The practice of scrambled eggs, the practice of scrambled chicken gizzards with eggs?

1 scrambled egg with tomatoes.

Description: Everyone can make scrambled eggs with tomatoes, but it is delicious and difficult to make. Mainly caused by a few misunderstandings, I will explain in detail later.

Ingredients: tomatoes, eggs.

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs are eaten with the word "umami", and when tomatoes scrambled eggs, there is a precipitate of substances that form umami, and there is no need to put fresh monosodium glutamate or chicken essence.

This is also the reason why green onions, ginger and garlic are not put in this dish.

Method:1. Cut the tomatoes into pieces, they should vary in size, it doesn't matter what shape they are, open the eggs and put them in a bowl, beat well, and add a pinch of salt.

2。Put an appropriate amount of oil in the pot (when scrambling eggs, how much oil is very important, my experience is to put the equivalent of 2 3 of the egg liquid), when the oil is hot, (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg to be paste), use a rice spatula (also called a scrambling spoon) from the edge of the egg to gently enter, turn the egg over, fry it, When the color on both sides is golden color, take the eggs out of the pot (you can also not take it, but wait until you are proficient), at this time there should be some oil in the pot, turn the tomatoes in, stir-fry a few times, because the tomatoes contain a lot of water, there will be water precipitation, at this time put the scrambled eggs in, put in a little salt, stir-fry a few times, out of the pot. ps：

When someone likes to do it, put some water in it, I don't recommend it, in fact, the water in the tomatoes is completely enough, no need to put water. Also, the quality of the tomatoes is not good now, and the fried vegetables are not sweet and have a bitter taste, so you can put some sugar in moderation when they come out of the pot.

I think the upstairs recipe must always be delicious.

<> "The ingredients are ready, the chicken gizzards are cleaned, and the eggs are broken.

Cut the gizzard into slices.

Sliced green and red peppers.

Add water to the pot, add the chicken gizzard under cold water, 2 tablespoons of cooking wine, bring to a boil to remove the foam, and remove the chicken gizzard.

<> add the chicken gizzard and stir-fry a few times over high heat.

Add salt, soy sauce, sugar, cooking wine, soy sauce, pepper, and stir-fry quickly over high heat.

Add the green and red pepper slices, stir-fry until the pepper color becomes darker, and serve.

Blanching the chicken gizzard and adding cooking wine can remove the peculiar smell of the chicken gizzard.

When stir-frying, stir-fry quickly over high heat, and do not take too long.

Steamed dumplings are a kind of deep-fried specialty snacks, most people eat steamed dumplings as snacks, but in fact, there are many ways to eat steamed dumplings, and some people make steamed dumplings into vegetables to eat, so how can dumplings be eaten? Can dumplings be scrambled with eggs?

How to eat steamed dumplings.

1.Pick and wash the bean seedlings and remove the roots. 2.

Shred the red pepper and peel and slice the garlic cloves. 3.Add water to a boiling pot, put in the bean sprouts to boil, turn off the heat and remove them, and put them in cold water to brew so that the taste is more crisp and tender.

4.Heat the wok and pour in the oil, add the garlic cloves and stir-fry until fragrant. Then add the bean sprouts and chili shreds and stir-fry evenly.

5.Add salt, light soy sauce and chicken essence and stir-fry evenly. 6.

Add the steamed dumplings and stir-fry evenly. 7.Add a little water and bring the water to a boil.

The delicious fried bean sprouts with steamed dumplings are completed, the crispy and tender flavor of the bean sprouts combined with the crispy taste of the steamed dumplings is simply doubled, and the fragrance of garlic cloves is integrated into the dish to make the fragrance more intense. Bean sprouts have the effect of clearing fire, and friends who have mouth ulcers in the hot summer may wish to try it. Here is a tip to share: After blanching the bean sprouts, brew them in cold water, so that the fried bean sprouts will be very crispy and tender.

Can dumplings be scrambled with eggs?

OK. Green peppers, garlic sprouts finely chopped. Three eggs.

Chop the green pepper and garlic sprouts, stir well with the minced green onion and ginger eggs, and add a pinch of salt. Crush the dumplings with a rolling pin and set aside. Sit in the pot and heat the oil to fry the peppercorns, take out the peppercorns, pour in the egg batter, quickly turn off to medium heat, stir-fry, pay attention, the eggs should be fried older, but do not fry the green pepper and garlic sprouts from the eggs, this must be used to press the spatula hard, so that the water in the eggs can be fried out, and the dry red pepper is added in the process of frying, which is to avoid the dry red pepper from staining the eggs, both spicy and beautiful, and when the eggs are also fried yellow, put in the broken dumplings, stir-fry a few times and put them on the plate.

Can you fry dumplings with noodles.

OK. Ingredients: 150 grams of noodles, appropriate amount of oil.

Air fryer at 200 degrees and preheat for 5 minutes. Arrange the dough neatly, stick it in oil, and wrap it around your hands. Pull out your hand to make the noodles in a circle and place them on oiled paper.

