Scottish omelet

Boil the eggs, peel them, wrap them in a layer of dregs, pour them in a layer of honey, then wrap them in a layer of floss, wrap them in a layer of dregs, fry them in an oil pan until golden brown, and take them out-this is a delicious Scottish fried egg.

Delicious egg porridge

Cook porridge in a casserole, add egg yolk when the water is almost dry (add salad oil and a little water and stir well), cover and put it in the microwave oven for 2 minutes at high heat1-,and add seasonings as you like, which is delicious and nutritious.

Pouring eggs

Fry the eggs with wide oil, the outside is burnt and the inside is tender, so water them as you like. I think tomato juice is the best.

Stir-Fried Rice with Egg

Ingredients: half a catty of rice, two eggs, three chives, one or two pork, one or two hams, one or two carrots, one or two mushrooms, one or two lavers, one or two cabbages, salt, chicken soup, lard, monosodium glutamate, pepper and soy sauce.

Exercise:

1. Pork, ham, carrot and shiitake mushrooms are cut into small squares. Sprinkle a little salt on the diced meat and stir. Cut the Chinese cabbage into 2cm short silk, cut the shallots into small pieces. Beat the eggs into a bowl, add salt and chopped green onion and stir well.

2. Put the pot on the fire, scoop in a small amount of cooked lard, heat it, pour in the egg liquid and fry it into diced eggs, and pour the fried diced eggs into a bowl. 3. Heat a proper amount of lard in the pot, stir-fry chopped green onion for a while, add diced meat, ham, carrots, mushrooms, dried rice and cabbage and stir-fry for a while, add a little soy sauce to choke the pot, then pour in fried eggs and rice, stir-fry evenly, pour in a little chicken soup, add salt and pepper, continue to stir-fry evenly, and add a little monosodium glutamate to stir-fry evenly before taking out the pot.

Sour and hot egg flower soup

2 eggs, 50g of tender tofu, 50g of water-borne fungus, 2 tablespoons of pepper, 2 tablespoons of vinegar, 1 tablespoons of soy sauce, sesame oil, salt, monosodium glutamate, chopped green onion and water starch.

Exercise:

1, beat the eggs in a bowl; Selecting and cleaning Auricularia auricula, tearing into small pieces or shredding; Cut tofu into small pieces or strips for use.

2. Put the wok on a big fire, add 1 tbsp of oil, use a small amount of chopped green onion, pour in about 700g of water, boil tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce, hook in water starch, mix well, pour the egg liquid evenly into the wok, and when chopped green onion just floats, add sesame oil and sprinkle with chopped green onion to serve. The main point of hot and sour soup is a lot of pepper and vinegar. In addition to eggs, tofu and fungus, other main ingredients can also be added with squid slices and shredded pork according to everyone's taste. This dish can also be directly added with water without frying pan first, and clear soup is better; Chicken powder can be used instead of monosodium glutamate; The wok is easy to use and stir-fry to avoid uneven coagulation and sticking to the bottom of the wok after the water starch is thickened; Beat the egg mixture evenly, and the egg will not be tender if it is cooked for too long.

Pleurotus ostreatus and egg soup

3 eggs, 250 grams of fresh Pleurotus ostreatus, 50 grams of green vegetable heart, Shaoxing wine 1 teaspoon, salt, soy sauce and chicken powder.

Exercise:

1. Wash fresh Pleurotus ostreatus, tear it into thin slices, scald it with boiling water, and take it out for later use; Beat the eggs into a bowl, add Shao wine and a little salt and mix well; Wash the cabbage and cut it into sections.

2. Put the wok on a big fire, pour in about 2 tablespoons of oil to heat it up, add vegetables and stir fry, add Pleurotus eryngii, add appropriate amount of water and chicken powder to boil, add salt and soy sauce, pour in eggs and then boil.

Chengdu chicken egg soup

It is characterized by milky white juice, strong and fresh taste, soft eggs and crisp fungus, which can be used as soup, wine and rice for four seasons.

Ingredients: 4 eggs, 50g of auricularia auricula, 0/00g of Chinese cabbage/kloc-,4g of refined salt, 75g of lard, 2g of monosodium glutamate, and 0/00g of concentrated white soup/kloc-.

manufacturing process

1. Peel the eggs, put them in a bowl and stir well. Wash the fungus.

2. Put the soup pot on the fire, add lard to heat it, put the eggs in the pot, fry until both sides are slightly yellow, and when the eggs are soft, mash them with a spoon, add the soup, add salt, fungus, Chinese cabbage and monosodium glutamate to boil, and pour lard on them.

