How to make hibiscus eggs, how to make hibiscus eggs ?

5 eggs, 100 grams of lean meat, 50 grams of pickled peppers, 50 grams of pickled ginger, washed celery and cut into flowers.

Characteristics: salty, fresh and slightly spicy, coarse and crispy.

Operation: 1. Cut the lean meat into minced pieces, soak the chili pepper and ginger into minced pieces, wash the celery and cut it into flowers.

2. Put the eggs in a concave container, dilute them with water after stirring, add salt to taste, and steam them into whip eggs on the basket and take them out.

3. Stir-fry the lean pork until fragrant.

4. Put the wok on the fire, mix the oil and cook until it is 50% hot, and fry the pepper, ginger and garlic slices to make it fragrant. Later, add a little soup and boil slightly, use a scoop to remove pickled peppers, pickled ginger, garlic slices, push the fried minced meat, hook the bean flour, add celery flowers, monosodium glutamate, make a filling from the pot, pour it on the steamed egg.

Ingredients for pan-fried hibiscus eggs:

Ingredients: 200 grams of eggs, 125 grams of winter bamboo shoots.

Excipients: 25 grams of barbecued pork, 7 grams of shiitake mushrooms (dried).

Seasoning: 3 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper, 1 gram of sesame oil, 10 grams of shallots, 30 grams of peanut oil.

Features of pan-fried hibiscus eggs:

The outer layer is tender and creamy, and the egg aroma is rich.

How to fry hibiscus eggs:

1.Barbecued pork, shuifa shiitake mushrooms, and cooked fresh bamboo shoots are cut into medium shreds;

2.Blanch the bamboo shoots in a pot of boiling water for about 30 seconds, remove and wipe dry;

3.Mix the egg liquid, refined salt and sesame oil, add shredded barbecued pork, shredded bamboo shoots, shredded mushrooms and shredded green onions to make "egg stock";

4.Heat the wok over medium heat, add peanut oil, take the pot away from the fire, use an iron spoon to take the egg material into 6 parts and put it into the pot, then return the pot to the furnace, fry while adding oil, fry until golden brown, flip, fry the other side, continue to add oil, and also fry until golden brown;

5.Finally, add oil and fry until cooked through;

6.When serving, press.

Three, two, one piece from the bottom to the top.

Hibiscus egg] color and fragrance: This dish is golden, fresh, sweet, and soft.

Ingredients: 200 grams of egg liquid, 25 grams of barbecued pork, 125 grams of cooked bamboo shoots, 15 grams of wet shiitake mushrooms, auxiliary ingredients: 10 grams of green onions, 2 grams of refined salt, grams of monosodium glutamate, 5 grams of sesame oil, grams of pepper, 60 grams of cooking oil.

Preparation: 1) Wash the barbecued pork, bamboo shoots, and wet shiitake mushrooms and cut them into medium shreds. Remove the aged leaves of the green onions and cut them into thin strips. Blanch the bamboo shoots in a pot of boiling water for half a minute, and use a clean towel to absorb the water;

2) Put the egg liquid into a bowl, add refined salt, monosodium glutamate, sesame oil, pepper and mix well, then add shredded barbecued pork, shredded bamboo shoots, shredded mushrooms and shredded green onions and mix well;

3) After putting oil in the wok and boring the pan, pour the oil into the cylinder, remove it from the fire, put the mixed egg liquid into the pot, put it back on the stove, fry it over medium heat while adding oil, fry it until golden brown, flip it and fry it on the other side, and fry it until it is cooked and put on a plate.

Hibiscus eggs also have another name called "steamed eggs", hibiscus eggs have high nutritional value, rich in protein, very suitable for the elderly and children to eat, in my recipe, hibiscus eggs occupy a very important position, first of all, it is fast to make; secondly, it tastes hot and warm;

Ingredients: 20g of seaweed, 30g of spinach, 2 eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of water chestnut, appropriate amount of carrot.

