Of course it’s meaty.

108 is too many!

Various egg dishes

Pearl Jade Finger (Guangbang white roasted cream, salty and slightly sweet)

Selection of ingredients: 12 quail eggs, fresh spring bamboo shoots 8 pieces (about 7.5 cm long), 6 oranges in sugar water.

Seasoning: 2 spoons of lard, an appropriate amount of fine salt and MSG, a trace amount of white sugar, half a small bowl of evaporated milk (canned concentrated milk or milk, or milk powder), 2 spoons of 45-degree gouache.

Preparation method:

1. Put the eggs into cold water, bring to a slow boil over medium heat, then simmer over low heat. Remove and quench with cold water. Peel off the eggshells. Boil the spring bamboo shoot tips (i.e. tender heads) in boiling water until cooked to remove the astringent smell.

2. Wash the pot, add 1 spoonful of lard, evaporated milk, bamboo shoot tips, and quail eggs, bring to a boil, add salt, MSG, and sugar, add corn starch to thicken the soup, top with 1 spoonful of lard, stir well, put it into a basin, and serve separately. Place 2 orange segments around the edge of the basin back to back as a decoration and flavor enhancer.

Features: The tips of the tender bamboo shoots are as sharp as jade fingers, and the quail eggs are as small and white as pearls. The bamboo shoots are fresh and crisp, the egg is glutinous and smooth, and the milky flavor is delicious. It is suitable for all ages.

Key:

1. To boil eggs, put them in a pot under cold water, simmer them over low heat, take them out and cool them with cold water to deshell the egg whites, which makes them easier to peel without damaging the surface. Otherwise it will seriously affect the appearance.

2. Put the milk into the pot and add salt and MSG after it boils to prevent the protein from coagulating and causing milk residue.

Chinese toon baked eggs

Main ingredients: 500 grams of eggs, 25 grams of incense sticks. Seasoning: 80 grams of oil, 25 grams of wet starch, 5 grams each of salt and MSG. Method (1) Chop the Chinese toon into small pieces. Dilute the wet starch with water. Beat the eggs and add dilute starch, toona sinensis and MSG (2) Heat the frying spoon and add 50 grams of oil. When the oil is hot, use a simmer. Stir the eggs evenly and pour them in. Cover the lid and divide the remaining 30 grams of oil into portions along the spoon. Pour in and bake for about 10 minutes. Open the lid and take it out. Drain off the oil and flip the eggs onto the plate. Serve. Features: Golden in color, slightly salty and fragrant, crispy on the surface and tender on the inside, with a unique flavor.

Salted Egg Patties

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< p>Ingredients: ground pork, raw salted egg, minced green onion

Method:

1. Peel the raw salted egg, divide the egg white into one part, and set aside two yolks

2. Mix the minced meat and green onions and the raw egg whites into a patty shape, and place it on a plate

Flat the two egg yolks and place them on top of the patties, cover and steam at medium-high power Ready in fifteen minutes

Features: oily in color, salty and tender in taste

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It’s also very easy: 1) Take a bowl of minced meat (approx. Half a catty). 2) Open a raw salted egg, put the egg white into the minced meat, and mix well with your hands. 3) Put the duck egg king on the minced meat.

4) Put it in a steamer and steam it for 15 minutes . Because egg white is very salty, so in principle do not add salt to the minced meat. ********************************* *************************************

Spanish Quiche

< p>Ingredients: Two medium-sized potatoes, three eggs, and a little minced onion. Method: Add enough oil in a small pan, cut the potatoes into small square slices and fry over medium heat until cooked. Add salt, pepper, minced onion, beat the egg into egg liquid and pour it on the potato slices. Turn the heat to low. When the egg liquid on the side facing the fire has basically condensed, put a plate larger than the pot on the pot, quickly flip the pot, and the cake will be on the plate, then put the top of the cake face down and put it back into the pot, and repeat. Cook until browned on both sides.

You can add chives, dried shrimps or diced ham to the egg liquid according to your personal taste, but only onions are added to the authentic Spanish omelette. Note: If you want to make a larger cake, you can proportionally increase the amount of ingredients and use a larger pan, but this will greatly increase the difficulty of turning the cake. The first secret to making it is the right ratio of potatoes to eggs, otherwise it won’t make a cake. 2. Be decisive and quick when turning over, otherwise the cake will turn out of shape. After 3 to 4 failures, people who are not too stupid can make decent cakes, which can be used to entertain guests, have a rich exotic flavor, and can be eaten by yourself. You can make one meal and eat three meals, which saves trouble. tasty.

