Sweet and sour poached eggs are delicious and nutritious, many people like them, how to adjust the s

Even if it solidifies immediately, it is only in the epidermis, and it will take time to completely solidify, and this coagulated thin layer cannot withstand the vigorous movement of water, and the boiling water will still wash away the protein. Therefore, the best solution is to make the water very hot and not boiling. The most important thing is that the poached eggs will not scatter, so as not to make the pot full of egg wool, and the egg yolk is not only wrapped in a thin layer of egg white, which tastes bad.

One is boiling water, when there are bubbles constantly rising at the bottom of the pot, the eggs are beaten into the pot, the heat is turned down, the eggs are slowly cooked, and the eggs can be turned over halfway.

The most important thing to note: it is best to choose fresh eggs for boiling poached eggs, iron pot, carefully knock the eggs into the pot after the water is boiled, and when the egg whites wrap the egg yolk, turn it over gently. Boil the water until it is slightly open, smear the spoon with oil, scald it with hot water for 30s, then beat an egg, and then put the spoon into the hot water to let the egg solidify, pay attention not to let the spoon enter the water before solidifying, and then pour it into the pot and cook it after the egg is solidified.

Add some water to it, if you like to eat sweet, you can add some sugar or wine to it, if you don't like sweet, you can add some salt and green onions, as breakfast or afternoon snacks are very good.

After the bottom of the poached egg is fried until it is set, turn the poached egg over with a spatula, continue to fry the other side, and when both sides are golden brown, you can remove it from the pan. Turn off the low heat, and then put in the eggs, at this time the oil temperature is not very high, fry for a while, after the eggs slowly solidify, turn on the high heat, and then turn over, and finally look at the personal taste, some people like to be older, just fry for a longer time.

If you don't feel that the flavor is enough, you can put oil in the pan, fry the poached eggs, and fry them until golden brown on both sides, and put them on the tomato sauce is simply delicious. You can also mix the tomato sweet and sour sauce yourself, and put multiple poached eggs into the pot to make it, and the taste is also very delicious. Wait for the eggs to fry in the pan for about 10 seconds, gently push the eggs with a spoon, at this time the eggs are set, you can hold the pan and shake it slowly to make the eggs evenly heated.

Prepare one spoonful of light soy sauce, two spoons of sugar, three spoons of vinegar, half a bowl of water, and mix them into a bowl in proportion to make a sweet and sour sauce. The sweet and sour sauce should be thick, not too dry, and finally pour the sweet and sour sauce over the fried poached egg and it is ready to eat.

The best solution is to bring the water to a boil, not to boil. People have an appetite at first sight, and they have to eat smoothly and tenderly without being hard. On top of that, the poached egg doesn't fall apart, so as not to stuff the pan with egg wool, the yolk is not only wrapped in a thin layer of protein, making it unpalatable.

The ratio of sugar to vinegar is the same, about 1:1. Add two spoonfuls of light soy sauce, one spoonful of oyster sauce, millet spicy and chicken bouillon.

Sweet and sour sauce is sweet and sour, appetizing and rice, it is the soul of sweet and sour dishes, sweet and sour dishes are delicious or not, sweet and sour sauce plays a great decisive role. Many friends are accustomed to eating sweet and sour dishes, but they have no choice but not to prepare sweet and sour sauce, and now share with you two kinds of sweet and sour sauce. Sweet and sour sauce - is one of the very important homemade seasonings in Cantonese cuisine, because of the taste of sweet and sour, delicious, delicious and satisfying, the dish has the characteristics of red and bright, good-looking and attractive and so on, it is used by most Cantonese dishes and is deeply loved by the public, and is currently widely used in sweet and sour pork ribs.

Sweet and sour sauce is sweet and sour and delicious, the color is red and bright, no matter what sweet and sour dishes are very delicious, in our daily life, we often eat sweet and sour pork ribs, sweet and sour loin, sweet and sour fish and so on, I believe many people like to eat, I also like to eat these sweet and sour dishes, sweet and sour sauce has a lot of practices, in the southern cuisine and northern cuisine sweet and sour sauce has more than a dozen practices, like hometown Northeast pot meat, Northeast meat section, Zhejiang sweet and sour pork ribs, Shandong sweet and sour loin, Jiangsu squirrel fish, Guangdong sweet and sour five fillet fish, Guangdong's pineapple gu old meat, etc. 500g Haitian tomato sauce (with photos)! Borneol candy 400g!

Half a bottle of sour plum sauce!? 200 grams of water! 30 grams of hawthorn slices (with photos) and one lemon (sliced)!

