The practice of egg yolk baby cabbage in restaurants, how to fry egg yolk baby cabbage

The appearance of baby cabbage is similar to that of Chinese cabbage, but the taste is more delicate and delicious, and the taste of baby cabbage has a sweet aftertaste, so it is best to choose a light method to prepare, and now it is popular to use baby cabbage to make egg yolk flavor, which is a very popular creative dish, the key is that the ingredients are easy to find, suitable for making and eating at home.

1. Scrambled egg yolk baby cabbage.

1. Prepare all the ingredients, soak them in water for about 10 minutes before washing, wash and remove them; Break the powder skin and soak it in clean water.

2. Shred the baby cabbage, red pepper and green pepper, drain them separately, set aside, and slice the green onion.

3. Put the soaked flour skin into a pot of boiling water and boil until soft, remove and drain, and set aside.

4. Fill the wok with oil, the temperature is 5 layers, add chopped green onions and stir-fry until fragrant, put in the doll, turn up the heat and stir-fry.

5. After half a minute, add shredded green pepper and shredded red pepper, stir-fry evenly until the vegetables are soft, add a little salt, and stir-fry evenly.

6. After the water of the vegetables comes out, add the flour skin, stir-fry evenly, and then it can be out of the pot.

2. Steamed baby cabbage with egg yolk vermicelli.

1. Soak the vermicelli in warm water in advance and spread the pink on the plate.

2. After the baby cabbage is washed, cut it into equal slender strips with a knife, blanch it in boiling water, remove it, and spread it on the vermicelli plate.

3. Clean all the ingredients, cut the pork into cubes, and mince the ginger, green onion and garlic. Fill the wok with vegetable oil.

4. Turn down the heat to medium-low, when the oil temperature is 5 layers hot, add green onions, ginger, garlic, egg yolk and stir-fry until fragrant, then add diced meat and stir-fry.

5. When the minced meat turns white, turn down the heat, add light soy sauce, oyster sauce, salt, chicken essence, stir-fry for about a minute, and pour it on the baby cabbage.

6. Put the whole plate in the steamer for 4-5 minutes, and then it can be served.

3. Shrimp ball egg yolk baby cabbage.

1. Peel the purchased fresh shrimp, remove the black line of the shrimp tail, wash and drain it for later use.

2. Clean all the ingredients, cut the green onion into minced green onions, and cut the baby cabbage into small pieces of uniform size, or tear them by hand.

3. Pour vegetable oil into the wok, the temperature is 5 layers, add the minced green onion and stir-fry until fragrant, turn down the heat to medium-low, add the prepared shrimp, and stir-fry evenly.

4. When the shrimp is fried until 8 minutes cooked, remove the shrimp balls. Pour the baby cabbage into the pan and continue to stir-fry.

5. After the baby cabbage stalks are fried, pour in the shrimp balls, add salt, stir-fry evenly, and then get out of the pot after 20 seconds.

Simple home-cooked dishes, salted egg yolk baby cabbage, let you eat a different taste.

Today I will share with you a simple and delicious home-cooked dish, salted egg yolk baked baby cabbage, learning is your specialty.

Cut the baby cabbage and change it to long strips.

After the baby cabbage is cut, put it aside for later use, and use the salted egg yolk to chop.

When everything is ready, the bottom is ready to be fried.

Add salad oil to the pot, use clear oil, sixty percent oil temperature, we pour the baby cabbage into the pot, pull the oil, remember to be sure to clear the oil, otherwise the baby cabbage will be black. Remember that this dish cannot be blanched, if it is blanched, the dish will not taste good, and the purpose of pulling oil is to reduce the moisture of baby cabbage.

It takes about 30 seconds to a minute to remove the oil. Be sure to thoroughly control the oil in the baby cabbage. Otherwise, this dish is particularly greasy, and now people like foods with less oil and less salt.

Add a small amount of base oil to the pan and pour the salted egg yolk into the pan to stir-fry. To stir-fry the foam, add an appropriate amount of chicken powder and sugar to neutralize the taste.

After the salted egg yolk is fried, add the baby cabbage that has been pulled with oil and stir-fry evenly.

Finally, pour in a little sesame oil, put it on a plate, sprinkle a small amount of green and red pepper to increase the color, this salty and fragrant, nutritious and healthy salted egg yolk baby cabbage is made, and the guests reflect that this dish tastes good.

Ingredients: 1 baby cabbage, 10 grams of dried shrimp, 2 eggs. Accessories: 1 chive.

Soak the dried shrimp in a small half bowl of warm water in advance, clean the baby cabbage, cut it into slightly wider shreds for later use, knock the egg into the bowl, and whip it a few times with chopsticks, without beating until the egg white and yolk are completely fused, so that you can eat both tastes later.

