What to do if scrambled eggs with enoki mushrooms are too salty?

The scrambled eggs with enoki mushrooms are too salty, so it's best to boil them into soup and eat them. Enoki mushroom egg soup is actually quite delicious when boiled, just add water and boil it for 5 minutes, don't put salt, and then you can eat.

Well, if this dish is fried too salty, I suggest that you can add 1 more soy products to this dish, such as dried tofu, dried tofu, called dried tofu in the north and tofu skin in the south, plus this kind of thing plus two times of decomposition. Some fate in the original dish, this will make the mouth just become harmonious. If you add 1 more point, I recommend adding 1 point of soybean sprouts is also very good, and it is very compatible, so well, things related to beans do have a stronger absorption of sugar.

Add water. This is the simplest and most crude way, although it will make the dish not taste as good as the original, but it will finally save the dish, otherwise it will be disliked because it is too salty.

Add sugar. With the addition of sugar, the dish will not be as salty as it is.

Add the potatoes. If you put too much salt, at this time, quickly peel a potato, and then cut it into pieces and put it in the pot, and the saltiness in the pot will be absorbed by the potatoes.

Add a little vinegar. The taste of vinegar will make the saltiness much lower, and the cooking will have a faint sourness, if you like to eat jealousy, then it is okay to put more.

The scrambled eggs with enoki mushrooms are too salty, you can chop two tomatoes and stir-fry them again, or you can slice a potato in it and the potato slices will absorb the salt.

The scrambled eggs with enoki mushrooms are too salty, you can add some greens to stir-fry, or add some soup and tofu to stew again, so that it is not salty.

Add some sugar to it. Sugar can neutralize some of the salt.

You can add some rice and ingredients to it, such as carrots, corn kernels, green beans, ham, etc. Neutralize the saltiness and add a little seasoning to give the ingredients a better texture.

The enoki mushroom scrambled eggs are too salty, you can add a little sugar to the enoki mushroom scrambled eggs to make them less salty! Or two more eggs will do!

If it's too salty, you can only add water to it to dilute the saltiness, or put in double or even triple the amount of enoki mushrooms and eggs to reduce the saltiness, hopefully, thank you.

The scrambled eggs with enoki mushrooms are too salty, so you can add an appropriate amount of water to make a soup, or add some of your favorite dishes and stir-fry them together.

Scrambled eggs with enoki mushrooms are too salty, you can add an appropriate amount of sugar, and at the same time, it can also improve the freshness and taste more delicious.

The scrambled eggs with enoki mushrooms are too salty, which only proves that we put too much salt in the stir-fry. At this time, we can add some water and boil it into soup so that we can do it.

You can add another egg and scramble it together, so that it will be a little lighter, and you can also add some water, don't add too much water, it's half soup and half a vegetable, you can add some vegetables to it, that's fine.

If you encounter a dish that is too salty, if you want to change the taste, you only have. Add 1 more vegetable and stir-fry again. If you have to worry too much, then you have no choice but to turn it into a soup to eat.

Just add some to the truth. The soup made him a little lighter.

Run through it with warm water, don't boil, the more you boil, the saltier it gets.

If the scrambled eggs with enoki mushrooms are too salty, you can add another egg and then scramble, or eat them directly in soup.

Some other dishes can be added to neutralize the savory flavor and also enrich the flavor.

It means that you put too much salt, that's the truth, unless the enoki mushroom itself has some salt, then it's a different matter! Got it? Usually control the salt not too much, it's okay!

Thank you, good luck and have a happy life every day!

Add some other ingredients to it to reduce the saltiness.

Put two tomatoes and crush them together, and cook them together for another 2 minutes.

Enoki mushrooms are salted and soaked in warm water for about an hour when using. In this way, the saltiness can be disposed of.

This can only be removed by washing under running water to remove the salty taste.

Soaking in lightly salted water will put the salt. West out.

You'd better provide a **, so it's hard for us to explain it accurately.

Enoki mushrooms and eggs are both relatively nutritious, but if the two are fried together, I think the nutrition is not so good.

What is the nutrition and taste of scrambled eggs with enoki mushrooms? I feel like enoki mushrooms are scrambled eggs, and they are not the same kind of ingredients at all.

Enoki mushrooms must not be too salty when cooking, scrambled eggs must be careful not to be too hot, scrambled eggs with enoki mushrooms are a very delicious dish!

Scrambled eggs with enoki mushrooms are delicious and have high nutritional value. Because enoki mushrooms have a crisp taste, they will have a faint mushroom flavor when scrambled with eggs, and they have the fragrant and tender taste of eggs.

Oh, and how nutritious and delicious are scrambled eggs with enoki mushrooms? Uh, eggs? The simplest is protein, if you fry it in oil, it tastes very good with a little fat, what about enoki mushrooms?

It's mainly fungi, yes, it's mainly fungi, he is also very good for your human body, and has a lot of benefits.

