Ingredients
3 eggs, sugar, 1 tsp salt, chopped green onion, cornstarch
Methods
1. Heat a small amount of oil in a wok, pour in a suitable amount of egg mixture to cover the bottom of the wok, and then fry the rolls over a low heat until semi-solidified, then roll up the back of the rolls and push them into the wok. Roll up the egg skin at the back and push it to the bottom of the pan. Wipe the bottom of the pan with a small amount of oil, pour in some egg mixture, lift up the roll so that the egg mixture covers the whole bottom of the pan, and then roll up the egg skin at the front again until it is half solidified
3. Repeat the above until the egg mixture is used up, then take out the roll, and then cut the roll into pieces for serving when it cools down and is set.
Two: Simple Egg Custard Pudding with Caramelized Eggs
Input
Ingredients
1 box of fresh milk, 3 eggs, sugar in moderation
Practice
1. mold: do egg tart tart molds, do cupcake molds, small stew pots, small bowls, cups, etc. can be washed and dried to be used.
2. First, about 100 grams of granulated sugar into a small fire on a clean pan frying, without water, but always stir, do not stop.
3. When the sugar has baked into a yellow syrup (feels smooth and not sticky), add a small spoonful of water, stir quickly to mix with the syrup and turn off the heat.
4. Use a small spoon to fill the bottom of the mold with the syrup from the pan separately, about 0.3-0.4 cm thick.
5. All the molds were filled with a thin layer of syrup and set aside to cool.
6. 3 eggs all well whisked and set aside.
7. Simmer the caramel in the pot and then put the right amount of sugar (a little lighter than the usual sweetness of milk), heat over low heat to melt, then pour in the milk, so that the sugar is incorporated into the milk, and when it is about to boil, turn off the heat. When it cools down, pour in the eggs and mix well.
8. Put the mixed eggs and milk into caramel molds and place them in a baking dish with a layer of water.
9. Preheat the oven at 200 degrees for 10 minutes and put it in the oven, bake 30-40 minutes to the first oven, no oven can be replaced with a steamer or microwave, like the operation of the steamed egg flower, the same good taste
Three, breast enhancement of wine wine eggs
1 egg, ginger 5 slices, 1 tsp of brown sugar, 4 tbsp of wine
Practice
1. Add ginger and water and boil until boiling.
2. When it comes to a boil, turn down the heat.
3. Beat the eggs in a bowl and set aside.
4. Roll over low heat until the water is almost collected, add brown sugar.
5. Stir in the wine and turn up the heat.
6. After rolling, rushed into the egg, quickly stir, you can turn off the fire.
Four, egg corn cake
Materials
200 grams of cornmeal, 75 grams of flour, 2 eggs, 25 grams of sugar, 200 grams of milk, 50 grams of peanut oil, 6 grams of baking powder.
Practice
1, cornmeal within the baking powder, flour mix well.
2, add milk, warm water, sugar, knocked into the egg and stirred into a thick paste.
3, brush the oil in the pan and heat, use a hand spoon to scoop the batter into the pan and spread into a small round cake, cook over low heat until cooked through, the bottom was golden brown shoveled out, plate ready.
Five, egg glutinous rice cake materials
glutinous rice 250 grams (two people's portion), 2 eggs, soy sauce 10 grams, oil, salt, sugar, scallions, five-spice powder.
Practice
Want to wash the glutinous rice, preferably long grain hometown crisp kind, steamed with rice cooker. You can put a small spoon of salt appropriately. If you eat sweet, put less salt.
After the glutinous rice is cooked for 5 minutes, uncover the lid and cool it until it is not hot. Crisp into patties with your hands, then shape into bowl-sized patties and place on a cutting board until ready to use.
Beat the eggs in a bowl and whisk into a paste. Sprinkle a little five-spice powder. Heat a little peanut oil or soybean oil in a clean pan. Place the sticky rice cakes in the pan and cook over medium heat to crisp. Pour a layer of egg batter on top. Half a minute later. Flip over. Fry the eggs. Grill the pancakes over low heat until you are satisfied. Sprinkle some scallions before serving on a plate.
And so on. Keep the heat under control.
Six: Egg Puffs
Flavorful, tender and soft.
Materials
Main ingredient: 260 grams of eggs, seasoning: 30 grams of peanut oil, 5 grams of salt, 5 grams of cooking wine, 2 grams of monosodium glutamate (MSG)
Practice
1. Eggs into a bowl with chopsticks to break up the eggs, add cooking wine, salt and stir to mix well;
2. Through the holes in the strainer leak into the hot oil, and use chopsticks to gently stir the egg pine in the oil;
3. See the egg pine floating in the oil, use a strainer to fish out the egg pine, drain the oil, put it on the plate, add monosodium glutamate and mix well.