Spread the chopped baby cabbage into the pot, pour in the dried shrimp, sprinkle a small spoon of salt evenly, cover the lid and simmer over low heat until the baby cabbage is soft and the soup comes out.

Evenly pour the egg mixture, cover the pot again with the land, and mess up until the egg liquid is cooked and solidified.

Cooking skills: 1. If you have dried seafood products such as scallops and sea rice at home, it will be better, soak them until they become soft and slightly expanded, and do not pour out the soaked water.

2. Note that Chinese cabbage will come out of the soup, so there is no need to add additional water in addition to the warm water soaked, and the seafood products themselves have a salty taste, but the saltiness may be different, and the amount of salt needs to be increased or decreased as appropriate.

Prepare the ingredients

1 baby cabbage.

2 duck egg yolks.

Salad oil to taste.

Green onions to taste.

Salt a pinch of salt. The taste is extremely fresh and a little.

Step 1Remove the baby cabbage from the outside leaves, wash it, and set aside all four petals.

2.Chop the green onion and set aside. Crush the boiled duck egg yolk and set aside, it doesn't have to be very broken, and it will automatically fall apart when stir-frying.

3.Add cold water to the baby cabbage and cook until the water boils, remove and set aside.

4.Pour salad oil into the pot, add chopped green onion and stir-fry until fragrant, pour in egg yolk, fry until the egg yolk is bubbly and stir-fry, add baby cabbage, add salt, very fresh and a small amount of water, stir-fry until the flavor comes out....

The preparation of egg yolk baby cabbage is as follows:

Method:1Wash the baby cabbage and cut the roots slightly.

2.Take a small pot and add water, add some fresh chicken juice, add a little salt, and make a stock.

3.The sea rice is soaked in rice wine for a while.

4.Cut the sea rice into small pieces.

5.Take a plate and put the baby cabbage in first, and then spread the sea rice grains on top.

6.Stir 2 salted egg yolks and put them on top.

7.Pour the prepared stock onto a plate.

8.Wrap the foil and steam in a steamer for 30 minutes.

9.Remove and add chopped chives and pour a little hot oil.

1. Soak the salted egg yolk in white wine, remove the fishy, immediately whip the ingredients and break them up, stir into juice with light soy sauce and salt. 2. Cut the baby cabbage, generally cut into 4 strips. 3. Put the baby cabbage on a plate, sprinkle salted egg yolks on top, and steam in a large pot for 15 minutes.

4. Drizzle with soy sauce. Hope it works for you

Baby cabbage and eggs are a strange combination, so can the two be eaten together? How do you scramble eggs with baby cabbage? In this issue, I will introduce it to you in detail!

How to make baby cabbage and eggs steps.

1.Eggs, baby cabbage, ginger, minced garlic, oil and salt.

2.Wash the baby cabbage and cut it horizontally and vertically, and chop the ginger and garlic.

3.Beat the eggs with salt.

4.Stir-fry the eggs in a pan with hot oil and serve.

5.Put oil in a pot, add minced ginger and garlic and stir-fry until fragrant.

6.Add baby cabbage and stir-fry while adding an appropriate amount of salt to taste.

7.Sauté until baby cabbage is soft Add the scrambled eggs.

8.Put some light soy sauce and stir-fry evenlyTips: Drizzle a small amount of light soy sauce before leaving the pot to enhance freshness.

Ingredients: 250 grams of baby cabbage (2 or 3 sprigs); a small handful of dried black fungus (about 15 flowers); 6 slices of green onions;

Ingredients: light soy sauce, sugar, a pinch of salt.

Steps: 1. Put the dried black fungus into a container, pour in 5 times the cold water, and soak for 30 minutes. After the fungus is completely softened, remove the hard roots, and tear the fungus into bite-sized flowers by hand.

2. Peel off the baby cabbage leaves, wash them and cut them into slices. Pour water into the soup pot and bring to a boil, then blanch the fungus for 2 minutes, then remove it for later use.

3. Pour oil into the pot and heat it to 7 heat, put in the green onion slices and stir-fry until fragrant, pour in the chopped baby cabbage, stir-fry quickly with a spatula, when the baby cabbage leaves become soft, pour in the black fungus, pour in the light soy sauce, add sugar and salt, and stir-fry evenly.

Tips: Soak the fungus in cold water, and the taste will be good after soaking. Do not soak in hot or boiling water in order to save time, otherwise the elasticity will be insufficient, the fungus will be sticky, and the taste will not be good. Fungus contains a lot of fiber, and eating more fungus can promote gastrointestinal peristalsis.