The sweet and sour method is not complicated, and a few simple seasonings can bring out a delicious sweet and sour flavor. Now the chef will teach you a ratio, I hope it can help you: the ratio of sweet and sour is:

1: What does it mean, that is, when mixing sweet and sour sauce, a spoonful of sugar, I usually use white sugar at home The ratio of vinegar is one to one or two to one, light soy sauce is half of vinegar, ten grams of warm water is more than vinegar, a few grams of ginger and garlic foam, a few drops of cooking wine, and it is also decided according to the amount of dishes.

80 grams of tomato paste, 40 grams of tomato sauce, 250 grams of red Zhejiang vinegar, 200 grams of sugar, 8 grams of salt, 400 grams of orange juice, you can make it according to this ratio.

I feel that it will be more delicious if the proportion of sugar is higher, because vinegar is also a flavor, and it must not be used as the main taste. If it's the main flavor, it will be sour, so the proportion of sugar should be higher.

You should put the white sugar in the aged vinegar and add a little light soy sauce, because this mix has a sweet and sour taste, but also has a hint of saltiness, which is very suitable for dipping in poached eggs.

To prepare the sweet and sour sauce: 5 water, 4 eggplant, 3 sugar, 2 vinegar, 1 powder. That is, 5 tablespoons of water, 4 tablespoons of tomato juice, 3 tablespoons of sugar, 2 tablespoons of vinegar, and 1 tablespoon of starch in order.

1. Sweet and sour poached eggs are delicious and nutritious, many people like them, how is the sweet and sour sauce of sweet and sour poached eggs made?

Manufacturing Method: Step 1: First, we prepare all the materials.

We peel and crush the garlic, then chop it into minced garlic and put it on a plate for later use. Next, we prepare a clean small bowl, add an appropriate amount of white vinegar, soy sauce, cooking wine and sugar to the bowl, and then add an appropriate amount of water and stir well, so that a delicious sweet and sour juice will be prepared.

Step 2: Next, we can start to burn oil in the hot pot, pour an appropriate amount of cooking oil into the pot, when the oil temperature is 50%, we can beat the eggs into the pot one by one, if you have a large population, you can beat more, if you eat alone, you can beat less.

Step 3: Because eggs are particularly easy to boil, they won't take long. After we have fried one side of the egg, we gently turn it over to fry the other side of the egg.

It takes skill to turn it over, be careful, or you will break. When all the eggs are completely fried, we can put them out and put them on a plate for later use.

Step 4: Next, reheat the oil in the pan. Once the oil is warm, add the minced garlic to the pan and stir-fry until the aroma is particularly strong.

Then pour the sweet and sour sauce into the pan and stir-fry well. During the stir-frying, add an appropriate amount of tomato paste. When tomato paste is added, the sweetness will be stronger and the soup will be thicker.

Step 5: After the soup is particularly viscous, add the fried poached eggs and turn them a few times to fully wrap the sweet and sour sauce. Once the sweet and sour sauce has completely wrapped the poached eggs, we can take the sweet and sour poached eggs out of the tray.

Don't fry the eggs too hard, they can be cooked after they are formed. To determine whether the yolk is ripe, gently press the yolk with a spatula until the soft part is the center of the yolk. I think this is more appropriate because it needs to be cooked later, and the yolk is just right, not the center of the yolk is very thin.

If you prefer fully cooked, fry it a little longer.

Be patient when frying poached eggs and don't use fire. Fire will turn eggs black. Start frying over low heat until the egg whites are slightly solidified, fold the egg whites in half, and gently press to solidify.

If you find it troublesome, you can fry round poached eggs without folding, which can be fried on one side or on both sides. If you like one-sided fried egg whites, you can fry the egg whites until slightly solidified, sprinkle two spoons of hot water, cover the lid immediately, and continue to fry over low heat for about 2 minutes, so that the fried egg whites are tender and smooth, and the egg yolks will not be very old when they are just cooked.

That's all there is to know about how to make sweet and sour poached eggs, I hope it will help you!

First of all, you should add an appropriate amount of warm water to the bowl, then add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, pepper, aged vinegar, five-spice powder, sesame oil, sugar, and soy sauce and stir well, so that you can mix sweet and sour sauce.

Put a small amount of oil in the pot, when the oil is cooked on low heat until it is seven mature, add an appropriate amount of sugar, stir back and forth until thick, add balsamic vinegar, and then stir back and forth until it is viscous.

First, melt the rock sugar and dilute it with water, then add vinegar and soy sauce to taste, and finally add a little salt.

Sweet and sour poached eggs are more appetizing than ordinary poached eggs, which makes people appetize. As long as the operation method is correct, the sweet and sour poached eggs made are absolutely delicious. Here are a few common sweet and sour poached egg recipes to share with you.

1. Sweet and sour poached eggs method 1 main ingredient: five or six eggs Method: Clean the egg shell with water, prepare a non-stick pan with a flat bottom, pour a small amount of cooking oil into the pot, shake well, light the fire, and then beat the eggs into the pot one by one, fry slowly over low heat, fry until golden on both sides, and cook thoroughly out of the pot.

