How to eat eggs is the best? ...

According to the analysis, every 100 g egg (with shell) contains protein 14.7 g, fat 1.6 g, carbohydrate1.6g, cholesterol 0.68 g, calcium 55 mg and phosphorus 2/kloc. In addition, eggs are also rich in nutrients such as lecithin, choline and vitamin D.

There are many ways to eat eggs. In terms of nutrient absorption and digestibility, boiled eggs are 100%, scrambled eggs are 97%, tender fried eggs are 98%, old fried eggs are 8 1. 1%, boiled eggs with boiled water and milk are 92.5%, and raw eggs are 30% ~ 50%. It can be seen that boiled eggs are the best way to eat, but we should pay attention to chewing slowly, otherwise it will affect absorption and digestion. But for children and the elderly, steamed egg soup and egg drop soup are the most suitable, because these two methods can make protein loose and easy to digest and absorb. The content of vitamin C in eggs is not high, so it is best to eat eggs with proper amount of vegetables. How many eggs is appropriate to eat every day?

From the point of view of nutrition, in order to ensure a balanced diet, meet the needs of the body, and not be overnourished, it is generally appropriate for the elderly to eat 1 ~ 2 eggs a day. Young and middle-aged people, who are engaged in mental or light manual labor, can eat 2 eggs a day; Those who are engaged in heavy physical labor and take more nutrients can eat 2 ~ 3 eggs a day; Children have a long body and a fast metabolism, and eat 2 ~ 3 eggs every day. Pregnant women, lying-in women, nursing mothers, infirm people and patients recovering from major surgery need to increase excellent protein, and they can eat 3-4 eggs a day, not more.

/recipe/theme_list.asp？ Class=m_egg Huizhou Food Network-Theme Menu-Egg Theme, which is so comprehensive and novel. Many of them have never heard of it. They have all kinds of eggs and pictures, but you can't post them. You can only see for yourself: (

Seafood hibiscus eggs

First, use a knife or pulverizer to grind the shrimp skin into fine powder, or swell it with cooking wine and water for Kaiyang and grind it into fine powder. Eggs, refined oil, minced shrimps (or Kaiyang), salt and sugar are mixed and beaten into egg slurry. After heating the vegetable pan with medium heat, pour in half the oil less than the usual scrambled eggs, then pour in the egg liquid, slowly turn the pan and fry until golden brown, and then take out the pan and plate.

Toona sinensis bud roast chicken egg

Beat the eggs into a bowl, add chopped Toona sinensis sprouts, corn flour and salt, and stir well. Put the pot on a high fire, add lard, and when the oil temperature reaches 70%, turn the fire down and scoop out half a spoonful of oil. Pour the prepared egg paste into the pot, pour the oil into the spoon, cover the lid and bake. Drain the remaining oil after baking and serve on a plate.

Vegetables and eggs

Beat the eggs in a bowl and break them. Soak 1 bag in water, grab it by hand, remove the water and squeeze it dry. Heat a pot, add half a bowl of oil, stir-fry the vegetables slightly, add garlic, stir-fry until the vegetables are dry and fragrant, slowly put the eggs into the pot, and slowly fry on low heat until both sides are golden.

Steamed eggs with almonds

Beat the eggs into a bowl, add a little water, add salt and mix well. Steam them in water and take them out. Add oil to the wok, stir-fry the washed green beans, diced carrots and cooked almonds a few times, add water, salt, sugar and monosodium glutamate to boil, thicken them and pour them on the steamed eggs.

Roasted chicken eggs with milk

Knock the eggs into a boiling pot one by one, cook them, remove them and put them on a plate. Slice the winter bamboo shoots, shred the ham, and blanch with the pea seedlings in a boiling water pot. Put a wok on a big fire, heat it with oil, stir-fry chopped green onion, add cooking wine, clear soup, eggs, winter bamboo shoots, salt and milk to boil, add chicken essence, thicken it with wet starch, pour in cooked oil and pour it on the eggs. Put the ham and pea seedlings on one side of the plate.

Scrambled eggs in water

Beat the eggs, add a little salt, chopped green onion and Jiang Mo, and then beat well with chopsticks; Then put the wok on the fire and pour in water (one to two times more than oil), or add some dried small whitebait, shrimp and snail meat in the water to increase the flavor. After the water boils, pour the stirred egg liquid into the pot, and the egg liquid will miraculously expand. Just stir it a few times and it will be delicious.

Minced meat egg

Beat the eggs into a bowl, add salt and clear soup, stir well, put them in a drawer and steam them over low heat. Chop the fat and lean meat, put it in the end of winter vegetables, stir-fry, add salt and monosodium glutamate to taste, add fresh soup, thicken the powder into a paste, and pour it on the steamed egg noodles.

