1. Prepare ingredients:
Prepare a handful of string pepper, remove the root first, and then change the knife and cut it into rings for later use.
Beat 4 eggs in a bowl, add salt 1 g, pepper 1 g, and 3 g of aged vinegar to make the eggs taste more tender and stir well for later use.
Cut some onion and ginger and put them together for later use.
Step 2 start cooking:
Heat the oil in the pan, pour in the eggs when the oil temperature is 60% hot, and stir gently to heat the eggs evenly. After the eggs are set, stir them quickly for a few times to get out of the pan. The time for frying the eggs should not be too long, otherwise it will be easy to fry them.
Heat the oil in the pan again. When the oil is hot, pour in the onion and ginger until fragrant. Pour in the string pepper ring and stir-fry over medium heat 1 min. Stir-fry the string pepper until it is raw. Pour in the scrambled eggs and continue to stir-fry evenly. Start seasoning: add a proper amount of salt, sugar and soy sauce. Turn on the high fire to quickly flavor the ingredients. After stir-frying, you can get out of the pan. A spicy string pepper egg is ready.
1. Prepare ingredients:
Prepare a small piece of pork belly and chop it into minced meat for later use.
Cut chopped green onion, Jiang Mo and minced meat together, add salt 1 g, add a little sugar to freshen up, pour a little cooking wine to remove fishy smell, add 5g oyster sauce to freshen up, and stir evenly with chopsticks to flavor minced meat.
Prepare four eggs and put them into a bowl, add a spoonful of salt to the bottom flavor and stir them with chopsticks, then pour in an appropriate amount of cold boiled water and stir them evenly. The ratio of egg liquid to water is about 1:2, so that the steamed egg custard is tender and smooth. Never use raw water, because the oxygen content in raw water is high. There will be many honeycomb holes in the steamed egg custard. Cover it with plastic wrap or a plate to isolate water vapor to prevent water from dripping into it and steam it.
2. stir-fry the minced meat:
Burn the oil in the pan, pour out the hot oil and add the cold oil after fully sliding the pan, pour the minced meat into the pan and stir-fry quickly, stir-fry the water in the minced meat, add a little soy sauce to color the minced meat after stir-frying, stir-fry evenly and then take it out for later use.
3. Steamed egg custard:
Boil water in the pot. After the water boils, put the egg liquid into the steamer. First, steam it on medium heat for 5 minutes, steam the egg liquid until it is half cooked, then take out the egg custard, pour it into the fried minced meat, and steam it for 5 minutes.
After 5 minutes, take out the egg custard, pour in a little steamed fish soy sauce, sprinkle with chopped green onion, and a fresh and nutritious minced meat egg custard will be ready.
1. Prepare ingredients:
Prepare a proper amount of celery, pick and wash it, cut some knives on it, cut it into small pieces with an oblique knife, and soak it in clean water 10 minute.
Prepare 3 eggs and beat them into a bowl, add a little salt and stir them into egg liquid for later use.
Cut chopped green onion and shredded red pepper for later use.
2. blanch the celery in water:
Boil water in the pot, add a little salt to the bottom flavor, pour a little cabbage and vegetable oil to prevent celery from discoloring, lock the nutrients inside, put celery in the pot after the water boils, blanch for 30 seconds, pour out the celery after it breaks, and rinse it with clear water several times to prevent celery from softening.
Step 3 start cooking:
Burn the oil in the pan, pour the egg liquid into the pan when the oil temperature is 60% hot. When the egg liquid is heated, it will quickly set. Stir-fry the eggs for a few times. Stir-fry the chopped green onion and celery evenly in the pan, add 2 grams of salt, chicken powder 1 g, hook in a little water starch, add a little oyster sauce to freshen up, and then take out the pan. A light and nutritious celery scrambled egg is ready.
1. Prepare ingredients:
Prepare half a cabbage, remove the root and cut it into filaments, and put it in a pot.
Prepare a bowl and beat 2 eggs, add salt 1 g, and stir with chopsticks to make egg liquid for later use.
Cut some chopped green onion, garlic slices, shredded ginger and millet pepper rings for later use.
Prepare a handful of vermicelli, put it in a pot and soak it in warm water 10 minute.
Step 2 start cooking:
Heat oil in the pan. After the hot oil is fully slid into the pan, add the oil to the hot pan to cool the oil. Pour in the eggs and fry until golden. Break them up with a spoon and pour them out for later use.