Prepare a small bowl, add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of tomato paste, a spoonful of aged vinegar, a spoonful of sugar, half a spoon of salt, half a spoon of potato starch, then add half a bowl of water, the water should be covered with seasoning, stir well with a spoon. Add a small amount of cooking oil to the pan, add minced garlic and fry the garlic until fragrant, pour in the adjusted sweet and sour sauce, put in the fried eggs, shake the pan vigorously, let the eggs and sweet and sour sauce be fully wrapped, and reduce the juice over high heat.

Second, sweet and sour poached eggs method two main ingredients: eggs five or six Method: put water in the pot, after the water boils, the eggs are beaten into the water one by one, after the water is boiled, change to low heat, pay attention to boiled poached eggs, eggs should be closer to the water surface, hit into the water, to avoid the splash is too high, splash on the body, causing scalds.

When all the poached eggs are ready, remove them from the pan and set aside. Prepare a small bowl, add a spoonful of tomato paste, two spoons of light soy sauce, three spoons of sugar, three spoons of rice vinegar, about five spoons of water, add the amount of water as appropriate, and do not pass the seasoning. Stir all the seasonings with a spoon, pour them into the pot, add the boiled poached eggs, and reduce the juice over high heat.

3. Sweet and sour poached eggs Method 3 Main ingredient: five or six eggs Method: Clean the shell of the egg, beat it into the pot, fry it until the eggs are golden on both sides, and remove it for later use.

Prepare a small bowl, add one-to-one sugar and vinegar to the bowl, the sugar is white sugar, the vinegar can choose aged vinegar or rice vinegar, add a little light soy sauce to adjust the color, if you feel that the sweetness and sourness are too strong, you can also add a small amount of water to dilute the sweetness and sourness. Light the fire, pour sweet and sour sauce into the pot, add the fried poached eggs, and after the juice is collected, sprinkle with spicy millet and chopped shallots.

First of all, we should put a certain amount of sugar in the pan, then stir well, then add the eggs, and after the eggs are formed, pour in a small amount of vinegar, and then fry until the taste we like to eat is almost the same.

You can put light soy sauce, oyster sauce, sugar, rice vinegar, tomato paste in a bowl, stir well, then heat the oil in a pan, put the eggs in and fry them into poached eggs, then pour in these juices and stir well.

The method of sweet and sour poached eggs is to first beat the eggs into the pot, boil a poached egg, then add some sweet and sour sauce, add some seasonings and stir well, and finally pour it into the boiled poached egg, so that a sweet and sour poached egg is ready.

Crack the eggs in the pan and don't stir too often. After cooking, add tomato paste, vinegar, sugar, salt, and soy sauce to make the sauce. Stir-fry evenly, and finally reduce the juice.

1. Ingredients: 1 tablespoon of light soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar, half a bowl of water. 1 tablespoon of light soy sauce, 2 tablespoons of sugar, 3 tablespoons of vinegar, half a bowl of water, mix into a bowl in proportion to make sweet and sour sauce.

2. Ingredients for sweet and sour poached eggs: 5 eggs and 1 chives.

3. How to make sweet and sour poached eggs: pour a little oil into the pot, beat an egg, and fry slowly over low heat. Fry until golden on both sides, and fry the rest of the eggs at a time. Pour in the prepared sweet and sour sauce.

4. Leave an appropriate amount of base oil in the pot, add the shallots and stir-fry until fragrant. Add the fried poached egg. Pour in the sweet and sour sauce, about level with the fried egg. Cook over medium heat until the poached eggs become darker and the soup thickens.

5. Serve out the poached eggs, pour the excess soup on the poached eggs, and garnish with coriander.

<> "Sweet and Sour Poached Eggs.

Ingredients: Egg, green onion, garlic, light soy sauce, dark soy sauce, oyster sauce, vinegar, tomato paste, Nian stuffy sugar, chicken essence, starch.

Method:12 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, 2 tablespoons of tomato paste, 1 tablespoon of sugar, 1 tablespoon of chicken essence, 1 tablespoon of starch, half a bowl of water and mix well and set aside.

2.Fry the eggs into poached eggs and put them on a tray for later use.

3.Sauté minced garlic with the remaining oil from fried poached eggs.

4.Then pour in the sauce and fry until slightly viscous, then pour in the poached eggs.

5.Carefully turn the poached egg until the surface is evenly coated with sweet and sour sauce, and then sprinkle some soul green onion out of the pan

First prepare fresh eggs, then pour in a small amount of oil and heat, do not stir directly into the pot, fry it slightly, add a little water and cover the pot and simmer for a while. After that, put the fried eggs out, put sugar and vinegar in the pan, a small amount of water, and pour in the fried eggs to boil for a while.