Main ingredient: 100g of eggs
Seasoning: 3g of salad oil, 5g of cooking wine, 2g of salt, 1g of monosodium glutamate (MSG), 1g of pepper, 3g of green onion
Features of homemade egg stew: light yellow color, fresh taste and tender texture.
Home-style stewed egg practice:
1. Eggs knocked into a bowl, beat with chopsticks, add fresh soup, salt, cooking wine, monosodium glutamate (MSG), pepper, green onion, salad oil stirred;
2. Water in the pot, boiling, and then put the bowl into the egg mixture, stewed over low heat for a few moments (do not want to high-flame), to be the surface of the egg mixture can be solidified and color change.
A. Materials: 6 eggs, 2 ? cups of water, 120 grams of rock sugar
Egg stew practice: 1, bring the water to a boil, put the rock sugar, cook and dissolve it, and then let it cool and stand by;
2, the eggs are beaten well, mixed into the sugar water;
3, pour the egg mixture into small bowls, respectively, and steam it over a medium-low fire for 6 minutes or until it solidifies. Stewed eggs are very much about experience, especially time and fire to control well, early in the middle is not cooked, late outside and will be too old, so the guests every time to cook like a chance. But obviously so difficult, guests and often do, is because the material is too common, is the egg + water + sugar, at hand, but this collocation to do up dessert is not too good to do, so really is "seemingly ordinary real extraordinary" ah!
Second, the basic materials: eggs, cooked lard, shrimp, dried scallops, diced ham, diced salted meat
Characteristics: northern home cooking, the color of the dish milky yellow, fluffy and tender, fragrant and smooth mouth, young and old alike.
Ingredients: 3 eggs, 20 grams of cooked lard, 15 grams each of shrimp, scallops, ham, salted pork.
Cooking method: crack the eggs into a large bowl, add shrimp, scallops, ham, salted meat, salt, monosodium glutamate, chopped scallions and mix well. In the bowl Xu Xu added 300 grams of warm water, while adding the side of the stir, and finally put cooked lard, into the pot steamed, about 10 minutes
Milk stewed eggs
Ingredients: an egg, milk 200ML (fresh milk or powdered milk can be), the right amount of water (if you are using the powdered milk should be added to the water), sugar in moderation (according to personal taste)
Methods: first half a bowl of warm water (200ML) to soak the powdered milk, and the milk, and the milk, the milk and powdered milk, the milk and powdered milk. 200ML) to the milk powder soaked (fresh milk can not do this process), add the egg, and then add the right amount of sugar, stirring until the egg and milk are mixed together, sugar is also dissolved, put the bowl into the steamer in the steamer, and then pour the milk into the bowl to steam for 10 minutes, you can turn off the fire to take out, to be cooled down, then can be eaten.
Pumpkin stewed eggs
Ingredients: half a small green pumpkin, an egg
Practice: pumpkin clean, cut, remove seeds. Put the pumpkin in a small pot and add water to half the height of the pumpkin. Cook until the pumpkin is basically cooked, about 25 minutes. Crack an egg into the center of the pumpkin and cook for 4-5 minutes or until the yolk is set to your preferred softness. Don't pour out the soup when you eat it, you can drink it directly or save it for soup.
Patterns: Eat the eggs with a pinch of salt, or as a dessert with a drizzle of honey.
Calories: 100 grams of small green pumpkin. 34 calories. 9 carbohydrates. 2.6 grams of fiber.
Clams stewed eggs
Ingredients: clams, eggs, scallions
Seasoning: salt, wet starch, oil (a little), cooking wine
Stewed eggs practice:
1. clams washed, put into a pot of boiling water (water put a little wine) blanch until the shells are open, in the water to cook the clams shaken to bleach away the impurities, the clams into another bowl. The soup in which the clams were cooked is poured into a soup bowl and allowed to settle a bit.
2. egg liquid, wet starch, salt beaten, the precipitation of the clam soup poured into the egg liquid (pouring slowly, do not precipitate the impurities are also poured into the) scratch, sprinkle a little green onion, drizzle a little oil, on the steamer to steam to 6-7 mature (that is, the top of the egg has not yet coagulated), this time the clams into the egg liquid, and then continue to steam. Finally, sprinkle in the rest of the green onions to serve.
Characteristics: delicious flavor, nutritious, rich in various minerals, rich in protein, cholesterol also have a lot. The old and the young are suitable.
Shouwu stewed eggs
Main ingredients: 15 grams of He Shouwu, 90 grams of chicken, 2 eggs, ginger, salt, monosodium glutamate, yellow wine in moderation.
Practice:
1. Shouwu shredded into a gauze bag seal, chicken minced, ginger finely chopped, egg beaten well.
2. Shouwu add 500 ml of water, cook 1 hour over moderate heat, discard the medicine to stay juice, and chicken, ginger poured into the egg with salt, yellow wine, MSG appropriate amount, stir well, steamed on the cage.