Can you make egg skin in a rice cooker, and can you make egg skin in a wok used in the kitchen

Egg peel spreading.

1. Beat the eggs and be sure to stir thoroughly.

2. Appropriate amount of starch and pour in cooking wine.

3. Stir well, and the amount of starch should not be too much.

4. Pour in the egg mixture and stir well.

5. Brush a thin layer of oil in a frying pan and heat it.

6. Pour the egg mixture into the pot, if the amount is not well controlled, you can use a large soup spoon to scoop some egg mixture into the pot.

7. Shake the pan to make the egg liquid evenly spread on the bottom of the pot, the egg liquid solidifies quickly, and the action should be fast, so I didn't take pictures. Once the egg mixture is completely set, turn over and fry again.

8. Put the fried egg skin on a plate to cool.

9. After being shredded, it can be used for stir-frying, cold dressing, and soup, which is delicious and beautiful.

It can be sealed, and it is generally necessary to tie the mouth tightly with a plastic bag.

Use a brush dipped in a small amount of salad oil to evenly spread it on the inner wall of the rice cooker, so as to prevent the prepared cake from completely sticking to the inner wall of the rice cooker, but the salad oil should not be applied too much thin layer.

Rice cooker to make cakes.

Tools: 1 rice cooker; two small basins; A manual whisk.

Ingredients: 1. 4 eggs.

2. 100 grams of low-gluten flour or cake flour (if there is no ordinary flour and 10 grams of starch);

3. 100 grams of sugar. (If you use a cup, the amount is a small kind of cup).

4. A little white vinegar, vanilla sugar and lemon oil.

1. Put the egg white and egg yolk into two small basins respectively (the eggs must be at room temperature, and those just taken out of the refrigerator should be placed at room temperature); Sugar 1 3 put into Method 1.

Rice cooker cake (15 photos).

In the egg yolk, whisk the egg yolk and stir it into a light yellow color (generally stir for 1 minute, if you put the egg yolk in a small basin in warm water, the stirring effect is better.) ）

2. Whip the egg whites, stir into a dry bubble like cream (the egg whites can stand up in the tip of the hand, the time is about 5 minutes, beat until there is no egg liquid in the bowl, this step directly determines the quality of the cake, if there is still egg liquid in the bowl, the cake will not swell up and become an egg cake.) But it can't be over, it's not good to beat it for too long to become cotton-like), and then pour the remaining 2 3 white sugar into the egg whites and stir lightly a few times.

3. Put half of the beaten egg whites into the egg yolk and stir carefully so as not to destroy the egg white bubbles.

Then put the flour, vanilla sugar, and lemon oil into the beaten egg yolk, and drip a few drops of white vinegar, and then stir gently (stirring too vigorously will make the dough gluten and affect the quality of the cake; Vanilla sugar and lemon oil are flavored and can be left unadded; White vinegar is used to remove the fishy smell of eggs. ）

4. Put the remaining half of the egg white into "3" and stir well (you can't use a blender, the method is to use your hand or a rubber spatula to fish up from the bottom of the bowl, repeat several times).

5. After about 2 minutes, you will notice that the egg yolk batter and egg whites have fused together and become a paste, at which point the cake batter is ready.

6. Apply a layer of oil to the rice cooker, or a layer of oiled paper or aluminum foil if it is not a non-stick pan. Put some dried fruits such as walnuts and melon seeds in the bottom of the pot and pour the cake batter into the rice cooker.

7. Press the rice cooker to the cooking heat gear, about 5 minutes or so to jump to keep warm, wait for 2-3 minutes, press the cooking rice again to heat, and jump again after a few minutes (during the batter when the batter is slightly hard, you can sprinkle some raisins on it), so repeat 3-4 times, you can smell a cake fragrance, open the lid, the surface is light yellow, taller than the original, poke it with chopsticks, if you can poke it, and the chopsticks do not stick to the egg pulp, it means cooked.

8. Out of the pot, flip over, and the fragrant cake will shine on the stage, and the bottom should be a little dark yellow.

Can be done. Crack an egg into a bowl, add a little salt, stir well, heat oil in a pan, reduce the heat to medium-low heat, and pour the egg mixture into the pan. Turn the pan and spread out into a thin sheet of egg skin.

You should choose a pot of pure iron, a little thicker, and then the heat, you should first simmer the vegetables over high heat, and then simmer over low heat until the soup is gone! The food made in this way is delicious, and if you stir-fry, keep using high heat and stir-fry the dish in the pot a few times!

1) Black chicken soup.

Put the appropriate water into the soup pot, adjust the function file of the induction cooker to the soup program, set the timing according to your own needs, start until the water boils, and then put ginger, codonopsis, wolfberry, angelica, licorice, red dates, salt, (monosodium glutamate) into the boiling water in an appropriate amount, 15 seconds later, then put the black chicken in, cover the lid, and wait until the end of the set time, the alarm prompts that the soup is OK. Generally, the effect is better when set to 2 hours, and some induction cooker soup programs do not have a timer function, but the program is also 2 hours by default.