Put the noodles together with the oiled paper in the fryer basket, put them in the fryer, 200 degrees, and fry for more than 10 minutes. After the noodles are set, remove the oil paper and continue to bake, during which time remove and turn over. Wait until the whole body is golden, let it cool out of the oven, and put it in a sealed box for preservation.

What kind of flour is good for steamed dumplings.

Low-gluten flour is used to make steamed dumplings, because steamed dumplings are made to be crispy, and we should add a little oil to the flour when making steamed dumplings, just to make the loose flour crispy, and the low-gluten flour is already loose, so we should use low-gluten flour. "High gluten" noodles are raw noodles, which are steamed when beaten, and should not be left for a long time——— because the water will evaporate and become hard if the noodles are left for too long. The so-called high gluten and low gluten are the protein content in the flour.

The high protein content is high gluten, and the low protein content is low gluten. High-gluten noodles contain less impurities, and the pasta made is more elastic.

The delicious preparation of chicken gizzard is as follows:

1. Wash the chicken gizzards, put them in a pot, add water and cooking wine, and blanch.

2. Cut the pepper into small pieces, cut the pickled pepper into small pieces, and cut the green onion, ginger and garlic into minced pieces.

3. Blanch the chicken gizzard and cut it into slices, put an appropriate amount of peanut oil in the pot, and stir-fry the chives, ginger and garlic.

4. Add the chicken gizzards, add an appropriate amount of salt, stir-fry evenly, and remove from the pot for later use.

5. Put an appropriate amount of peanut oil in the pot, burn until it is hot, add the sharp pepper and pickled pepper and stir-fry, add an appropriate amount of salt, and stir-fry to taste.

6. Add the chicken gizzard, mix and stir-fry to taste, add a little light soy sauce and stir-fry evenly, and the seasoning can be increased or decreased according to personal taste.

Chicken gizzard, also known as chicken gizzard, chicken stomach, is the gizzard of chicken, belongs to a kind of chicken stomach, is an organ that helps chickens to digest, its shape is oblate, there is fascia outside, there is gizzard skin inside, both sides are gizzard meat, the meat is purple red, tough, crisp and tender after cooking.

There are many ways to eat chicken gizzards, which can be cold dressed, stir-fried, fried, salted, etc., before stir-frying and cold dressing, the chicken gizzards need to be boiled, which can remove the impurities in the chicken gizzards, and can also shorten the cooking time after that. The chicken gizzard tastes fresh and beautiful, and the taste is Q-bomby.

1. Ingredients: 500g chicken gizzards, 1 handful of green chili peppers, 6 Chaotian peppers, 4 cloves of garlic, 1 small handful of ginger, 1 small section of green onions, 1 small handful of Sichuan peppercorns, half a spoon of salt, 2 spoons of cooking wine, 1 spoon of aged vinegar, 1 spoon of dark soy sauce.

2. Method: Wash and slice the chicken gizzards, and cut the green peppers and Chaotian peppers into small sections.

3. Slice the green onion diagonally, shred the ginger and chop the garlic.

4. Put more oil than usual in the pot, stir-fry over low heat, add green onions, ginger and garlic and stir-fry until fragrant, add the chicken gizzards, and stir-fry over low heat until the chicken gizzards change color.

5. Add chili pepper and Sichuan pepper to high heat and stir-fry for 30 seconds, add salt, cooking wine, aged vinegar and dark soy sauce.

6. Stir-fry over high heat for 1 minute, then remove from the pot and serve on a plate.

If you want to scramble eggs, you need to add a little more salt, cumin, and chili noodles to taste the best.

Preparation of scrambled eggs with leeks

Step 1: Prepare the ingredients: leeks, eggs, etc.

First of all, we wash the nine vegetables and cut them into pieces of about 2 cm.

Prepare four eggs and beat them into a bowl, add a spoonful of salt to the base, add a little water starch, add water starch eggs to taste more smooth and tender, and quickly break them up with chopsticks. Slice a little chopped green onion and set aside.

Step 2: Scrambled eggs.

When the oil temperature is heated to 6, pour the egg liquid into the pot, the egg liquid will expand rapidly and set, and it will be cooked after a few stir-fries, and we pour out the eggs to control the oil for later use.

Step 3: Cooking.

Add a little base oil to the pot, put the chopped green onion into it and stir-fry fragrantly, pour into the nine vegetable sections and turn to high heat to continue to stir-fry, after the nine vegetables are broken, add a spoonful of salt and quickly turn a few times, and then put in the scrambled eggs, and then you can put it out of the pot and put it on the plate after stirring evenly.

Technical Points:1When beating eggs, add water starch to make the eggs taste more smooth and tender;

2.After the nine vegetables are put into the pot, they must be fried on high heat, and the salt must be put after the nine vegetables are broken, so as not to produce a large amount of water from the nine vegetables, and the taste is not crisp and tender enough.

