, heat it up and stir-fry the chopped green onions, add the tofu, mash it with a spatula and stir-fry a few times, then pour the egg liquid into the pot , add appropriate amount of salt and soy sauce, stir-fry for a while and serve. This dish is simple to make and tastes good. You can mash the tofu before adding it to the pot. After adding the egg liquid, don't fry it for too long. The eggs will be tender when they are just cooked.

22. Scrambled eggs with bean curd

Ingredients: eggs, bean curd (1 egg with 1 piece of bean curd), minced coriander, minced green onion

Preparation method: < /p>

1. Mash the fermented bean curd, add eggs, oil (1 egg with half a tablespoon of oil), chopped green onion, and minced coriander, beat well and set aside.

2. Heat the wok, add oil, add the eggs and stir-fry until cooked. You can freely choose bean curd according to your own taste.

23. Special scrambled eggs

Ingredients: 4 eggs, 1 cooked salted egg, 1 preserved egg, 1 tomato, minced coriander, light soy sauce and appropriate amount of salt< /p>

Preparation method:

1. Peel the salted eggs and preserved eggs respectively and cut them into large pieces; blanch the tomatoes in boiling water, peel them, remove the core and cut them into small pieces; add the eggs Beat salt, 1 teaspoon light soy sauce, and 1 tablespoon oil.

2. Use 1 tablespoon of oil to stir-fry tomatoes cut into small pieces for 2 minutes, then scoop out; add 1 teaspoon of powder to the fried tomatoes and mix well.

3. Stir the eggs, salted eggs, preserved eggs, tomatoes, and coriander together, put 3 tablespoons of oil in the wok, and stir-fry until cooked through. Pay attention to the amount of oil used for scrambled eggs, too much will make it greasy.

24. Salted Poached Egg

Ingredients: 1 egg, shredded green onion, shredded ginger, salt, appropriate amount of MSG

Preparation method:

1. Put a little oil in the wok, heat it up, crack in the eggs, fry them until brown on both sides, take them out and set aside.

2. Use the remaining oil in the pot, stir-fry the shredded ginger until fragrant, add an appropriate amount of water, add salt, add the fried egg and bring to a boil, then put out the fire, add shredded green onions and MSG and serve. . Fresh, salty and delicious. Lard can be used instead of vegetable oil.

25. Five-spice tea eggs

Ingredients: several eggs, tea leaves, pepper, aniseed, salt, and soy sauce in appropriate amounts

Preparation method:

1. Wash the eggs, put them in a casserole with cold water and cook them until they are medium-cooked. Use chopsticks or a spoon to crack the egg skin.

2. Put tea leaves and a small amount of pepper, aniseed, salt and soy sauce in a casserole, cook over slow fire for about 1 hour, until the egg skin turns brown. Red in color and salty in taste. You can also use a regular pot.

26. Cilantro Preserved Eggs

Ingredients: 4 preserved eggs (preserved eggs), 200 grams of coriander (coriander), minced garlic, soy sauce, chili oil, vinegar, sesame oil, salt, MSG Appropriate amount

Preparation method:

1. Wash and cut the coriander into sections and spread them on the plate; cut the preserved eggs into slices and place them neatly on the coriander; sprinkle minced garlic on the preserved eggs.

2. Pour the juice made from soy sauce, vinegar, salt, monosodium glutamate and chili oil over the preserved eggs and drizzle with sesame oil. This dish is a cold dish, the recommended seasoning ratio is: soy sauce: chili oil: vinegar; cut the preserved eggs with thread for convenience and neatness.

27. Stir-fried green peppers with preserved eggs

Ingredients: 2 preserved eggs, 150 grams of green peppers, 20 grams of dried whitebait (or shrimp skin, dried rice fish), chicken powder, and appropriate amount of salt

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Preparation method:

1. Wash the dried whitebait, drain the water, and fry it until fragrant (use dried shrimps to stir-fry until fragrant; if you use dried fish with rice, you need to soak it in water for 15 minutes) minutes, steam for another 10 minutes to soften the fish before frying).

2. Peel the preserved eggs, wash and cut into small pieces; cut the green pepper into shreds; add 3 tablespoons of water, chicken powder and salt to the sauce.

3. Add 2 tablespoons of oil in the pot, add green pepper and stir-fry until fragrant, add preserved eggs and whitebait and stir-fry evenly, add seasoning and stir-fry until the juice dries up. If you can't eat spicy food, you can use bell pepper; this dish can be eaten hot or cold

28. Crab racing

Ingredients: 5 eggs, 80 grams of oil, 1 tablespoon of balsamic vinegar, Shao 1 teaspoon of wine, a little each of minced green onion and ginger, appropriate amount of salt and MSG

Preparation method:

1. Knock the eggs into a bowl, separate the egg whites and egg yolks, and place them in different In a bowl, add a little salt to each and mix well. Set aside.

2. Heat the oil in the wok, add the egg yolks and stir-fry until cooked, set aside.

3. Heat the oil in the pot, stir-fry the minced green onion and ginger until fragrant, add Shaoxing wine, balsamic vinegar, and MSG, pour in the egg white and egg yolk, and stir-fry until the water vapor gradually dries up and the eggs are thickened. Light up and it's done. It is yellow and white in color, bright in color and tastes like crab powder.

29. Scrambled eggs with tomatoes

Ingredients: 3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, appropriate amounts of salt and MSG, 1 tablespoon of sugar

Preparation Method:

1. Wash the tomatoes, blanch them in boiling water, peel and stem them, and slice them for later use.

2. Crack the eggs into a bowl, add salt, stir well with chopsticks and set aside.

3. Heat 3 tablespoons of oil in a wok, put the eggs into the pan and fry until cooked. Set aside.

4. Heat the remaining oil, stir-fry the tomato slices, add salt and sugar and stir-fry for a while, add the eggs and stir-fry for a few times and serve. When frying this dish, it needs to be cooked quickly.