How to adjust the juice of ginger juice into eggs, how to adjust the juice of ginger preserved eggs

We all know that the lead content of the egg exceeds the standard, but there is no way for some people to be good at this bite, so often after not eating this food for a period of time, the desire to eat it will often be very strong. But fortunately, although this kind of food is not eaten well, it is not much of a problem to eat some occasionally. So, today I will share the method of ginger ale egg with those who love to eat eggs:

Nutritional value: Ginger contains gingerol, which has a strong effect of inhibiting oxygen free radicals, and its effect is much stronger than vitamin E, which can increase the body's immune function and can be anti-aging. Vinegar has the effect of eliminating food and accumulation, killing viruses and relieving pain.

A small amount of aluminum will be produced in the production process of Songhua eggs, which is harmful to the human body, and the gingerol in ginger and the acetic acid in vinegar have the effect of decomposing their toxicity, so it is healthier to eat Songhua eggs with ginger vinegar.

Method 1: Peel the ginger and chop it with the back of a knife.

Put the ginger in a small bowl and pour in an appropriate amount of vinegar to soak;

Peel the preserved eggs and cut them into pieces;

Pour the mixed shredded green onion and ginger juice over the preserved egg.

Method 2: 1Prepare the materials.

2.Wash and peel the preserved eggs, let's see how tempting they are.

3.Slice the green onion and place it on the bottom of the plate, then cut the preserved egg and place it on top.

4.Add vinegar, light soy sauce and sesame oil to the minced ginger.

Tips: You can also solve the problem with the Songhua egg sticky knife.

1. You can use silk thread to cut the pine eggs, this method to cut the loose eggs, the surface is uniform, and the yolk is not sticky.

2. Blanch the knife in hot water and then cut it, and you can cut it neatly and beautifully.

When you really want to eat eggs, you can make a ginger egg to eat; When guests come to the house, you can make a ginger egg and put it on the banquet, which is also a very good dish. And this ginger egg method is very simple, even people with no kitchen experience can be successful.

Preserved eggs with ginger sauce and lean porridge with preserved eggs are classic ways to eat that are loved by many people. Today, let's talk about ginger preserved eggs, its deliciousness has fascinated many foodies, and it has also puzzled a few people who don't like preserved eggs. In fact, there is nothing I can't understand, just think about durian.

Preserved eggs are cool, ginger skin is cool, ginger meat is warm, vinegar can detoxify, can you understand anything through these words?

Present the recipe and tell the story.

Ginger Eggs] Ingredients:

Lead-free preserved eggs, ginger, garlic, light soy sauce, aged vinegar, sesame oil.

Step 1: Prepare the ingredients, take a little more ginger, wash the ginger and peel off the skin with a paring knife. Because the preserved eggs are cold, if the ginger is made into ginger juice, remove the ginger skin that is also cool, and the ginger flesh is warm, so as to neutralize the coldness of the preserved eggs; Chop the ginger and garlic separately and set aside.

Step 2: Put the minced ginger and garlic in a bowl, add light soy sauce, vinegar, and sesame oil to make ginger juice, vinegar can not be less, it plays a role in safety protection here, because vinegar can detoxify; Peel the preserved eggs, divide everything into two, and then cut it into four; Arrange the plate, put on a beautiful shape, pour ginger juice and serve.

Although it is delicious, it is not recommended to eat more, such as me, it is okay to eat once in a while, and it is best not to give it to children!

The sauce of the ginger egg is as follows:

Juice Seasoning Essentials:Seafood soy sauce, vinegar, oil, ginger.

Specific steps:

1. Peel the ginger and pat it flat, chop the ginger into minced pieces, and soak it in vinegar for about 5 minutes.

2. You can use a spoon to squeeze out the ginger juice, stir to make them mix well, then scoop up the ginger, add seafood soy sauce and peanut oil (or sesame oil) and stir well.

3. In this way, the sauce of the ginger pine egg is ready.

Preparation of ginger ale pine eggs:

Ingredients:Preserved eggs, minced ginger, minced garlic, spicy millet, coriander, salt, light soy sauce, vinegar, sesame oil, chili oil, chicken essence.

Steps:

Step 1: Place ginger. Finely chop the garlic and place in a bowl. Then add 3 tablespoons of light soy sauce, 3 tablespoons of balsamic vinegar, half a tablespoon of chicken essence, half a tablespoon of salt, and a little sesame oil in turn, and the sauce is ready. (You can soak it for a while so that the aroma of ginger and garlic can be better released.) ）

Step 2: Peel the preserved eggs, cut them into several pieces, and place them on a plate.

Step 3: Pour the sauce over the preserved eggs and sprinkle with a few chopped chives and red pepper to garnish.

Step 4: When cutting the preserved eggs, you can apply a layer of sesame oil to the knife, so that you can prevent the preserved eggs from sticking when cutting. In addition, you can also steam or boil the preserved eggs in advance, so that they are more safe to eat and easier to cut.

1. Take the ginger juice. Take two to three spoons of the ancient recipe of Baibao liquid without ginger juice (see if the taste is spicy) and place it in a medium-sized steaming bowl.

2. Beat the ginger egg mixture. Crack two eggs into a bowl and beat the eggs in one direction for a few minutes until frothy.

3. Make ginger custard. Add an appropriate amount of cold water first, and then beat the egg soup in one direction for 1 minute, paying attention to the gentle technique and not hitting the outside of the bowl. Add blanched or boiling water until 8 minutes full.

