The practice of egg flavored fried zongzi, how to make egg flavored fried zongzi, egg fragrant

Step 11 of the preparation of fried rice dumplings with egg flavorTaishan salted pork dumplings.

Step 22 of the practice of fried rice dumplings with egg flavorPeel off the dumpling leaves.

Step 33 of the preparation of fried rice dumplings with egg flavorPrepare an egg.

Step 44 of the preparation of fried rice dumplings with egg flavorBeat into an egg mixture, add an appropriate amount of salt, and mix well.

Step 55 of the preparation of fried rice dumplings with egg flavorPour an appropriate amount of cooking oil into the pot and heat it.

Step 66 of the preparation of fried rice dumplings with egg flavorCut the salted pork dumplings into thick pieces, put them in a pot and fry them slowly over medium heat.

Step 77 of the method of fried rice dumplings with egg flavorFry on one side until golden brown, then flip on the other side and continue to fry.

Step 88 of the preparation of fried rice dumplings with egg flavorPour in the egg mixture evenly.

Step 99 of the preparation of fried rice dumplings with egg flavorTurn off the heat when the eggs are cooked.

Step 1010Finely chop the green onions.

The practice of egg fragrant fried rice dumplings step 1111Sprinkle with chopped green onions after serving.

Ingredient breakdown. 2 rice dumplings.

1 egg. Peanut oil 15 ml.

Original taste. Frying process.

Ten minutes takes time.

Easy difficulty. Steps to make fried rice dumplings with egg flavor.

Prepare two rice dumplings.

Cut into slices. Crack the eggs into a bowl and beat evenly.

Coat with egg wash. Put oil in a pot and put in the rice dumplings coated with egg wash when it is 60% hot.

After coloring one side, turn over and fry the other side until both sides are golden brown.

Remove from the pan and serve.

Xiao looks at the red wet place, and the flowers are heavy in the official city.

Summary. Zongzi boiled eggs are a novel and unique method of making eggs, and the eggs produced in this way can also penetrate the fragrance of zongzi. Moreover, if you peel the egg and observe it carefully, you will find that there is a big difference between the yolk of the egg and the yolk of the simple boiled egg, and it has a more plasticine feeling, which is sticky.

So, what exactly is the practice of boiling eggs in zongzi? Tea Eggs Gently crack the skin of the boiled eggs and distribute the broken lines evenly. In the pot where the eggs are boiled, put some dark-colored tea leaves, such as pu-erh tea, etc., and add some salt.

At present, it is not easy for people in the city to buy large grains of salt, so refined salt can be used. The water should be submerged over the eggs, boiled for half an hour, and put it in the pot for a few hours, so that the salt flavor and the color of the tea leaves can penetrate more into the eggs. Then it's ready to eat.

Zongzi eggs When cooking zongzi in a pressure cooker, put the eggs in the zongzi pot until the zongzi are cooked. In this way, the flavor of the rice dumplings can enter the eggs. What's even more peculiar is that the yolk is sticky, similar to plasticine, and can be kneaded into various shapes without crumbling.

Boiled rice dumplings chicken. This article is organized on the Internet, for reading reference only Zongzi boiled eggs are a novel and unique method of making eggs, and the eggs that come out of this way can also penetrate into the fragrance of zongzi. Moreover, if you peel the egg and observe it carefully, you will find that there is a big difference between the yolk of the egg and the yolk of the simple boiled egg, and it has a more plasticine feeling, which is sticky. So, what exactly is the practice of boiling eggs in zongzi?

Tea Eggs Gently break the skin of the boiled eggs, and dress up to distribute the broken lines evenly. In the pot where the eggs are boiled, put some dark-colored tea leaves, such as pu-erh tea, etc., and add some salt. At present, it is not easy for people in the city to buy large grains of salt, so refined salt can be used.

The water should be submerged over the eggs, boiled for half an hour, and put it in the pot for a few hours, so that the salt flavor and the color of the tea leaves can penetrate more into the eggs. Then it's ready to eat. When cooking the zongzi in a pressure cooker, put the eggs into the zongzi pot until the zongzi are cooked.

In this way, the flavor of the rice dumplings can enter the eggs. At the same time, what is even more peculiar is that the egg yolk boiled in this way is sticky, similar to plasticine, and the brother beam stove can be kneaded into various shapes without crumbling. Boiled rice dumplings chicken.

Zongzi eggs When cooking zongzi in a pressure cooker, put the eggs into the zongzi pot and keep the rice dumplings until they are cooked. In this way, the flavor of zongzi can enter the eggs. What's even more peculiar is that the yolk is sticky, similar to plasticine, and can be kneaded into various shapes without crumbling.

Ingredients. Zongzi.

2 pcs. Egg.

1 pc. Accessories.

Oil. 15 grams.

Steps. 1.Prepare the main ingredients: rice dumplings and eggs.

2.Cut the rice dumplings into thick slices.

Note: Cut directly on the dumpling leaves, it will not stick to the case.

3.Beat the eggs.

4.Take a slice of rice dumplings and put them in the egg mixture, and cover them with the egg mixture.

5.In a frying pan, pour some oil (about 1 tablespoon), heat the oil, and fry the egg dumplings in the frying pan until browned on both sides.

Note: To turn over in time, take out the fried ones, and keep the heat on medium throughout the whole process.

6.Change the knife and put it on a plate and serve it with multigrain porridge.

Preface. The fried zongzi is chewy on the outside, soft on the inside, soft bean paste, soft glutinous rice, and a thick zongzi fragrance.