1. Material preparation. 2. Cut all the ingredients into small pieces.

3. Boil water in a pot and add a thick soup.

4. Add the seaweed and mix again.

5. Add the spinach and water chestnut.

6. Beat in the eggs while the water is boiling.

7. After the eggs are spread, add the shredded carrots.

8. The last step is to taste.

9. The final finished product.

Hibiscus egg ingredients: 6 egg whites, 50 grams of shrimp, 5 grams of minced green onions, 5 grams of rice wine.

Excipients: 3 grams of refined salt, 10 grams of white powder, 1 gram of monosodium glutamate, 25 grams of cooked lard.

Method: Put the shrimp in a bowl, add refined salt (1 gram), white powder, and egg white, and mix well.

Add refined salt (2 grams) of egg whites to the bowl and stir well, add water (100 grams) and monosodium glutamate, stir well, pour into the soup basin, and steam about in the basket.

Take it out in six or seven minutes, that is, the hibiscus egg.

Put the pot on the stove fire, put in the cooked lard and heat it, put in the shrimp, use a sieve to break it up, see the shrimp stand up, after the grains are formed, remove the remaining oil, put in the minced green onion, cook the rice wine and start the pot, and scatter it on the hibiscus egg.

Nutrition: Contains grams of protein, grams of fat, grams of carbohydrates, 743 mg of calcium, mg of phosphorus, mg of iron, 4 IU of vitamin A, 1 mg of vitamin B, 2 mg of vitamin B, mg of niacin, gram of vitamin C, can produce heat kilocalories.

Function: Nourishing blood and qi, producing sperm and bones, long muscles and strengthening the body, egg whites are especially rich in protein, and shrimp is rich in minerals such as calcium, phosphorus and iron. Rich and colorful protein is conducive to the recovery of weak body, high calcium and phosphorus content is conducive to strong bones, and high iron content is conducive to blood, so egg whites and shrimp match, in addition to having a general tonic effect, it has the effect of long muscles, blood production and bone strengthening, and it is undoubtedly better for the recovery of nursing mother's physique and infant growth and development, and the prevention of rickets.

Hibiscus eggs also have another name called "steamed eggs", hibiscus eggs have high nutritional value, rich in protein, very suitable for the elderly and children to eat, in my recipe, hibiscus eggs occupy a very important position, first of all, it is fast to make; secondly, it tastes hot and warm;

Versatile eggs with chicken, minced pork, ham, cheese, carrots, chives, shrimp, tomatoes, etc., just need to prepare the ingredients, spread them out, and roll them up. Here's how:

Ingredients: 12 shrimp, 1 carrot, 3 eggs.

Excipients: appropriate amount of salt, a little cooking oil, a little cooking wine.

1. Peel the carrots and chop them into small cubes.

2. Remove the shell of the shrimp and chop it into surimi with a knife. Put the shrimp in the refrigerator and freeze it for about 20 minutes, and then take it out and peel it better.

3. Put the diced carrots and minced shrimp in a bowl and beat in 1 egg. Add a pinch of salt and cooking wine and stir well with chopsticks.

4. Beat 2 eggs into another bowl, sprinkle with a little salt, and break up into egg mixture.

5. Brush the pan with a thin layer of oil, heat it and pour in the egg mixture.

6. Spread out into a round quiche, 2 eggs can make 2 quiches.

7. After the omelet is fried, take it out, spread it on the cutting board, and then spread the mixed shrimp surimi on the omelet, and gently roll up the omelet.

8. Pour an appropriate amount of cold water into the steamer, put the egg rolls into the pot, and steam on high heat for 12-15 minutes.

9. Take it out after steaming, cut it into sections and serve it hot. (Pair with your favorite sauce, such as sushi soy sauce or vinaigrette.) ）

10. Finished product display.

Notes:

1. The steaming time should be adjusted appropriately according to the number of egg rolls and the amount of meat filling.

2. It is best to use fresh shrimp to make surimi, and if you don't have it, you can also use frozen shrimp from the supermarket.