Fried eggs and cheese

Put the crushed eggs in an oiled tofu box, steam them, cut them into diamond-shaped pieces, hang the paste made of eggs and starch, and fry them in an oil pan into egg cheese; Stir-fry tomato sauce with white sugar, salt, white vinegar and water into sweet and sour juice, thicken, add egg cheese and pour in cooked oil.

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.

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.

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.

Steamed egg soup

1. A fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

2. Now add water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.

3. Water quantity is very important. If it is too little, you will feel that the custard is thicker and older. If it is too little, the custard will be difficult to form and taste watery. Then, I am usually an egg, measuring the water in the shell. That is, put the cracked eggshells into the water, and put them into the water twice, which is two eggshell waters. Simply put, water is two cups of egg liquid. Ha ha.

4. Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.

Ok, the egg liquid is ready. Now let's talk about the steaming process. The surface of the egg is as smooth as a mirror and full of steaming skills. Boil a pot of water and put it on the steaming partition. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

6. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!

Practice of milk and egg soup

Ingredients: one egg and one bag of milk. Practice: Stir the salt water a few times to completely dissolve the salt, then beat an egg and break it up. Add a little fresh soy sauce when you beat the eggs, and then beat the eggs to make them break up completely. Pour milk, one egg is suitable for pouring a bag of milk, and stir the milk and eggs with chopsticks. Put the milk and eggs into the steamer, ordinary steamer or electric steamer for about 15 minutes. Open the steamer and pour in sesame oil and soy sauce.

The practice of egg soup in Dachangjin

Protein in eggs will solidify at 60-70 degrees Celsius. When steaming, if the fire is big and the steam is fierce, the temperature of the outer layer of egg liquid will rise rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb. Therefore, to make a good egg custard, we must master three points:

1. temperature

Stir the egg mixture with warm water, boil it and steam it over medium heat.

2. Time

Boil and steam for 8 minutes.

3. Proportion

The ratio of egg liquid to cold water is 1: 2.

(Cold water used for steaming egg custard can be replaced with chicken soup or milk soup)

After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!

1。 Fried Egg

Ingredients: 1 egg, a little soy sauce.

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

Fry until medium-rare, well-done or golden on both sides. Remove the oil and sprinkle some soy sauce on the dish.

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 minced meat, mix well with soy sauce, beat the eggs into a bowl and break them up with onions (until bubbling), heat them in a wok, and the oil in the lower half bowl is slightly hot. Stir-fried minced meat, stir-fried olives and scrambled eggs. If you occasionally find that there is not enough oil, add some oil, pour it around and fry it until it is golden on both sides.

8。 Fried eggs with shrimps

Ingredients: Chop shrimp 100G, break up 3 eggs, and dice onion 1 diced.

Practice: Heat the wok, heat the oil in the second half bowl, stir-fry the shrimps, eggs and onions until golden on both sides, and sprinkle some soy sauce on the left.

9。 Fried eggs with scallion

Ingredients: 2 green onions are finely chopped, and 3 eggs are scattered.

Practice: Heat the wok, stir-fry the second half bowl of oil and shallots slightly, stir-fry the eggs a few times, and slowly fry them on low heat until both sides are golden. Remove more oil from the wok and sprinkle some soy sauce.

10。 Sausage fried eggs

Ingredients: 2 slices of sausage (thin or thick according to your preference) and 3 eggs.

Practice: Heat the wok, add 1/4 bowl of oil, stir-fry the sausage a few times over medium heat, then add the eggs and fry until golden on both sides, remove the excess oil and sprinkle with some soy sauce.

When frying sausages, be careful not to burn them. Sausages release oil when they are fried.

1 1。 Fried eggs with river fish

Ingredients: river fish larvae 100g, 3 eggs scattered.

Practice: Wash the fry with clear water, filter dry for later use, heat the wok, add half a bowl of oil, fry the fry until yellow, fry the eggs until golden on both sides, and remove more oil.

12。 Hibiscus eggs

Ingredients: 3 eggs, half onion shredded, red pepper 1 shredded, * roasted 50g, onion 1 diced, shrimp 50g.

Practice: Put eggs, shredded green onions, shredded peppers, diced green onions and charred granules into a bowl, add a little salt and break them up hard. Heat a wok, put half a bowl of oil in it, stir-fry the shrimps until they are cooked, and then stir-fry the shrimps and mixed eggs until golden on both sides.

13。 Lala fried eggs

Ingredients: Little Lala 100g shelled meat, 3 eggs and appropriate amount of onion.

Practice: Stir the bacon and shallots with the eggs, heat the second half bowl of oil in a wok, fry the eggs until golden on both sides, remove the excess oil and sprinkle with some soy sauce.