Heat the oil in the pan again, add onion, ginger, garlic slices and millet pepper to stir-fry until fragrant, add shredded cabbage and stir-fry with high fire for about 2 minutes, stir-fry until shredded cabbage breaks, pour in vermicelli, pour in a little bright oil and continue to stir-fry, pour in eggs, and start seasoning: add 3 grams of light soy sauce, 2 grams of salt, chicken powder 1 g, and sugar/kloc-0.
1. Prepare ingredients:
Prepare a piece of chicken breast, clean it, cut it into thick slices, then cut it into small diced meat, put it into a bowl, add salt 1 g, 5 g of oyster sauce, 2 g of soy sauce1g, and 2 g of soy sauce for color matching. Add a little sugar to the diced meat, add a little starch and mix well, and lock the water inside to marinate 10.
Prepare a piece of tofu and cut it into thick slices for later use.
Prepare 4 eggs and beat them into a bowl. Stir them with chopsticks for later use.
Prepare a small bowl, put in a spoonful of starch, pour in a proper amount of water and stir it into water starch, and pour the water starch into the egg mixture and continue to stir well for later use.
Cut some Jiang Mo and minced garlic for use.
2. fry the tofu:
Heat the pan, add the vegetable oil to the pan, pour out the hot oil and add the cold oil after sliding the pan, and sprinkle the salt on the bottom of the pan. This step is mainly to prevent the tofu from sticking to the pan when frying. Pour the tofu into the pan and fry for about 4 minutes. When the tofu is golden brown, pour it out, and control the oil to be evenly placed at the bottom of the casserole for later use.
3. Fry the eggs:
Burn the oil sliding pan again, pour out the hot oil and add the cold oil after sliding the pan, pour in the egg liquid when the oil temperature is 50% hot, spread the egg liquid into an omelet, pour the vegetable oil along the edge of the pan after the egg liquid is shaped, fry until both sides are golden, pour it out and cut it into small pieces for later use.
Step 4 start cooking:
Burn the oil in the pan again, pour in the marinated diced chicken when the oil temperature is 50% hot, stir-fry quickly 1 min, stir-fry the diced chicken with minced ginger and garlic, add a spoonful of bean paste to stir-fry the red oil to color the diced chicken, stir-fry the color evenly, then pour in a little water, add 5g of chicken essence, 5g of pepper 1 g, and stir a little white sugar to melt the seasoning.
Put the sauce in a casserole, pour in the fried eggs after the fire boils, cover the pot and stew for 5 minutes, so that tofu and eggs can absorb the soup and taste it.
After 5 minutes, pour a little sesame oil and sprinkle with chopped green onion, and a warm and nutritious egg tofu will be ready.
1. Prepare ingredients:
Prepare a proper amount of auricularia auricula and day lily, soak them in clear water, and cut them into small pieces for later use.
Prepare a piece of tofu skin, cut it into long strips and put it together, and cut it into rhombic pieces.
Prepare a handful of Flammulina velutipes, clean it, break it up and cut it in the middle.
Prepare some spinach and cut it into pieces for later use.
Prepare a small piece of beef and cut it into diced beef for later use.
Prepare a tomato, cut it into pieces, and then cut some chopped green onion and put it together with diced tomatoes.
Prepare 2 eggs, a little chopped green onion and parsley for later use.
2. blanch the ingredients:
Boil water in the pot. After the water boils, pour the fungus, day lily, bean curd skin and Flammulina velutipes into the pot together, add a spoonful of salt to the bottom flavor, blanch for 30 seconds, then pour it out and quickly rinse it with cold water for a few times. Control the water for later use. The blanching is mainly to remove the odor in the ingredients.
Step 3 start cooking:
Add a little base oil to the pot, stir-fry tomatoes and chopped green onion for a while, stir-fry tomatoes to pieces, stir-fry sand, add appropriate amount of water, pour diced beef, add 3 grams of soy sauce for color extraction, 3 grams of salt, 4 grams of chicken powder and 2 grams of pepper, stir to melt the seasoning, turn the soup to low heat after boiling, and pour appropriate amount of water starch while stirring.
After the soup is boiled again, skim off the floating foam in the pot, stir up the eggs and pour them into the pot. After all the eggs float, pour in vinegar10g, 5g of sesame oil, add spinach, chopped green onion and parsley, and blanch them a little. A sour and appetizing home-made egg soup is ready.