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A variety of methods of eggs

8 eggs, right amount of soy sauce, right amount of salt, right amount of tea, right amount of star anise. Wash the eggs in ▼ practice. Put the eggs in a casserole, fill with water, bring to a boil over medium heat, boil for another 5 minutes, turn off the heat. When it is warm, pour out the water and break the eggshells one by one. Put the eggs that broke the eggshell back into the pot, add salt, soy sauce, star anise and tea, and refill with water. Cover the pan and bring to a boil over medium heat.

Practice: put the scrambled eggs into a deep plate, put in a steamer (add more water in the steamer, bring to the boil) over high heat for one minute, turn to low heat for about 15 minutes. Remove, heat wok, add 2 tablespoons of oil, stir-fry shredded ginger until golden, add steamed eggs and sprinkle with soy sauce and shredded green onions. Steamed eggs with shredded ginger ii ingredients: 2 eggs and bowl of water, 50g shredded ginger.

Braised purse: materials: 8 eggs, spring onions, ginger, oil, soy sauce, chicken essence, sugar, vinegar, rice wine: fried eggs one by one into poached eggs, set aside. Chopped onion and ginger, add sugar, vinegar, soy sauce and water according to your taste, put oil in a sauce pan, stir-fry spring onion and ginger, pour in sweet and sour sauce and bring to a boil, then drain the poached eggs, turn off the heat and cover and simmer for 15 minutes.

When making egg soup, how can you make more, thin and beautiful egg flowers?

1. How to make many thin and beautiful egg flowers when making egg soup? Beating time, heat and thickening are all key points. When dealing with egg liquid, use an egg beater or chopsticks, be sure to stir it up fully. If you don't understand what it means to stir up, beat it for 1-2 minutes. The amount of soup is about 500 grams, with an egg.

2, only in the process of stirring, so as not to let the egg liquid gather into a ball, to form some thicker egg flowers, stirring can make these egg flowers fully thinner, more and more beautiful. So when you are making egg soup in the future, you must not pour the egg liquid into the pot one by one, but learn to pour it slowly and learn to stir.

3. The simplest and most common way of playing in the family is to break up the egg liquid and set it aside. After the water is boiled, the egg liquid is directly poured into the water with a spoon. Don't stir it too quickly here, and then gently push it open with a spoon after the egg flower is formed. In this way, the egg flower is close to the block, thin and transparent.

4. Egg & vegetable soup generally appears in two states, one is a thin and large flake egg flower, and the other is a beautiful floss egg flower. If you want to make the effect of a hotel, as long as there is a way, it is very simple. Egg & vegetable soup's approach: in general, 1-2 eggs at a time can make a large bowl of egg soup, that is to say, 2 eggs is enough for 3 people.

5. In fact, there are tips for making too many and thin egg flowers. Here are some tips to share with you. Beat the eggs well. Eggs that do not break up are very easy to cause different thickness of egg flowers, and egg yolks and egg whites are separated, some yolk and some white. Beat the eggs fully with chopsticks and mix the yolks and whites fully. The heat in the pan of egg liquid should be reduced.

How can you fry it with fewer eggs and look more?

Scrambled with fewer eggs looks more and delicious, beating eggs is the key first. Beat the eggs in one direction with egg forks or chopsticks until the eggs are blistered. It is advisable to use chopsticks to stir up the eggs without obvious salivation. When beating eggs, add some water and cooking wine properly, which can effectively make the scrambled eggs fluffy and smooth, and properly add a little chopped onions to enhance the aroma and taste.

Cut the tomatoes into scallion cutters, cut them into small pieces and put the eggs in the oil pan. Heat the eggs well and put a little oil in the pan. Heat the tomatoes with oil to stir-fry the tomatoes. Stir-fry the tomatoes with ketchup for more than a minute and simmer with boiling water. (I like to be juicy, add more water, I make noodles, so add more water.) add salt, sugar, eggs, stir-fry quickly together.

Wash the cucumber and cut it into thin slices. Add a little salt and white pepper to the egg and stir well. Set aside. Heat the oil in the pan, pour the eggs into the pan, stir-fry the eggs, stir-fry the eggs until golden and fluffy, divide them into large pieces and serve. Reheat the oil in the hot pot, stir-fry the cucumber slices, add a little light soy sauce, salt and sugar in turn, season and enhance the freshness. Pour the eggs back into the pan, stir-fry with the cucumbers for 1 minute, mix the ingredients and turn off the heat.

