1, boiled eggs with water.
2. After peeling, add beer, sugar, soy sauce and salt and cook together.
3, just boil it dry. If you want the egg to taste more, you can make several cuts in it.
(1) Pickled eggs
There are endless eggs at home, so I'll teach you how to pickle oily salted eggs.
Raw materials:
24 eggs
1 small bowl of salt
1 cup of high-alcohol liquor
Some plastic wrap
Practice:
Wash the eggs and dry them. Be careful, be sure to dry them!
Soak in white wine for 20 seconds or 30 seconds.
Then roll a layer of salt.
Wrap it with plastic wrap, so that the salt won't fall off after drying.
Packed eggs are put into large fresh-keeping bags and exposed to the sun for an afternoon. It is said that this is the key to oil production. Before pickling eggs, I specially checked the weather forecast, found a super sunny weather to make them, exposed them for an afternoon, and then put them in the shade for 30 days.
Take it out when eating, pull out the plastic wrap, rinse the salt particles, boil in water, and cook for 10 minute after boiling.
Cut it open and see, it's really oily! ! ! Sweet!
(2) Pickled dried radish
When winter comes, people in many cities in the north love to pickle dried radish. Now, a pickling method of dried radish is collected for your reference.
Ingredients: radish10kg, 0.5kg of salt and vinegar each, 0.75kg of sugar, 50g of monosodium glutamate, 50g of pepper noodles and 50g of spiced noodles each.
Production steps: the radish is cut into strips, dried to 70%, washed with cold water, added with salt, vinegar and sugar, and kneaded several times, for three or four days, then added with monosodium glutamate, pepper noodles and spiced noodles, and served.
10 methods of steaming and stewing eggs (children must turn)
Ingredients: eggs, 2 cold boiled water, about 5 tablespoons salt 1/2 teaspoons kitchen paper towels 1 sesame oil 1/4 teaspoons.
Practice:
1 Beat the egg mixture until the egg white and yolk are evenly mixed together, and there is no big condensation.
2 Add cold boiled water (don't add raw water directly), mix well while adding, then add salt and mix well. Generally, the ratio of egg liquid to water is 1:2.
3 Filter out bubbles with a strainer, or use kitchen paper towels to absorb bubbles on the surface of the egg liquid to ensure that the liquid surface is smooth and flat, so that the whole egg custard will not have ugly beehives.
4 Cover with a layer of plastic wrap, put it in a steamer and heat it with high fire. When the water in the steamer boils, turn it to low fire and steam for about 10 minute.
After cooking, pour a little sesame oil along the edge of the bowl.
Stewed eggs with caramel milk
1, milk 250ml, two eggs, sugar.
2. Mix milk+eggs+sugar evenly.
3. Filter the egg liquid with a strainer, so that the stew is tender and smooth.
4. Cover and stew 10 minute.
egg custard
Ingredients: 250ml fresh milk, 2 eggs, and appropriate amount of sugar (about two bowls).
Practice: 1, put the milk and sugar into the pot together, dissolve the sugar fully with slow fire, then leave the fire and cool for later use.
2. After the eggs are shelled, roll them with chopsticks or stir them quickly with utensils to form egg slurry, add the cooled sugar water, and then mix well to make the egg slurry and sugar water fully mixed.
3. Put the bowl in a steamer, steam the bowl in water first, and then put the sugar and egg slurry in the bowl, and steam for about 10 minute.
French caramel stewed eggs
Ingredients: whipped cream 125g milk 125g egg yolk.
Process: Put the egg yolk into the cream and mix well.
Add 40 grams of sugar to the milk (I think it can be put less, which is a little too sweet to eat) and cook it in a small pot until the sugar melts.
Mix the cream into the boiled milk and heat it for a while.
Heat the water in the baking basin and put it into the oven. After the oven is preheated to 200 degrees, put it into the mold and dissolve it.
Bake for about 40 minutes, take it out and sprinkle sugar on the surface.
Preheat the oven to the highest temperature, put the egg liquid back, bake until the surface is zoomed, and it is finished.
Clam stewed eggs
Ingredients: clams, eggs and chopped green onion.
Seasoning: salt, wet starch, oil (a little), cooking wine.
Egg stew practice:
1. Wash the clams, put them in a boiling pot (put some cooking wine in the water) and blanch until the shells are open, shake them in the boiled water to remove impurities, and put the clams into another bowl. Pour the boiled clam soup into the soup bowl and let the soup settle.
