Extensive collection: 108 egg-based dish names and practices. By the way, are eggs vegetarian or meat dishes?

108 is too much!

All kinds of egg dishes

Pearl jade finger (wide white coke paste is fresh, salty and slightly sweet)

Ingredients: quail eggs 12, 8 fresh shoots (about 7.5 cm long) and 6 oranges in syrup.

Seasoning: 2 tablespoons lard, proper amount of salt and monosodium glutamate, trace sugar, half a small bowl of light milk (canned concentrated milk or milk or milk powder), 2 tablespoons 45-degree raw water powder.

Method:

1. Put the eggs in cold water, cook them slowly over medium heat, and then simmer them over low heat. Take it out and cool it with cold water. Peel the eggshell. The tips of bamboo shoots (that is, tender heads) are slightly boiled in boiling water to remove astringency.

2. Wash the pan, add 1 spoon lard, weak milk, bamboo shoots and quail eggs, bring to a boil, add salt, monosodium glutamate and white sugar, thicken the raw rice flour with water, pour in 1 spoon lard, stir well, put it into the pan, and wrap two orange petals back to back on the edge of the pan as a decoration and flavor enhancement aid.

Features: the tender bamboo shoots are pointed like jade fingers, and quail eggs are small and white as pearls. Bamboo shoots are crispy, eggs are waxy and smooth, and milk is fragrant, which is suitable for all ages in Xian Yi.

Key:

1. Cook the eggs in cold water, stir-fry them with low fire, take them out and chill them with cold water, so that the protein can be shelled easily without damaging the surface. Otherwise, it will seriously affect the appearance.

2. Put the milk into the pot, add salt and monosodium glutamate after boiling to prevent protein from solidification and milk residue.

Toona sinensis roast chicken egg

Ingredients: 500 grams of eggs and 25 grams of incense. 80g of seasoning oil, 25g of wet starch, 5g of salt and 5g of monosodium glutamate. Methods (1) Toona sinensis was cut into powder. The wet starch is diluted with water again. Beat the eggs, and add dilute starch, Toona sinensis and monosodium glutamate (2). Heat the frying spoon and put 50 grams of oil. When the oil is hot, use slow fire. Pour the eggs evenly, cover them, pour the remaining 30g of oil along the spoon several times, bake for about 10 minutes, and take them out. After draining the oil, turn the eggs over and buckle the plate. Features golden color, slightly salty, crispy noodles and unique flavor.

Steamed minced meat with salted eggs

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Ingredients: minced pork, raw salted eggs and chopped green onion.

Exercise:

1. Peel the raw salted egg and divide it into one egg white and two egg yolks for later use.

2. Mix minced meat and chopped green onion protein evenly? Knead into patties and put them on a plate.

Squeeze two egg yolks and put them on the meat pie. Cover with medium-high power steaming 15 minutes.

Features: oil yellow in color, salty and tender.

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It's also very simple: 1) Take a bowl of minced meat (about half a catty). 2) Open a raw salted egg, put the egg white into the minced meat, and stir well by hand. 3) Put the duck egg king on the minced meat.

4) Steam in a steamer for 15 minutes. Because egg white is salty, in principle, don't put salt in minced meat. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Spanish omelet

Ingredients: two medium potatoes, three eggs and a little onion. Practice: add enough oil in a small pot, cut the potatoes into small slices, fry them over medium heat until they are 80% cooked, add salt, pepper and minced onion, pour the eggs into the potato slices, and turn to low heat. When the egg liquid on the fire surface is basically condensed, buckle a plate larger than the pot, quickly turn the pot over, put the cake on the plate, put it back in the pot, and so on. You can add leeks, shrimps or diced ham to the egg liquid according to your personal taste, but only onions are added to the authentic Spanish fried eggs. Note: If you want to make a bigger cake, you can increase the amount of raw materials in proportion and use a large pot, but this will greatly increase the difficulty of turning the cake. The first trick is to make potatoes and eggs in the right proportion, otherwise you can't make a cake. Second, the action should be decisive and quick when turning over, otherwise the cake will be deformed. After three or four failures, people who are not too stupid can make decent cakes to entertain guests, which are exotic and can also be eaten by themselves. They can cook one meal and eat three meals, which is convenient and delicious.