Effect; Nourish blood and beauty).

2) Corn ribs and soybean soup.

Put the appropriate water in the soup pot, adjust the function of the induction cooker to the soup program, set the timing according to your own needs, start until the water boils, and then put the tender corn cobs, soaked to the swelling soybeans, salt, and red dates into the boiling water, about 30 seconds later, then put in the ribs, cover the lid, and wait until the set time is over, and the alarm prompts that the soup is OK. Generally, the effect is better when set to 2 hours, and some induction cooker soup programs do not have a timer function, but the program is also 2 hours by default.

Effect: Protein supplement).

3) Rock sugar snow fungus.

The whole process is very simple, and you can do it to moisten your throat when you have time:

There are only a few ingredients: water, papaya, ice cream, snow fungus.

Cut the papaya into slices, soak the snow fungus in a small amount of water, put five bowls of water together and put it on the induction cooker.

It can be eaten in about 40 minutes to an hour. The papaya becomes soft and can smell fragrant.

Sugar can be put last, and those who like sweetness can be put more.

Tomato scrambled eggs and raw cucumbers.

Preparation: 1 tomato, 1 green onion, 2 eggs, 1 cucumber, a bowl of small jade porridge boiled the night before (millet, corn and rice boiled together). Chop the green onions and beat the eggs, put a little salt, put the enamel bowl on the induction cooker, put a little peanut oil, turn the fire to the minimum, after the oil is warm, lay the eggs, and then adjust the heat to keep warm, so that the oil temperature will not be too high to scorch the pan, the nutrition of the eggs is also maintained very well, and it is not easy to produce carcinogens, and then there is still time to peel the tomato skin, cut directly into the pot with a knife.

Turn down the heat to medium, let the tomato juice and the egg mix well, at this time the tomato juice, the heat will not make the food too high, and turn up the heat to make a large amount of antioxidant lycopene. After about 2 minutes, turn off the heat, pour in the small jade porridge, wash and peel the cucumbers, slice them into the pot with a knife, and a delicious and nutritious breakfast is ready. The fragrance of green onions, eggs, cucumbers, and sweet and sour tomato juice, white, yellow, and green are really beautiful and nutritious.

The most important thing is to do it with just one enamel bowl.

Yes, you need to pan the egg skin and fry one side over low heat.

Ingredients: 2 eggs.

One tomato.

Small bowl of leftover rice.

A pinch of chopped green onions. 10 grams of tomato paste.

Salt, a pinch of sugar.

One gram of starch. Save the practice to your phone.

Step 2Put a small amount of oil in the pot, add some chopped green onions, and fry over low heat to bring out the fragrance, don't make a big fire, otherwise the green onions will be paste, don't rely on me.

Step 3Pour the rice into the oil pan and stir-fry over low heat, remember!

Step 4: Stir-fry for about 2 minutes, and fry the cold rice until the rice grains are clear and non-sticky, and then you can take it out of the pan and set aside. Be careful not to make the leftover rice too sticky.

Step 5: Prepare starch water, just a little bit. Look at the eggshells I took? Just throw it away, about one or two grams of starch, add a little water, mix it into thick starch water with resistance, and push it with your hand to feel the resistance of the starch.

Don't have too much starchy water! Otherwise, the egg skin will be old and the taste will not be Q! This is the secret to making successful egg skins that do not break!

It's very simple, step 6

Brush the pan with a little oil, not too much, just a little.

Step 7 Pour in the egg mixture mixed with starch water, don't forget to put a little salt in the egg, no more, as long as it is egg-related dishes, do not put too much salt.

Step 8 For novices, you can pour the egg liquid into the pot first. Low heat. Turn off the heat until the surface of the egg liquid solidifies slightly, and be sure not to cut it for too long, otherwise the egg skin will be old, you can't roll it up, and the egg skin will be broken, remember.

Step 9Put the rice that has just been fried, flat in the middle of the egg skin, at this time you are operating in the state of turning off the heat, otherwise you will not have time to operate.

Step 10 Let's look at the picture, that's it, roll it over. As long as you don't cut the egg skin old, you can easily set it, if your egg skin is broken at this time, it means that you didn't listen to me and cut the old.

Step 11 Again, put the opposite, this over, perfectly. Remove from pan, serve on a plate, and set aside.

Step 12 Start another pot, put a little oil, put chopped green onions, stir-fry until fragrant, high heat, add diced tomatoes and stir-fry, be sure to high heat, this can make your tomato soup more red and delicious.

Step 13 Stir-fry for half a minute, put a little hot water, add some sugar, salt to taste, put tomato paste, no tomato sauce will not be put in, it will taste better if you put it. The reason for putting the water is that I want to use the soup for bibimbap.

Step 15 is completed, and the recipe is very detailed, which looks a bit verbose, but the operation is very simple.