2. Break up the egg liquid, wet starch and salt. Pour the precipitated soup of boiled clams into the egg liquid (pour it slowly, and don't pour the precipitated impurities). Spread a little chopped green onion first, pour a little oil on it, and steam it in a steamer until it is 6-7 mature (that is, the top egg liquid hasn't coagulated yet). At this time, put the clams into the code. Finally, sprinkle the remaining chopped green onion and serve.
Stewed egg with pumpkin
Ingredients: chopped pumpkin, eggs (2), coconut milk (1/3 cans) and fine sugar (3 tablespoons).
Step 1: Whisk the eggs and fine sugar thoroughly.
Step 2: Add coconut milk and stir gently.
Step 3: Add the chopped pumpkin into the egg mixture and stir it carefully and evenly.
Step 4: After the pumpkin mashed egg liquid is filtered by a sieve, the taste will be smoother.
Step 5: Pour the filtered pumpkin egg mixture into a stew bowl, and sting it in the microwave oven for 5 minutes with medium-low fire until it solidifies, and serve.
Shrimp and egg soup
Fresh shrimp, chives, eggs, salt, warm water, chicken powder, sesame oil.
Practice:
1. Clean the shrimps and only take the shrimps. Knock the eggs into the bowl.
2. Break up the eggs and add a small amount of salt and chicken powder to taste. The salt must be put less, and the eggs themselves contain a small amount of salt.
3. Then prepare a cup of warm water (about 30 degrees), or chicken soup, and add warm water to the egg liquid. The ratio of water to eggs is about 2: 1. Then stir evenly in one direction and clean up the foam on it. It is best to pour the egg mixture into warm water, and do not add tap water or hot water. Because there is air in the tap water, after the water is boiled, the air will be discharged, and the custard will have beehives, which will affect the quality and taste of the custard and the nutrients will be damaged. Don't use boiled water either, or it will become egg drop soup. If you steam it again, the nutrition will be damaged, and even the custard will not be steamed. It is best to steam the egg custard with warm water or cold water, so as to ensure the taste and appearance. The amount of water is also very important. Too little will make the custard taste tighter and older. Too much custard is not easy to shape, and the taste will be watery. When beating the egg liquid, don't stir the egg liquid violently. Before steaming, stirring the egg liquid violently or for a long time will make the egg liquid foam. It is best to beat the egg liquid well, and then slightly break it up and stir it after adding water.
Stewed egg with longan
Ingredients: 4 eggs, 3 rice bowls of clear soup, 2 tablespoons of shelled dried longan meat.
Method: 1, dried longan meat washed with warm water.
2. Take four rice bowls, each bowl is filled with 6-7 minutes of water and dried longan with eggs 1 each and 1/4, and then put them in a steamer; Steam for about 5-8 minutes. If you like sweet food, you can add more rock sugar in advance.
The ancient method of breast enhancement in stewed eggs with wine
Raw materials: eggs (quail eggs are recommended. . Meow meow local materials. . )
Lycium barbarum, fermented grains, milk, honey (or brown sugar)
Practice: 1 boil water, then beat in eggs and medlar, and then turn off the fire.
2 Pour the fermented grains, milk (cold, because honey can only be soaked in warm water, boiling water will lose its original nutrition) and add honey.
Stewed egg with minced meat
Ingredients: two eggs (about100g) and minced meat100g.
Seasoning: 5g of yellow rice wine, 4g of refined salt, 2g of monosodium glutamate and 400g of clear water.
Method: Knock clean eggs into a bowl, add minced meat and break them up. Add refined salt, yellow wine, monosodium glutamate and water and beat them well with chopsticks. Then boil the water in a saucepan, stir the egg liquid with chopsticks, stew it in a saucepan for 10 minutes, and take it out to serve. You can also use the microwave oven to heat for 5 minutes, that is, when it is cooked, take it out and serve it.
(If it is stewed in water, the egg yolk can be kept. If it is cooked in a microwave oven, it is best to stir the egg liquid, otherwise the egg yolk will be hard.)
Stewed eggs with coffee
Ingredients: egg yolk 1 milk 60ml cube sugar 1 coffee powder.
Dosage: small mousse cup 1 piece
Practice: 1, egg white and yolk are separated.