Stewed quail eggs

Quail eggs have high cholesterol content and taste better after being cooked or pickled. In addition, the shell is peeled after cooking, and it tastes better to stew with braised pork. (Make two cuts on the surface of the egg to taste)

Huang San egg

Four or five eggs, one preserved egg and one or two raw salted duck eggs are mixed together. It's best to grind it with a blender, and put one third of water, a little salt and monosodium glutamate. Then put it in a steamer and steam it over low heat. The less water, the more elastic the steamed eggs are. The fire must not be big, or it will become a cake. It's much better than pure custard.

Scrambled eggs with dried radish.

Chop the dried radish with a knife, stir-fry in an oil pan, spread the dried radish evenly with a shovel, spread the scattered eggs evenly on the dried radish, and turn it over with a shovel every once in a while, preferably as a whole.

This dish is very suitable for porridge.

Green snow tea pine

Well, first of all, there was a "green snow tea pine" on my Mid-Autumn Festival menu last time. I asked who could tell me its hall, but no one answered, so I said to myself here, hehe ... The main raw material of this dish is tea. Because Huangshan in Anhui Province is a good place to produce green tea, there are several examples of using tea as a dish in Anhui cuisine, which is also a major feature. When I was in China, I invited my childhood friends to dinner in a restaurant near my door. The first reason is proximity and convenience; Secondly, because the owner of this restaurant is said to be a retired special-grade Huizhou cuisine chef. But at first the food there was ok, and then I stopped taking pictures. I don't know if it's my picky taste or the kitchen he invited is perfunctory. It was at his house that I ate this dish of tea pine for the first time, specially consulted my boss, and then came back to follow suit. Some friends praise novelty and taste, so I will briefly introduce it here. I want to drink tea anywhere. This is also an elegant dish that makes the tea loose during the holiday. Hehe ... make half a bowl of tea (preferably green tea, black tea, etc. ) Wash with boiling water. Cover for 5 minutes, then add some sugar to soak for half an hour, take it out and squeeze it dry. Then add the egg white (egg yolk is not needed) and mix well, then sprinkle a little dry starch to disperse. 4 water chestnut, peeled and washed, shredded and mixed with dry starch. When the oil pan catches fire and the oil temperature reaches 50%, fry the tea leaves until they are dark green and quite hard, and drain the oil. When the oil temperature is 80% hot, add shredded water chestnuts and fry until golden brown. Take it out.

Then put the fried tea pine in the center of the plate and enclose it with water chestnut, and you're done. This dish is crisp, sweet, delicious and attractive. It is an absolutely beautiful cold dish on the holiday table. (BTW: There is no water chestnut, and the same is true for single tea pine. Water chestnut is more pleasing to the eye. )

The original text was published by tasita. I have heard about Mei Qing's elder sister's cooking for a long time, so I went to the essence area of the gourmet version to study. Seeing the green snow tea pine recommended by Sister Qing, I learned to walk in Handan. According to Sister Qing's practice, I won't go into details.

However, I think there are several points that must be emphasized. For beginners,. 1. Put sugar, tea leaves a lot of bitterness, and sugar is put in order to eliminate part of it, leaving only a little bitterness and tea fragrance. 2. Egg white, it is recommended to put a little sugar in egg white. 3. Dry starch is ok if you don't use ordinary flour. I think it's oil. If you stir the oil with a shovel, there will be a small number of bubbles, and if there are many bubbles, it will be almost eight. Of course, if you boil the oil, I don't have to say anything more. Frying is a key step, which can remove the astringency of tea. Remember to take the tea out as soon as it thickens. 5. shredded water chestnut, it is unnecessary, you can do without starch. 6.

7. When you put the mixture of tea and egg white powder into the oil, you'd better not put it all at once. This will blow into a ball, and it is better to divide it into several squares, instead of putting it into a ball every time. It's not good to be blown into a ball anyway. You still need to put more oil, but the fried oil in this dish is very clear and can be poured out for later use. Well, I only tried it once, and I only found these personal experiences. The point is that my roommate Chata is expensive, so I can't do more, hehe.