14。 Oyster omelet

Ingredients: oyster 100g, 3 scattered eggs, and appropriate amount of onion.

Practice: Stir-fry the bottom half bowl of oil. Stir-fry oysters on low heat for a few times, then fry the eggs until golden on both sides, remove excess oil and sprinkle with soy sauce.

15。 Bitter gourd fried eggs

Ingredients: 1 tbsp oil, 1 tbsp garlic, 250g sliced bitter gourd, 4 eggs,

Seasoning: a little salt, a little pepper and a little chicken powder.

Practice: Beat the eggs and seasoning together, heat the wok, add oil, saute garlic, add bitter gourd and stir-fry until soft, then add eggs and stir-fry until golden on both sides.

16。 Fried eggs with tofu

Ingredients: 1 strip of Japanese tofu cut into about 1cm, 3 eggs, appropriate amount of onion, garlic 1 spoon.

Seasoning: a little pepper and chicken powder.

Practice: Beat the eggs and seasoning together for later use, add two bowls of oil to the wok, stir-fry the oil very hot with high fire, stir-fry the tofu until golden brown, take it out, leave about half a bowl of oil in the wok, saute the garlic until fragrant, put it in tofu scrambled eggs, stir-fry until golden brown on both sides, and sprinkle some soy sauce.

17。 Fried eggs with shredded ginger

Ingredients: 3 eggs, shredded ginger100g.

Practice: Stir-fry half a bowl of oil in a wok, stir-fry shredded ginger with slow fire, then lay eggs, fry on low fire until both sides are golden, remove excess oil and sprinkle with soy sauce.

18。 Fried eggs with whitebait

Ingredients: 3 fried eggs, 100g small whitebait.

Practice: wok half a bowl of oil, fry whitebait until golden, fry eggs until golden on both sides, and remove excess.

19。 Fried eggs for me

Ingredients: Beat 3 eggs until foaming.

Practice: Heat the wok, slightly heat the oil and eggs in the second half bowl, fry until golden, remove the excess oil and sprinkle some soy sauce.

20。 Fried egg II

Ingredients: Beat 3 eggs into a bowl.

Practice: Heat the oil slightly in the wok, fry the eggs on medium heat, stir-fry the yolk, slowly fry until both sides are slightly yellow, and sprinkle some soy sauce ~!

2 1。 egg custard

Ingredients: 3 eggs, 1 bowl of water.

Seasoning: 1/2 tsp salt, a little pepper, a little chicken essence crystal powder, 1 tsp onion, 1 tsp soy sauce.

Practice: Stir the water, eggs and seasonings together and sieve them into a large bowl. Heat the boiler water, steam the eggs for 10 minutes or until cooked, take them out, sprinkle some shallots, drizzle with garlic oil and light soy sauce.

22。 Steamed eggs with minced meat.

Ingredients: 3 eggs, minced meat 100g, water 1 bowl, onion 1 spoon.

Practice: put some pepper, chicken essence crystal powder, a little soy sauce, half a tablespoon of chives, 1 teaspoon of oyster sauce in the minced meat, stir, gently stir the eggs and water, and do not stir out bubbles. Take a big bowl, put the meat in, then pour the eggs in, boil the water in the steamer, put the big bowl in the steamer and steam for 10 minutes or until it is cooked.

(# When steaming eggs, you can't steam them with strong fire. Beat the eggs lightly and try not to foam, otherwise the surface of the steamed eggs will be uneven. )

23. Steamed eggs with prawns

Ingredients: 3 eggs, prawns 10, shelled and washed, 1 bowl of water, appropriate amount of onion and a little garlic.

Practice: gently stir the eggs and water, put five prawns into a big bowl, add the eggs, boil the water in a steamer, steam the eggs for 10 minutes or until they are cooked, heat the wok, add two tablespoons of oil, saute the minced garlic, stir the remaining prawns until they are cooked, then pour them on the steamed eggs and sprinkle with some shallots, scallion oil and appropriate amount.

24. Steamed eggs with plum vegetables

Ingredients: 3 eggs, 1 bowl of water, 2 pieces of plum leaves, 50g minced meat and a little garlic.

Practice: gently stir the eggs and water, dice the plum vegetables, soak them in water, wash them vigorously for 3 times, heat the wok, add 2 tablespoons of oil, stir-fry minced garlic, minced meat and plum vegetables, pour them into a large bowl after half a minute, then pour the stirred eggs into a steamer, boil the water in the steamer, steam the eggs for 10 minutes or until they are cooked, and sprinkle some on them when they are cooked.

25. Home-cooked egg soup

Ingredients: 2 eggs, 5 cloves of garlic, 5 slices of ginger, meat 100g, salt and rice flour, and a little shallots. 3 bowls of water or soup.