Quail egg stew

Quail eggs have higher cholesterol content and taste better when boiled or braised. In addition, peel off the shell after cooking, and it tastes better when stewed with braised pork. (Make two cuts on the surface of the eggs for better flavor)

Three Emperors Eggs

Four or five eggs, one preserved egg, and one or two raw salted duck eggs, stir them together , it is best to mince it with a blender, add one-third of the water, a small amount of salt and MSG. Then put it in a steamer and steam it over medium-low heat. The less water, the more elastic the steamed eggs will be. The fire must not be too big, otherwise it will become a cake. Egg custard tastes much better than pure eggs.

Fragrant dried radish and scrambled eggs

Chop the dried radish with a knife, stir-fry it in an oil pan, spread the dried radish evenly with a shovel, and add the beaten eggs Sprinkle evenly on the dried radish, and turn it over with a shovel every once in a while. It is best to turn it over in one piece.

This dish is very suitable for eating with porridge

Green Snow Tea Pine

Well... first let me tell you what was on my Mid-Autumn Festival menu last time A "green snow tea pine". I asked who could tell me its merits, but unfortunately no one responded. Fortunately, I was talking to myself, haha... The main raw material for this dish is tea. Because the Huangshan region of Anhui Province is a good place for producing green tea, there are several examples of tea-based dishes in Anhui cuisine, which is also a major feature. I remember when Qingmei was living in China, she would often go to a restaurant near her home to treat her guests. The first reason is that it is close and convenient; the second reason is because the owner of this restaurant is said to be a retired super Anhui cuisine chef. However, the food he served was okay at first, but then I gradually stopped eating it. I don’t know if it’s because I have a picky taste or because the chef he hired was perfunctory. It was at his house that I tasted the Chasong dish for the first time. I specifically asked the boss for advice and then came back to imitate it. Some friends praised it for its novelty and flavor after eating it, so I will briefly introduce it here. I think tea can be found everywhere, and it is quite elegant to make tea with tea leaves during festivals, haha... Put a small bowl of tea (preferably green tea, I have never tried black tea, etc.) know what the situation is) brew with boiling water. Cover and cover for 5 minutes, add some sugar and soak for half an hour, take out and squeeze dry. Then add the egg whites (don’t use the egg yolks) and mix well, then sprinkle a little dry starch to spread. Peel off the skin of 4 water chestnuts, wash them, cut into shreds and mix with dry starch. Heat the oil pan. When the oil temperature reaches 50% hot, fry the tea leaves until they float in dark green color and become firm. Remove and drain the oil. When the oil is 80% hot, add shredded water chestnuts and fry until golden brown. Drain.

Then place the fried tea pine in the center of the plate, surround it with shredded water chestnuts, and you're done. This dish is crispy, sweet, and refreshing. It is an absolutely beautiful cold dish on the holiday table.

:) (BTW: Without water chestnuts, tea pine alone is the same. It looks better with water chestnuts)

Originally published by tasita I have heard about Sister Qingmei’s cooking skills for a long time, so I went to the highlight section of the Food edition. Let’s study. I saw the green snow tea pine recommended by Sister Qing, so I started learning to walk in Handan. According to Sister Qing’s method, I won’t repeat it.

But I think there are a few points that must be emphasized, for beginners In terms of. 1. Add sugar. Tea leaves often have a bitter taste. The purpose of adding sugar is to eliminate part of it, leaving only a faint bitterness and tea aroma. 2. Egg white, it is recommended to put a little sugar in the egg white. 3. Dry starch, if not available You can also use ordinary flour. The Bailing brand recommended by Sister Amino is good. 4. Oil, I think the so-called five-point heat means that there are no bubbles on the surface. If you stir it with a shovel and there are a few bubbles in the oil, If there are a lot of bubbles coming out, it will be almost eight points. Of course, if you boil the oil, I don’t need to say more. Frying is a key step, which can remove the astringency of the tea. Remember to follow what Sister Qing said, Take the tea leaves out as soon as they harden. 5. Shred the water chestnuts, it is not necessary, you don’t need to make them. 6. The mixture of starch and egg white should not be too thick, it can’t be like wrapping shrimps in flour batter and frying shrimps. In this way, the green color of the tea leaves will be lost. And the tea leaves are not crispy when fried.

7. When putting the tea leaves and egg white flour mixture into the oil, it is best not to put it in all at once. This will cause it to fry into a ball. It is best to divide it into several cubes, each time Don't grab it into a ball and put it in. Anyway, it will not look good when fried into a ball. 8. You still need to add more oil, but the oil fried in this dish is very clear, you can pour it out and save it for later use. Well, I only tried it once and found these personal experiences. The key is that my roommate’s tea is too expensive and I’m embarrassed to make more, haha.

