Practice: cut the skin eggs, chopped sharp peppers poured on the skin eggs, add seasoning.

Scrambled can be.

Skin egg tofu

Raw materials:

Tender fat tofu a box, squash a packet of skin egg two, sesame oil, cilantro

Practice:

(1) with a knife will be the tofu horizontal and vertical each cut a few cuts, buckled into a plate

(2) will be squash chopped into minced, diced skin egg, sprinkle the plate on the tofu, then drizzle with sesame oil, sprinkle with cilantro

Cucumber Egg Soup

2 cucumbers, 2 eggs

Peel off the skin of the cucumber, cut into thin strips

Eggs peeled and cut into flaps, a cut 4 flaps is good

Pot of oil, the eggs fried in the oil, so as to maintain the shape of the eggs after cutting, when cooking the soup is also less muddy

Eggs fried

All right, add water, some ginger, and then add some ginger. good after adding water, put some ginger rice flavor, soup simmering for a while, put the cucumber strips, cucumber cooking how long depending on their own preferences, like crunchy on the less cook a while, like softer on the more cook a while

Finally put the salt on the pot can be

Skinny meat porridge

Congee Ingredients: 1 piece of lean meat (tendon is the best), 2 eggs (unleaded eggs, a healthier, two lime), 1 ginger, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 1 ginger, 1 ginger, 1 ginger, 1 ginger. taste is not so big), 1 piece of ginger, enough water, oil and salt in moderation

To cook a pot of good flavor of the eggs salted lean meat porridge, the tips are as follows:

1, pick the rice: porridge rice is best to use the Northeast rice, which is the short round pearl rice, cooked porridge is particularly soft;

2, porridge rice should be pre-pickled: about half a bowl of rice washed, with 2 tablespoons of oil, 1 1/2 teaspoons of salt and a small amount of salt, the porridge will be cooked.

3, the porridge meat should be boiled in boiling water to remove the smell, or marinated into salted meat: porridge with lean meat or salted lean meat, do not be too careful which piece of pork, but always keep a whole piece of meat not to be cut (I usually use a piece of meat that is about a hundred grams). Cut up (I usually use a piece of pork about the size of the palm of my hand, 1-2 cm thick, if possible, use pork tendon for better flavor). If you want to use lean pork for porridge, cook the lean pork briefly in boiling water and then rinse it. If you prefer to use pickled salted pork for porridge, you should pickle the salted pork a day in advance, as follows: one piece of pork, rinse it well, wipe it dry, sprinkle 2-3 teaspoons of salt and spread it evenly on the meat, and put it in the lower compartment of the refrigerator (that is, the one where it won't freeze into ice) to pickle it for 12 hours or more to get the flavor;

The best way to cook porridge is to put it in the refrigerator for 12 hours or more. flavorful;

4, cook the porridge water to a full boil before putting down the ingredients: put a lot of water in a large soup pot and bring it to a boil, before putting down the ingredients. First under the meat, ginger, fire do not turn off the small, meat to the boiling water, the outside part of the heat and cooked hard, sealed the inside of the meat juice, so that the meat cooked congee is not difficult to eat, and then wait for the water to boil again under the marinated rice and a chopped skin egg, and this first skin egg chopped under the congee and rice with the cooking, the skin egg will be melted into the taste of the congee.

5, the first big fire, after the small fire, the fire should be enough: the water boiled, under the material, the first big fire to cook for 20 minutes, and then turn to a small fire to cook for 1 hour and a half, the fire is enough, the porridge will be soft and flavorful and easy to digest;

6, the porridge texture treatment: in the turn of the small fire to cook for an hour and a half, the second egg is also chopped up, and at the same time, the cooking of the lean pork porridge out of the chopsticks, rake, and tear into shredded, with a second, the second egg is also cut into pieces, and the second porridge is also chopped, and the second egg is also chopped. At the same time, take out the lean pork from the congee, pull it with chopsticks, tear it into shreds, put it back into the congee together with the second egg and cook for the last half hour, then turn off the heat. The second egg is added to the congee half an hour before the fire is turned off, half an hour to cook the second egg is not lime flavor, but also become soft and smooth, eat congee can also be eaten with the egg, and the meat because the water is boiling down, but also maintains a certain fresh flavor, torn into threads and put back into the congee, especially delicious.

