Share 6 recipes with your family. You can cook with eggs. They are simple, delicious, reasonable, balanced and isolated at home. You should also supplement nutrition and eat well.
Perfect for breakfast. You can't go out to drink tofu brain, and the smooth taste of egg custard can be simply enjoyed at home.
1. First, prepare a small bowl, beat in 4 eggs, add a little salt to taste, and whip quickly with chopsticks until it bubbles, so that the yolk and egg white can be fully blended. If you want to eat the original flavor, you can eat it without salt.
2. If you want to make a good egg brain, the ratio of water to eggs is very important. The amount of water should be twice that of egg liquid. Second, be sure to use warm water, and the temperature should not exceed 30 degrees. If it is too hot, it will turn into egg flowers. Pour twice as much warm water into the egg mixture and stir well.
There are many bubbles in the stirred egg liquid. It needs to be filtered here. Pour the egg liquid into the filter spoon to filter out bubbles, otherwise the steamed eggs will still have honeycomb eyes. After filtering, let the mixed egg liquid stand for more than 15 minutes, so that all bubbles in the egg liquid can escape.
4. Next, start steaming, put cold water on the pot, and medium fire 15 minutes. /kloc-After 0/5 minutes, our smooth steamed eggs will be ready.
Now let's add some balsamic vinegar to adjust the taste, sprinkle some chopped green onion and add some sesame oil if you like.
You can make more egg sauce and eat it with rice, noodles and steamed bread. You can feel at ease if you do it yourself. When you want to eat, you can put it in the refrigerator as a side dish at any time, which is simple and worry-free.
1. finely chop the green pepper and the onion. Today, only onions are used in this sauce, and eggs are not limited. If you want to cook more, you can call more. Just add a few drops of white vinegar, remove the fishy smell and refresh yourself, and stir well.
2. A spoonful of bean paste and three spoonfuls of soy sauce are chopped together, which saves a lot of residue. Soy sauce mainly increases the flavor of sauce, while soybean sauce increases the color and spicy taste. Chop, put into a pot, add three tablespoons of soy sauce, two tablespoons of oyster sauce, one spoonful of sugar and one spoonful of chicken powder, and mix well with water.
3. Heat the oil in the pot, pour the cold oil into the egg liquid and stir it into broken eggs. Scrambled eggs are broken and tender. Fry until fragrant.
4. Pour more oil into the pot, put chopped green onion first, and stir-fry the water slowly. When the chopped green onion is slightly yellow, pour in the sauce. Continue to simmer on low heat. At this time, you must keep stirring and you will get such fish bubbles. Put the green peppers and red peppers in.
Stir-fry the water and let the green pepper see some oil. No matter what kind of sauce you cook, you should boil the water dry, which will keep it for a long time and will not go bad easily. Finally, put the eggs, so that the eggs are fragrant and fragrant, and they are completely integrated.
The enduring fried rice with eggs can be cooked with leftovers and is delicious with any side dishes.
1. Break up the rice left over from last night. Beat two eggs in a bowl, add a little salt to taste, and stir to break into egg liquid. Cut some minced garlic, diced ham and chopped green onion for later use. (Everything is available, and the mix and match is also good)
2. Heat the pot, add a proper amount of vegetable oil into the pot, and the oil temperature rises to 60%. When the oil surface smokes, pour the egg liquid into the pot. After the egg liquid is heated, it will quickly solidify and set, stir fry a few times, break the egg with a spoon and take it out.
3. Burn the oil in the pot again. After the oil is hot, put the cooled rice into the pot and stir-fry for 3 minutes on low heat. After the rice is fragrant, pour the ingredients into the pot and stir-fry until it is not cooked. Add 2g of salt, pepper 1 g and chicken powder 1 g, and stir-fry until the rice is tasty.
Pour the eggs into the pan and stir-fry a few times, pour 5g light soy sauce into the pan and stir-fry evenly, pour in chopped green onion, stir-fry chopped green onion until fragrant, and then take it out of the pan. First, put the fried rice with eggs in a bowl, and then pour it on a plate. A delicious fried rice with eggs is ready.
