Sweet and sour poached eggs: put soy sauce, sugar and vinegar into a small bowl and pair them into a marinade for later use. Heat the wok with oil, beat in the eggs, fry until cooked, sprinkle with onion and Jiang Mo, pour in the marinade, and gently turn it twice. Characterized by sweet and sour taste. Pineapple omelet: 4 eggs, one or two pineapples, one spoonful of milk powder, a little salt, one or two vegetable oils, two yuan of starch and a little tomato sauce. Drain the pineapple and cut it into small dices the size of mung beans. Mix the milk powder with water, and then break the eggs. Then add pineapple, milk, salt water and starch and mix well. Heat a wok, shake it evenly with oil, pour in the egg liquid, fry until it condenses, turn it over, spread tomato sauce evenly on one side, then roll up the egg cake, fry it until golden brown, and cut it into small rolls with a knife. Pineapple omelet is red and yellow, fruity, soft and smooth. Fried sealed poached eggs: Take out the fried poached eggs, put onions, shredded onions and shredded green peppers into the pot, add cooking wine, soy sauce and sugar, add a little water, and then add the fried poached eggs to boil, which will become a dish with unique flavor. Scrambled eggs with dried radishes: Cut the dried radishes bought in the supermarket into dices, wash away the salty taste with water, fry until golden brown, remove, fry the eggs until cooked, add dried radishes, stir well and sprinkle with a little chopped green onion. Poached egg tofu cabbage soup: fry 3 to 4 poached eggs. Leave a little oil in the pot, stir-fry the onion and ginger slices, add a little yellow wine and boiling water, add poached eggs and sliced old tofu into the soup, stew over high fire until the tofu is hollow and the soup is milky white, and then add Chinese cabbage.

3 eggs in egg soup of Pleurotus ostreatus, 250g of fresh Pleurotus ostreatus, 50g of green vegetable heart, Shaoxing wine 1 teaspoon, salt, soy sauce and chicken powder. Practice: 1. Wash fresh Pleurotus ostreatus, tear it into thin slices, scald it in boiling water, and take it out for later use; Knock the eggs into a bowl, add Shao wine and a little salt and mix well; Wash the cabbage and cut into sections.

Stir-fried eggs with fermented bean curd Take fermented bean curd, add a little fermented bean curd, crush it with chopsticks, beat the eggs in, cut chopped green onion, add a little dry red or dry white, if the fermented bean curd is not enough, add a little salt and stir-fry until cooked. Personally, I think the proportion of gold is a piece of fermented bean curd and two eggs, so there is no need to put salt, and the color will be beautiful. It's best to put some dry red or white wine. The sweetness of wine will make scrambled eggs more delicious. Ingredients for scrambled eggs with tiger skin: 4 boiled eggs, a small piece of cinnamon, 3 star anise, 2 fragrant leaves, 2 dried peppers, 30g of soy sauce, 5g of sugar, 5g of salt, 0/5g of oyster sauce/kloc-0, 5g of cooking wine/kloc-0, 2g of ginger, 0/g of onion/kloc-0, and 500 of oil. Practice: fry the boiled eggs until the surface is golden, then take them out for later use, then leave a little oil in the pot, add dried peppers, onions and ginger and stir-fry until fragrant. Add geranium, star anise and cinnamon. Soy sauce, oyster sauce, cooking wine, salt, sugar and appropriate amount of hot water, then put the eggs back into the pot and cook for 20 minutes on low heat. Drunk eggs are made of 6 peppers 1 teaspoon (5g), 2 small dried red peppers, 2 tablespoons (30ml) of Guangdong rice wine (or other white wine) and 2 teaspoons (10g) of salt. Put the eggs in a boiling pot, add cold water (the amount of water is suitable for not eating eggs) and boil them. Continue to cook for three or four minutes, and then take out the eggs. 2. Take another 800 ml of boiling water and pour it into a larger container (glass jar or large bowl). Do not exceed the amount of eggs. Add salt and stir well, then add pepper and pepper. After the water is cooled, pour in rice wine to make drunk brine. 3. Peel off the shell of the boiled egg, put it in the drunk salt water, cover it (or seal it with plastic wrap), put it in a cool and dry place, and eat it in two or three days. The cooking degree of eggs is the key to making drunk eggs. If the egg is boiled too hard, the yolk looks like wood residue and is not delicious. If the egg is boiled too tender and the yolk has not solidified, you can't drink it It is advisable to make the outer layer of egg yolk solidify, while the heart is porridge-like, becoming a sugar heart. Steamed peppers with eggs are delicious, simple and delicious. Ingredients: eggs (3), green peppers (5), bagged soy sauce, salad oil (1 spoon) Step: 1. Mix the prepared materials evenly. (Note: Do not drain water, the amount of sauce depends on personal taste. ) 2. Then put it in a pot, put it in water and steam it. (It's the same as steaming an ordinary omelet. ) 3. Because I steamed it in the microwave oven to save time, I used it for 5 minutes, then stopped watching it for 3 minutes, turned it over and steamed it again, and it was time to eat. Tip: 1, it's best to steam it in a pot, which is more tender than that in the microwave oven, but the taste is still the same. 2. The amount of materials depends on individual requirements. 2-3 vinegar-boiled eggs ≮ ingredients ≯ eggs, and 0/00-200g rice vinegar/kloc. ≮≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯𕫯𕫯𕫯≯≯≯≯̯8 ≮ Food characteristics ≯ Pain relieving and diarrhea relieving. It has certain curative effect on acute enteritis, abdominal pain and diarrhea. Method of frying eggs Ingredients: 1 egg, 1 omelet or onion rings, 1/4 teaspoons of salt (1 g) Method: 1. Coat the pan with a thin layer of oil, and put down the omelet (or chopped onion rings) when it is heated to 70%. 2. Pour the broken egg liquid into the fried egg (or onion rings), adjust it to low fire and fry it slowly until the bottom is solidified, and sprinkle some salt evenly until the color turns golden yellow and the egg liquid is solidified. Raw materials for making egg floss: 5 eggs, 65438+ 0.5g of refined salt, 5g of yellow wine, and 0.5g of monosodium glutamate/kloc-. Practice: 1. Add salt, yellow wine and monosodium glutamate to the eggs and beat well. 2. Add oil to the pot and burn it to 40% heat (more oil). Hold a fine mesh screen in your hand and aim it at the pan. Pour the beaten egg liquid evenly around, so that the egg liquid will be gradually poured into the oil and heated into silk. When it floats, turn it over with chopsticks, take it out slightly and put it in a small basket to dry the oil as much as possible. [Gourmet Jie] 3. Put the dried shredded egg into clean wrapping paper, roll it up, rub it gently, change the paper when the paper is wet, and repeat it for 3-4 times to make the shredded egg become dry and fluffy eggs. Features: Rich in nutrition, suitable for children.