Practice: 1. Polygonum multiflorum Thunb. shredded. And put into a gauze bag for sealing. Chop the chicken into minced meat, cut the ginger into fine powder and beat the eggs evenly.
2. Add 500 ml of clear water to Polygonum multiflorum Thunb., simmer for 1 hour, discard the medicine and keep the juice, pour it into the egg with chicken and ginger, add salt, yellow wine and essence, stir well and steam in a cage.
Japanese stewed eggs
Ingredients: crab roe, shrimp, quail eggs, broccoli, mushrooms and flavored egg juice.
The ratio of eggs to water is 1 3. . If it is better to use fresh soup, the key is to steam it with a small fire, otherwise the uneven surface will not look good.
Practice: set the materials, pour in the egg juice, steam it, and drop a few drops of sesame oil.
Steamed egg with scallop
Materials:
Yaozhu 2 2 clear water 1 ginger 1 teaspoon egg 1 teaspoon onion, ham with a little salt 1 teaspoon soy sauce, sesame oil 1 teaspoon.
Exercise:
1. Soak scallops in half a glass of water, add ginger slices, steam for ten minutes, and keep the juice. Shred the scallop and discard the ginger.
2. Beat the eggs in a large bowl (without foaming), add salt and scallop juice to cool and beat well;
3. Arrange some dried Bess on the bottom of the plate, filter the egg liquid into the plate with a sieve, steam it for one minute on medium fire, then steam it with slow fire until it solidifies, sprinkle with onion, ham powder and dried Bess, and sprinkle with sesame oil and light soy sauce.
Microwave recipes for steamed eggs with garlic paste
Materials:
Egg 3 mashed garlic 1 tbsp comprehensive seasoning: soy sauce 1/2 tbsp salt 1/2 tbsp monosodium glutamate 1/2 tbsp lard 1/2 tbsp white powder 1/2 tbsp practice:
1. The eggs are scattered-> Add 1 and 1/2 cups of water->; Seasoning->; Filtering with a filter screen;
2. Add garlic paste and stir evenly-> Steam with weak microwave for 24 minutes. (wrapped in plastic wrap);
Tip: Steamed eggs must use weak microwave, otherwise the texture will be rough.
steam eggs
1, preferably with cold boiled water. If possible, it will be better to mix water with egg liquid when there is still a little temperature.
2. The ratio of water to egg liquid is 1: 1 or the former is slightly less.
3. Mix the water with the egg mixture, stir evenly with an egg beater, and remove the floating foam on the egg mixture in parallel with chopsticks.
Three-color steamed egg raw materials: egg, two preserved eggs, 1 salted egg, one chopped green onion, soy sauce and salted chicken powder.
Production method:
1. According to the above steps of steaming egg soup, pour the beaten egg liquid into a porcelain dish and add salt and chicken powder at the same time. When the water in the steamer is boiled, put the porcelain plate into the steamer.
2. Steam for about 5 minutes, open the lid of the steamer and see if the egg liquid is slightly solidified. If so, cut the preserved eggs and salted eggs into small grains or corners and carefully put them on the basically semi-solidified egg liquid one by one.
3, continue to steam for about three minutes, turn off the fire, but don't immediately lift the lid, you can use the residual temperature of the fire to suffocate for two or three minutes.
4, from the pot, sprinkle with chopped green onion and your favorite decoration.
5. Heat oil in the pot. Turn off the fire when the oil temperature is 80% hot, and pour the hot oil on the chopped green onion.
6. Finally, drop a proper amount of soy sauce, and a delicious three-color steamed egg will be ready.
Tomatoes, meat and eggs
Materials:
Tomato, half a catty of eggs, 3 lean meats, 2 pieces of ginger, a little seasoning: a little soy sauce, a little sugar, a little pepper, a little fruit juice: tomato juice, 2 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of water, 1 cup of bean flour, 1 teaspoon.
1. Wash tomatoes, remove pedicels and cut into pieces for later use;
2. Wash the lean meat, dice it and marinate it with seasoning;
3. Beat the eggs and add a little light soy sauce to taste.
4. Heat the wok to red, add two spoonfuls of oil, add the meat and stir fry until cooked, add the egg mixture and stir fry quickly. Take it out and put it aside.
5. Heat wok with red oil, saute ginger slices until fragrant, add tomatoes and stir well, add eggs and diced meat, add sauce to taste, and serve until the juice is thick.
Tip: Adding vermicelli juice and sugar to the juice will improve the taste of tomatoes and make them more delicious.
Steamed eggs with fresh orange and fragrance
Materials: oranges (1) and eggs (2)
Seasoning: white sugar (1 tablespoon)
Steps:
1. Wash and dry fresh oranges, put them on the chopping block, and gently rub them with your palm for 5 minutes.
2. Cut the fresh orange in half, take out the orange meat and make the orange peel into a container.
3. Put the orange meat into the juicer to juice, and filter out the pulp residue.
4. Beat the eggs into a bowl, add 1 tablespoon of fine sugar, beat into egg liquid, and mix well with orange juice.
5. Pour the egg liquid into two pieces of orange peel respectively until eight points are full.
6. Put the orange preserved egg liquid into the dish and cover it with a layer of plastic wrap for use.
7. Boil the water in the pot, add the orange preserved egg liquid, cover with steam on medium heat 10 minute.
8. Take out the steamed fresh orange steamed eggs, tear off the plastic wrap and serve.
Tip: 1. It is recommended to buy first-class orange, which is bright in color, sweet in flesh, large in size and thick in peel, and the peel is not easy to deform after steaming.
2. In order to prevent the steamed eggs from getting too old, pat the edge of the orange peel to see if the steamed eggs are solidified. If the surface of the steamed egg is solidified without shaking, it means that the steamed egg is cooked.
Steamed eggs with XO sauce
Ingredients: 6 eggs, salt 1 teaspoon, 750ml [3 cups] of water, exempt pork150g [5 ounces /4 Liang], 2 tablespoons of scallion, and coriander for decoration.
Stuffed fruit juice
Corn flour 1 tsp, water 1 tsp, oyster sauce 1 tsp, XO sauce 4 tsp, a little pepper.
Exercise 1. Beat eggs with salt and water and steam them over medium heat. 2. Stir-fry pork with 1 tbsp oil, add onion and coriander juice, stir well until heated through, pour over steamed eggs, and decorate with coriander.