4. Stewed egg custard with ginger sauce. Place the steamer on the fire and bring to a boil with water. Put the prepared ginger egg custard into the steaming grid, bring to a boil, and steam over medium heat for 15 minutes until the egg custard solidifies. Check for leaks and start cooking.

Ginger ale pine eggs, delicious and easy to make, guests at home can make one.

1.Prepare pine eggs.

2.Peel the eggs.

3.Cut the pine eggs into petals. Neatly arranged on plates.

4.Mix the seafood soy sauce, vinegar, sesame oil, and chicken essence.

5.Ginger minced.

6.Put the minced ginger on top of the Songhua egg and pour the seasoning.

7.Delicious ginger eggs are just fine.

Ingredients: 200g duck eggs.

Seasoning: 20 grams of ginger 50 grams of vinegar 10 grams of light soy sauce 15 grams of sesame oil Preparation of each appropriate amount of ginger preserved eggs:

1.Scrape off the pickled eggs, crack them one by one, carefully remove the eggs, wash them and dry them with a dry cloth;

2.Each one is cut into 6 petals in the shape of a boat, and neatly stacked into the plate in a circular pattern;

3.Cut the fresh ginger into minced pieces, mix it with vinegar, light soy sauce and sesame oil (sesame oil) and pour it on top of the preserved egg.

Ginger Egg First of all, this is a cold dish, mainly focusing on ginger juice. Ginger juice is made with minced garlic and ginger, salt, monosodium glutamate, chili oil, vinegar, light soy sauce and sesame oil. Method:

1. Peel off the skin of the preserved egg, smear a little sesame oil on both sides of the knife, cut the preserved egg into four petals, and put it on a plate 2. Finely chop the ginger, put it in a small bowl, pour in enough old vinegar, appropriate amount of sugar, chicken essence, sesame oil, and mix well 3. Pour ginger juice on the preserved egg, sprinkle some red pepper shreds, green onion Ingredients: Preserved eggs, minced ginger, old vinegar, sugar, chicken essence, sesame oil Method: 1. Peel off the skin of the Songhua egg, smear a little sesame oil on both sides of the knife, cut the Songhua egg into four petals, and put it on a plate 2. Finely chop the ginger, put it in a small bowl, pour in enough old vinegar, appropriate amount of sugar, Chicken essence, sesame oil, mix well 3, pour ginger juice on the Songhua eggs.

Ginger ale pine eggs, delicious and easy to make, guests at home can make one.

1. Peel off the shell of the Songhua egg and cut the naked egg into 4-6 crescent shapes.

2. Cut off the head and tail of the red and green peppers, leaving the tubular part in the middle, and wipe dry.

3. Heat the oil in the frying pan over medium heat, put the processed pepper segments in, and bake over medium heat until the skin of the pepper is wrinkled and cooked.

4. Scrape off the skin of the ginger, cut it into very fine minced ginger, and sprinkle it on the preserved egg cloves and roasted peppers with the ginger juice.

Ingredients: 6 eggs, 2 1/2 cups of water, 120 grams of rock sugar.

Method: 1. Boil the water, put rock sugar, boil and dissolve, and let it cool for later use;

2. Beat the eggs well and mix them into the sugar water;

3. Pour the egg mixture into a small bowl and steam over medium-low heat for 6 minutes or steam until it coagulates.

Egg stew is very experienced, especially the time and heat should be well controlled, early in the middle is not cooked, late outside will be too old, so every time I cook it, it's like trying my luck. But it's so difficult, and I often do it, just because the ingredients are too ordinary, that is, eggs + water + sugar, and I have it at hand, but this combination is not too easy to make desserts, so it is really "seemingly ordinary but not extraordinary"!

There's another way my mom taught me:

Use a spoonful of granulated sugar and add a drop of vinegar to remove the smell.

1.Beat the eggs first, (1 piece).

2.Pour in the sautéed meat and rub. (1 scoop at a time).

3.Then pour in what looks like fried walnuts. (1 scoop at a time) 4Add the prepared (ginger ale and red pond water).

5.Place in a steamer. When steaming to half-cooked, add the black sesame seeds from the fine red pond (spread on top). White sesame seeds. Can!

2) Simple method: remove 6 Songhua eggs. Take a pinch of minced ginger. Songhua eggs are cut and placed on a plate in the shape of oranges, minced ginger + monosodium glutamate + a little salt + an appropriate amount of Weidamei + an appropriate amount of aged vinegar, which is delicious and delicious, and beautiful.

Ginger eggs.

First of all, this is a cold dish, mainly focusing on ginger sock dough. Ginger juice is made with minced garlic and ginger, adding salt, monosodium glutamate, chili oil, vinegar, light soy sauce and sesame oil.

Method: 1. Peel off the skin of the preserved egg, smear a little sesame oil on both sides of the knife, cut the preserved egg into four petals, and put it on a plate.

2. Cut the ginger and pat it finely, put it in a small bowl, pour in enough old vinegar, appropriate amount of sugar, chicken essence, sesame oil, and mix well.

3. Pour ginger juice over the preserved eggs, sprinkle with some shredded red pepper and chopped green onions.

Ingredients: preserved eggs, minced ginger, old vinegar, sugar, chicken essence, sesame oil.

Method: 1. Peel off the skin of the Songhua eggs, smear a little sesame oil on both sides of the knife, cut the Songhua eggs into four petals, and put them on a plate.

2. Finely chop the ginger, put it in a small bowl, pour in enough old vinegar, an appropriate amount of sugar, chicken essence, sesame oil, and mix well.

3. Pour ginger juice over the Songhua eggs.

Ginger ale pine eggs, regretful and delicious and easy to do, guests at home can do a bad one.