Some eggs, tea, pepper, aniseed, salt and soy sauce?
1. Wash the eggs, put them in a casserole, add cold water to cook them until they are 80% cooked, and break the egg skin with chopsticks or spoon.
2. Put the tea leaves, a small amount of pepper, aniseed, salt and soy sauce into a casserole and cook with slow fire for about 1 hour until the egg skin is brown.
The color is red and the taste is salty. You can also use an ordinary pot.
Coriander preserved egg
4 preserved eggs, 200g coriander, garlic, soy sauce, Chili oil, vinegar, sesame oil, salt and monosodium glutamate.
1, clean coriander, cut into sections, and set the plate; Cut the preserved eggs and put them neatly on the coriander; Garlic is sprinkled on preserved eggs.
2. Pour the mixed juice of soy sauce, vinegar, salt, monosodium glutamate and Chili oil on the preserved eggs and pour sesame oil on them.
This dish is cold, and the recommended seasoning ratio is: soy sauce: Chili oil: vinegar = 3: 3: 4; Cutting preserved eggs with thread is convenient and neat.
Fried green peppers with preserved eggs
2 preserved eggs, green pepper 150g, dried whitebait (or boiled rice fish with shrimp) 20g, chicken powder and salt.
1, wash the dried whitebait, drip dry water, and take it out with stir-fried incense (stir-fried shrimp skin; Dried white rice fish needs to be soaked in water for 15 minutes, then steamed for 10 minutes to soften the fish before frying.
2, preserved eggs are shelled, washed and cut into small pieces; Shred green pepper; Add 3 tablespoons of water, chicken powder and salt to the sauce.
3. Put 2 tablespoons of oil in the pot, add green pepper and stir-fry, add preserved eggs and whitebait and stir-fry until the juice is dry.
You can't eat spicy food, you can use persimmon pepper; This dish can be eaten hot or cold.
Xiewei fish
5 eggs, 80g oil, balsamic vinegar 1 tablespoon, Shaoxing wine 1 teaspoon, a little chopped green onion and Jiang Mo, salt and monosodium glutamate.
1. Knock the eggs into a bowl, separate the egg white and yolk, put them into different bowls and mix well with a little salt.
2. Put oil in the wok, heat it, and fry the egg yolk for later use.
3. Heat the oil in the pan, add chopped green onion and Jiang Mo, stir-fry until fragrant, add Shaoxing wine, balsamic vinegar and monosodium glutamate, pour egg white and yolk, stir-fry until the water gradually dries and the eggs shine.
Yellow and white, bright color, tastes like crab meat and egg soup.
3 eggs, minced lean meat 150g, ginger 1 slice, salt, monosodium glutamate and Shaoxing wine.
1, beat the eggs in the minced meat bowl, add 1 times of water and mix well for later use.
2. Cut ginger into fine powder, put it into a meat and egg bowl with Shao wine, salt and monosodium glutamate, and mix well.
3. Put the meat and egg bowl into a boiling steamer and steam it over high fire.
Fresh and delicious, rich in nutrition.
scrambled eggs with tomatoes
3 eggs, tomato 150g, 4 tablespoons vegetable oil, salt and monosodium glutamate, and sugar 1 tablespoon.
1. Wash tomatoes, blanch with boiling water, peel and remove pedicels, and slice for later use.
2. Beat the eggs into the bowl, add salt and beat them evenly with chopsticks.
3. Put 3 tablespoons of oil in the wok and heat it. Put the eggs in a wok and fry until cooked.
4. Heat the remaining oil, stir-fry the tomato slices, stir-fry the salt and sugar for a while, and pour in the eggs and stir-fry a few times.
Stir-fry this dish quickly.
Onion scrambled eggs
4 eggs, onion 1 piece (about 150g), and 80g ham. Half a teaspoon of salt, proper amount of soy sauce and sesame oil, and a little pepper.
1, knock the eggs into a large bowl, add salt and a little pepper and mix well; Peel onion, wash and dice; Wash the ham and cut it into filaments or powder for use.
2, put a small amount of oil in the wok, after heating, stir-fry the onion for a while and shovel it out; After cooling, pour into the egg mixture with ham and mix well.
3. Divide the mixture into two parts, stir-fry each part with 2 tablespoons of oil, then serve, and pour in appropriate amount of soy sauce and sesame oil.
Pay attention to hot oil when scrambled eggs; If you want ham to smell better, you can fry it with onions.
Scrambled eggs with spinach
300g of spinach, 3 eggs, salt, cooking wine, chopped green onion, Jiang Mo, monosodium glutamate and sesame oil.
1. Wash spinach, cut it into 3-4cm segments, blanch it in boiling water, take it out and soak it in cold water for later use; Beat eggs with salt in a bowl.
2. Put the wok on a high fire, heat the oil, pour in the eggs, fry until cooked, and take them out for later use.
3. Reheat the wok, add oil, saute the chives and Jiang Mo, cook the cooking wine, add spinach and salt, stir fry until the spinach stops growing, then add fried eggs, stir fry evenly, and add monosodium glutamate and sesame oil to stir fry evenly.
Don't scald the spinach too much. If you have a microwave oven, you can put spinach in a big fire and heat it for about 1 minute without cold water.
Fried tofu with eggs
500 grams of tofu, 2 eggs, a little salt, soy sauce and chopped green onion.
1, knock the eggs into a bowl, add a little salt and mix well for later use.
2. Put the wok on medium heat, add appropriate amount of oil, heat it, add shallots and stir fry, add tofu, mash it with a spatula, stir fry a few times, then pour the egg liquid into the wok, add appropriate amount of salt and soy sauce, and stir fry for a while.
This dish is simple and delicious. You can mash the tofu before cooking. After adding the egg mixture, don't fry it for too long. The eggs are tender when they are just cooked.
Fried eggs with bean curd
Eggs, fermented bean curd (1 egg mix 1 piece of fermented bean curd), coriander powder, chopped green onion.
1. Mash fermented bean curd, add eggs, oil (1 eggs with half a tablespoon of oil), chopped green onion and chopped coriander, and mix well for later use.
2. Heat a wok to drain the oil, and then fry the eggs.
You can freely choose fermented bean curd according to your own taste.