The steps for hibiscus eggs are as follows:

1. Beat 4 eggs into a bowl and the ratio of water to eggs is 1 to 1, and cold water can be used in summer! But it's better to use warm water in winter!

2. Beat all the eggs with a whisk or chopsticks, and break the egg whites and yolks.

3. Add an appropriate amount of water and eggs to the bowl and beat well, add an appropriate amount of salt and seasonings.

4. After beating the egg liquid, we will find that many bubbles on it must be filtered out with a filter screen, otherwise there will be honeycomb in the steamed egg, so it must be filtered twice.

5. Then add water to the pot and bring to a boil, pour the filtered egg liquid into a bowl or cup, don't pour too full, you can have an extra cup if you can't fill it.

6. Cover the cup with plastic wrap or have a lid directly on the lid, and it is also very convenient for me to cover the bowl with plastic wrap, as long as the steam does not drip onto the hibiscus egg. Steam over high heat for 10 minutes, simmer for a few more minutes, and you're ready to go.

7. After removing from the pot, pour in a small amount of fried cooking oil and sprinkle with some chopped green onions. You can enjoy the delicious hibiscus eggs.

1. Prepare the raw materials, and then warm water, first boil a pot of boiling water, and then pour it into a bowl to cool to forty or fifty degrees, because steaming this hibiscus egg must be done with warm water.

2. Beat the eggs into a bowl, then add a little salt, and beat the egg whites and yolks well.

3. After beating the eggs, add an appropriate amount of warm water, the general amount of water is twice the amount of eggs after beating, and then continue to stir evenly.

4. There will be a lot of bubbles on the surface after stirring evenly, at this time we should not be in a hurry to steam, we first use a filter to filter out the foam of the egg liquid, so that the surface of the steamed egg is very smooth, in order to prevent the steaming process water and water vapor from splashing into the hibiscus effect of the egg, you can cover a lid on the bowl.

5. When boiling water to make egg liquid, we must remember to boil the water, because we need to get off the pot to steam the egg liquid immediately, and the steamed hibiscus eggs must require the water to be boiled, so boil the water in advance, and wait for step 4 to be completed immediately put in to steam, and to be steamed over low heat, not high heat, otherwise the steamed eggs will appear hornet's nest, generally steamed for 15-20 minutes.

6. After steaming, pour some light soy sauce and sesame oil on the surface, and then sprinkle in the chopped green onions;

Hibiscus eggs 7, a bowl of steamed hibiscus eggs with full color, flavor and flavor is completed.

Ingredients: 200 grams of egg liquid, 3 grams of refined salt, 25 grams of barbecued pork, 125 grams of monosodium glutamate, 125 grams of cooked fresh bamboo shoot meat, 15 grams of pepper, 15 grams of shiitake mushrooms, 10 grams of sesame oil, 10 grams of shredded green onions, 60 grams of peanut oil.

Method: 1. Cut the barbecued pork, shiitake mushrooms and fresh bamboo shoots into medium shreds. Blanch the bamboo shoots in a pot of boiling water for about 30 seconds, remove and wipe dry; Mix the egg mixture, refined salt and sesame oil, add shredded pork barbecued pork, shredded bamboo shoots, shredded mushrooms and shredded green onion to make "egg stock".

2. Heat the wok over medium heat, add 25 grams of peanut oil, put the pot away from the fire, use an iron spoon to take 6 parts of the egg material and put it into the pot, then return the pot to the furnace, fry 15 grams of oil while frying, fry until golden, flip, fry the other side, continue to add 15 grams of oil, and fry until golden brown. Finally, add 5 grams of oil and fry until cooked through. When serving, press.

Three, two, one piece from the bottom to the top.

Key: Fry hibiscus eggs over medium heat, add oil while frying, and fry until golden brown on both sides, charred on the outside and tender on the inside.

Preparation: Peel the shrimp and remove the intestinal puree, marinate with the marinade for 10 minutes. Cut the leeks into 5 cm pieces, wash the bean sprouts, shred the ham, and beat the eggs.