Dictyophora pigeon egg soup

Featured dictyophora is crisp, the eggs are soft and tender, and the soup is light and delicious.

Raw materials: pigeon eggs 20, Dictyophora 50 grams. Seasoning salt 10g, monosodium glutamate 6g, pepper 1g, and clear soup.

manufacturing process

(1) Wash Dictyophora dictyophora with cold water, then soak it in warm water to remove sediment, cut it in half, cut off the tips at both ends of the head and tail, and cut it into 3 cm long sections. Blanch it with boiling water again. Then beat the eggs in a big bowl filled with cold water.

(2) Boil the water with a stir-fry spoon, then remove it from the fire, pour it into pigeon eggs, and take it out after boiling with low fire.

(3) Cook clear soup in another pot and add salt, pepper, monosodium glutamate and dictyophora to taste. Then put pigeon eggs in the soup and pour the soup in.

Assorted Thai egg buns

Ground meat (pig, cow or chicken) 3 taels, minced garlic 1/2 teaspoons,

(1) onion powder, 1 tbsp diced carrot, 2 tbsp diced celery, 1 tbsp green beans, 3 small tomatoes (cut in half), 6 straw mushrooms (canned),

(2) 3/4 tablespoons of fish sauce, umami sauce, sugar 1 tablespoon, tomato sauce 1 tablespoon, and 2 eggs (beaten).

manufacturing process

1. Heat 2 tbsp oil, saute minced garlic, stir-fry with the meat, and then add it in turn (1). (2) Stir-fry the ingredients and shovel them out.

2. Wipe a little oil on the clean pot surface and fry the egg liquid into egg skin with medium heat.

3. Put the fried material on the egg skin and fold it into a semicircle.

Sweet wine and eggs

[Ingredients] Eggs, 2 cups of liqueur, 1 bowl of ginger, 1 teaspoon of sugar.

[Production method]

1, the eggs are fried and shoveled out.

2. Boil the liqueur in a pot and add ginger.

3. Cook the eggs together for 3 minutes, add sugar and take them out.

Poached Egg

Eggs 1 above, soy sauce and sugar.

1, put a little oil in the wok, heat it, knock in the eggs and fry them slightly on both sides.

2, add the right amount of soy sauce and sugar (according to personal preference) water, slightly boiling, turn off the fire. Sweet, salty and delicious

Fresh corn omelet

Mince fresh corn in a blender, add fresh eggs and stir evenly to make raw materials (no water and no sugar), add sesame oil in a pot with a high heat of 80%, and add raw materials to fry tortillas, which are delicious and nutritious.

Coloured glaze egg ball

Flour, eggs, sugar.

1. Put the flour into a container, add about 1/3 of boiling water and stir well. After cooling, beat in eggs equal to water and stir well.

2. Heat the oil pan to 30% heat, turn to low heat, put the egg paste into the balls one by one, and gently stir until the balls float to the oil surface. When they turn pale yellow, take out and filter the oil for later use.

3. After the wok is on fire, add a proper amount of water and sugar (the ratio with water is about 4: 3) and stir fry gently. When the sugar juice thickens, pour in the egg balls, gently turn the pot to make the sugar juice wrap the egg balls, remove the pot from the fire, pick out the egg balls and put them on the plate. Pay attention to the fire throughout the process, and the fire should not be too big; After serving, you can decorate with fruit.

Steamed eggs with minced meat

It's simple. Steam these two things together. I won't say the specific method. You can also use bacon instead of minced meat. You can also use Jinhua ham.

Luffa shrimp and egg soup

250g of towel gourd, 50g of shrimp skin, 2 eggs, chicken soup 1 piece, chopped green onion and salt.

1. Scrape the skin of the loofah and cut it into diamond-shaped pieces; Add salt to the eggs and beat well; Soak the shrimps in warm water until they are soft.

2, wok fire, heat the oil, pour in the egg liquid, spread into two golden egg cakes, cut into small pieces with a shovel, and shovel out for use.