Nutritional value of nine vegetables:

1.Tonifying the Kidney and Warming Yang:

It has a warm nature, a pungent taste, and has the effect of tonifying the kidney and playing yang, so it can be used for impotence, spermatozoa, and other diseases;

2.Liver and stomach:

Contains special ingredients such as volatile essential oils and sulfides, exuding a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function;

3.Qi and blood:

Its pungent smell has the effect of dispersing blood stasis and activating blood, and is suitable for chest pain and other symptoms;

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Ingredients: 1 handful of leeks, 2 eggs, salt to taste.

1. Cut the washed leeks into small pieces.

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2. Beat the eggs into a bowl and put salt in them, beat them and set aside.

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3. Heat the oil pan and add the egg liquid after the oil is hot.

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Fourth, stir-fry and break into small pieces and set aside.

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5. Heat the oil and pour in the leeks and stir-fry.

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6. Add salt and scrambled eggs.

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7. Stir-fry evenly and serve.

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8. Such a delicious and smooth scrambled egg with leeks is ready.

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Scrambled eggs with leeks are very simple, and the main thing is to master the heat. Beat the eggs and add a pinch of salt. Spread out the eggs and scramble them before serving. Put oil in a pan and stir-fry the leeks quickly. Add a little light soy sauce. Add the scrambled eggs and stir-fry evenly.

Wash the leeks and cut them into small pieces and put them in a bowl, then beat the eggs into the bowl and mix the leeks, put an appropriate amount of salt and stir well, and then**, heat the pan with oil, the next step is to pour the leek eggs into the pot, fry them into leek egg cakes or fry them into lumps of leek eggs.

Scrambled eggs with leeks must be followed by leeks, and important things are said three times: after putting leeks.

Then it's simple, stir the eggs well, fry them in a pan, add the leeks and you're done.

Don't put sugar, just salt and chicken bouillon.

Be sure to get out of the pot before the soup comes out.

Ingredients: Ingredients.

200g of mung bean sprouts

50g of green peppers, 50g of steamed dumplings, and 50g of auxiliary oil.

Salt to taste, sugar to taste.

2 g rice vinegar. 2 ml sesame oil.

Appropriate amount of green onion and ginger. Appropriate steps.

1.Blanch the mung bean sprouts and let them cool, wash the green peppers and cut them into shreds, and break the steamed dumplings for later use.

2.Pour oil into a wok and sauté chives and ginger.

3.Pour in the mung bean sprouts and green pepper shreds, add salt and sugar and stir-fry for a while.

4.Then add the steamed dumplings and stir-fry.

5.Add the rice vinegar.

6.Drizzle in sesame oil.

7.Stir-fry evenly, turn off heat.

Tip: Blanch the mung bean sprouts in advance to remove the moisture of the sprouts and shorten the frying time.

This is a quick stir-fry, the steamed dumplings are quickly poured into the pot and quickly poured in rice vinegar and sesame oil and stir-fried evenly, and the heat can be turned off, which will affect the taste of the steamed dumplings for a long time.

Speaking of this dish is very simple, the raw materials are nothing more than eggs, steamed dumplings, and green peppers and other side dishes you want to add, but its special thing is that it is a dish from my husband's hometown, and my husband misses it very much every few days, and will look at the steamed dumplings with a very eager eye and say to me, let's scramble an egg dumplings and eat them! At first, I was surprised that the steamed dumplings could still be cooked, and the steamed dumplings in my world were just small snacks used to satisfy cravings, and my husband looked at me with a similar disdain, and said seriously, you can also make dumplings and stew cabbage, you see how to buy snacks on the street, I am already sweating, it seems that it is really rare and strange. There are so many things in the world, maybe you are used to the way they exist, but you might as well try other ways and maybe you will find something wonderful!

Simple. Fry. Homely. Ten minutes.

Ingredients. 3 eggs.

Steamed dumplings to taste. Accessories.

One green pepper. A few garlic sprouts.

A few dried red peppers.

Green onions to taste. Appropriate amount of minced ginger.

Ingredient. Sichuan peppercorns to taste.

The steps to make scrambled egg dumplings.

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1.Green peppers, garlic sprouts finely chopped.

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2.Three eggs.

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3.Chop the green pepper and garlic sprouts, stir well with the minced green onion and ginger eggs, and add a pinch of salt.

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4.Crush the dumplings with a rolling pin and set aside.

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5.Sit in the pot and heat the oil to fry the peppercorns, take out the peppercorns, pour in the egg batter, quickly close to medium heat, stir-fry, pay attention, the eggs should be fried old, but do not fry the green pepper garlic sprouts from the eggs, this is to use the spatula to press hard, so that the water in the eggs can be fried out, add dry red peppers in the process of frying, is to avoid dry red peppers stained on the eggs, both spicy and keep the color beautiful, and when the eggs are also fried yellow, put in the broken dumplings, stir-fry a few times and put them on the plate, haha, A hometown dish with a local flavor is ready, come and try it!