How to make eggs delicious How to make eggs

Hehe, this is my forte. Beat the eggs in a bowl and add the salt and cooking wine. Then turn the faucet on a small bit, stirring while adding water until the water is full, then continue stirring for a few minutes.

Then it's steamed, add some chopped green onions to your steamed hands, and you can add some lard if you have the conditions, which is simple, nutritious and delicious.

There are many ways to make eggs, steaming, scrambling, boiling, frying, etc., everyone's taste is different, and the way they like to eat is also different, I think how to make eggs are delicious.

1.Hot and sour egg drop soup.

Method: 1. Beat the eggs in a bowl and stir well; Pick and wash the fungus, tear it into small pieces or cut it into shreds; Cut the tofu into small slices or thin strips and set aside.

2. Put the wok on a hot fire, add 1 tablespoon of oil, use a small amount of chopped green onion to boil the pot, pour about 700 grams of water, boil the tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce, hook in the water starch and mix well, pour the egg liquid evenly into the pot, and when the egg flower just floats, point sesame oil, sprinkle green onion, and it is ready. The main point of hot and sour soup is a lot of pepper and vinegar, and the main ingredients are eggs, tofu, fungus, squid slices, shredded meat, etc., according to each person's taste. This dish can also be boiled without boiling the pot first, adding water directly, and it is better to have clear soup; Chicken powder can be used instead of monosodium glutamate; Use a wok to facilitate stir-frying, to avoid uneven coagulation after hooking in water starch and sticking to the bottom of the pan; When laying the egg liquid, it should be even, and the egg drop will not be tender if it is boiled for too long.

2.Egg fried rice.

Ingredients: half a catty of rice, two eggs, three chives, one tael of pork, one tael of ham, half a tael of carrots, half a tael of shiitake mushrooms, half a tael of sea rice, one tael of cabbage, salt, chicken broth, lard, monosodium glutamate, pepper, soy sauce.

1. Cut the pork, ham, carrot and mushrooms into small cubes, sprinkle a little salt on the diced meat and stir, cut the cabbage into 2cm short strips, cut the chives into small pieces, knock the eggs into a bowl, add refined salt and minced green onions and beat evenly.

2. Put the pot on the fire, scoop in a small amount of cooked lard and heat it, pour in the egg liquid and fry it into eggs, and pour the scrambled eggs into a bowl.

3.Put an appropriate amount of lard in the pot and heat it, fry it for a while with chopped green onions, add diced meat, ham, carrots, mushrooms, sea rice, and cabbage and stir-fry for a while, add a small amount of soy sauce and stir-fry the pot and then pour in the scrambled eggs and rice, pour in a small amount of chicken broth, add salt and pepper to continue to stir-fry well, and add a little monosodium glutamate to stir-fry before getting out of the pot.

The control of the oil temperature is very critical, it needs to be put into the pot in a short time before the eggs are beaten, and it cannot be rolled, and the dish will be wasted as soon as it is rolled! Seeing that the oil in the pot began to bubble finely and densely, the master shouted, and directly used chopsticks to beat the egg liquid from the bowl to the pot. At the same time, sprinkle in a little green onion and salt, and in a blink of an eye, the churning egg wash is eaten and rolled together.

The master kept shaking his wrist and beat the eggs that had been soaked in oil for a while into the plate next to him. The seemingly complicated process was completed in an instant, and the egg liquid was put on the plate, and the coil formed a circle, and under the action of residual temperature, it gradually condensed into a shape. For a while, the aroma was overflowing, and the golden transparent scrambled eggs were steaming hot, still trembling slightly.

To make this dish, one is to use the technique, the second is the skill of wearing the pot, and the grasp of the heat, which is really difficult to burn. Look at my scrambled eggs, there are still sporadic eggs in the oil pot, and the heat of the finished products is still a little less, and it is a little early. ”

The delicious way to make eggs is to fry the eggs one by one, make poached eggs, and then boil the oil, put some minced garlic, and some minced ginger after stir-frying, put some aged vinegar or balsamic vinegar and then put He Congqiao Chanmeng, light soy sauce and white sugar, some water starch. Then put the fried egg down and stir well, and the sweet and sour eggs that come out of this way are very delicious.

【How to make braised eggs】

Step 1: Clean the eggs with water and put them in the pot, add an appropriate amount of water to the pot to cover the eggs, add 2 teaspoons of edible salt, and then turn on high heat to cook the eggs.

ps: The eggs bought back are not clean, and some eggs even have a small amount of chicken feathers and feces on the surface, and if you don't clean them, these dirty things can easily enter with the gaps in the eggs.

When boiling eggs, add a small amount of table salt to make the eggs less likely to crack, which is also a good way to make the eggs tender and not cracked. Of course, eggs should be boiled in cold water.

Step 2: After the eggs are cooked, put them in cold water to cool for about 2 minutes, and use a spoon to break the egg shell to make it easier for the eggs to absorb the flavor.

Step 3: Pour more water into the pot than the last boiled egg, pour an appropriate amount of light soy sauce, dark soy sauce, star anise, Sichuan pepper, cinnamon, bay leaves, salt, tea bags and rock sugar into the water, and cook the seasoning.

ps: Tea bags are the key to whether braised eggs are delicious, so when boiling braised eggs, you should have a few packets of seasoning packets.

Step 4: After the seasoning has been boiled for six or seven minutes, put the boiled eggs into the pot again, boil for about 5 minutes on medium heat, and then turn off the heat.

ps: At this point, the whole process of making braised eggs has been completed, but at this time, we can't take out the braised eggs and use them, we have to let it soak in the seasoning soup for a while to make it more delicious.

Generally speaking, if you don't open the lid, you need to let the braised eggs soak for about 2 hours before they can absorb the flavor, and if you uncover the pot for storage, you need to let the eggs soak in the pot overnight before they can absorb the flavor.

Finally, I would like to remind you that the longer the braised eggs are soaked in the seasoning soup, the more fragrant the taste will be.