3. Heat oil in the pot, stir-fry chopped green onion, stir-fry loofah until soft, add appropriate amount of boiled water, chicken soup and dried shrimps, cook for about 5 minutes, and then cook eggs for 3 minutes. At this point, the soup turns white and the salt can be served. The key to this soup is that the fried eggs must be fried golden on both sides to smell fragrant; See the trick of scrambled eggs.

Yellow flower and egg soup

100 gram of day lily, 3 eggs, appropriate amount of Shao wine, salt, onion ginger, clear soup.

1. Wash dried yellow flowers with clear water several times, and then soak them in warm water for about 2 hours. After the flowers bloom, choose to wash them, squeeze them out, code them neatly, and cut them off from the middle; Shred onion and ginger; Add salt and Shaoxing wine to the eggs and stir well.

2, wok fire, put the oil to 60% heat, fry the eggs and put them in the soup pot.

3. Leave a little oil in the pot, heat it, add shredded onion and ginger, stir-fry the fragrance, pour in the day lily, add a little Shao wine, salt and soup, boil it, skim off the floating foam and pour it into the soup basin. Beat the eggs well, don't fry them too much; Soup can be replaced by chicken powder and water.

Tomato fried egg soup

3 eggs, fresh green leafy vegetables 100g, 2 tomatoes, chopped green onion, pepper, salt and fresh soup.

1, beat the eggs in a bowl; Picking and cleaning vegetables; Blanch tomatoes with boiling water, peel and slice them.

2. Set a large fire in the wok, put the oil to 60% heat, pour in the egg liquid and fry until cooked, add fresh soup (chicken powder can be added with water), add salt to taste, add vegetables and tomatoes to boil, sprinkle with chopped green onion, and serve. You can use all kinds of fresh vegetables, such as Chinese cabbage and pea tips; Note that different vegetables are cooked at different times to avoid overcooking.

Zaozaodan

Fermented grains, eggs, sugar, lard.

1, put the fermented grains and appropriate amount of water into the pot to boil.

2. Beat in the eggs, cook them, divide them into small bowls, and add lard and sugar. In memory, all mash eggs should be put with lard, and if there is oil residue left by lard refining, it tastes better; Don't overcook the eggs. The yolk is preferably raw, which is the so-called "preserved egg".

Onion scrambled eggs

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

1, knock 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.

2, put a small amount of oil in the wok, after heating, stir-fry the onion for a while and shovel it out; After cooling, pour into the egg mixture with ham and mix well.

3. Divide the mixture into two parts, stir-fry each part with 2 tablespoons of oil, then serve, and 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.

Scrambled eggs with spinach

300g of spinach, 3 eggs, salt, cooking wine, chopped green onion, Jiang Mo, monosodium glutamate and sesame oil.

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

2. Put the wok on a high fire, heat the oil, pour in the eggs, fry until cooked, and take them out for later use.

3. Reheat the wok, add oil, saute the chives and Jiang Mo, cook the cooking wine, add spinach and salt, stir fry until the spinach stops growing, then add fried eggs, stir fry evenly, and add monosodium glutamate and sesame oil to stir fry evenly. Don't scald the spinach too much. If you have a microwave oven, you can put spinach in a big fire and heat it for about 1 minute without cold water.

Fried tofu with eggs

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

1, knock the eggs into a bowl, add a little salt and mix well for later use.

2. Put the wok on medium heat, add appropriate amount of oil, heat it, add shallots and stir fry, add tofu, mash it with a spatula, stir fry a few times, then pour the egg liquid into the wok, add appropriate amount of salt and soy sauce, and stir fry for a while. This dish is simple and delicious. You can mash the tofu before cooking. After adding the egg mixture, don't fry it for too long. The eggs are tender when they are just cooked.

Fried eggs with bean curd

Eggs, fermented bean curd (1 egg mix 1 piece of fermented bean curd), coriander powder, chopped green onion.

1. Mash fermented bean curd, add eggs, oil (1 eggs with half a tablespoon of oil), chopped green onion and chopped coriander, and mix well for later use.

2. Heat a wok to drain the oil, and then fry the eggs. You can freely choose fermented bean curd according to your own taste.

Special scrambled eggs

4 eggs, cooked salted eggs 1 each, preserved eggs 1 each, tomatoes 1 each, coriander powder, soy sauce and salt.

1. Peel salted eggs and preserved eggs respectively and cut them into large particles; Peel tomatoes with boiling water, core them and cut them into small pieces; Add salt, 1 teaspoon soy sauce and 1 tablespoon oil to the eggs and stir well.