2. Heat the milk in a microwave oven for 2 minutes on medium-high fire.
3. Add sugar to the hot milk and stir.
4. After the sugar is dissolved, pour the milk into the egg yolk and gently stir it.
5. Pour the milk and egg liquid into the mousse cup and bake for 20 minutes at180.
6. After taking out, sprinkle coffee powder on the surface and bake at the highest temperature for another 5 minutes.
Tips: the oven should be preheated at the highest temperature before baking, so that the baking time will be faster.
Milk and egg yolks should be lightly stirred, not as hard as eggs, and not until they are foamed.
Braised eggs with crucian carp
Raw material:
2 crucian carp (about 500g), 3 eggs, a little shredded ginger, a little refined salt, a little vegetable oil, a little chopped green onion, a little cooking wine and a little monosodium glutamate.
How to do it:
1, wash the crucian carp with clear water, and draw several oblique knife flowers on both sides of the fish.
2. Beat the eggs into a soup bowl and sprinkle with chopped green onion, salt and monosodium glutamate for later use.
3. Set the pot on fire, add a proper amount of vegetable oil. When the oil in the pot is hot, add crucian carp, cooking wine, shredded ginger and appropriate amount of water (the amount of water is subject to 80% of the soup bowl filled with eggs), and use strong fire. When the fish soup turns white and looks like milk, turn off the fire and set aside.
4. Beat the eggs evenly, add the fish soup, add the crucian carp, and steam in the cage until the eggs are solidified.
Note: If you cook this dish at home without a steamer, you can add a proper amount of water to the pot, put a plate on the bottom of the soup bowl in the water, and put the pot on a high fire.
Sauté ed cuttlefish eggs Ingredients: small cuttlefish eggs, onion, ginger, wine and salt.
Practice: 1, wash the small cuttlefish, blanch it with hot water, and then soak it in onion, ginger, wine and salt for 30 minutes.
2, break the eggs and adjust the taste. Put the cuttlefish in and add a little wine.
3. Steam in the pot for 20 minutes.
Stewed eggs with milk and fruit
Ingredients: 2 eggs, that is, a box of milk, white sugar and fruit granules.
Practice:
1, break a small hole at the top of the egg, and the egg white will flow out, leaving the yolk.
2. Take 180 ml of milk, put a proper amount of sugar, and put it in the microwave oven to "ding" the temperature until the sugar is completely dissolved without boiling. If it is overheated, leave it for a while, and then use it after it cools down.
3. Beat the warm sweet milk and egg white until completely uniform, and skim off the foam.
4. Pour the fruit and the mixed 1/2 milk into the container (pour 1/2 first because the fruit will float).
5. After boiling water, steam it for 5 minutes, then pour in the remaining milk after it is slightly solidified, and then steam it until it is solidified.
6, and then put a few fruits on the surface to decorate a small one.
Note: use a small fire when steaming, not a big fire, or you will fail! More importantly, always watch by the fireside, and insert and take out a toothpick when possible to see if it is completely solidified. You must be careful and patient to stew tender and smooth. Finally, don't waste the yolk. You can make yellow stewed eggs with the remaining 70 ml of milk in the same way ~
Ingredients of stewed eggs of Polygonum multiflorum Thunb: Polygonum multiflorum Thunb15g, 90g of chicken, 2 eggs, ginger, salt, monosodium glutamate and yellow wine.
Practice: 1. Shred Polygonum multiflorum Thunb. and put it in 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 clean water to Polygonum Multiflori Radix, simmer for 1 hour, discard the medicine and keep the juice, pour the chicken and ginger into the egg, add salt, yellow wine and proper amount of flavor, stir well, and steam in the 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 surface will not look good if it bubbles unevenly.
Practice: Set the materials, pour in the egg juice, steam and drop a few drops of sesame oil.
Steamed egg with scallop
Materials:
Yaozhu 2 Liang Clear Water 1 Ginger 1 Teaspoon Egg 1 Teaspoon Onion, Ham Chopped with a little Salt 1 Teaspoon Soy Sauce, Sesame Oil 1 teaspoon
Practice:
1. Soak the scallops in half a cup of water, add ginger slices, steam for 10 minutes, and keep the juice. Shred the yaozhu and discard the ginger.
