Raw materials: two segments of white onion, 160 grams of ham, monosodium glutamate, salt, vinegar, sesame oil in moderation.
Slice the scallions, cut the ham into hobnail pieces, (or cut diagonal slices).
Put the scallions and ham into a pot.
Pour the salt, monosodium glutamate and vinegar into the pot with warm water and mix well.
Pour the sesame oil on the plate.
Ham and egg soufflé
Materials: shortbread, eggs
Accessories: diced ham, chopped carrots, chopped scallions, cheese slices
How to do it: beat the eggs and add a little bit of cornstarch to mix a little bit
Add a little bit of salt and soy sauce to taste, put in the diced ham, carrots and scallions, and mix them well
Heat the pan with the oil, turn the heat to low, and pour the mixture of eggs, fly it to the bottom. Fry the egg mixture quickly, as long as it is slightly solidified, you can set aside
Sprinkle dry flour on the board, overlap the two pieces of pancakes, rolled into a rectangular shape
Cut in half to form two slices of half of the slice, sprinkle with torn cheese and put scrambled ham and eggs
Sprinkle with grated cheese and rolled up to wrap the croissants
Preheat the oven at 200 degrees Celsius, the middle layer, bake for about 15 to 20 minutes. Bake for about 15 to 20 minutes.
Steamed fungus with ham
Destroy the root of the fungus and tear it into small pieces. Go to a small bowl, ham grains on the bottom, put the fungus, pour the soup put ginger, salt on the steamer for 20 minutes. Pour out the soup, buckle in the dish sprinkled with red pepper, scallions, drizzle sesame oil can be.
Stewed elbow with ham
Ingredients: 1 pork elbow, ham 1 cut, mushrooms, asparagus, green onions and ginger, cooking wine, broth, chicken essence, water starch, sesame oil
Practice:
Pork elbow clean, put the pot of boiling water blanch through, and then put a little wine, onions and ginger to cook.
Cooked pork elbow off the bone, the elbow meat sliced.
Shortening the mushrooms and remove the tips, asparagus washed and sliced, ham sliced spare.
Place the mushrooms, asparagus, thinly sliced ham and elbow slices in one layer.
After the soup is cooled, remove the floating oil, strain it, and pour it into the dish with the elbow slices, not over the yards of ingredients.
Steam the ingredients in a steamer over high heat for 20 minutes, then turn the heat down to medium and steam until crisp-tender.
Pour the soup into the pot, add chicken broth, sesame oil, colored peppers and diced carrots, and add water starch to thicken the sauce.
Seasoned soup boiled, pour the ham stewed elbow can be.
1 ham should first be soaked in cold water, and wash the fat with hot water, one for the fading point of salt, and two to wash away the flavor of pickled food.
2 asparagus blanch and then with the ham are finely chopped, added to the beaten egg, because the ham is salty, you can not add salt or add a little salt.
3Scoop a spoonful of the egg mixture into an omelette and roll it up and push it to the side; pour another layer of egg mixture, solidify it and roll it up again; and so on until all the egg mixture is used up.
4. Finally, cut into pieces to serve, the key to making egg rolls is to have a very small fire the whole time, patience, both the egg should be mature but not too browned on the old.
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