How to make thick egg pieces, how to make thick egg pieces How to make thick egg pieces

Thick egg chunks, most likely because the eggs were not beaten when beaten, or it may be that the eggs are fried thickly due to the lack of oil. Just cut it with a spoon and you're good to go.

Here's how to scramble eggs:

Ingredients: 5 eggs, butter, cooking oil.

Green onion production steps:

Step 1: Crack five eggs in a large bowl and add a little water starch.

and an appropriate amount of salt, stir constantly in one direction with chopsticks, and stir the egg mixture thoroughly.

Step 2: Heat the pan well and add a little oil, and when the pan is hot, pour out the oil.

Step 3: Add butter to the pan, stir it all with a spatula, then pour in the egg mixture, turn on low heat, and push it constantly with the spatula to heat the egg mixture evenly.

Step 4: When the surface of the egg is wet, turn off the heat, and then use the residual temperature to let the egg completely solidify Step 5: Gently stir and stir the egg with a spatula, and sprinkle with chopped green onion after serving.

Key points of production:

1.Try to choose old female eggs (grass eggs) that are free-range from farmers, so that the eggs taste more tender.

2.In the process of scrambling eggs, you must not use high heat, and fry slowly over medium and low heat throughout the whole process, otherwise it is easy to scramble eggs and scrambled eggs, no matter how simple it is, it is also a dish! Have you ever tried scrambled eggs in butter? It's really delicious, so let's try it!

Nutritive value. 1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA and lecithin.

vitelline, on the nervous system.

It is beneficial to physical development, can strengthen the brain, improve memory, and promote liver cell regeneration; 3.Eggs contain more B vitamins

and other trace elements.

It can decompose and oxidize carcinogens in the human body and has an anti-cancer effect.

The thick eggs are made layer by layer: first beat the eggs, then put a part of the beaten egg mixture into a relatively small non-stick pan (oil has been added and heated), and then pour in a part of the egg mixture after the day is a little formed, and slightly pick up the formed egg slices to let the egg liquid run evenly under it, fry it for a while, and then pour in a part of the egg mixture... And so it came up layer by layer

1. Ingredients: 5 eggs, butter, cooking oil, green onions.

2. Beat five eggs into a large bowl, then add a little water starch and an appropriate amount of salt, and stir constantly in one direction with chopsticks to stir the egg mixture thoroughly.

3. Add a little oil to the pot after it is fully heated, and after the pot is hot, pour out the oil 4. Add butter to the pot, stir it with a spatula to melt it all, then pour in the egg liquid, turn on low heat, and keep pushing with a spatula to make the egg liquid evenly heated.

5. When the surface of the egg is wet, you can turn off the heat, and then use the residual temperature to make the egg completely solidify Step 5: Gently pluck and stir the egg with a spatula, and sprinkle with chopped green onion after putting it out of the pot.

Ingredients: eggs, wheat starch, salt, ginger, white pepper, white mushrooms, shrimp, scallops, green onions. Method:

Mix the eggs with the shallots, cornstarch and salt. Fry the egg mixture in a pan over low heat. Most of them are solid and flattened with a shovel.

Fry over low heat. Turn back and forth, about twenty minutes. Cut the cake into diamond-shaped pieces.

Sauté chives, ginger and garlic. Add shrimp, scallops, shiitake mushrooms and white mushrooms and stir-fry. Add water to a boil, add cake, salt, pepper, and add leeks before cooking.

Materials:10 eggs, 25 grams of wheat starch, 3 grams of salt, 3 slices of ginger, 1 tablespoon of white pepper, 150 grams of white mushrooms, 20 grams of shrimp, 12 scallops, 3 green onions.

Method:

1. Beat the eggs into a bowl, then add shallots, cornstarch and an appropriate amount of salt and stir well.

2. Pour peanut oil into a frying pan, then add the egg mixture and fry over low heat.

3. Slowly push the egg wash with a spatula.

4. Flatten it with a shovel after most of it becomes solid. Fry one side over low heat first, then turn over and continue frying after a few minutes.

5. Turn it back and forth, and you can see the egg liquid into a cake state in about 20 minutes.

6. Buckle the cake on the cutting board and cut it into diamond-shaped pieces for later use.

7. Pour peanut oil into the pot and stir-fry chives, ginger and garlic. Then add shrimp, scallop meat and shiitake mushrooms and stir-fry, no stock is freshened with these few ingredients.

8. Stir-fry the white mushrooms, then add water and bring to a boil.

9. After the pot is boiling, add the cut cake and cook together. Add salt and pepper to the soup to taste, and add a little leek as a side dish before cooking.

<> 4 eggs.

3 green onions. The practice of shrimp skin and scallion fragrant eggs.

Beat the eggs and add salt.

Put oil in a frying pan, boil until six or seven are hot, and lay eggs.