Scrambled eggs with enoki mushrooms, although the nutrition is good, the taste is also fluffy and crispy. But families don't really do much. When Chinese cook, they pay attention to the color and flavor. The scrambled eggs with enoki mushrooms look relatively single in color, and people do not have a special hunger feeling from the color.

Enoki mushrooms belong to artificial mushrooms, with more cellulose, and they are slippery and sticky in the mouth, and eggs are nutritious and delicious, but when done with eggs, it should not be too delicious.

Eggs have high nutritional value, are good for high-quality protein, B vitamins, and are the highest protein contained in various foods.

Enoki mushroom contains a complete set of essential amino acids, among which lysine and arginine are particularly rich, and the zinc content is relatively high, which has a good effect on enhancing intelligence, especially for children's height and intellectual development. This scrambled egg with enoki mushroom is not only smooth and tender in taste, but also very suitable for our adult meal as a baby meal.

Enoki mushroom scrambled eggs, to be honest, I haven't done it, but by imagination, enoki mushrooms are relatively crispy, and then the eggs are softer, and the eggs are more nutritious, crispy and soft, that should be a richer feeling.

What we are talking about is generally scrambled eggs with enoki mushrooms, which are rarely used, and are generally used to make soup and boil them in boiling water with eggs, and then add some cooking wine, some oyster sauce, and light soy sauce again, the taste is very beautiful, so we still haven't eaten the scrambled eggs like this, how about it?

The combination of enoki mushrooms and eggs is suitable for the elderly, because this dish is very light and nutritious, its nutritional value is quite good, and young people are also very interested in a delicacy!

Scrambled eggs with enoki mushrooms, very tasty.

Scrambled eggs with enoki mushrooms have high nutritional value, the nutritional value of enoki mushrooms is high in itself, and then the nutritional value of chicken is also very high, the taste depends on your own adjustment, if you fry it well, it must be delicious.

The nutritional value is high, the taste is also good, the enoki mushroom is chewy, the taste is delicious, the eggs are very fragrant, the nutritional value is high, the two are matched, the nutritional value will be higher.

Enoki mushrooms have a crisp taste, and when scrambled with eggs, they have a faint mushroom flavor and the tender taste of eggs.

Very good, enoki mushrooms are very delicious to scramble with a knife and eggs

I only know that eggs and eggs are very nutritious, and if you are in the enoki mushroom, it seems to be just delicious, and if you scrambled eggs, I think it tastes very strange, and if the two vegetables are fried together, the taste seems to be incompatible.

The nutrition of scrambled eggs with enoki mushroom is very good, generally mushrooms have an immune effect on the human body, and eggs are protein things, so the two-in-one is very nutritious.

First put the eggs first. Put oil, green onions, ginger and garlic and stir-fry enoki mushrooms. Put the eggs inside and cut them into chunks.

Put some light soy sauce and serve a very delicious and delicious meal.

Scrambled eggs with enoki mushrooms have high nutritional value, and the taste is relatively tender and delicious, and the taste is definitely very good.

Ingredients. Ingredients.

200 grams of enoki mushrooms.

3 eggs. Accessories.

Oil to taste. Salt to taste.

Appropriate amount of chopped green onion <>

Steps. Step 11 of the preparation of scrambled eggs with enoki mushroomsBeat the eggs, add salt, chopped green onion and beat evenly;

Step 22 of the preparation of scrambled eggs with enoki mushroomsWash the enoki mushrooms, drain the water and cut off the roots;

Step 33 of the preparation of scrambled eggs with enoki mushroomsHeat the oil in a pan and stir-fry the enoki mushrooms until soft;

Step 44 of the preparation of scrambled eggs with enoki mushroomsThen add salt to taste;

Step 55 of the preparation of scrambled eggs with enoki mushroomsPour in the prepared egg mixture;

Tips: Don't put too much enoki mushroom, so as not to stop the egg liquid, and increase the amount of eggs when the amount increases! Recommended to you: Preparation of enoki mushrooms Preparation of eggs.

Tip 1: Put an appropriate amount of cooking wine into the egg mixture to make the scrambled eggs softer and tastier. Don't scramble the eggs for too long, the tenderness is better, and the color is better.

2. Blanch enoki mushrooms and carrots in water to reduce the frying time, so as not to darken the color due to the long frying time.

3. Squeeze out the water before frying enoki mushrooms, so as not to have too much soup after frying and affecting the taste.

4. During the frying process, it is necessary to stir-fry over high heat, as too long time will affect the color and taste of the dish.

Method: <>

1. Remove 1-2 cm from the root of enoki mushrooms, wash them and soak them in lightly salted water;

2. Beat the eggs, put a little salt, pepper and water, and stir until even;

3. Heat the pot, add a little oil, lay eggs, fry them into egg flowers, and put them out;

4. Heat a little oil in a pot, add enoki mushrooms, fry until soft, add scrambled eggs;

5. Stir-fry until the two are evenly mixed, add salt and oil, stir well, add a little chopped green onion, and remove from the pot.

