1, noodles
Recommended recipe egg noodles
2 green peppers, 5 eggs, half an onion, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, sugar 1 tablespoon, starch 1 tablespoon, and half a bowl of water.
1. 1. Sauce making: Add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of starch and half a bowl of water to the bowl, and set aside after stirring evenly.
2. Then prepare 2 green peppers, wash them, remove seeds and cut them into small pieces, and put them in a bowl.
3. Prepare half an onion and dice it for later use.
4. Beat 5 eggs into a bowl and mix well.
5, hot oil in the pot, pour the eggs, divide them into small pieces with chopsticks, and then put them out for use.
6. Continue to pour the oil from the pan, add the onion and saute until fragrant, then add the green pepper.
7. Stir fry until it is broken, pour in the fried eggs and pour in the prepared sauce. Stir well and simmer for a few minutes.
8. Cook until the soup thickens. This egg sauce smells good. Strong sauce flavor and slightly sweet taste. Noodles and bibimbap are especially fragrant.
After the noodles are cooked, take out a few spoonfuls of this egg sauce, which is super delicious egg noodles and very suitable for breakfast.
Simple vending machines are faster and more delicious. This kind of sauce can be used not only for mixing noodles, but also as a dish for bibimbap. You can get a simple meal in a few minutes after work at night!
2, porridge
Recommended recipe shrimp and vegetable porridge
Half a carrot, 4 mushrooms, a handful of corn kernels, a handful of peas, a handful of shrimps, a small bowl of rice/kloc-0, and a little sesame oil.
1, half a carrot, peeled and diced.
2, 4 mushrooms, washed and sliced.
3, another handful of corn kernels, a handful of peas, and a proper amount of shrimp.
4, hot oil in the pot, pour in the shrimp and stir fry.
5. Then pour in carrots, mushrooms, corn and peas. It will smell better after frying. Put it aside after serving.
6, a small bowl of rice, washed and poured into the casserole, add water to boil, boil and turn to low heat for 30 minutes.
7. Cook until the porridge becomes sticky, then pour in the fried vegetables and shrimps, and add some ginger and a spoonful of salt to taste.
8. Continue to cover and cook for 8 minutes, turn off the fire for 3 minutes after cooking, and finally pour a few drops of sesame oil.
Delicious shrimp pea porridge is cooked, simple and delicious, nutritious and delicious.
Step 3: bread
Recommended recipe egg chopped green onion cake
Flour 300g, salt 2g, warm water 200ml, chopped green onion, 2 eggs.
1. Mix the flour first, 300g of flour and 2g of salt. Mix flour with 200 ml warm water, and the noodles mixed with warm water will be softer. There is no dry flour, so we knead the dough into a smooth dough and wake it for 5 minutes.
2, to cut some chopped green onion, making cakes with chopped green onion is really fragrant.
3. After the dough wakes up, tidy it up, divide it into three equal parts, continue to knead it, roll it into a rectangular pie, brush a layer of cooking oil on the surface, sprinkle with chopped green onion, fold it, and press it when folding it, which will be more compact.
4. Cut it in half, pinch it a little, roll it up from one end, and an onion-rich breakfast cake will come out. Now let's roll it out as big as your pot.
5, the eggs are scattered, now spread the cake, brush the oil first, put the cake in, bake it on medium heat, and add a spoonful of egg liquid after the noodles are slightly bulging.
6. After the egg liquid is slightly solidified, turn it over, add a spoonful of egg liquid after foaming, turn it over after being slightly solidified, and fry until the egg liquid is solidified on both sides, and then take out the pot.
4. fried rice
Recommended recipe egg fried rice
Ingredients: a bowl of rice, an egg, half an onion, green beans, corn kernels, half a ham sausage,
1, a bowl of rice, it is recommended to use overnight rice. After the starch in the overnight rice is lost, it will lose its viscosity, so it is more grainy when frying rice, so it will be better if fried rice is used overnight;
2. Sprinkle some water into the rice slightly, because the water in the rice will be seriously lost with the starch after overnight. If fried directly, it will be particularly dry and the taste will be a little raw;
3. First, separate the egg protein from the yolk, and pour the yolk directly on the rice and stir it evenly, so as to achieve a clear golden effect;
4. Now prepare the side dishes. Semi-diced onion, green beans, corn kernels and ham sausage. If you don't like ham, you can also use a diced shrimp and red pepper.