Loofah soaked in gold and silver eggs

Luffa 1 kg

A salted egg and a preserved egg.

Garlic 2 Liang

Shangtang 1 cup

condiment

Salt 1/2 teaspoons

Sugar 1/2 teaspoons

Pepper, sesame oil and a little wine.

Peel the loofah, wash it, and cut it into cubes; Shelling and dicing preserved eggs; Wash the salted eggs and open the reserved protein. Squash and dice the yolk for later use.

Fry garlic until golden brown, and take it out for later use. Cook the towel gourd with salt water, take it out and dry it for later use.

Heat the oil pan, add the soup, salted egg yolk, preserved egg, fried garlic and seasoning, and cook until the egg yolk is cooked. Finally, add the egg white and pour it on the loofah.

Tip: put some oil in the water where the loofah is boiled to prevent it from turning yellow.

Wine fermented eggs

This is our usual snack.

The method is simple.

Take a bowl and scoop a spoonful of wine at the bottom.

Boil a pot of boiling water and knock in eggs. Be careful not to stick to the bottom of the pot when cooking. Take out the eggs when they are yellow.

Fill a bowl with soup and eggs.

Fermented wine can inhibit the fishy smell of eggs, taste sweet and sour, and promote blood circulation and invigorate qi. Mainlanders regard this snack as a tonic.

Sometimes I go home hungry at night and have no strength to cook. First, I boiled an egg made of wine and immediately felt refreshed.

Braised seasonal vegetables with gold and silver eggs

Ingredients: 1 preserved egg, 12 seasonal vegetables (spinach, bean sprouts), 4 garlic.

Seasoning: 65438+ 0/2 teaspoon of salt and chicken powder.

Sweat powder: 1 1/4 cups of water (vegetable juice can be added), 1 teaspoon of chicken powder and sugar, 1/4 teaspoons of sesame oil and 2 teaspoons of raw flour.

Exercise:

1. Separate salted egg whites from egg yolks, steam salted egg yolks in a dish for 5 minutes until cooked, dice the egg whites and mix. Wash preserved eggs and dice; When washing vegetables, cut them into sections and separate them; Pat the garlic gently.

2. Heat 6 tbsp oil and saute garlic. When adding, stir-fry the vegetables with high fire, add seasoning after softening, and stir evenly until the vegetables are cooked. Take out the vegetable juice and put it on a plate.

3. Cook the vegetable juice, add salted eggs and preserved eggs, and finally add salted protein, shovel it off the fire and pour it on the vegetable noodles. Experience: Salty protein can increase the salty taste of the sauce, and can also be boiled into white egg flowers, making the dishes delicious and beautiful, and the entrance is clear but not greasy.

Ginger vinegar egg

As Brother Fool said, Cantonese food is good, but vinegar is bad. I don't know if this is it.

The reason is that vinegar seasoning in Cantonese cuisine is not as common as other cuisines. Once, go to one.

A friend in Guangdong opened a restaurant to play, and my friend asked me to fry a hometown dish, so I cooked a stir-fry dish.

Try shredded beans for everyone. After dinner, my friend said that he really can't use vinegar. There is little vinegar in Cantonese food, so it is hard for Cantonese people not to be jealous. In particular, will the female compatriots in Guangdong stay away from vinegar? If so, I really don't know whether it is a curse or a blessing for Guangdong men. Most people who are not jealous have prepared an altar of old vinegar for others. There are exceptions, of course, but few. Those who are not jealous and do not give others food should be among the saints. One day I went to my friend's house, and my friend brought a bowl of Guangdong specialty. I tasted it and it was sour as hell. Because I remembered that Cantonese people were not jealous, I asked what it was. My friend said it was ginger and vinegar eggs, specially for female compatriots. After listening to it, I suddenly realized that the female compatriots in Guangdong are not only jealous, but also eat a lot. Ginger vinegar eggs are not vegetables, but medicines. It should be regarded as a health food with three functions. For the average person, ginger vinegar eggs are used for beauty, because their raw materials are a lot of pig's trotters and vinegar, and the second is to warm the stomach, mainly because of the role of ginger. The third and most important point is prenatal health care, postpartum fitness, and spending less money on milk powder. I don't know why, but I always say so and use it so much. Believe it or not. Cook pig's trotters in water, change water, add ginger and peeled boiled eggs and cook. Add a lot of vinegar until it is unbearable, then add sugar (preferably a little brown sugar) to taste until you think it is appropriate, and cook the trotters on low heat until they are rotten. Turn off the fire. If you have a pregnant woman at home, don't try. It's hard to say whether it will help, but at least it doesn't hurt.