Practice: Heat oil in a wok, fry the eggs until golden brown, add 1 tbsp oil, saute garlic slices and ginger slices, fry the meat slices and fried eggs until cooked, add soup or water, boil over medium heat, sprinkle with shallots and a little carved flowers and serve.

26. Steamed eggs with pork

Ingredients: 2 eggs, 2 bowls of water, stirred evenly, canned meat, a little onion.

Practice: put the braised pork (as long as the meat doesn't need the soup in the can) into a large bowl, then slowly add the eggs, steam them in a steamer until cooked, take them out and sprinkle with shallots.

Note: the canned pork of Gulong brand will taste better, because it will not be too fat.

27. Steamed eggs with shredded ginger I

Ingredients: 2 eggs, 2 bowls of water, 50g shredded ginger.

Practice: put the stirred eggs in a deep dish, steam them in a steamer, take them out, heat the wok, add 2 tablespoons of oil, fry the shredded ginger until golden, and sprinkle some soy sauce and onions on the steamed eggs.

28. Steamed eggs with shredded ginger II

Ingredients: 2 eggs and a bowl of water, 50g shredded ginger.

Practice: Pour the mixed eggs and shredded ginger into a large bowl and stir again. Put it in a steamer and steam it. Take out and sprinkle with shallots, a little carved flowers and a little sesame oil.

29.Salle omelet.

Ingredients: 3 eggs,

Shrimp salad method: salad dressing 1 can, 2 tablespoons of Chili sauce, 2 tablespoons of tomato juice, and scalded shrimp 100g, all in the refrigerator for later use.

Crispy paste method: spontaneous flour 100g, raw flour 50g, 2 tbsp oil and proper amount of water. Firstly, the spontaneous flour and raw flour are mixed, and oil and appropriate amount of water are added. Appropriate amount of water means that it is thick silk after mixing. If you accidentally add more water, add more flour.

Salle omelet exercise:

Boil a spoonful of corn flour with a spoonful of water, and then mix in the eggs. Heat the wok, add 3 tablespoons of oil, pour out the oil and let the wok wet. Fry the egg skin with a diameter of 15cm with low fire.

After making the egg skin, wrap the shrimp salad with the egg skin, or roll it into an egg roll or purse. Remember not to let the shrimp salad flow out. Put it in the refrigerator for 30 minutes, heat very hot half-wok oil, take out the wrapped salad, dip it in crisp pulp, fry it in oil, and take it out as soon as it turns yellow. Dip some Thai Chili sauce while it's hot.

30. hibiscus scrambled eggs.

Ingredients: 3 eggs, 50g * burnt, 1 chopped green onion, appropriate amount of onion, and half shredded red pepper.

Practice: Heat the wok, stir-fry the eggs in the second half bowl of oil over medium heat, stir-fry all the ingredients and sprinkle some soy sauce.

3 1. Steamed soft-boiled eggs.

Ingredients: egg 1 piece, small bowl 1 piece.

Practice: Beat the eggs in a bowl, sprinkle some pepper and salt, and steam in a steamer for about 30 seconds.

32. Fried eggs with tomato sauce and beans.

Ingredients: 1 can of tomato juice beans, 5 eggs, 1 root green onion, half a slice of red pepper.

Practice: fry the eggs into poached eggs, put them in a pan, heat a wok, fry the green onions in the second half bowl of oil, cook the beans in tomato juice, add 1 teaspoon of oyster sauce and salt, and pour them into poached eggs after boiling.

33. Sweet and sour eggs

Ingredients: 5 boiled eggs, chopped green onion, green pepper, chopped tomato, sliced cucumber, chopped red pepper 1.

Ingredients of sweet and sour sauce: Chili sauce 1 tbsp, tomato sauce 2 tbsp, sour plum sauce 1 tbsp, white vinegar 1 tbsp, and half a tbsp of sugar. Put them all in a small bowl for later use.

Practice: Peel the boiled eggs, then cut them into four or four pieces and put them on a plate. Heat the wok, add half a tablespoon of oil, stir-fry other ingredients with low heat, then add the sweet and sour juice, and then put a bowl of underwater wok into a bowl filled with sweet and sour juice to cook together. After boiling, if the sauce is thin, add some rice flour water.

34. Thai fried eggs

Ingredients: 5 hard-boiled eggs, shredded cucumber 1 tablespoon, shredded onion 1 tablespoon, shredded pepper 1 tablespoon, and half a small bowl of Thai Chili sauce.

Practice: Heat the oil pan, dip the eggs into the pan and fry until golden brown. Take them out. After a little cooling, arrange everything in four rows on a plate, stir the shredded materials with Thai Chili sauce, and then put them on the fried eggs.