Speaking of eggs, it is really a magical existence, which can be included in the recipes of high-class famous dishes and can also enter the dining table of ordinary people's homes; It is not only nutritious, but also mouth-watering when it is made into various delicious foods.
There are many ways to make eggs. As cooking materials, they can be steamed, boiled, fried or fried. It can be used as a snack or made into various delicious dishes.
The first course: eggs brewed with Hakka wine
Fermented eggs are a tonic for female beauty beauty, and the method is very simple:
1. Put the homemade Hakka rice wine into a bowl, add Jiang Mo (or ginger powder), brown sugar, medlar and red dates, and then steam the rice wine into the bowl.
2. Add a few eggs after the wine is boiled, cover it and steam for eight minutes.
Note: Boil the wine before putting the eggs, which can prevent the eggs from sticking to the bowl and being difficult to clean.
The second course: Hakka egg tofu wine
This food is a nourishing food that Hakka people in southern Jiangxi must eat in confinement, and it has the effect of nourishing and warming up. The practice is as follows:
1. Put oil in the pan (a little more oil), put the broken eggs in the oil pan in turn, and fry them into many golden fluffy eggs on both sides.
2. Put a few flat pieces of fried tofu at the bottom of the hip flask, add Jiang Mo (or Jiang Mo), red dates and medlar, then add eggs, add the remaining tofu, add two spoonfuls of brown sugar, and pour in homemade hakka yellow rice wine.
3. After the water in the pot is boiled, put the hip flask with ingredients directly into the water and steam for 20 minutes to get out of the pot.
Note: this dish can be cooked in a pot without hip flask or tofu.
The third way: tiger skin eggs
This is the immortal way to eat eggs, and every bite can harvest the satisfaction conveyed by the tip of the tongue. The practice is as follows:
1. Boil the whole egg in water and soak it in cold water for five minutes, so that the eggshell can be peeled easily.
2. When the oil temperature is 40% to 50% hot, add the shelled eggs and fry until golden, then take them out.
3. Leave some base oil in the pot, add garlic, star anise, light soy sauce, fragrant leaves and hot pot ingredients, pour in the fried eggs, add water to the surface of the eggs, boil over high fire, cover and simmer slowly.
4. Cook until the soup is thick, pick out large pieces of star anise and other ingredients, and then put them out of the pot.
The fourth method: poached eggs.
Poached eggs can be boiled or fried. Share two ways to cook poached eggs:
1. Put a little more water in the pot, turn off the heat after boiling, beat the eggs in, cook for two minutes on low heat until the eggs are slightly solidified, turn over gently with a shovel, and cook for another two minutes.
2. Put a proper amount of water into the bowl, steam it in a pot (to avoid the eggs sticking to the bowl), beat the eggs into the bowl, be careful not to stir them up, cover and steam for 10 minute. After taking out the pot, loosen it along the edge of the bowl with a spoon, and then put the steamed eggs into the plate.
Frying poached eggs is equally simple. Put a little oil in the pan, sprinkle a thin layer of salt (to prevent sticking to the pan), beat in the eggs, set them slightly and turn them over (you don't have to turn them over if you like sunny-side up eggs).
Number five: pumpkin flowers fried eggs.
1. Wash and chop pumpkin flowers, put a little oil in the pot, pour in pumpkin flowers and stir-fry until soft, add a little salt, stir-fry evenly, then take it out and pour it into a large bowl.
2. Pour half the beaten egg mixture on the fried pumpkin flowers and mix well for later use.
3. Heat the oil in the pan, first pour in the remaining egg liquid, then pour in the mixed pumpkin flowers, turn over after shaping, and fry until both sides are golden.
Sixth: scrambled eggs with leeks.
Scrambled eggs with leeks are the same as scrambled eggs with pumpkin flowers in the fifth course.
Seventh: scrambled eggs with leeks
1. Wash leeks, cut into sections and put them on a plate for later use.
2. Beat three eggs in a bowl, add a little salt and pepper and mix well.
3. When the oil temperature is 50% to 60% hot, pour the egg liquid into the pot, and at the same time slowly stir the eggs into small pieces with chopsticks and take them out for later use.
4. Put a little oil in the pot, pour in leeks and stir fry until soft, add a little salt, pour in eggs, stir fry evenly and serve.
Number eight: egg dumplings and tofu.
1. Chop the pork into minced meat, grab it with onion Jiang Shui and marinate it for two minutes, then add soy sauce and bean starch and stir, then add chopped green onion and mushroom powder, pour in a little cooking oil and mix well for later use.
2. Brew the meat stuffing into tofu for later use.
3. Put oil in the pan, scoop a spoonful of chicken egg liquid into the oil pan, immediately put a spoonful of meat on it, then wrap the egg into a shape similar to jiaozi with chopsticks and take it out, and so on until the egg liquid is used up.
4. Put oil in the pan, put the brewed tofu into the oil pan (brewed side down), fry the tofu until golden on both sides after two minutes, add water, add appropriate amount of salt, add egg dumplings in turn, cover and stew for five minutes.
5. Cook until the soup is thick, add a little light soy sauce, add diced red pepper, pour in water starch and thicken, and then serve.
The ninth way: the eggs in the meat nest
1. Pour minced meat and diced carrots into a bowl, grab them evenly by hand, pour in onion Jiang Shui, add salt, oyster sauce, soy sauce and starch, grab them evenly by hand, add chopped green onion, and continue to grab them evenly for later use.
2. Knead the minced meat into small balls and put them in a plate, press them into a nest shape with your fingers, then beat in the eggs in turn (quail eggs are also acceptable), put a wolfberry on each one, and steam them in the pot for 15 minutes.
3. Stir-fry the starch into juice and pour it on the steamed eggs, then serve.
Number 10: Steamed eggs with zucchini
1. Wash two zucchini, remove the head and tail, cut them in half, and dig out the pulp inside.
2. Break up the four eggs, separate the egg white and yolk, put them into two bowls, add appropriate amount of salt respectively, and stir well for later use.
3. Boil the water in the pot, put the zucchini on the steaming mat, pour the egg whites into the grooves respectively, cover and steam for two minutes. Then pour in the egg yolk liquid and steam for another five minutes.
4. Prepare dipping sauce: put chopped green peppers into a bowl, add salt, pepper powder, soy sauce, balsamic vinegar and Jiang Mo, and pour in hot oil and mix well for later use.
5. Cool the steamed zucchini a little, cut it into small pieces and put it on a plate to eat the sauce.
Line 11: Egg soup with minced meat
1. Put diced carrots and minced meat into a bowl, add light soy sauce and oyster sauce and sesame oil, and mix well.
2. Beat four eggs into a dish and stir them evenly, add a proper amount of salt, add warm water of 1: 1 to the egg liquid, continue to stir with chopsticks until many bubbles appear, and then remove the bubbles.
3. After the water in the pot is boiled, put it into the plate, cover it with a small cover first, then cover it with a lid, and steam for three minutes on low heat.
4. After opening the lid, spread the meat foam evenly on the egg, then cover the lid and steam for five minutes. Pour in a little soy sauce and sesame oil and serve.
Lane 12: tomato and egg soup
1. Put oil in the pan, add diced onion and stir-fry until fragrant, then pour diced tomato. When tomato juice is fried, add appropriate amount of salt, pour a little water starch, and finally pour water to boil.
2. After the water is boiled, put the cucumber slices in, and then slowly pour the egg liquid clockwise. Don't stir first, and then stir gently after the eggs slowly turn into egg blossoms to avoid sticking to the pot.
3. Add a little chicken essence, pepper and sesame oil, and the delicious tomato and egg soup can be served.