Eggs, tomatoes

= => In szx's article, it is mentioned: scrambled eggs with tomatoes: several tomatoes and several eggs are scrambled together. It's delicious. Everyone has probably eaten it.

I'm afraid everyone has never eaten this practice. I heard that the Soviets appreciated Chinese food very much, so they learned a lot of recipes. But the food they cooked was terrible, and I didn't know until I asked the reason. Their method is to heat the pot first, and then pour the ingredients into the pot in strict accordance with the recipe. ......

Authentic, this dish should be made like this: raw materials: 3 tomatoes, 2 eggs, a little sugar, salt and monosodium glutamate, oil 1. 0. Cut the tomatoes into 1. Heat the pan and pour the oil. 2. Beat the eggs into a bowl, add sugar, salt, monosodium glutamate, chopped green onion and water, and stir. 3.！ !

Fried Chili with eggs

All right! Let me satisfy your wish!

Next, I'd like to introduce you to a vegetarian dish:

Fried Chili with eggs:

Ingredients: three to five eggs, five peppers!

Ingredients: chopped green onion, 1 oil, monosodium glutamate, salt.

Heat the oil until it is 70-80% mature, then pour in chopped green onion, which is fragrant and not burnt.

Add pepper, stir well, add salt (keep the color fresh and tender), stir well, and change to high fire and slow fire.

Shell the eggs, pour them into a bowl, stir them evenly until they are soaked, then pour them into a pot and cook them with slow fire.

It's best not to turn it over. After the eggs are solidified, pour in monosodium glutamate and mix well to serve.

(Attachment: Pepper can be cut into any shape, but it must be seeded. In addition, before pouring the egg mixture, you can add the fried pepper until it is half cooked.

Pepper is dialed everywhere)

Its color is tender and delicious, and its spicy taste can be adjusted according to personal taste!

Beef with slippery eggs

brief introduction

This plant is oily and tender.

raw material

Ingredients: Pickled beef slices (take 500g beef slices, add 0.5 tbsp light soy sauce and dried starch, 3 tbsp baking soda, 65438+ 0.5 tbsp clear water to make a paste, and finally add peanut oil to stir evenly and let stand for 30 minutes), and shell-removed egg liquid 300g.

Seasoning: 2 teaspoons of chopped green onion and refined salt, monosodium glutamate, pepper, sesame oil 1 teaspoon, and 500g of peanut oil.

manufacture

Stir the egg mixture evenly, then add 0.5 tbsp monosodium glutamate, refined salt, pepper, onion and peanut oil to make the egg mixture.

Heat peanut oil in wok to 40% heat, then add beef slices until cooked, pour in colander to drain the oil, and mix well with egg paste.

Put the wok on the stove again, pour in the beef mixed with egg paste, stir fry, and add 0.5 tbsp oil until cooked. Finally, sprinkle 0.25 tbsp of sesame oil and cooked peanut oil, stir well, put on a plate and pile up into a mountain shape.

Roasted chicken eggs

Sweet and sour! ! ! ! Ingredients: 4 shrimps (160g), shallots 1 root, shallots 1 root, 2 garlic and 4 eggs.

Marinade: salt 1/3 teaspoons, a little pepper and sesame oil, cornmeal 1/2 teaspoons, protein 1 tablespoon. Brewing juice: 1/4 cups of hot and sour juice, 1/2 cups of water, 1/2 teaspoons of sugar and corn flour, 1 teaspoon of soy sauce. In the production process (1), remove the black intestines from the shrimp, wash and drain the water, and mix them into the marinated shrimp. 0 minutes, onion is cut into strips, onion is cut into sections, garlic is chopped, and eggs and seasoning are mixed well.