5. Stir-fry the side dishes first, heat the pan and pour the oil. First, stir-fry the onions for a while, add the green beans and corn, continue to stir-fry for 2 minutes, add the red pepper and ham, add the right amount of salt and pepper to adjust the taste, and serve first;
6. Pour oil into the fried rice, not too much, or it will be very greasy. When the oil temperature is 50% hot, pour in the rice. Prepare a spoon at this time, don't use a spatula, or the rice will be fried incompletely. Just press the rice with a spoon;
7. With the increase of temperature, after the egg liquid is slowly solidified, the rice grains become more and more distinct. At this time, you can add the egg whites and fry them. At this time, the rice is what we want, with distinct grains and golden color. It looks very beautiful. Add the side dishes and stir well. Add chopped green onion before cooking, and you can cook.
5. steamed bread
Recommended recipe Chinese cabbage steamed stuffed bun
Stuffing raw materials: 90g of beans, 80g of fresh mushrooms, 240g of Chinese cabbage, 280g of carrots, and 4 seasonings of stuffing: soy sauce, oil consumption, pepper, salt, edible oil, 400g of flour, 4g of yeast, 3g of sugar and 200ml of normal temperature water.
1, first wash vegetables and 90g beans;
80 grams of fresh mushrooms: 240 grams of cabbage; 280 grams of carrots; Slice mushrooms, shred carrots, chop Chinese cabbage, add 2 spoonfuls of salt and marinate for 10 minute;
2. Boil the water in the pot. After the water is boiled, boil the green beans until all the beans float and the mushrooms are boiled.
Finally, the radish is poured into water 1 min. After taking out, put it into a meat grinder and mince it. Five seconds is enough, so it's not too delicate.
3, the cabbage is also marinated, wrapped in gauze to squeeze out the water;
4. Break up 4 eggs, pour oil in a hot pot, pour the egg liquid, and fry the eggs until they are slightly zoomed. Take it out and put it in a bigger bowl, add the drained cabbage and cooked vegetables;
5. After mixing well, start to mix stuffing, soy sauce, oil consumption, pepper, salt and cooking oil, and mix well. If you don't like fuel consumption, you can keep it. Just add the taste according to your personal taste, and the filling part will be done. ;
6. Now, for the dough, knead it with 400g flour, 4g yeast, 3g sugar and 200ml water at room temperature. Today, this kind of dough does not need to be proofed twice. The only thing to pay attention to is kneading the dough. After the dough is basically kneaded, move it to the chopping block to continue kneading. When kneading dough, you can sprinkle some dry flour until it is kneaded into smooth dough with moderate hardness. I rubbed about 65438+.
7, directly knead into strips and divide into small doses, without kneading, and crush them with the palm of your hand;
8. Now let's roll the dough into a thick dough with a thin edge in the middle. It doesn't matter that the shape is not particularly round. Mainly the middle is thick and the edges are thin, so that the dough will be thinner and the stuffing will not be exposed.
This method of rolling noodles is very fast. You can roll them together and wrap them with stuffing.
9. Put it in a steamer and start to sober up. The current temperature is 30 minutes. When the volume becomes larger and lighter, you can start steaming. Put cold water on the pot, put it on high fire 15 minutes, turn off the fire and simmer for 3 minutes.
The skin is soft and the stuffing is fragrant and refreshing. As soon as the cage is opened, it is full of fragrance, and it is particularly appetizing at first glance!
6. Flower rolls
Recommended recipe purple potato roll
Yeast 3g, 180ml warm water, flour 300g, sugar 30g, purple potato.
1.3g of yeast is first melted with180ml of warm water;
Now, mix flour, 300g flour, 30g sugar and yeast water. After basically kneading, put it for 65,438+00 minutes, and knead it again after 65,438+00 minutes. It will be smooth and easy to wake up to twice the size.