If you can't eat the fish-flavored shredded pork in the restaurant, make a fish-flavored egg to satisfy your hunger. What side dishes do you have at home, mainly this fish spice juice, which is delicious when mixed with soles.
1. Cut a little side dish, cut half a carrot into filaments, and cut the soaked auricularia into filaments. Add a few eggs to the bowl, add a little salt and chicken powder to adjust the bottom taste. Add a little white vinegar to make the eggs more tender. Stir with chopsticks and beat in the egg mixture.
2. We mix a fish-flavored sauce, put three spoonfuls of soy sauce, two spoonfuls of oyster sauce, four spoonfuls of sugar, four spoonfuls of balsamic vinegar, one spoonful of Chili noodles and half a spoonful of chicken powder in the bowl, then pour in some water starch, add a little salt and stir well for later use. This is how to make fish-flavored juice for home use.
3. Boil half a pot of boiling water, pour in carrots and fungus and blanch. You can pour it out after boiling. This step is mainly to facilitate quick frying in the later stage and keep it crisp.
4. Heat the pan and add cold oil. Put cold oil in a hot pot, and scrambled eggs are not easy to stick to the pot. Pour the egg mixture into the pot and stir fry over low heat. After the egg liquid is completely set, stir it with chopsticks. After the eggs are fried, pour in the fungus and shredded carrots and stir quickly and evenly. Pour in the prepared juice, cook over high heat, and color the eggs. Slightly dig out the fragrance and taste.
There is sauce, vegetables, soup and light egg soup, which is delicious. It is nutritious and delicious, simple and easy to make.
1. Pleurotus eryngii is cut into small pieces, and radish is cut into filaments.
Let's fry some more eggs, cool the oil in the hot pot, and then knock in the eggs. Fry it on a small fire and let it solidify slowly to see if the silk is smooth and not sticky at all. Set the bottom and do a little flip. The orchids fried on both sides are out of the pot.
2. Heat the pan and pour some base oil. Add chopped green onion and stir fry, then add shredded radish and stir fry. Stir-fry the radish, let it out of the water and absorb the oil. Stir-fry shredded radish and add white mushrooms. Pour half a pot of hot water and spread the fried eggs on it.
Cover and simmer for ten minutes. If the soup is white and fresh, it is the most critical step to heat the water and stew it over high fire. Look at this short ten minutes, and our soup is ready. Very clear, milky and full of fresh fragrance.
3. Just add a little salt and chicken powder. Try to keep the original flavor of the ingredients. Even Xiong Haizi, who is picky about food and doesn't like radish, can honestly drink two bowls.
How can there be less here? Egg pancakes, the staple food made of eggs, are as delicious as those in breakfast shops.
1. Four female eggs, 300g flour, shredded carrots, chopped green onion and pumpkin.
Pour shredded pumpkin, shredded carrot and chopped green onion into a large pot, add 2g of salt and mix well with chopsticks. Then cover with plastic wrap and marinate for 10 minute.
Mixed batter
Pour the flour into a big bowl, and then beat in the eggs. Add a little water, stir the eggs first, then stir the flour in turn, and stir in one direction until there are no bumps.
Add the right amount of water again to make the batter. Pick up the chopsticks, the batter will not stick, and it will dry.
3. Carrots and shredded pumpkin are also marinated, so take them out and wring out the water. Add it to the batter and stir well, and the batter will be ready.
4. Turn the pan to low heat. When the pan is hot, brush the vegetable oil evenly. Dig a spoonful of vegetable paste into the pot, gently turn the pot and spread the vegetable paste into a round vegetable cake. Just keep it on low heat for one minute, and turn it over after the paste is completely solidified. Turn it over and bake for 30 seconds, then turn it over, turn it back and forth several times, fry the cake until both sides are golden, and then you can go out.
Simple, fast and nutritious, it is a good choice for breakfast and dinner. Eat well even if you are isolated at home! When the flowers bloom, go for an outing and get together with friends.
(First Food Editor: Happy)