If you use char siu pork, shredded it, you can do without ham and shrimp, which is usually a substitute for char siu. Heat the oil and fry the shrimp over medium-low heat.

Add shredded ham and stir-fry until aroma appears.

Add the leeks and bean sprouts and sauté until the sprouts are soft.

Shape the ingredients so that they are round and beautiful. Pour in the egg mixture and fry the eggs until golden brown on both sides.

Steps to prepare hibiscus eggs:1. Prepare all the ingredients, 200ml of milk, 11 eggs, and 10g of rock sugar.

2. Add the milk to the rock sugar and simmer until the rock sugar melts.

3. Cool the boiled rock sugar milk.

4. Beat the eggs and mix them into a soup.

5. Add the eggs to the rock sugar milk and mix well.

6. Cover the prepared eggs and milk with a film or lid.

7. Put it in a pot and steam it for about 10 minutes.

8. Finally, the milk hibiscus eggs can be removed from the pot.

Ingredients: 2-4 eggs, salt to taste.

The process of making steamed hibiscus eggs:

1. Beat the eggs into the container, add an appropriate amount of salt, and stir well with chopsticks.

2. Then add the eggs with warm water. If you want the eggs to be smooth and tender without holes, adding water is the key, after adding water, you should stir well, if it is not even, the steamed eggs will be divided into pieces, not delicate.

3. After the eggs are beaten well with water, let them stand slightly and scoop away the bubbles on the edge with a small spoon.

4. Put cold water in the pot, bring to a boil, wrap the surface of the container with plastic wrap and put it in the steamer, cover the pot and steam for about 10 minutes, then turn off the heat and steam for 2-3 minutes.

Ingredients: 250 grams of eggs, 125 bamboo shoots

To make hibiscus eggs part of the ingredients (20 photos) grams.

Accessories: 25 grams of pork (lean), 15 grams of shiitake mushrooms (fresh), 10 grams of spices, 10 grams of shallots, 7 grams of salt, 2 grams of monosodium glutamate, 1 gram of sesame oil, 2 grams of pepper, 30 grams of vegetable oil, appropriate amount each.

The process of making this paragraph.

1) Wash the barbecued pork, bamboo shoots, and wet shiitake mushrooms and cut them into medium shreds. Remove the aged leaves of the green onions and cut them into thin strips. Put the bamboo shoots and hibiscus eggs.

Blanch in a pot of boiling water for half a minute, and use a clean towel to absorb the water. 2) Put the egg liquid into a bowl, add refined salt, monosodium glutamate, sesame oil, pepper and mix well, then add shredded barbecued pork, shredded bamboo shoots, shredded mushrooms and shredded green onions and mix well; 3) After putting oil in the wok and boring the pan, pour the oil into the jar, remove it from the heat, put the mixed egg liquid into the pot, put it back on the stove, fry it over medium heat while adding oil, fry until golden brown, flip and fry the other side, fry until it is cooked and put on a plate.

Hibiscus eggs also have another name called "steamed eggs", hibiscus eggs have high nutritional value, rich in protein, very suitable for the elderly and children to eat, in my recipe, hibiscus eggs occupy a very important position, first of all, it is fast to make; secondly, it tastes hot and warm;

2 eggs, 4 shiitake mushrooms, 50 grams of minced meat, 1 5 carrots, 3 grams of salt, 1 tablespoon of light soy sauce, appropriate amount of vinegar, 1 tablespoon of cooking oil, 1 chives.

1. Beat the laying hens, double the amount of water and a little salt and stir well.

2. Put it in a boiling steamer and steam the egg custard over high heat.

3. When the custard is almost steamed, start to cook the shiitake mushrooms in the wok.

4. Put the boiled shiitake mushrooms into the minced vegetables and minced meat, poke and scatter, boil, season, thicken over high heat, and complete the delicious shiitake mushroom soup.

5. Spread the boiled minced mushroom soup on the steamed egg custard, sprinkle with chives, and finish.