Gold and Silver Egg Soaked Loofah

1 pound of loofah

One salted egg and one preserved egg

2 taels of garlic

1 cup of soup

Seasoning

1/2 teaspoon salt

1/2 teaspoon sugar

Pepper, sesame oil, a little wine

Peel and wash the loofah and cut into long pieces Cut into cubes; peel the preserved eggs and cut them into cubes; wash and open the salted eggs, keep the whites, flatten and cut the yolks into cubes for later use.

Fry the garlic until golden brown, remove and set aside. Boil the loofah in salt water, drain and set aside.

Heat the oil pan, add the soup, salted egg yolk, preserved egg, fried garlic and seasonings, cook until the egg yolk is cooked, finally add the egg white and pour it on top of the loofah.

TIPS: Put some oil in the water where the loofah is cooked to prevent it from turning yellow.

Wine-filled eggs

It is a common snack in our home.

The method is very simple.

Take a bowl and scoop a spoonful from the bottom of the bowl Fermented glutinous rice.

Cook a pot of boiling water and crack the eggs in. Be careful not to stick to the bottom while cooking. If you see the eggs are curdled and not yet cooked, take them out.

Fill a bowl with soup, water and eggs.

The fermented rice wine can suppress the smell of the eggs, and is sweet and sour, activating blood circulation and replenishing Qi. People in the mainland regard this snack as a tonic.

Sometimes when I go home at night and feel hungry, I don’t have the energy to cook, so I cook a fermented fermented egg first and I feel refreshed immediately.

Gold and Silver Egg Stew Seasonal Dishes

Ingredients: salty 1 each preserved egg, 12 taels of vegetables (spinach and bean sprouts), 4 garlic cloves

Seasoning: 1/2 teaspoon each of salt and chicken powder.

Gorgon sweat powder: 1 1/4 cups of water (can add vegetable juice), 1 teaspoon each of chicken powder and sugar, 1/4 teaspoon sesame oil, 2 teaspoons cornstarch.

Method:

1. Separate the salted egg whites and egg yolks, steam the salted egg yolks in a dish for 5 minutes until cooked, cut into dices, mix the egg whites and set aside; rinse and cut the preserved eggs into dices; wash and cut the vegetables into sections; pat the garlic slightly.

2. Heat 6 tablespoons of oil, sauté garlic until fragrant, add seasonal vegetables and stir-fry over high heat until softened, add seasonings and stir-fry evenly. When the vegetables are cooked, remove them from the water and place them in a dish. Set aside the vegetable juice.

3. Cook the vegetable juice, add salted eggs and preserved egg pellets, and finally stir in the salted egg whites, remove from the heat, and pour over the vegetable surface. Thoughts: Salted egg whites can add saltiness to the gravy, and can also be boiled into white egg droplets. , making the dish both delicious and beautiful, and the entrance is clear but not greasy

Ginger Vinegar Egg

As Brother Fool said, Cantonese food is good, but vinegar is not.

I don’t know if this is the reason. Vinegar seasoning is indeed less common in Cantonese cuisine than in other cuisines. Once, I went to a restaurant owned by a friend from Guangdong. My friend asked me to cook a hometown dish, so I made some shredded beans for everyone to try. After the meal, my friend said that he really didn’t know how to use vinegar. Cantonese food lacks vinegar, so why can’t Cantonese people be jealous? In particular, will the female compatriots in Guangdong stay away from jealousy? If this is the case, I really don’t know if it’s a disaster or a blessing for Guangdong men. Anyone who is not jealous has prepared a jar of old jealousy for others. Of course there are exceptions, but they are rare. Those who are not jealous and do not let others eat them should be among the saints. One day I went to a friend's house and he brought me a bowl of Cantonese specialties. I tasted it and found it was so sour. I remembered that Cantonese people are not jealous, so I asked what it was. My friend said it was ginger-vinegar eggs, specially for female compatriots. After hearing this, I suddenly realized that the female compatriots in Guangdong are not only jealous, but also eat a lot. Ginger vinegar eggs cannot be considered a dish, and it is not accurate to say it is a medicine. It should be regarded as a health food with three functions. For ordinary people, ginger, vinegar and eggs are good for beauty because their raw materials include a large amount of pig's trotters and vinegar. Secondly, they warm the stomach. This is mainly due to the effect of ginger. The third and most important point is to protect the fetus before delivery, keep fit after delivery, and spend less money on milk powder. I don’t know why, but it’s always said and used this way. It is of course up to you whether you believe it or not. Boil the pig's trotters in water, change the water, add ginger and peeled hard-boiled eggs and cook. Add a lot of vinegar until the sourness is unbearable, add sugar (preferably a little brown sugar) to taste as you see fit, and cook over low heat until the pig's trotters become mushy. Just turn off the heat. If you have a pregnant woman at home, you may want to give it a try. It’s hard to say whether it will work or not, but at least it won’t do any harm.