(2) Heat two radish seeds, stop pouring egg liquid and stir-fry until they are solidified, then bake them with medium fire and slow fire until they are golden on both sides, and take them out and serve. (3) Heat 2 tablespoons of oil, add shrimp and stir fry, add onion, garlic and onion and stir fry until fragrant, and finally add sauce to boil and pour it on the egg noodles. Experience: This dish tastes sweet and sour, the eggs should be fried smoothly, and the amount of oil and heat should be controlled.

Stir-fried red clouds and snow shadows

Ingredients: egg white (8 pieces), milk (250g), water-borne fungus (65g), crab roe (clean, 65g), wet water chestnut powder (a little), monosodium glutamate (a little), refined salt (a little), sugar (a little) and pepper (a little).

Methods: 1. Slice elm, put it into boiling water, mix egg white, wet water chestnut, monosodium glutamate and milk (125g) evenly, drag crab roe in an oil pan, take it out, mix it with the above two raw materials, then pour it into a warm oil pan, push it slowly with a spoon, and soak it for a while, that is, take it out and filter off the oil.

2. Thicken milk (125g), monosodium glutamate, salt, sugar and pepper with horseshoe powder, and then pour the elm and crab roe into the thickening. Red and white in color and tender and smooth in taste.

Broad bean egg

Seasonal dishes in spring.

(1) Cook the broad beans and peel off the green skin, leaving the watercress.

(2) Prepare some diced ham.

(3) Break up the eggs, put some cooking wine after breaking up (I like not to put cooking wine, depending on the taste), then cook until it is 5 or 6 ripe, add salt, pour in the broad beans and diced ham, stir and cook. You can put sesame oil and soy sauce, or you can not put them.

(4) Prepare chopsticks and eat.

Tricolor egg

Four fresh eggs, two salted eggs and one preserved egg. Boil and dice the salted eggs, not too broken. Preserved eggs are diced, salted eggs are diced, and fresh eggs are made. Add some salt and chicken soup, beat well, then add preserved eggs and mix well. Find a big bowl or lunch box and put a plastic film with some oil on it, just to make the surface smooth and beautiful. :) Pour in the egg mixture and steam it until it is completely knotted (poke it with chopsticks). Cool slightly and pour out the slices.

1 is the simplest hibiscus egg. Prepare two or three eggs with a spoon. Put peanut oil first and heat it. When the oil is 70% hot, beat two eggs into the oil. Wait 10 second. Pick it up after it is scattered (it will stick to the spoon too soon). Then beat two eggs and stir them with the egg blossoms just now. Don't stir them with chopsticks. When the oil is 80%, I won't use a spoon to hold eggs. After cooking, you can put any ingredients at will {for example, a friend can cut his favorite vegetables into small pieces and put them in boiling water to remove water, but you must drain the vegetables before putting them in eggs. And anything that doesn't contain water, keep it as long as you like, and don't put it outside the scope of eggs.

2 Stir-fried mushrooms Ingredients: Auricularia auricula 10g mushrooms 10g onions 10g onions, a little eggs, six Chinese cabbages, a little carrots, auricularia auricula and mushrooms are soaked until soft, and all materials are shredded. Separate the egg yolk from the egg yolk, fry the egg yolk separately for use, fry the cabbage such as green mushrooms, add a little salt, chicken essence and oyster sauce, and cook all the ingredients.

Tricolor egg

Preserved egg 1 \ salted yolk 3 \ egg 4.

Preserved eggs are shelled and cut into small pieces. Cut the salted egg yolk into small pieces. Add a little salt and yellow wine to the egg mixture and stir gently. Break it up gently, don't bubble and don't send it away, so as to avoid bubbles and holes in the middle of the steamed cake, which is unsightly. Add preserved eggs and salted eggs into the egg mixture and stir well.

Take an iron box or aluminum (heat-resistant) metal mold, carefully spread a layer of tin foil inside, cling to the mold wall, scrape it flat, and pour the mixed egg liquid into it.