Tips: 1. Enoki mushrooms are soaked in salt water to eliminate possible bacteria and odors;

2. Scrambled eggs should be scrambled over high heat, and adding a small amount of water to the eggs can make the eggs fluffier.

1. Harvest Harvest in time to remove impurities, requiring the diameter of the cap to be centimeters, the length of the handle to be 15 centimeters, and the mushroom body to be white and complete.

2. Pre-cooking The pre-cooking liquid is 5% 7% salt water, and the pH value is adjusted to citric acid. After boiling, pour in the mushroom body and turn it, the mushroom water ratio is 1 2, 4 minutes after the branch will definitely take out the enoki mushroom, quickly cool it with running water, wait for the temperature to drop below 15, and remove the dry water.

3. Pickling is divided into high-salt treatment method and low-salt treatment method. The high-salt treatment method is suitable for the high temperature season, and the amount of salt used accounts for 50% of the weight of the mushroom. Method:

First sprinkle 2 3 cm thick salt at the bottom of the tank, pour in the pre-cooked enoki mushroom, flatten it to make it 6 7 cm thick, and then put a layer of salt and a layer of mushrooms until the tank is full, the top layer is capped with salt, and inject cooled saturated salt water and antiseptic color protection solution to submerge the mushroom body (antiseptic color protection solution formula: sodium metaphosphate 55%, citric acid 40%, alum 5%). The cylinder is covered with an isolation layer made of gauze and bamboo with a diameter slightly larger than the cylinder mouth, which is pressed against a heavy object such as stones.

The low-salt treatment method is suitable for winter, method: after the pre-cooked enoki mushroom is dried, stir fully in saturated salt water to let the mushroom absorb enough salt, then drain it and put it directly into a barrel through the scale, and inject saturated brine and antiseptic color protection solution. It generally takes 25 to 35 days to pickle it, turning the cylinder once in 7 days in winter, and turning the cylinder once in 2 days in summer.

4. Management and barreling When filling the barrel, the pickled mushroom body should be washed in the original brine and then taken out, weighed and then loaded into a barrel, filled with saturated brine and antiseptic color protection solution, and adjusted the pH value with citric acid.

Cut off the old roots of enoki mushrooms, wash them and blanch them in boiling water. Add the eggs to the cooking wine and a little salt, stir-fry them in a pan and set aside. Start another pot, put a small amount of oil, add garlic slices and green onions and stir-fry until fragrant, then pour in enoki mushrooms and stir-fry for a while, add eggs and stir well, add a small amount of salt to taste.

Ingredients: 150g enoki mushroom, 140g egg

Excipients: appropriate amount of peanut oil, appropriate amount of salt, 1 2 tablespoons of cooking wine, appropriate amount of garlic slices, appropriate amount of chopped green onion 1, cut off the old roots of enoki mushrooms and wash them.

2. Add a small amount of salt to boiling water and blanch.

3. Add cooking wine and a little salt to beat the eggs.

4. Put a small amount of oil in the pan and scramble the eggs.

5. Put a small amount of oil in another pot, add garlic slices and green onions and stir-fry until fragrant.

6. Pour in enoki mushrooms and stir-fry for a while.

7. Add eggs and stir well, add a small amount of salt to taste.

8. Finished products. Notes:Before making enoki mushrooms, it is best to blanch them in boiling water with salt, which can play a role in sterilization and astringency.

Enoki mushroom + chicken = nourishing qi and blood.

Enoki mushroom + tofu = nootropic and strong body, lowering blood sugar.

Enoki mushroom + broccoli = enhance the liver's detoxification ability and improve the body's immunity Enoki mushroom + milk = can cause angina.

Enoki mushroom + donkey meat = abdominal pain, diarrhea.

A detailed introduction to the preparation of scrambled eggs with enoki mushrooms Cuisine and efficacy: home-cooked recipes.

Taste: salty and umami Process: Ingredients for fried enoki mushroom scrambled eggs: Ingredients: 50 grams of enoki mushrooms, 100 grams of eggs.

Seasoning: 60 grams of peanut oil, 3 grams of garlic (white skin), 2 grams of salt, 2 grams of soy sauce to teach you how to make scrambled eggs with enoki mushrooms, how to make scrambled eggs with enoki mushrooms to be delicious 1Remove the garlic and pat it flat and chop it;

2.Cut off the old roots of enoki mushrooms, wash and drain the water;

3.Crack the eggs into a bowl, add 1 gram of salt and stir well with chopsticks;

4.Heat the pan, add 50 grams of oil to heat, add the beaten egg mixture, and fry slowly over low heat until the bottom of the egg liquid solidifies;

5.Then turn over and fry for another 15 seconds to scoop up the omelet;

6.Add 10 grams of oil, add minced garlic and stir-fry until fragrant, pour in enoki mushrooms and stir-fry a few times;

7.Add the fried eggs and quickly stir-fry the cracked omelets;

8.Stir-fry until enoki mushrooms are soft, add 2 grams of soy sauce and 2 grams of salt, and serve. Tip - Food Restraint:

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.