Egg tomatoes

==> Mentioned in the article of szx (Gemini): : Scrambled eggs with tomatoes: some tomatoes, some eggs, stir fry together. : Very delicious Good, everyone has probably eaten it.

I am afraid that no one has tried this method. I heard that the Soviets appreciated Chinese food very much, so they learned many recipes. But the dishes were very difficult to make. When I asked about the reason, I found out that their method was to heat the pot first, and then pour the ingredients strictly prepared according to the recipe into the pot...

Pindao thought that this dish It should be done as follows: Ingredients: 3 tomatoes, 2 eggs, sugar, salt, a little MSG, oil 1. Two steps: 0. Cut the tomatoes 1. Heat the pot and pour in the oil 2. Break the eggs into a bowl, Add sugar, salt, MSG, chopped green onion, water, stir 3. When the oil starts to smoke, add eggs and fry until cooked 4. Add tomatoes 5. Stir 6. Cover the pot and simmer for 2-3 minutes to try !!!

Eggs and fried peppers

ok! Let me fulfill your wish!

Now, I will introduce to you how to make a vegetarian dish:

Sauteed peppers with eggs:

Ingredients: three to five eggs, 5 peppers!

Ingredients: some minced green onions, 1 ounce of oil, a little MSG, a little salt

Burn the oil until it is seven or eight times mature, then pour in the minced green onions, which will have the fragrance of green onions and will not burn. To.

Pour in the pepper, stir well, add salt (to keep the color fresh and tender), stir well, and reduce the heat to a simmer.

Peel the shells from the eggs, pour them into a bowl, mix well until the eggs are foamy, then pour them into the pot and cook over low heat,

It is best not to stir them, wait until they are foamy. After the eggs are solidified, pour in the MSG, mix well, and put it on a plate.

(P.S.: The peppers can be cut into any shape, but the seeds must be removed. In addition, the fried semi-ripe peppers can be fried before pouring the egg liquid.

Dial around)

Its color is fresh and delicious, and its spiciness can be adjusted according to personal taste!

Beef with smooth eggs

Introduction

This vegetable has smooth oil and a fresh and eggy aroma.

Raw materials

Ingredients: marinated beef slices (take 500 grams of beef slices, add 0.5 tablespoons each of light soy sauce, dry starch, 3 teaspoons baking soda, and 1.5 tablespoons water to make a mixture paste, finally add peanut oil, mix well and let it sit for 30 minutes), and 300 grams of shelled egg liquid.

Seasoning: 2 teaspoons each of minced green onions and refined salt, 1 teaspoon each of MSG, pepper, and sesame oil, 500 grams of peanut oil.

Preparation

Stir the egg liquid evenly and add 0.5 tablespoons of MSG, refined salt, pepper, scallions and peanut oil to make an egg slurry.

Put peanut oil in the wok until it is 40% hot, then add the beef slices and fry them in oil until cooked. Pour them into a colander to drain off the oil, and mix them with the egg mixture.

Put the wok on the stove again, pour in the beef that has been mixed with egg slurry, and stir-fry with 0.5 tablespoon of oil until cooked. Finally, pour 0.25 tablespoons of sesame oil and cooked peanut oil and stir-fry evenly. Place on a plate and pile into a mountain shape. Serve.

Baked eggs

Sour and sweet! ! ! ! Ingredients: 4 taels of shrimp (160g), 1 small onion, 1 green onion, 2 garlic, 4 eggs

Marinage: 1/3 teaspoon salt, pepper, a little sesame oil, cornstarch 1/2 teaspoon, egg whites 1 tablespoon. Gorgon juice ingredients: 1/4 cup of hot and sour juice, 1/2 cup of water, 1/2 teaspoon each of sugar and cornstarch, 1 teaspoon light soy sauce. Production process (1) Remove the black intestines from the shrimps, wash them and wipe them dry, stir in the marinade for ?0 minutes, cut the onions into strips, cut the onions into sections and mince the garlic, mix the eggs and seasonings evenly,

< p> (2) Heat up 2 raisins, pour in the egg juice and stir-fry until solidified, then bake over medium-low heat until golden brown on both sides, take out and place on a plate. (3) Heat up 2 tablespoons of oil, stir-fry the shrimps, add onions, garlic and scallions and stir-fry until fragrant. Finally, add the gravy and bring to a boil. Pour over the egg noodles and serve. Thoughts: This dish is sweet and sour, the eggs should be fried well and the amount of oil and heat should be controlled well.