3. Now deal with purple potato, peel and dice;
4. Take out the dough after doubling, and exhaust it first. This dough is a little sticky. Can be taken out by dry flour. After exhausting the air inside, wrap the purple potato, knead it evenly, roll it out, roll it into a rectangle, cut it into triangular pieces, and roll it up to make a beautiful purple potato flower roll.
5. Half an hour after the second wake-up, the mass volume will become larger and lighter after the second wake-up;
6. You can start steaming after waking up. After SAIC, steam 10 minutes, turn off the fire for two minutes, and then take out the pot. Nice purple potato rolls can be eaten. The taste is nothing more than sweet, greasy and delicate, because it will be more fluffy and soft after the second awakening, and the taste will be better.
7. Fried dough sticks
Flour 300g, salt 3g, yeast 3g, baking soda 2g, egg 1, cooking oil 150g.
1 First, mix flour, 300g flour, 3g salt, 3g yeast, 2g baking soda powder and 1 egg;
2. First, fully and evenly stir the eggs, then add 150g of water, stir into a flocculent state, and then add 20g of edible oil;
3. Knead the noodles. Woke up in 10 minutes after kneading dough, and slipped in less than one minute. This is the last time to knead dough. Isn't it simple?
We spread a large piece of plastic wrap on the chopping block, put the dough on it and fold it up and down. Now, we gently pat the dough on the left and right sides, seal it, and put it in the refrigerator for fermentation at low temperature for one night.
5. After getting up the next day, take out the dough and let it warm slightly;
6. After washing, you can make breakfast. This dough is soft. Sprinkle some flour on the chopping board to prevent sticking, gently lengthen the dough, and then cut the noodles after finishing;
7. Brush some water on the surface, fold two pieces in half, press them from the middle with chopsticks, and pinch them at both ends;
8. If there is no large-caliber pot at home, it is recommended to cut each fritter into two small roots from the middle and pour more oil into the pot;
9. The oil of fried dough sticks is very clear, so it can be used for frying or cooking next time. When frying deep-fried dough sticks, gently stretch the noodles for a while before putting them in the pot. As long as the oil temperature reaches, the fried dough sticks will float in a few seconds, even without baking powder. Its volume has also expanded;
10, turn over carefully, fry until both sides are golden, and then serve. This fried dough stick is really simple and easy to make. It tastes crisp and soft, and it is soft when it is cold.
8, steamed bread
Recommended recipe brown sugar steamed bread
Dough: 300g flour, 40g milk powder, 3g yeast, normal temperature water 10g, 150ml.
Accessories: 50 grams of brown sugar and appropriate amount of water.
1, let's make dough first, 300g of flour, 40g of milk powder, 3g of yeast, 0g of sugar10g, and 0/50ml of normal temperature water;
Knead the dough by hand, basically knead it, move it to the chopping block and divide it into equal parts;
2. Knead one of them first and knead it into a smooth dough without pores. This step is very important. After kneading, put it aside and knead the other one. Add 50 grams of brown sugar and knead all the brown sugar into the flour. In the process of kneading noodles, brown sugar will slowly melt in. The dough will be a little sticky at this time. You can add a little dry flour and knead it into a smooth dough without pores.
3. After all the dough is kneaded, roll it into a large rectangular piece and roll it as thin as possible. It will look better when rolled up, and this level is almost the same;
4. Put the white dough on the bottom, brush a layer of water on the surface, then spread the brown sugar dough and brush the water on the surface, so that the dough can stick together well, otherwise it will separate when steaming;
5, roll up from the direction close to yourself, the roll is tighter, and finally the edge can be brushed with some water, and the roll will be tighter and obedient;
6. After rolling, you can start cutting steamed bread. The size can be determined by yourself, and the size is even. I cut it in a small pot.
7. Cover with plastic wrap and wake for 30 minutes. After 30 minutes, put it in a steamer.
Put cold water on the pot. When the water boils, the fire lasts 12 minutes. Turn off the heat and stew for 3 minutes. Stew for a few minutes mainly to avoid surface collapse, which will make the pot ugly.