2. Beat the eggs in a large bowl (without foaming), add salt and scallop juice to be cooled and beat well;
3. Arrange some shredded scallops on the bottom of the dish, filter the egg liquid into the dish with a sieve, steam it for one minute on medium fire, then steam it on slow fire until it solidifies, sprinkle with onion, minced ham and shredded scallops, and drizzle with sesame oil and light soy sauce.
Microwave cookbook for steamed eggs with garlic paste
Materials:
3 mashed garlic eggs 1 tablespoon comprehensive seasoning: soy sauce 1/2 tablespoons salt 1/2 teaspoons monosodium glutamate 1/2 teaspoons lard 1/2 tablespoons white powder 1/2 teaspoons practice:
1. Eggs are scattered -> Add 1 and 1/2 glasses of water -> Seasoning->; Filtering with a filter screen;
2. Add garlic paste and mix well -> Steam with weak microwave for 24 minutes. (wrapped in plastic wrap);
Tip: Steamed eggs must use weak microwave, otherwise the texture is rough.
Tricolor steamed egg
1, it is best to use cold boiled water. If possible, the effect will be better if water is mixed with egg liquid when it is still a little warm.
2. The ratio of water to egg liquid is1:1or the former is slightly less.
3. After mixing the water with the egg mixture and stirring it evenly with an egg beater, use chopsticks to remove the floating foam on the egg mixture in parallel.
Three-color steamed egg raw materials: eggs, two preserved eggs 1 salted egg, chopped green onion, soy sauce and salted chicken powder.
Production method:
1, follow the steps of the above-mentioned steamed egg soup trick to 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 boils, put the porcelain plate into the steamer.
2. After steaming for about 5 minutes, open the lid of the steamer to see if the egg liquid has solidified slightly. If so, cut the preserved eggs and salted eggs into small grains or small horns and carefully place them on the basic semi-solidified egg liquid one by one.
3, continue to steam for about three minutes, turn off the fire, but don't lift the lid immediately, 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. Make hot oil in the wok. When the oil temperature is 80% hot, turn off the fire 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 is done.
Eggs with tomato meat
Materials:
Tomato, half a catty of eggs, 3 lean meats, 4 pieces of ginger, a little seasoning: a little soy sauce, a little sugar, a little pepper, a little juice: tomato juice, 2 tablespoons sugar, 2 tablespoons soy sauce 1 tablespoon water 1 cup of soy flour 1 teaspoon Practice:
1. Wash tomatoes, remove pedicels and cut into pieces for later use;
2. Wash the lean meat, dice it, add seasoning and marinate it slightly;
3. Beat the eggs and add a little light soy sauce to taste.
4. Heat the wok until red, add two tablespoons of oil, add the meat and stir-fry until cooked, add the egg mixture and stir-fry quickly. Take it out and set aside.
5. Heat wok with red oil, saute ginger until fragrant, add tomatoes and stir well, add eggs and diced meat, mix in the sauce to taste, and serve until the juice is thick.
Tip: Add fan juice and sugar to the juice, which will enhance the taste of tomatoes and make them more delicious.
Steamed eggs with fresh orange and fragrance
Ingredients: orange (1 piece), eggs (2 pieces)
Seasoning: white sugar (1 tablespoon)
Steps:
1. Wash and dry the fresh orange, put it on the chopping block and gently knead it 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 make orange juice, and filter out the pulp residue.
4. Beat the eggs into a bowl, add 1 tbsp of fine sugar, break into egg liquid, and mix well with orange juice.
5. Pour the egg liquid into two orange peels, and pour until it is eight minutes full.
6. Put the orange peel 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 peel egg liquid, cover it with medium heat and steam it 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 oranges, which are 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 egg from getting too old, tap the edge of orange peel to see if the steamed egg is solidified. If the surface of the steamed egg is solidified and there is no shaking feeling, it means that the steamed egg is ripe.
Steamed eggs with XO sauce
Materials: 6 eggs, salt 1 teaspoon, 750ml [3 cups] of water, pork150g [5 ounces /4 taels] without treatment, 2 tablespoons of scallion, and coriander for decoration.
Stuffed juice
Corn flour 1 teaspoon, water 1 tablespoon oyster sauce 1 tablespoon XO sauce, a little pepper.
Practice 1. Mix the eggs with salt and water and steam them over medium heat. 2. Stir-fry the pork with 1 tbsp oil, add the onion and the sauce, stir well until heated, pour over the steamed eggs and garnish with coriander.