Material. Ingredients: 2 salted meat dumplings, 1 egg;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion.

Egg-flavored fried rice dumplings.

Taishan salted pork dumplings.

Peel off the dumpling leaves. Prepare an egg.

Beat into an egg mixture, add an appropriate amount of salt, and mix well.

Pour an appropriate amount of cooking oil into the pot and heat it.

Cut the salted pork dumplings into thick pieces, put them in a pot and fry them slowly over medium heat.

Fry on one side until golden brown, then flip on the other side and continue to fry.

Pour in the egg mixture evenly.

Turn off the heat when the eggs are cooked.

Finely chop the green onions. Sprinkle with chopped green onions after serving.

Tips: Add eggs to the fried Jianhong zongzi, extra fragrant.

Ingredients.

Zongzi eggs are a food.

Sugar phase gram food.

The practice of fried rice dumplings.

The practice of frying zongzi**11Beat the egg mixture.

The practice of frying zongzi**22Cut the zongzi haha, I'm too lazy to brush this, it's too sticky, so I cut the bag and fry the zongzi**33Wrap the rice dumplings in egg wash, put more oil in a non-stick pan, and start frying when the oil is hot.

The practice of frying zongzi**44Turn it over at the right time, and the oil temperature must be high to fry the zongzi**55I fried it for 10 minutes (for the crispy effect on the outside and also for the good color).

The practice of frying zongzi**66Serve it out, haha, when you want to be golden on both sides, oh the practice of frying zongzi**77The top of this is fried with the remaining egg liquid and the dumpling filling that fell out, don't waste it.

The practice of frying zongzi**88The family said that they wanted to eat sweet, and added sugar.

Ingredients: 1 large rice dumpling.

Excipients: appropriate amount of oil, appropriate amount of salt.

Step 1Guangxi big zongzi, also called pillow brown.

2.Peel the rice dumplings and cut them into thick pieces.

3.Heat oil in a pan and add the sliced rice dumplings.

4.After a minute or two, turn over so that the rice dumplings are stained with oil on both sides, and fry them slowly over low heat.

5.Fry the rice dumplings until browned on both sides, and sprinkle in a little salt.

6.Fry the dumplings and serve them hot.

Tip 1: Zongzi is relatively greasy, and glutinous rice is not easy to digest, so it is recommended not to be too practical each time (especially for the elderly and children).

2. After eating zongzi, it is best to pair it with some barley black tea to help digestion.

Preparation of egg yolk rice dumplings.

1.Ingredients: glutinous rice, red beans, pork belly, barbecued pork, dried shrimp, salted egg yolk, palm leaves, rice dumplings.

2.First of all, soak the zongzi leaves and zongzi a day in advance, soak them softly, and wash them before use.

3.The salted egg yolk is cut with a thread.

This is a salted egg yolk pickled for 22 days, fragrant and oily, we are a zongzi half a salted egg yolk, can be cut according to personal preferences.

4.Cut the char siu into cubes and set aside.

5.Soak the red beans the next night and wash them before use.

6.Soak the glutinous rice about 1 hour in advance and wash it.

7.Soak the washed glutinous rice.

8.Wash the glutinous rice and red beans.

9.Glutinous rice, red beans put some oil, an appropriate amount of salt and light soy sauce, season and mix well.

10.Cut the pork belly into cubes.

11.Chop the shallots.

12.Seasoning: cooking wine, pepper, four seasons sauce, southern milk, chicken essence, salt. Light soy sauce.

13.Stir-fry the minced shallots in a hot oil pan and add some salt to stir-fry until fragrant.

14.Put in the pork belly, put the southern milk...

15.Put the four seasons sauce, cooking wine, pepper, southern milk, chicken essence. Light soy sauce. Stir-fry 16Keep stir-frying.

17.Stir-fry until the pork belly is evenly covered with sauce and stir-fry until it changes color.

18.I put the seasoning and stir-fried too much pork belly, which is very fragrant.

19.Put the dried shrimp in a pot and fry until fragrant, and set aside.

20.It's all ready, it's time to start making zongzi.

The dumpling leaves are first bent into a funnel shape, grab a handful of glutinous rice, and then put close to the pork belly, barbecued pork, dried shrimp, half a salted egg yolk, and then grab a handful of glutinous rice and red beans to cover it, cover the top zongzi leaves down, twist and fold to the side, wrap into a four-cornered zongzi, and then use the soaked and washed zongzi to help tighten, ok

22.The wrapped rice dumplings are composed of 4 asymmetrical corners.

23.Zongzi.

24.Wrapped rice dumplings in a pot under boiling water, 25Cook on high heat for an hour, turn off the heat and turn off the heat for 3-5 minutes.

Ingredients. Ingredients: 1 large rice dumpling.

Excipients: appropriate amount of oil, appropriate amount of salt.

Steps. 1.Guangxi big zongzi, also called the random judgment of Zheng pillow brown.

2.Peel the rice dumplings and cut them into thick pieces.

3.Heat oil in a pan and add the sliced rice dumplings.

4.After a minute or two, turn over so that the rice dumplings are stained with oil on both sides, and fry them slowly over low heat.

5.Fry the rice dumplings until browned on both sides, and then sprinkle in a little salt to make the oranges.

6.Fry the dumplings and serve them hot.

Tips: 1. Zongzi is relatively greasy, and glutinous rice is not easy to digest, so it is recommended not to be too practical each time (especially for the elderly and children).

2. After eating zongzi, it is best to pair it with some barley black tea to help digestion.