Golden hook baby cabbage vermicelli.

Preparation: Prepare the ingredients.

The vermicelli is soaked in boiling water and washed, the baby cabbage is washed and cut into small petals, and the golden hook is washed and poured into 20 ml of rice wine to soak.

Prepare the chopped peppers. After the water in the pot boils, add 2g of salt, pour in the baby cabbage, blanch the water and pick it up.

sauces; Add olive oil, light soy sauce, chopped pepper and sugar to a bowl and mix well.

Use a special pot for microwave oven vermicelli to the bottom, and then add baby cabbage to the top and sprinkle golden hooks.

Close the lid and enter the microwave oven, close the door, and press the microwave heat for 3 minutes.

What I'm going to talk about today is this egg yolk fried baby cabbage, different from other dishes in the past, salted egg yolk is used to make dishes, most of them are baked dishes, the ingredients are fried and fried with salted egg yolk after being fried and baked together, most of them belong to the dishes that are charred on the outside and tender on the inside, and the egg yolk baby cabbage is not like this. When I first arrived in Pizhou, I saw that the chef did not shoot the baby cabbage, but fried it directly, which surprised me for a long time, and then I realized that the local practices are different, and you can only follow the local customs, and the difference in eating habits has led to the difference in food culture between the north and the south, and has also formed its own distinctive characteristics. Later, I slowly understood Pizhou cuisine, and today I will share this Pizhou egg yolk baby cabbage, for reference only, you can collect what you like.

Egg yolk baby cabbage.

Ingredients: 2 baby cabbage, 3 salted egg yolks, 1 shallot, 1 ginger.

Seasonings required: 1 gram of salt, 1 gram of monosodium glutamate, 5 grams of sugar.

Production process: 1. Clean the baby cabbage, cut the root with a knife, do not cut it loose, and cut it into strips along the length.

2. Wash the shallots and cut them into green onion segments, peel the ginger and cut it into shredded ginger. Soak baby cabbage in water for about 10 minutes, remove and control the water. Put the salted egg yolk in the steamer and steam for about 10 minutes.

3. Finely chop the salted egg yolk into minced pieces, the more crushed the better.

4. Heat the wok on the heat, put in an appropriate amount of salad oil, burn it about 60% hot, and put in the baby cabbage with controlled moisture.

5. Fry for about 10 seconds to 15 seconds, and remove the baby cabbage to control the oil. Don't fry it for too long, or the baby cabbage will cause severe dehydration or even mush.

6. Leave a little base oil in the wok, add the shallots and ginger shreds and stir-fry until fragrant, add the salted egg yolk, stir-fry over low heat until fragrant, usually foam-like, continue to fry. Stir-fried salted egg yolk must not be fried over high heat, otherwise it is easy to fry paste, and it can be operated off the heat.

7. Add the fried baby cabbage and stir-fry evenly over high heat.

8. Put a little salt, monosodium glutamate, and sugar to taste, and put less salt, because the egg yolk has a certain saltiness, so a little salt is enough.

9. Stir-fry evenly over high heat and then remove from the pot and serve on a plate.

Steps. Start by separating the duck egg yolks, placing them in a clean bowl, kneading them and kneading them until they are soft and sticking together like dough.

Select the baby cabbage page by page, wash it, use a pot to catch half a pot of water, boil, put the baby cabbage in, don't cook it for too long, the baby cabbage can be fished out if it looks raw, and the water is left to dry.

Heat the wok, put an appropriate amount of oil, wait for the oil temperature to rise, pour the kneaded egg yolk in, stir-fry over low heat until it is evenly fried, add an appropriate amount of salt, and finally put the baby cabbage in, stir-fry together, the egg yolk evenly covers the baby cabbage, and you can get out of the pot, remember, be sure to medium and low heat.

I didn't expect it when I was frying, so I didn't take a step diagram, it was relatively simple, and I also listened to my friend's oral complaint and then did it.

Ingredients: One baby cabbage.

Salted egg yolks for two.

Salt, chicken essence, vinegar, light soy sauce.

Preparation of egg yolk baby cabbage.

Crush the salted egg yolk and set aside.

Wash the baby cabbage and cut into long strips.

Put oil in a pan, add salted egg yolk and stir-fry to make foam, and add baby cabbage.

After putting the baby cabbage into the pot, stir-fry a few times, add an appropriate amount of vinegar and light soy sauce, and then stir-fry, I didn't put water in the process of stir-frying, because the baby cabbage has a lot of moisture, and the soup will come out during the frying.

Stir-fry so that you can add salt and chicken essence out of the pan.