Put in a pot and steam with boiling water for 20 minutes until cooked. Stick a toothpick into the "cake" and no egg liquid will come out. Press it in the middle, it feels hard, even if it is steamed.

After a little cooling, peel off the tin foil, dip it in a little water with a sharp knife, slice it quickly and put it on a plate.

The related pictures of this theme are as follows:

Drunk egg

Production method 1. Boiled eggs: Choose fresh eggs and duck eggs (only a few are limited) and cook them in a cold water pot. When the water boils for three or four minutes, take out the eggs to make them yellow (duck eggs can be boiled for four or five minutes). This is the key to making drunk eggs. If the egg is boiled too hard, the yolk looks like wood residue, which is not delicious. If the egg is boiled too tender, the yolk has not solidified, and it is not good to get drunk.

2. Making drunken brine: Pour boiling water into a small jar or glass jar or a big bowl. The amount of water is less than that of eggs, add proper amount of salt, stir well (salty or light according to your taste), and then add a little pepper and pepper. After cooling, pour in some high-grade rice wine (I used the old shopkeeper) to make the brine smell good.

3. Drunk eggs: Peel the boiled eggs, put them in drunk salt water, cover them, and put them in the refrigerator for three or four days before eating.

Product features After the drunken egg is cut, it is red and white, and the wine is overflowing. Fresh, tender and fragrant, with a long aftertaste. It is a delicious side dish with wine and porridge.

I wish I had an egg cutter. It can cut beautifully.

Salted egg yolk mixed with tofu

Blanch the boxed tofu with boiling water, sprinkle with salt, 10 minutes later, drain the water, put it in the pot, chop the cooked salted egg yolk, sprinkle it on the tofu, and sprinkle with sesame oil and mix well when eating.

Baked potatoes with bacon, egg yolk and cheese

Wash potatoes, cut them in half, put them in a special box for microwave oven for 8 minutes, dig out the center meat while it is hot and mash it with salted egg yolk cooked in another bowl, cut bacon (or other bacon) into small cubes, fry them, add salt, black pepper and oil of fried bacon, mix well and put them into potatoes dug in the air; Put the potatoes on the middle baking tray in the oven and bake at 200 degrees for about 10 minute.

Fried rice with gold inlaid silver eggs

Put the cold rice in the refrigerator for more than 65,438+0 hours (preferably overnight), take it out, add a little vegetable oil, salt and a few drops of lemon juice, mix well to separate the rice grains, then mix in the broken egg liquid, let it stand for 30 minutes, pour it into a wok with strong fire, spread it out quickly with chopsticks, and put it into a basin after frying.

Fried green peppers with eggs looks very simple. If you want to fry just right, you should pay attention.

Ingredients: 150g fresh green pepper, 3 eggs, 60g soybean oil, salt, monosodium glutamate, balsamic vinegar and chopped green onion.

Exercise:

1, clean green pepper with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and break them up with chopsticks.

2. Put oil (40g) in the pan, heat it, pour in the egg juice, stir fry and pour it out.

3. Pour the remaining oil into the pot, heat it, put the chopped green onion into the wok, stir-fry it with salt for a few times, add scrambled eggs and monosodium glutamate when the shredded green pepper is emerald green, stir well, cook it with balsamic vinegar, and then take it out of the pot.

Features: eggs are tender and soft, and green peppers are crisp and palatable.

Eggs and tomatoes are well known in China, and people in Northeast China also like to eat them.

One of the main points: simple ingredients

1, two eggs (cooked less, others are full, they are not afraid that they will not remember you. )

2. Two tomatoes with a diameter of 6 cm. If American tomatoes are very large, such as 12CM in diameter, then (V=4/3*3. 14*r*r*r) should be 2× 6× 6/ 12/ 12 = if delicate tomatoes produced in Jiangnan are used.

Note: the ratio of eggs to tomatoes is the key. Without tomatoes, scrambled eggs will feel tasteless, greasy and dry. Eating too many tomatoes will be too sour, and drinking too much soup will make it impossible to eat scrambled eggs. Good raw material collocation is not only the basis of delicious food, but also the guarantee of balanced nutrition.