Fried Red Cloud Snow Shadow

Ingredients: egg whites (8 pieces), milk (250g), water-haired elm ears (65g), crab roe (net, 65g) , wet water chestnut powder (a little), MSG (a little), refined salt (a little), sugar (a little), pepper (a little).

Preparation method: 1. Cut the eucalyptus slices into thin slices, put them into boiling water, beat the egg whites, wet water chestnut powder, MSG and milk (125g) until evenly mixed. Put the crab roe in the oil pan and drag it out, then mix it with the above two ingredients, and then Pour the warm oil into a large pan, push it slowly with a ladle, and once it bubbles, take it out with a spoon, filter out the oil, and pour out the oil in the pan at the same time.

2. Add milk (125g), monosodium glutamate, salt, sugar, pepper and water chestnut powder to thicken the gravy, then pour the removed elm ears and crab roe into the gravy and stir it through. The color is distinct red and white, and the taste is fresh, tender and smooth.

Bava beans and eggs

Spring seasonal dishes.

(1) Boil the broad beans, peel off the green shells and leave the watercress.

(2) Prepare some diced ham.

(3) Beat the eggs, add some cooking wine after beating (I like not to add cooking wine, it depends on the taste), then cook until 5 or 6 mature, add salt, pour in the broad beans and diced ham, Stir and cook. You can add sesame oil and soy sauce or not.

(4) Prepare chopsticks and eat.

Three-color eggs

Four fresh eggs, two salted eggs, and one preserved egg. The salted eggs are cooked and cut into small dices. Don't break them too much. Use a string to pull the preserved eggs into small dices. Add an appropriate amount of salt and chicken broth to the diced salted eggs and fresh eggs, beat them vigorously, and then add the diced preserved eggs and mix well. Find a large bowl or lunch box, put a piece of plastic film on it, and rub some oil on it to make the final surface smooth and beautiful. :) Pour in the egg juice and steam over water until it is completely frozen (use chopsticks to poke the sides to see). After cooling slightly, pour out and slice.

1 is the simplest fuyong egg. Prepare two to three eggs. A spoon of peanut oil. First put the oil and heat it until it is 70% hot. Beat the two eggs into the oil and wait for 10 seconds until they disperse. After a while, pick it up {it will stick to the spoon if you do it too quickly}, then beat two eggs and stir them together with the egg yolks just now. Use a spoon to stir, but don’t use chopsticks. Wait until the oil reaches 80%. I won’t use it anymore. Hold the egg with a spoon and slowly slide it in along the edge of the pot. Remember to control the temperature of the oil and not make it too hot. It is not good if it burns.

You can put whatever ingredients you want after it comes out of the pot. {If you like it, you can cut your favorite vegetables into small pieces and put them in boiling water to dehydrate them. But the water in the vegetables must be drained before they can be put into the eggs. And as long as they don’t contain water. You can use whatever you like, don’t add more ingredients than the egg can cover

2 Ingredients for stir-fried musu: 10 grams of black fungus, 10 grams of shiitake mushrooms, 10 grams of onions, 10 grams of green onions, a little egg, six cabbage Half a carrot. Soak the fungus and shiitake mushrooms until soft. Replace all the ingredients with shreds. Separate the egg yolks and egg whites. Separate the egg yolks and egg whites. Fry the egg yolks and whites separately. Add onions, green onions and shiitake mushrooms to stir-fry until fragrant. Add cabbage, stir-fry, etc. After the cabbage is soft, add all the ingredients and add a little salt, chicken essence, wine and oyster sauce. Wait for 7 minutes and then add the eggs and stir-fry them together. It’s really good

Three-color eggs

< p>1 preserved egg\3 salted egg yolks\4 eggs

Peel the preserved egg and cut into small pieces. Cut the salted egg yolk into small pieces. Add a little salt and rice wine to the egg liquid, stir gently, and break it up gently. Do not froth or beat it to avoid unsightly air bubbles and holes in the middle of the cake after steaming. Add the preserved eggs and salted egg pellets to the egg liquid and mix evenly.

Take an iron box or a metal mold made of aluminum (fast heat transfer, heat-resistant), carefully put a layer of tin foil inside, close to the mold wall, scrape it flat, and pour the mixed egg liquid into it. enter.

