What are some special practices for eggs? What are the special practices for eggs?

Egg pork rolls.

Ingredients: 3 eggs, 300 grams of pork filling, 60 grams of carrot, starch, 1 egg white, oil, salt, green onion, ginger, garlic, cooking wine, sesame oil.

Method:1Chop the carrots into cubes, put the pork filling into a bowl, add the chopped green onion, ginger and garlic, add an appropriate amount of salt, sesame oil, cooking wine and stir well, beat in an egg white and stir well, add an appropriate amount of starch and stir well.

2.Beat the eggs, add a pinch of salt and starch and stir well.

3.Heat a little oil in the pot, evenly spread it on the bottom of the pan, put in the egg liquid and turn it around, turn it over after setting, and the egg can be out of the pot after solidifying.

4.Spread the meat evenly on top of the eggs, roll it up like sushi, put it on a plate, steam it for about 20 minutes, let it cool slightly and cut into pieces.

Native eggs (English name: native egg) people usually call the eggs laid by free-range chickens in the natural environment of the farm house as native eggs, or called chai eggs and stupid eggs. In fact, there is no obvious difference in the nutritional value of native eggs and ordinary eggs.

Eggs are simply a white ingredient, no matter what the dish is, you can add eggs, and as long as you add eggs, it will be more delicious, so you must learn these methods about eggs.

I'm sorry, it's a rare luxury, I'm hungry for you again.

Scrambled eggs with kang pepper are good for rice.

Beef with an egg slide. Ingredients: 150g beef, 5 eggs, 1 tsp salt, 10g shallots, 1 tsp white pepper, 3 tbsp oil, 1 tsp tenderizer.

Method:1Cut the beef into slices, add 1 2 tsp salt, 1 tsp tender meat powder and mix well; Beat the eggs in a bowl, add the chopped green onion, add the white pepper to the egg mixture, and beat well.

2.Pour 3 tablespoons of oil into the wok, when the oil temperature reaches 5%, pour in the beef slices, stir-fry until it changes color, then remove it and put it in a bowl.

3.Pour the egg mixture into the scrambled beef slices and mix well.

4.Leave half of the oil in the wok, turn to low heat after heating, pour the beef and egg liquid into the wok, and turn it after the egg liquid solidifies slightly, and it can be out of the pot for about half a minute.

Scrambled eggs with leeks. Material.

3 eggs; 1 handful of leeks; half a red pepper; Salt; 2-3 tablespoons of starch water; Soy sauce; a few drops of cooking wine;

Method. 1. Beat the eggs, add 2-3 spoons of starch water, a few drops of cooking wine, stir well and set aside; After the pot is heated, the slide oil is filled with oil and heated again, and the egg liquid is quickly stirred into small egg pieces with chopsticks (if you like the egg pieces to be larger, let the egg liquid stand and solidify after entering the pot and then stir), and the eggs are fried until they are seven mature;

2. Wash and drain the chives and red peppers. Cut the chives into sections, and shred the red peppers for later use. After the pot is heated, fill with oil, stir-fry the red pepper shreds over high heat, stir-fry the leeks and yellow, add an appropriate amount of refined salt and stir-fry well; Add a little soy sauce to taste, stir-fry a few times in a pot, stir-fry a few times, and put on a plate.

Scrambled eggs with black fungus tomatoes.

Material. Black fungus; Tomato; Egg; minced green onions; a pinch of salt; Sugar; Oyster sauce; dark soy sauce;

Method. 1. Soak the black fungus in advance, tear the small pieces by hand after washing, and drain it in boiling water for later use; Wash the tomatoes and cut them into cubes for later use; Beat the eggs, add a small amount of mushroom water, add a little salt and stir well for later use;

2. Fill the pot with oil and heat, pour 2 medium egg mixtures into and fry until 7-8 are mature and set aside, pay attention to the fire not to be too big when laying the egg liquid, the eggs must not be fried old, and the tender eggs are delicious;

3. Add a little oil to the pot, stir-fry the black fungus in 1 for a while, then add the diced tomatoes in 2, stir-fry well, add sugar, oyster sauce, dark soy sauce (for color, add an appropriate amount), salt, and then add the egg pieces in 3, quickly stir-fry evenly (after adding sugar and salt, the tomatoes should not be fried at high temperature for a long time, there will be a lot of water, it is not delicious and not good-looking), get out of the pot and serve.

I'm sorry, it's a rare luxury, I'm hungry for you again.

Scrambled eggs with kang pepper are good for rice.

I'm sorry, it's a rare luxury, I'm hungry for you again.

New Zealand mussel stew.

Ingredients: 10 mussels and 2 eggs.

Appropriate amount of water and a pinch of shallots.