On low heat, shake the pan and spread the cakes, after the eggs are solidified, sprinkle chopped green onions on one side and turn them over after one side is golden brown, and fry the other side until golden brown.

If you put shrimp skin, you can put it with green onions.

The main ingredient of egg custard is eggs, and there are many ways to make egg custard, but some production steps will directly affect the taste of egg custard, so if you want to make delicious egg custard, you also need to pay attention to some skills. In fact, when making egg custard, if you want to make the egg custard smooth and tender, you can start from the steps of making it and the addition of ingredients. So how do you make egg custard smooth and tender?

Learn more. 1.Skill. Beat the eggs gently and slowly, beat the eggs into a bowl and beat them with chopsticks until bubbles 1 cm high appear on the egg mixture. If stirred vigorously, the egg mixture will produce a lot of foaming, and the water and egg custard will easily separate after steaming. Steamed egg custard.

How you use water is key. When beating the eggs, slowly add warm water while stirring. Because the egg custard steamed in cold water is relatively hard; Boiling water will blanch the egg liquid, and even egg flowers will appear, and the nutrition will be damaged.

Pay attention to the amount of water added: generally the ratio of eggs to water is 1:2 or 1:

3 is appropriate, if you like to eat tender, put more water, and if you like to eat old, add less water.

2.Method:Beat the egg mixture until the egg whites and yolks are evenly mixed together without large clots.

Add cold boiled water (do not add raw water directly), mix well as you go, then add salt and stir well. Use a leak screen to filter out the air bubbles, or a kitchen paper towel to suck off the air bubbles on the surface of the egg liquid to ensure that the liquid surface is smooth and flat, so that the egg custard will not have unsightly honeycombs. Cover with a layer of plastic wrap.

Put it in a steamer, heat it over high heat, when the water in the steamer boils, turn to low heat and steam for about 10 minutes. Once out of the pan, drizzle a little sesame oil along the edge of the bowl.

3.Note. When steaming eggs, wait for water in the steamer.

After boiling, put it in a steaming bowl and do not steam it in a pot with cold water. When steaming egg custard, it is best to use medium heat or simmer, generally about 8 minutes after boiling. In addition, add a lid to the bowl when steaming the egg custard, so that the egg mixture can be heated evenly from top to bottom.

This avoids a situation where the surface is already honeycomb and the bottom layer is not yet ripe. Seasonings such as soy sauce, salt and chopped green onions should be put after steaming, and if seasonings are added before steaming, it is easy to denature the protein.

The steamed egg custard is not tender either.

Garlic blue purple egg tutorial.

Eggs are now an ingredient used in every household, and they can be made into egg soup, stewed egg custard, scrambled eggs with tomatoes, egg fried rice, etc. Eggs are not only delicious, the nutritional value is also very high, eggs contain high-quality protein, and also contain minerals and many amino acids, are needed by the human body, the nutrition of eggs is easy to be absorbed by the human body, and has the effect of moisturizing yin and dryness, it can be said that it is suitable for all ages.

Egg soup is a delicacy that many families will make, egg soup is nutritious and delicious, whether it is morning or evening, a bowl can play a role in keeping warm from the cold. Although egg soup may seem simple, if you want to make it delicious, delicious without clumps, and the eggs are tender and easy to bloom, you also need a little trick. To make egg soup, don't boil it directly in the pot, add more "this 1 step", the eggs are tender and easy to bloom.

Family egg soup ingenious method].

1. Beat the eggs into a bowl, add a little salt, and stir well with chopsticks.

2. Peel the ginger and cut it into thin strips, cut the green onion into chopped green onions, wash the tomatoes and cut them into small pieces, prepare some green vegetables to wash them, chop them and set aside.

3. Heat the oil in the pot, the oil temperature is 60% hot, add the shredded ginger and chopped green onion, fry the fragrance, add an appropriate amount of water, and boil over high heat.

4. At this time, the eggs should not be in a hurry to get out of the pot, first extinguish the fire, wait for the water in the pot to no longer boil, and then pour the egg liquid into the water evenly according to the way of drawing a circle, do not **, cover the pot, simmer for 30 seconds, then turn on low heat, and simmer for about two minutes.

5. Open the lid of the pot, add tomato pieces and greens, cook for one minute over medium heat, then add some salt and pepper to taste, sprinkle chopped green onions after the pot, and the delicious egg soup is ready.

The egg soup made according to this method is particularly smooth and tender, and it is easy to bloom. Because if the water is boiled directly after pouring the eggs, the water flow is easy to wash the eggs away and clumpy, and the fire is also easy to boil the eggs old, simmer them with hot water first, and then cook them over low heat, which can ensure that the eggs are tender and easy to bloom, and they are not easy to cook old, so the egg soup is extremely delicious and delicious.

Egg soup how can eggs clump Well, it should be put out more or less when the eggs are beaten, and when it comes out, it will clump when it comes out, oops, it's very tender The heart is dripping water.