The porridge cooked in this way does not have to be salted, good flavor, and fire, easy to digest. If the congee is a little sticky bottom, please never use a spoon to pull the bottom of the pot sticky skin, or the congee will have a paste flavor, we usually put a light small spoon in the bottom of the pot with the congee with the cooking, the water boiling process, the small spoon is also driven to prevent the congee cooking sticky bottom

Amaranth and pineapple casserole

Materials:

Amaranth, unleaded pineapple eggs, sesame oil, Gui Ye, broth, garlic cloves

Methods:

1, amaranth cleaned and choose to remove the old stems and leaves, lead-free pine eggs two cut into pieces.

2, frying pan hot, simmering spicy oil, simmering, scoop half to the bowl, half stay in the pot. Put two or three slices of cinnamon leaves to simmer, then add the right amount of broth to the pot to boil, pour in the pine eggs and then boil, add the right amount of salt to taste and then pour into the soup bowl.

3, and then frying pan, put two or three garlic cloves burst incense, amaranth into the pan fried soft.

4, the front of the loose eggs into the pot and amaranth together with the pot for four or five minutes, add a little chicken out of the pot. Finally, the half of the spicy oil left in front of the dripping on top.

Hangzhou pepper pine flowers

Main ingredients: pine eggs 10

Accessories: 50 grams of small Hangzhou pepper, 25 grams of wild peppers

Seasoning: salt, vinegar, chicken essence, sugar, sesame oil, soy sauce, garlic

Cooking method:

1, Hangzhou pepper, wild peppers, respectively, cut into small segments, the pine eggs washed and peeled off the outer skin to be used;

This is the first time that I have seen a pine egg in the past.

2, take a small bowl, in order to put the balsamic vinegar, salt, soy sauce, sugar, chicken essence, sesame oil seasoning, and then the loose eggs, wild peppercorns, Hang Pepper, garlic slices into the bowl marinated for an hour can be eaten.

Features: black and green, salty, sour and spicy.

Skinny Egg and Vegetable Congee

Main Ingredients: 2 skinny eggs, 300 grams of lean pork stuffing

Accessories: 50-100 grams of rice, shredded ginger, green onion, oilseed rape

Seasoning: Salt, chicken essence, cooking wine, pepper, cooking oil, water

Cooking Methods:

1, the skinny egg shells and cut into small pieces, green onions, ginger, oilseed rape were Cut into minced;

2, wash the rice into the electric cooker with an appropriate amount of water, the regulator set 16 minutes (or press the porridge button);

3, sit in the pot on the fire, pour a little cooking oil, when the oil is hot into the minced ginger, minced meat, add an appropriate amount of water, and then in turn into the salt, chicken broth, pepper, burned to the soup thickened when the sheng out;

4, will be the skin eggs, greens, and stir-fried minced pork together into the electric steamer and stir well, put sesame oil, chopped green onion when serving can be.

Pork ribs and eggs porridge

Main ingredients: round-grained rice, pork ribs

Accessories: eggs, peanuts

Seasoning: green onion, salt, chicken essence, cooking wine, sugar, ginger

Practice:

1, will be cleaned pork ribs, put into a vessel with cooking wine, salt, ginger, sugar, marinate for 30 minutes, eggs shelled and cut into small dices, round-grained rice Wash;

2, sit in the steamer fire pour water into the marinated pork ribs, open the pot after skimming the foam cooking for 10 minutes, and then put into the round-grained rice, peanut kernels to be on high heat to change the fire to simmer until the porridge is good, add the egg, salt, green onion simmering thickened to be eaten.