Wrong idea: "Add some xx left over from the last cooking." Why do you choose to throw something into your stomach when it is useless to throw it away?

Number two: Beat the eggs hard.

The emphasis here is on "beating" eggs, not stirring them. The details are as follows: after breaking the shell (if you can't break the egg skillfully and don't know the detailed essentials, please be sure to consult the relevant parties first. ) Pour into a bowl and stir the eggs quickly with a pair of chopsticks. At this time, the movement track of chopsticks is a cone, with the cone top right above the bowl mouth and the cone bottom completely in the bowl and parallel to the plane of the bowl mouth. Gradually, the egg white and yolk of the egg are integrated, and the texture and color are different. At this time, the fingers and wrists holding the chopsticks should gradually adjust their angles to make the chopsticks parallel to the bowl mouth as much as possible. At this time, the chopsticks can reach a new trajectory: it is still a cone, and the cone is on the side of the bowl, just on the extension plane of the bowl mouth. The cone bottom is a garden perpendicular to the bowl mouth, and there is a semicircle and another semicircle in the bowl. This is the real "beating" egg.

Note: Beat the eggs hard for a while and gradually speed up. Every time the tip of chopsticks should be scraped to the bottom of the bowl, the chopsticks should be immersed in the eggs as much as possible until almost all the eggs jump out of the plane of the bowl mouth every time the chopsticks move out of the bowl mouth, and there is a lot of foam on the surface of the eggs when they stop beating.

Myth: "Beat eggs just to get a uniform texture." In fact, this kind of stirring has produced many complicated effects between chemistry and physics, which can obviously improve the performance of eggs after they are put into the oil pan.

The third point: put the oil pan to sublimate the eggs.

It is best to use an iron pan with a round bottom and thick wall, which can not only supplement iron, but also has strong heat conduction ability along the wall of the pan, so that the pan is heated evenly.

Pour as much edible vegetable oil as eggs into the pot (never use animal oil, which is not only high in cholesterol, but also greasy when the food is a little cold). When the vegetable oil is so hot that it seems to smoke, don't hesitate to pour the eggs in.

note:

1, shake the oil pan to cover the bottom of the pan before pouring the eggs, so that the eggs will not stick to the wall of the pan and burn.

2, the oil should not be overheated, but it should be slightly hotter than the general fried meat.

Don't pour the eggs in the center of the oil, but pour them along the edge of the oil and the wall of the pot.

4. Immediately after the eggs are put into the pot, stir the eggs quickly with a shovel or chopsticks, so that the liquid eggs wrapped in the formed egg fried blocks will flow out continuously, so that all the eggs can absorb enough oil and be heated by the oil.

Wrong idea: you can put less oil. Whether an egg is tender or not depends on whether it is saturated with high-fat oil. As long as you practice according to the essentials introduced here, eggs can really absorb twice as much cooking oil.

The fourth point: the moisture of tomato juice water.

When there is no oil or water in the pot and the eggs go bad, this is to pour the cut tomatoes into the pot (you can wipe the bowl of eggs before pouring) and stir them with a shovel several times. At this time, it is important to seize the time to pound the eggs into small pieces with a shovel as much as possible, pound them several times, stir them several times, and repeat several rounds until the eggs have become 2-3 cm pieces and are evenly mixed with tomatoes.

note:

1, tomatoes should be cut thin, but the slices should be large.

2, the pedicle of the tomato should be removed.

3. Tomatoes don't need to be peeled.

4. The juice when cutting tomatoes is also added.

Myth: anyway, cooking, tomatoes can be cut into pieces. I have nothing to say. In fact, it will be easier for you to eat boiled eggs and raw tomatoes.

Fifth point: Don't reinvent the wheel.

When the tomatoes in the pot look soft and juicy, turn off the fire decisively. Add a proper amount of salt, stir and serve.

Note: Turn off the fire first, and then add salt to the bottom of the pot. This is the secret of scrambled eggs with tomatoes. You will find that when you bring the dish to the table and call it BF, the tomato just releases enough fresh juice, which is just right and tastes pure!