Put boiling water in a pot and steam over high heat for 20 minutes until cooked. Poke a toothpick into the "cake". If no egg liquid comes out, press the center and it feels firm, which means it is steamed.

After letting it cool for a while, peel off the tin foil, dip a sharp knife in a little water, quickly slice it, and put it on a plate

Related pictures of this topic are as follows:

Drunken eggs

Preparation method 1. Boiled eggs: Choose fresh chicken or duck eggs (no limit on the number), put them in a pot of cold water and boil them. When the water boils for three or four minutes, take out the eggs and make them boil. Become a runny yolk egg (duck eggs can be boiled for four to five minutes). This is the key to making a good drunkard. If the eggs are overcooked, the yolks will look like wood residue and are not tasty. If the eggs are overcooked, the yolks will not solidify and will not be drunk well.

2. Make drunken brine: Pour boiling water into a small jar or a glass jar or a large bowl. The amount of water is enough to cover the eggs. Add an appropriate amount of salt and mix evenly (salty or light depends on your taste) ), then add a few peppercorns and chili peppers. After the water is cooled, pour some high-grade rice wine (I used the old shopkeeper) to make the marinade have the aroma of wine.

3. Drunken eggs: Peel off the shell of the boiled eggs, put them into the drunken brine, cover them and put them in the refrigerator for three or four days before eating.

Product Features: After the drunken eggs are cut, they are red and white in color and have a fragrant aroma of wine. The food is fresh, tender and fragrant, and the fragrance lingers for a long time. It is a delicious side dish to go with wine and porridge.

It would be great if you have an egg cutter, you can cut it beautifully.

Salted egg yolk mixed with tofu

Blank the boxed tofu in boiling water, sprinkle with salt, drain the water after 10 minutes, put it into a bowl, chop the cooked salted egg yolk into pieces, and sprinkle it on the tofu. Drizzle with sesame oil and mix well when eating.

Baked Potatoes with Bacon, Egg Yolk and Cheese

Wash the potatoes, cut them in half, put them in a microwave-safe box and cook them for 8 minutes. While they are still hot, scoop out the center meat and put it in a bowl with the cooked salted egg yolks. Mash them together into a puree, cut bacon (or other cured meat) into small cubes, fry until cooked, add salt, black pepper, and the oil from the fried bacon, mix well, put it into the half-hollowed potatoes; cook the potatoes until roasted Put the plate into the middle rack of the oven and bake at 200 degrees for about 10 minutes.

Gold-inlaid silver egg fried rice

Put the cold rice uncovered in the refrigerator for more than 1 hour (preferably overnight rice), take it out and add a little vegetable oil, salt, and a few drops of lemon juice Mix well to separate the rice grains, then mix in the beaten egg liquid, let it rest for 30 minutes, pour it into a hot oil pan and use chopsticks to quickly divide it, stir fry the pan and put it into a basin.

Fried eggs and green peppers may seem simple, but if you want to fry them just right, you have to pay attention.

Ingredients: 150 grams of fresh green pepper, 3 eggs, 60 grams of soybean oil, appropriate amounts of refined salt, monosodium glutamate, balsamic vinegar, and chopped green onion.

Method:

1. Wash the green pepper with water, remove the seeds and cut into thin strips. Crack the eggs into a bowl and stir them up with chopsticks.

2. Put oil (40 grams) in the pot, heat it up, pour in the egg juice, stir-fry and pour out.

3. Pour the remaining oil into the pot, heat it up, add the chopped green onion to the pot, then add the green pepper shreds, add refined salt and stir-fry for a few times. When the green pepper shreds are green, add them and stir-fry. of eggs and MSG, stir-fry evenly, cook with balsamic vinegar, and serve.

Features: The eggs are tender and soft, and the green peppers are crisp and delicious.

Egg tomatoes are known to Chinese people and are also loved by Northeasterners.

One of the key points: simple ingredients

1. Two eggs (make less, so others don’t eat enough, so they won’t be afraid that they won’t remember you.)

2. Two tomatoes with a diameter of 6cm. If the tomatoes in the United States are very large, for example, the diameter reaches 12CM, then (V=4/3*3.14*r*r*r) should use 2×6×6×6/12/12/12=0.25; if If you use Jiangnan’s delicate tomatoes, you should use 2×6×6×6/4/4/4=6.75!

Note: The ratio of eggs to tomatoes is key. If there are fewer tomatoes, the scrambled eggs will taste insufficient, greasy, and dry; if there are too many tomatoes, the scrambled eggs will be too sour and soupy, and you will not be able to enjoy it. Scrambled eggs. A good combination of raw materials is not only the basis of delicious food, but also the guarantee of balanced nutrition.