Step 16 can be cut in this way, very petty bourgeoisie to eat.

Step 17 You can also use a spoon to dig and eat in large gulps.

TipsThe dish is very carefully written, and the secret of egg skin success lies in steps 5 and 8.

Before cooking, novices should read the recipe and prepare for it, don't do it again and again, otherwise you will be in a hurry.

This meal takes less than fifteen minutes from preparing the ingredients to eating, it is absolutely fast, and it has good looks.

Make egg skins. Beat 2 eggs and set aside, dissolve 4 teaspoons of sugar, 1 teaspoon of salt and 2 teaspoons of cooking wine in another small bowl, add the egg mixture and stir. Put a little oil in a small pot, pour in 1 3 egg mixture, low heat, the pot is slightly away from the flame, otherwise it will be easy to burn.

When the egg is half-set, roll it up and remove it from the pan for later use.

1 Be sure to beat the egg mixture well.

2 The amount of oil should be well controlled, two eggs and half a tablespoon of oil can be used.

3 After the egg liquid is poured into the pot, when the solid egg skin appears on both sides, use a shovel to puncture the egg skin that is fast solidifying in the middle, and use a shovel to open the surrounding area, so that the egg liquid on the upper surface that does not touch the bottom of the pot flows down from the empty slit punctured in the middle, and after repeating two to three times, all egg liquid can almost become a solid state.

4 When doubling the shovel, it should be noted that the shovel should go as deep and centered as possible into the lower part, and the action should not be too forceful, and fast, and the egg skin should be flipped over.

After the first successful flip, there's nothing stopping you from making a beautiful and complete egg skin.

Upstairs so troublesome? Beat the eggs, take a spoonful and put it in a frying pan, with little or no oil in the pan.

If you have always wanted to make cakes, but you don't have an oven, you might as well let the rice cooker help, the method is simple and easy to learn, and you will learn it as soon as you learn it.

Eggs, flour, sugar, milk and noodles, brush the bottom of the rice cooker with oil, pour in the noodles and bake.

The rice cooker can be used to make bread, and there is no need to go out and buy it again.

You can make fluffy and delicious cakes without water or an oven.

Upgraded cheesecake, rice cooker to make cake.

Teach you how to make a cake with a rice cooker.

Yes,1

Separate the egg whites from the yolks and crush the yolks. (4 eggs) 2

Add a spoonful of white sugar to the egg yolk and stir until saccharified. 3

Pour in 6 tablespoons of milk and stir well. 4

Pour in three tablespoons of corn oil and stir well. 5

Sift three tablespoons of flour (three spoonfuls of the amount of the rising top), a pinch of baking powder and a pinch of salt into the egg yolk liquid and stir to combine. 6

Stir the egg yolks and set aside. 7

Ready to beat the egg whites, beat into the picture like this. 8

Add a little salt, a spoonful of sugar, a drop of white vinegar, and continue beating the egg whites. 9

When the beating is a little thick, add a second spoonful of sugar and continue to beat. 10

Add the third spoonful of sugar and continue to beat the egg whites, and it will become creamy in about 15 minutes, and the whisk can stand up. 11

Pour one-third of the whipped egg whites into the egg yolk liquid and stir up and down, left and right. 12

Stir well, add one-third of the egg whites and continue stirring. Finally, add the remaining egg whites and stir well. 13

Brush the rice cooker with a layer of corn oil, then press the button to cook the rice to preheat, and jump up. Pour the beaten cake into the rice cooker and vent a few times. 14

Then press the cooking button, it will automatically jump to the heat preservation gear for about 2 minutes, then cover the vent with a towel and let it sit for 20 minutes; Then press the cook button, jump to the keep warm for 2 minutes, and then cover the vent with a towel and stuff it for 20 minutes. 15

The rice cooker cake is ready.

Rice cooker steamed cake will be 0 failures and super delicious.

Method: 1. Remove the shell of the eggs and put them in a bowl, add starch and salt, beat and set aside. 2. Heat the pan on the fire, spray the oil evenly at the bottom of the pot with a watering can (or pour in an appropriate amount of oil, turn the pan to evenly cover the bottom of the pan, and then pour out the excess oil), turn the heat to low, pour in the appropriate amount of egg liquid in the pot, and turn the pot to evenly spread the egg liquid on the bottom of the pot.

3. When the quiche changes color and the edge becomes hard, lift the edge of the quiche and turn it over, and when the other side changes color, take it out and set aside, so that all the egg mixture is fried into an omelet. Tips: 1. Adding a small amount of starch and salt when beating eggs can make the egg skin stronger, more delicate, and have a better taste and texture.

2. When the omelette is not too much oil, a thin layer can be used, you can use a brush to brush on, or use a watering can to spray or turn the pan to evenly spread the oil to the bottom of the pan and pour out the excess oil. 3. When omeletting, the back heat should not be large, and be sure to use low heat.