1 4 teaspoons of soy sauce.

Excipients: a pinch of salt 1 8 teaspoons of cooking wine.

Method:1Beat the eggs, wash the mussels, remove the meat, don't throw away the shell, you can keep the hanging broth.

2.After beating the eggs, add a pinch of salt and a little cooking wine.

3.Add water to the egg mixture, **The ratio is eggs:water =, and the finished product is particularly tender.

You can also add broth here, fry mussels with onions until fragrant, then add water to boil, and what you get after filtering is mussel broth, which is particularly fresh! Strain the mixture again to remove the foam.

4.Attach plastic wrap and put it in the rice cooker, the plastic wrap can prevent water vapor from dripping in, so that not only the taste of the egg is smooth and tender, but also the hue is first-class, and there will be no pores.

5.Select the steaming function and turn it on after 5 minutes.

6.Put on the washed mussels, cover and steam for another 2 minutes.

7.Finally, drizzle some soy sauce and sprinkle with shallots, and you're ready to go.

1.You can cook it. Retain the most original taste and the most complete nutrition.

2.Can be fried. It's scrambled eggs.

3.You can make blister eggs, just boil the water first. Then put the eggs in. Eggs are raw eggs that have been peeled off their shells. Wait until you see the egg whites turn white. The egg yolk is coagulated and ready to serve.

4.Tea eggs can be made.

Personally, I prefer tea eggs. There is the fragrance of tea.

Scrambled eggs with garlic leaves.

Material. garlic leaves; Egg; Salt;

Method. 1. Clean the garlic leaves and cut them into small pieces; Add a pinch of salt to the eggs, beat them, heat the pan and add oil. Add the eggs and turn on medium-low heat to let the eggs slide along the walls of the pan.

After seeing that everything has condensed, it is ready to be slapped out of the pan. Add a little more oil to the pot, add the white roots of the garlic leaves first, and put a little salt.

2. Then enlarge the garlic leaves immediately. When you see the garlic leaves wilting, you can put in the scrambled eggs in front of you and get out of the pan!

Scrambled eggs with cabbage.

Material. 300 grams of cabbage; 2 eggs; Scallions; Ginger; 15 peppercorns; 30 grams of peanut oil; salt 3 g;

Method. 1. Wash and prepare all raw materials; Shred cabbage, green onion and ginger for later use; Heat the pot and pour 20 grams of oil, pour in the beaten eggs and quickly stir-fry them into flocculents; Pour the remaining 10 grams of oil into the pot, fry the peppercorns to make the fragrance and remove them;

2. Add green onion and ginger in turn to stir out the fragrance; Pour in the chopped cabbage; When the cabbage changes color, add salt and stir-fry evenly, then add the scrambled eggs; Add the eggs and stir-fry quickly, and remove from the pan evenly.

Scrambled eggs with shiitake mushrooms and peppers.

Material. 10 dried shiitake mushrooms; 2 eggs; 4 Hangzhou peppers; 5 cloves of garlic; Salt; light soy sauce 5g; Peanut oil;

Method. 1. Beat two eggs and set aside. Soak the shiitake mushrooms in warm water in advance until there is no hard core, then cut into strips. Wash the pepper and cut into small pieces. Peel and slice the garlic.

2. Put an appropriate amount of peanut oil in a frying pan, and after the oil is hot, the egg liquid will quickly slide off and then put it out. Add a little more peanut oil and garlic cloves to sauté until fragrant. Put the sliced mushroom strips.

Add the Hangzhou pepper, add a tablespoon of boiled water, and stir-fry over medium-low heat until the mushrooms are cooked through. Add half a tablespoon of salt and a tablespoon of light soy sauce and stir-fry well. Add the scrambled eggs, stir-fry over low heat for 1 minute until the eggs are flavorful, then turn off the heat and serve.

Scrambled eggs with kang pepper are good for rice.

The first is to make an egg custard, beat an egg into a bowl, add appropriate water and stir well, steam for 8 minutes after the water is boiled, and then scrambled eggs with tomatoes, add tomatoes after the eggs are scrambled, and it's OK.

The most common way to make eggs is poached eggs and scallion eggs, in addition to fish and egg custard, rich in calcium and protein, nutritious and delicious, egg scrambled bitter gourd is a must-have in summer, can clear heat and fire, supplement vitamins and protein.

You can make egg custard and tomato scrambled eggs, the eggs are beaten and added to the water, then steamed for ten minutes, add soy sauce after coming out of the pot, or put the tomatoes into the pot and fry the soup, and then pour in the scrambled eggs and salt in advance, stir-fry evenly and you can get out of the pot.

I'm sorry, it's a rare luxury, I'm hungry for you again.

Scrambled eggs with kang pepper are good for rice.