Misconception: "Let's add some leftovers from the last meal to the stir-fry." Why do you choose to throw them into your stomach when faced with those useless things that would be a pity to throw away? Where to go?

Point 2: Beat the eggs hard

The emphasis here is on "beating" the eggs, not stirring them. The details are as follows: After cracking the egg shell (if you are not yet skilled in cracking eggs and do not know the details, please be sure to consult the relevant parties first.) Pour it into a bowl and quickly stir the eggs with a pair of chopsticks. The movement trajectory of the chopsticks is a cone shape, with the top of the cone directly above the mouth of the bowl and the bottom of the cone completely in the bowl and parallel to the plane of the mouth of the bowl. Gradually, the egg white and egg yolk merge into one, and there is no difference in texture and color. At this time, the fingers and wrists holding the chopsticks should gradually adjust the angle, and slowly make the chopsticks reach an angle as parallel to the mouth of the bowl as possible. From then on, the chopsticks reached a new movement trajectory: it is still a cone shape. The top of the cone is on the side of the bowl, or to be precise, it is located on the extended plane of the mouth of the bowl. The bottom of the cone is a circle perpendicular to the mouth of the bowl, and half of the circle is in the bowl. In the middle, half of the circle is above the mouth of the bowl. This is the real "beating" of eggs.

Note: Beat the eggs harder for a while, gradually increase the speed, scrape the tip of the chopsticks to the bottom of the bowl with each stroke, and soak the chopsticks in the eggs as much as possible until the chopsticks hit the bottom every time. When the egg moves outside the mouth of the bowl, almost all the eggs jump out of the plane of the mouth of the bowl, and there is a lot of foam on the surface of the egg when the egg is stopped. Only then can the egg be considered ready.

Misconception: “Beating eggs is just to get a uniform texture.” In fact, this kind of stirring produces many complex effects between chemistry and physics, which can significantly improve the egg frying pan. subsequent performance.

Point 3: Put the oil in the pan to sublimate the eggs

It is best to use an iron wok with a round bottom and thick walls. It can not only replenish iron, but more importantly, it extends the direction of the wall of the pot. The heat conduction ability is strong, so that the pot is heated evenly.

Pour as much edible vegetable oil as eggs into the pot (never use animal oil, which is not only high in cholesterol, but also will make the dish very greasy when it is a little cold). Wait until the vegetable oil is hot enough that green smoke seems to come out. When the time comes, pour in the eggs without hesitation.

Note:

1. Before pouring the eggs, shake the oil pan so that the oil covers the bottom of the pan, so that the eggs will not stick to the walls of the pan and bake. Confused.

2. The oil should not be overheated, but it should be hotter than ordinary fried meat.

3. Do not pour the eggs in the center of the oil, but pour them in large amounts along the edges of the oil and the pot wall.

4. Immediately after the eggs are put into the pot, use a shovel or chopsticks to quickly stir the eggs, so that the liquid eggs wrapped in the formed egg scrambled pieces will continue to flow out, so that all the eggs can absorb enough fat. All are subject to the high heat of the oil.

Misconception: You can add less oil. The tenderness and aroma of the eggs all depend on whether the high-heat fat is fully soaked. As long as you follow the tips here, eggs can indeed absorb twice as much food oil.

Point 4: Moisturizing of tomato juice

When there is no more oil and water in the pot and the eggs have metamorphosed, pour the thinly sliced ??tomatoes into the pot (pour You can wipe the bowl where you beat the eggs before adding) and stir it a few times with a spatula. The important thing at this time is to seize the time and use a shovel to mash the eggs into small pieces as much as possible, pound them a few times, stir them a few times, and repeat this for several rounds until the eggs have become 2-3CM pieces and are evenly mixed with the tomatoes. Together.

Note:

1. Tomatoes should be cut thinly, but the slices should be large.

2. Remove the stems of tomatoes.

3. There is no need to peel tomatoes.

4. Add the juice from cutting the tomatoes.

Misconception: It’s going to be cooked anyway, so you can just cut the tomatoes into chunks. I have nothing to say. In fact, it will be easier for you to eat boiled eggs and raw tomatoes.

Point 5: Don’t overdo it

When the tomatoes in the pot seem to start to soften and produce juice, turn off the heat decisively. Add appropriate amount of salt, stir and serve.

Note: Turn off the heat first, and add salt only when it is out of the pan. This is a secret technique for tomato scrambled eggs. You will find that when you bring the dish to the table and call your BF over, the tomatoes have just released enough fresh juice with just the right amount of pure flavor!

