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A complete collection of fried cauliflower with eggs

1. Open the cauliflower by hand as shown in the picture and wash it several times and set aside. Boil the water, blanch the cauliflower, and blanch the cauliflower noodles for a while if you like. Remove and drain. Cut onions, ginger, carrots and green peppers and set aside. Stir-fry the eggs and put them in a bowl. Heat the oil in the pot, pour the ginger into the pot and saute, then pour the cauliflower into the pan and stir-fry.

2. Stir evenly and set aside. Boil half a pot of water, boil it in a steaming cage and steam over high heat for 6 minutes. Stir and set aside while it is hot. Three non-stupid eggs, add two pieces of salt, and stir them up with chopsticks. Heat the oil in the pot and heat the oil until it is smoky. Quickly stir-fry into large pieces out of the pan, and then add oil to the pan. Heat the oil until it smokes and add the chopped onions.

3. Beat the eggs into a bowl and stir with a little salt. Break cauliflower into florets, wash, blanch in boiling water, remove, cool, control water and set aside; wash leeks and cut into sections; heat wok with oil, pour in egg, deep-fry and shovel into small pieces; heat wok with oil and stir-fry with shredded ginger. Add cauliflower, eggs, salt, pepper and leek and stir well.

4. Break cauliflower into small flowers, wash them clean and blanch them in water. Scrambled eggs. Add the oil pan, spring onions and ginger into the pan and stir-fry. Stir-fry cauliflower in a pan. Stir-fry with salt and monosodium glutamate. Stir-fry the eggs in the pan. Stir-fry well and put into the pan.

5, cauliflower scrambled eggs: break cauliflower into small flowers and rinse in water, blanch cauliflower in boiling water, remove and cool. Cut the onions into chopped onions. Beat the eggs in a large bowl, put in the right amount of salt and light soy sauce and mix well. Heat the wok, heat the cooking oil and stir-fry the chopped onions. Pour in cauliflower and stir-fry. When cauliflower softens, pour in egg liquid and stir-fry. After the eggs are cooked, put in a small spoon of wine and stir well and serve.

How to make scrambled eggs with peonies?

1. One newly blooming peony flower is selected, and it is better that the stamens have not yet released pollen (too much pollen will pollute the petals). Pick the petals one by one, rinse with clean water and drain. Boil a pot of water, blanch the petals in boiling water and remove them with a leaky spoon to drain. Beat 2 eggs into a bowl and stir well.

2. Remove the petals, wash them in clean water and dry them. Beat the fresh eggs into the bowl, add the peony petals, quickly break up and stir well, pour into the hot oil pan, mix the eggs with the petals, fry until golden brown, put into the plate, and become a dish. Clip a piece into the mouth, the light fragrance of flowers, medicine, eggs blend together, the petals also have some waxy feeling, the taste is very special.

3. Stir-fry peonies: leave the bottom oil in the pan, add chopped onions and minced ginger, then add peony petals, stir-fry quickly, soften the peony petals, and season with appropriate amount of salt. Mixed stir-fry: pour the scrambled eggs back into the pan and stir together with the peony petals, so that the eggs and peony petals are fully mixed. Seasoning: according to your taste, you can add a little chicken essence or monosodium glutamate and sprinkle some black pepper to increase the flavor.

Step 1: select a peony flower that is in full bloom and has little pollen. Step 2: gently remove the petals, rinse with clean water, and drain thoroughly. Step 3: boil a pot of boiling water, blanch the petals in boiling water for a while, then remove them with a leaky net and drain. Step 4: beat 2 eggs into a bowl and stir well until the egg liquid is even.

How to cook scrambled eggs with peonies? home of scrambled eggs with peonies.

1. One newly blooming peony flower is selected, and it is better that the stamens have not yet released pollen (too much pollen will pollute the petals). Pick the petals one by one, rinse with clean water and drain. Boil a pot of water, blanch the petals in boiling water and remove them with a leaky spoon to drain. Beat 2 eggs into a bowl and stir well.

2. Step 1: select a peony flower that is in full bloom and has little pollen. Step 2: gently remove the petals, rinse with clean water, and drain thoroughly. Step 3: boil a pot of boiling water, blanch the petals in boiling water for a while, then remove them with a leaky net and drain. Step 4: beat 2 eggs into a bowl and stir well until the egg liquid is even.

