Eggs are also the best material to match and change the flavor of the dishes, eating a variety of ways, too numerous to mention, now briefly one or two.
Scrambled class: scrambled eggs with leeks, wood-bearded meat (fungus, yellow flowers, sliced meat scrambled eggs), scrambled eggs with onions, scrambled eggs with cucumbers, scrambled eggs with tomatoes, fried eggs, scrambled eggs, scrambled eggs, and so on.
Steamed and boiled: steamed egg, omelette with meat cake, steamed egg with shrimp, omelette with fish fillet, hard-boiled egg (shelled or unshelled), marinated egg with five spices, tofu with egg flower and so on.
Soups: seaweed egg soup, divine vegetable (Cantonese) egg soup, winter melon (or hairy melon) egg soup, egg soup with fungus, egg congee and so on. Cooking characteristics:
Scrambled eggs: Heat an iron skillet and put in oil, slightly more oil. To the oil temperature rises, will be adjusted to loose eggs (eggs with a little salt) poured into the pan, quickly stir-fried a few times, to be all solidified eggs shoveled out that is to become. The scrambled eggs will be tender and flavorful. If you want to use it with other ingredients, you should put the scrambled eggs into the pan after the other ingredients are ready, and then stir-fry them over moderate heat and then take off the pan.
Boiled eggs: shelled eggs in cold water, shelled eggs in boiling water. Boiling time should be short, boiling about 2 minutes can be. Then, cease fire and simmer for 3-5 minutes, the yolk can be solidified, do not make the egg white boiled old. This way the eggs are smooth and tasty.
Steamed eggs: egg with a little salt, mixing scattered with cold water and then mix. Its weight ratio, egg: water = 6:4 is best. Note that the steam should not be fierce fire roll, so as not to steam the old. Should be small rolling fire, steamed for about 5 minutes or so. This egg is smooth and tender and delicious.
Egg soup: soup all boiled, will be adjusted to loose egg (egg with a little salt) poured into the boiling soup, and quickly stirred, boiling less than half a minute that cease fire. This egg soup is tender and delicious.