Wrong idea: do something before cooking. Poor man, always can't rest assured that this is the whole of a delicious meal, and he is still thinking about how to add more icing on the cake, such as monosodium glutamate, pepper and coriander, and mash the eggs to make the tomatoes ripe. ...

Remember: good motives will not bring good results. No, good things are better together. Cooking is like a person's life. It is important to do the right thing in the right way at the right time.

Tell:

1, don't cook scrambled eggs with tomatoes on the fish table, not because this dish is cheap and good, but because it is difficult to achieve a sensational effect.

Don't make the room full of oil fume.

Don't spread the secret of scrambled eggs with tomatoes casually.

Ingredients: leek150g, 3 eggs, lard15g, vegetable oil 20g, refined salt 5g.

Method:

1, wash leek and cut into 3 cm long segments; Beat into a bowl and mix well for use.

2. Heat the wok, put the oil to 50% to 60% heat, pour in the egg liquid, and pour it out when it is burned into small pieces.

3. After the wok is heated with lard, add leeks, stir fry at high speed and add salt. When it is almost cooked, pour in the eggs and stir twice.

Features: yellow and green, harmonious and beautiful color, fresh and fragrant, attractive appetite.

Efficacy: Warming the middle and nourishing blood, warming the kidney, waist and knees. It has a good auxiliary therapeutic effect on lumbago and knee pain due to kidney deficiency, cold asthma due to kidney deficiency, impotence due to kidney deficiency and nocturnal emission.

1。 Fried Egg

Ingredients: 1 egg, a little soy sauce.

Practice: Beat the eggs into a bowl, heat the wok, add half a bowl of oil, and fry the eggs in medium heat, depending on personal preference.

You can fry it medium, well-done, or golden on both sides. Put the oil aside and sprinkle some soy sauce on the plate.

You can sprinkle some pepper and salt when frying eggs.

2。 Boiled eggs.

Ingredients: 1 egg, half a pot of water. Half a teaspoon of salt.

Practice: Put the salt into the water and bring it to a boil. After the water boils, put the eggs in the water and cook them with a spoon. If the eggshell cracks, add some vinegar to solidify the protein and prevent it from flowing out. Put it in ice water immediately after cooking, so that the eggshell will be easier to peel.

Cooking time:

After three minutes, the egg white is tender and the yolk is half-cooked.

Six minutes, the egg white is solidified and the yolk is half-cooked.

In ten minutes, the eggs are all cooked.

3。 Boiled eggs and wrapped eggs

Ingredients: egg 1 piece, 2 liters of water, salt 1 spoon, and half a cup of vinegar.

Practice: Boil the water with salt, add vinegar, beat the eggs into the bowl, pour the eggs into the water with low fire, pick them up and put them into ice water when naturally forming, trim the periphery of the eggs, and then put them into the water for three minutes to pick them up.

4。 Fried Egg

Ingredients: 1 egg, 2 tablespoons oil, 1/4 bowls of water.

Practice: Heat the wok with low fire, add two spoonfuls of oil, beat the eggs, when the eggs begin to solidify, pour the water into the wok, and then slowly cook until you want to be cooked.

5. Vegetables and eggs

Ingredients: 1 Pack pickles, 3 eggs and a little garlic.

Practice: beat the eggs into a bowl, soak the vegetables in water, grab them with your hands, take them out, drain them and squeeze them dry. Heat a wok, add half a bowl of oil, stir-fry the vegetables a little, add minced garlic, stir-fry until the vegetables are dry and fragrant, and slowly fry the eggs in the wok with low heat until both sides are golden.

6。 Bean egg

Ingredients: 4 long beans, 3 eggs and a little garlic.

Practice: Wash the long beans and cut them into fine particles. Beat the eggs into a bowl and heat the wok. Heat the oil in the lower half of the bowl slightly. Stir-fry long beans and garlic over medium heat for half a minute. Fry the eggs until golden on both sides. Sprinkle some soy sauce, turn over and leave the pot.

7。 Fried eggs with minced meat

Ingredients: minced meat 100g, 3 eggs, onion 1 root.

Practice: sprinkle some pepper on the minced meat, mix well with soy sauce, and beat the eggs into a bowl to turn green.