2. Stir-fry the tomatoes cut into small pieces with 1 tablespoon oil for 2 minutes and take them out; Add 1 teaspoon half powder to the fried tomatoes and mix well.

3. Mix eggs, salted eggs, preserved eggs, tomatoes and coriander together, put 3 tablespoons of oil in a wok and fry until cooked. Pay attention to the amount of scrambled egg oil, too much will get tired.

Salted poached eggs

1 egg, shredded onion, shredded ginger, salt, monosodium glutamate.

1, put a little oil in the wok, heat it, knock in the eggs, fry them on both sides, and take them out for later use.

2. Stir-fry shredded ginger with the remaining oil in the pan, add appropriate amount of water, add salt, add fried eggs and cook slightly, turn off the heat, and add shredded onion and monosodium glutamate. Delicious and salty. You can use lard instead of vegetable oil.

Tea Flavored Boiled Eggs

Some eggs, tea, pepper, aniseed, salt and soy sauce.

1. Wash the eggs, put them in a casserole, add cold water to cook them until they are 80% cooked, and break the egg skin with chopsticks or spoon.

2. Put the tea leaves, a small amount of pepper, aniseed, salt and soy sauce into a casserole and cook with slow fire for about 1 hour until the egg skin is brown. The color is red and the taste is salty. You can also use an ordinary pot.

Coriander preserved egg

4 preserved eggs, 200g coriander, garlic, soy sauce, Chili oil, vinegar, sesame oil, salt and monosodium glutamate.

1, clean coriander, cut into sections, and set the plate; Cut the preserved eggs and put them neatly on the coriander; Garlic is sprinkled on preserved eggs.

2. Pour the mixed juice of soy sauce, vinegar, salt, monosodium glutamate and Chili oil on the preserved eggs and pour sesame oil on them. This dish is cold, and the recommended seasoning ratio is: soy sauce: Chili oil: vinegar; Cutting preserved eggs with thread is convenient and neat.

Fried green peppers with preserved eggs

2 preserved eggs, green pepper 150g, dried whitebait (or boiled rice fish with shrimp) 20g, chicken powder and salt.

1, wash the dried whitebait, drip dry water, and take it out with stir-fried incense (stir-fried shrimp skin; Dried white rice fish needs to be soaked in water for 15 minutes, then steamed for 10 minutes to soften the fish before frying.

2, preserved eggs are shelled, washed and cut into small pieces; Shred green pepper; Add 3 tablespoons of water, chicken powder and salt to the sauce.

3. Put 2 tablespoons of oil in the pot, add green pepper and stir-fry, add preserved eggs and whitebait and stir-fry until the juice is dry. You can't eat spicy food, you can use persimmon pepper; This dish can be eaten hot or cold.

Xiewei fish

5 eggs, 80g oil, balsamic vinegar 1 tablespoon, Shaoxing wine 1 teaspoon, a little chopped green onion and Jiang Mo, salt and monosodium glutamate.

1. Knock the eggs into a bowl, separate the egg white and yolk, put them into different bowls and mix well with a little salt. 2. Put oil in the wok, heat it, and fry the eggs until they are yellow. Set aside.

3. Heat the oil in the pan, add chopped green onion and Jiang Mo, stir-fry until fragrant, add Shaoxing wine, balsamic vinegar and monosodium glutamate, pour egg white and yolk, stir-fry until the water gradually dries and the eggs shine. Yellow and white, bright color, taste like crab powder.

Minced meat and egg soup

3 eggs, minced lean meat 150g, ginger 1 slice, salt, monosodium glutamate and Shaoxing wine.

1, beat the eggs in the minced meat bowl, add 1 times of water and mix well for later use.

2. Cut ginger into fine powder, put it into a meat and egg bowl with Shao wine, salt and monosodium glutamate, and mix well.

3. Put the meat and egg bowl into a boiling steamer and steam it over high fire. Fresh and delicious, rich in nutrition.

scrambled eggs with tomatoes

3 eggs, tomato 150g, 4 tablespoons vegetable oil, salt and monosodium glutamate, and sugar 1 tablespoon.

1. Wash tomatoes, blanch with boiling water, peel and remove pedicels, and slice for later use.

2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks.

3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked.

4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times. Stir-fry this dish quickly.