Cooking wine: cooking wine is a good thing, when we usually cook meat dishes, we can't do without it. If cooking wine is added when beating eggs, the scrambled eggs can be more compact, tender and smooth, and taste more delicious.

How many kinds of eggs are there?

1. Fried poached eggs: 1 egg, a little soy sauce: beat the eggs into a bowl, heat the wok, put in half a bowl of oil, slightly heat down the eggs and fry them over medium heat. according to individual preferences, you can fry until half-cooked, or well-cooked, or golden on both sides, put in the oil and sprinkle with soy sauce on a plate. Maybe you can sprinkle some pepper and fine salt when frying eggs. two. boiled egg. three. Boiled eggs 4. Fried poached Egg vegetable Pu Egg 6.

2. The third kind, steamed egg custard, beat the eggs, beat well, pour in a little warm water, and continue to beat. There will be a lot of foam in the beating process. After beating well, skim off the foam and pour into a stew bowl or small bowl. Drop a few drops of cooking oil, cover it with a lid or cover it with plastic wrap to avoid bubbling. Steam the water in a cage and steam over high heat for 15 minutes. Mix the flavor, balsamic vinegar and sesame oil with a little pure water to make a sauce. Pour the juice into the steamed steamed egg custard.

3. Heat the wok over low heat, add two tablespoons of oil and beat in the eggs. When the eggs start to set, pour water into the wok and simmer until they are cooked. Fried eggs with green onions: 2 green onions are finely chopped and 3 eggs are scattered. What to do: heat the wok, half a bowl of oil, stir-fry green onions, stir-fry eggs, fry slowly over slow heat until golden brown on both sides, remove excess oil and sprinkle with soy sauce.

4. The first kind: steamed steamed egg custard's convenient and delicious method of eggs. Steamed steamed egg custard is definitely on the list, because this dish is a delicacy suitable for both young and old, and the practice is quite simple and convenient. Break up the two eggs, place them in a bowl, stir well with chopsticks, add a little water and salt, boil the water into the bowl, steam it over high heat, pour a few drops of sesame oil before coming out of the pot, and eat it with a spoon. It's delicious.

How do you make multiple eggs from one egg?

The answer is quantity and size! Although it's a bit of a word game, I didn't say how big the poached eggs are from the beginning to the end. if you only need to reach a hundred, it's conceivable that the poached eggs are not normal Size but super-mini ones.

First, put 8 eggs, 5 horizontally and 4 vertically, as shown in the following figure. Then, select the egg at the back of the row, as shown in the following image. Place the last eggs on the red mark and overlap each other, as shown in the following image. In the last picture, there are five eggs horizontally and vertically, as shown in the following picture.

Three fresh eggs. Knock into the bowl and add a small amount of salt to mix well. water. Preferably warm water, add water with one egg and two eggshells. Three eggs and six shells of water. Fill the broken eggshell with water and fill it twice, which is the water with two eggshells. Add a small amount of oil to the egg liquid and mix well. Boil half a pot of water, put the steamer, put the egg in the steamer, then turn on the low heat, do not cover the pot tightly.

How to make a variety of delicacies with eggs

1. The first kind: steamed steamed egg custard's convenient and delicious method of eggs. Steamed steamed egg custard is definitely on the list, because this dish is a delicacy suitable for both young and old, and the practice is quite simple and convenient. Break up the two eggs, place them in a bowl, stir well with chopsticks, add a little water and salt, boil the water into the bowl, steam it over high heat, pour a few drops of sesame oil before coming out of the pot, and eat it with a spoon. It's delicious.

2. practice: deep-fry the boiled eggs until golden on the surface, remove and set aside, then leave a little oil in the pan and saute the dried chili, spring onions and ginger until fragrant. Then add incense leaves, star anise and cinnamon. Soy sauce, oyster sauce, cooking wine, salt, sugar and the right amount of hot water, then put the eggs back in the pan, simmer for 20 minutes.

3. Put a complete cucumber in a vegetable basin, pour in water and soak in a tablespoon of salt for 10 minutes to remove pesticide residues. Then take it out and rinse and shred (it is most convenient to use a wiper) and beat the eggs into the bowl to break up. Pour the shredded cucumber and eggs into a bowl filled with flour, add a small tablespoon of salt, and stir in the right amount of water to make a batter.