Misconception: Do something before serving. Poor people can't rest assured that this is all a delicious dish, and they still think about how to add icing on the cake, such as: adding MSG, adding pepper, adding coriander, mashing the eggs, making the tomatoes more ripe...

Remember: Good motives do not always lead to good results. It’s not that good things are better when they are piled together. Cooking a dish is like life, the important thing is to do the right thing in the right way at the right time.

Tips:

1. Don’t make tomato scrambled eggs at the fish and meat banquet, not because this dish is cheap and good, but because it is difficult to achieve a sensational effect.

2. Don’t make a room full of fumes.

3. Don’t spread the secret recipe of tomato scrambled eggs casually.

Ingredients: 150 grams of leeks, 3 eggs, 15 grams of lard, 20 grams of vegetable oil, 5 grams of refined salt.

Preparation method:

1. Pick and wash the leeks, cut them into 3 cm long sections; put them into a bowl and mix well and set aside.

2. Heat the wok, add oil and heat until it is 50% or 60% hot. Pour in the egg liquid and pour it out when it reaches small clumps.

3. Heat the lard in the wok, add the leeks, stir-fry over high heat, and add salt. When it's almost cooked, pour in the eggs, stir the pot twice and it's ready.

Features: Yellow and green, harmonious and beautiful color, fresh and fragrant, tempting appetite.

Efficacy: Warming and nourishing the blood, warming the kidneys and waist and knees. It has a good auxiliary therapeutic effect on kidney deficiency, waist and knee pain, kidney deficiency-cold asthma, kidney deficiency impotence, and spermatorrhea.

1. Fried poached eggs

Ingredients: 1 egg, a little soy sauce

Method: Break the eggs into a bowl, heat the wok, add half the bowl of oil, heat it slightly and put down the eggs. Fry over medium heat, depending on individual preference.

You can fry until half-cooked, or fully cooked, or both sides are golden brown. Remove the oil from the pan, put it into a plate and sprinkle some soy sauce.

You can sprinkle some pepper and fine salt when frying the eggs.

2. Boiled eggs.

Ingredients: 1 egg, half a pot of water. Half a teaspoon of salt.

Method: Put salt into water and bring to a boil. After the water boils, put the eggs into the water with a spoon and cook. If the eggshell cracks, add some vinegar to solidify the egg whites and prevent them from flowing out. Put them into ice water immediately after cooking, so that the eggshells will be easier to peel.

Cooking time:

Three minutes, the egg white will be solid and tender, and the yolk will be half cooked.

Six minutes later, the egg white will solidify and the egg yolk will be half-cooked.

Ten minutes, the eggs are fully cooked.

3. Boiled Stuffed Eggs

Ingredients: 1 egg, 2 liters of water, 1 tablespoon of salt, and half a cup of vinegar.

Method: Add salt to water and bring to a boil, add vinegar, break the eggs into a bowl, use low heat, pour the eggs into the water, when the eggs naturally form, pick them up and put them into ice water, then put the eggs into the ice water. Trim the surrounding area neatly, then put it in the water and pick it up for three minutes.

4. Fried Poached Eggs

Ingredients: 1 egg, 2 tablespoons of oil, 1/4 bowl of water

Method: Heat a wok over low heat, add two tablespoons of oil, and stir in When the eggs begin to coagulate, pour water into the wok and slowly cook them to your desired doneness.

5. Vegetable and Pudding Eggs

Ingredients: 1 pack of pickled vegetable and Pudding, 3 eggs, and a little minced garlic.

Method: Beat the eggs into a bowl, soak the cabbage in the water, grab it with your hands, remove the water and squeeze it dry. Heat a wok, add half a bowl of oil, slightly heat the cabbage and stir fry, add minced garlic, stir-fry until the cabbage is dry and fragrant, slowly add the eggs into the wok, and slowly fry over low heat until both sides are golden brown.

6. Bean Eggs

Ingredients: 4 long beans, 3 eggs, a little minced garlic.

Method: Wash the long beans and cut them into fine pieces, beat the eggs into a bowl, heat the wok, add the next half bowl of oil, heat it slightly, use medium heat, stir-fry the long beans and minced garlic, stir-fry For half a minute, fry the eggs until golden brown on both sides, sprinkle some soy sauce and turn over, then remove from the wok.

7. Minced meat omelette

Ingredients: 100g minced meat, 3 eggs, 1 green onion cut into cubes.

Method: Sprinkle some pepper on the minced meat, stir the soy sauce evenly, break the eggs into a bowl and mix with the greens