3. Wash the peony: rinse the picked peony petals gently, remove impurities and stamens, and then soak in water for about 10 minutes to remove possible pesticide residues. After that, fish it out and gently absorb the water with a kitchen paper towel. Prepare eggs: beat the eggs into a bowl, add the right amount of salt and cooking wine, stir well with chopsticks or egg beater, and beat until the egg slightly bubbles, which can make the scrambled eggs softer.

4. The practice of peony is as follows: cut 6 large petals from the darkest colored paper. Cut 8 medium petals from paper that is not very dark. Then cut 8 small petals and 5 teardrop petals from the lightest paper. Cut a long strip from the yellow paper. Cut a row of thin strips from the long side. Roll it up and glue it at the end. Press the top outward and the stamens are done.

5. Remove the petals, wash them in clean water and dry them. Beat the fresh eggs into the bowl, add the peony petals, quickly break up and stir well, pour into the hot oil pan, mix the eggs with the petals, fry until golden brown, put into the plate, and become a dish. Clip a piece into the mouth, the light fragrance of flowers, medicine, eggs blend together, the petals also have some waxy feeling, the taste is very special.

6, quickly pour into the egg, do not stir, let the hibiscus touch the egg and solidify. After the egg at the bottom has solidified, slowly push it up to the middle with a shovel, stir-fry and turn it over, sprinkle some white pepper to turn off the heat and serve.

How to cook delicious, the home practice of scrambled eggs with peony

1. One peony flower in full bloom is selected, and it is better that the stamens have not yet released pollen (too much pollen will pollute the petals). Pick the petals one by one, rinse with clean water and drain. Boil a pot of water, blanch the petals in boiling water and remove them with a leaky spoon to drain. Beat 2 eggs into a bowl and stir well.

2. Remove the petals, wash them in clean water and dry them. Beat the fresh eggs into the bowl, add the peony petals, quickly break up and stir well, pour into the hot oil pan, mix the eggs with the petals, fry until golden brown, put into the plate, and become a dish. Clip a piece into the mouth, the light fragrance of flowers, medicine, eggs blend together, the petals also have some waxy feeling, the taste is very special.

3. Wash the peony: rinse the picked peony petals gently, remove impurities and stamens, and then soak in water for about 10 minutes to remove possible pesticide residues. After that, fish it out and gently absorb the water with a kitchen paper towel. Prepare eggs: beat the eggs into a bowl, add the right amount of salt and cooking wine, stir well with chopsticks or egg beater, and beat until the egg slightly bubbles, which can make the scrambled eggs softer.

Step 1: select a peony flower that is in full bloom and has little pollen. Step 2: gently remove the petals, rinse with clean water, and drain thoroughly. Step 3: boil a pot of boiling water, blanch the petals in boiling water for a while, then remove them with a leaky net and drain. Step 4: beat 2 eggs into a bowl and stir well until the egg liquid is even.

How to make fried green onions with eggs to taste good?

1. Prepare the eggs. Take a larger bowl and beat the eggs into the bowl. Add 30g cold boiled water and stir well. Stir well according to your taste of home salt. Add the washed and chopped green onion leaves and stir well. Do not like the onion flavor. Add the right amount of oil to the wok and pour in the egg. Stir-fry over low heat until done. Quickly out of the pot to load the plate, I move a little slower, the edge will be a little old.

2. Ingredients: onion, egg, green pepper and red pepper. Seasoning: the right amount of oyster sauce, pepper and salt. Peel the onions one by one and cut them into small pieces. The onions will stick together and break them apart and set aside. Green pepper and red pepper each, pedicel and seed cut into a triangle, with green pepper and red pepper together, the color looks more appetizing.

3. The practice of scrambling eggs with onions step 6 leave the bottom oil in the pot and add pickled peppers. Stir-fry eggs with onions step 7 add shredded onions and stir-fry. Scramble eggs with onions step 8 stir-fry until the shredded onions are transparent. Scramble eggs with onions step 9 add a small amount of soy sauce. Stir-fry onions and eggs step 10 and stir well. Scrambled eggs with onions step 111 pour in the scrambled eggs.