9. jiaozi
Recommended recipe Crystal steamed dumplings
Appropriate amount of pork, purple cabbage 1, ginger, salt 1 spoon, chicken essence 1 spoon, half a spoon of pepper, 2 tablespoons of soy sauce, sesame oil 1 spoon, chopped green onion, 30g of edible oil, 200g of wheat starch and 0/00g of potato starch.
1, first beat the meat stuffing, add a few slices of ginger to remove the fishy smell, pour it into a bowl to taste, a spoonful of salt, a spoonful of chicken essence, half a spoonful of pepper, two spoonfuls of soy sauce, a spoonful of sesame oil, a handful of chopped green onion and 30 grams of cooking oil, and stir until thick.
2. Prepare another bowl, 200 grams of wheat starch and 0/00 gram of potato starch, mix well and set aside;
3. After washing the purple cabbage, cut it in half, cut it into strips and cook it with water. Slowly, the color of purple cabbage is ripe. Turn off the fire after the pot is boiled, then filter and pour into the bowl;
Squeeze a few drops of lemon juice and stir it, and the color will instantly turn into beautiful red. This is actually because purple cabbage will turn red in acid and green in alkali;
5. Then pour it into the freshly mixed starch while it is hot, and stir while adding it. Knead the dough after there is no dry powder, first knead it into a dough with moderate hardness and cover it for 30 minutes;
6.30 minutes later, take out the long strips, divide them into small noodles, roll them out first, just the size of dumpling skin, put a spoonful of stuffing in the middle, pinch out five corners first, then push the lace up with two fingers, and finally sort out the patterns;
7. After everything is ready, the water is boiled and steamed, and the fire is completely cooked in 15 minutes. Needless to say, the crystal clear high face value is mainly because the Q-bomb with super good taste is smooth, so it is both internal and external, beautiful and delicious. This crystal steamed dumpling should be a high-end version in jiaozi!
10, bread
Recommended recipe fluffy bread
Dough: high gluten flour 180g, medium gluten flour 50g, milk powder 10g, sugar 25g, salt 3g, egg 1, yeast 3g, milk 100g and butter 20g.
Accessories: chopped green onion, white sesame, minced pork, salad dressing, 1 egg.
[Production Steps]
1. First, mixed flour: high-gluten flour 180g, medium-gluten flour 50g, milk powder 10g, sugar 25g, salt 3g, egg 1g, yeast 3g and milk 10g. Knead the dough basically first, and then move it to the panel.
2. Knead the dough like clothes, then add 20 grams of butter and continue kneading until the butter is completely absorbed by the dough. When the dough is pulled again, a thin layer of glove film will appear, which will cover the glove film and protrude twice as big;
3. Take out the dough after fermentation, put it in a baking tray without ventilation, roll it out with a short rolling pin, poke a small hole with a fork for ventilation, and cover it with a clean wet cloth for secondary proofing;
4. Wash a handful of chopped green onion, chop it up and put it in a bowl. Stir an egg for later use, and then prepare some white sesame seeds, meat floss and salad dressing.
5. Brush the dough with egg liquid for the second time, then add white sesame seeds and chopped green onion, put it in a preheated oven, and bake at 150 for 20-25 minutes. The actual temperature of each oven is different. Remember to observe the coloring in the last few minutes;
6. After taking it out of the oven, turn it over and demould it for a few minutes. It seems to be quite successful now. When it is cooled to a temperature that is not hot, turn the bread over and spread it on oiled paper;
7. Brush with salad dressing, sprinkle with meat floss and roll it up. This step is rolled up to be a "rollover". Finally, it was rolled up, and the result hasn't been filmed yet. In short, the main point is to roll it with a rolling pin;
8. After completely cooling and shaping, take off the oily paper and cut it into pieces, then brush the salad sauce on both sides and dip it in the floss, and you're done.
The taste is the same as expected. Delicious floss is combined with delicious bread. It's delicious, and it's really super satisfying to eat it in one bite.
1 1, vegetable balls
Appropriate amount of spinach, carrot 1 root, 4 mushrooms, 3 eggs, appropriate amount of shrimp skin, 2 tablespoons of corn flour, half a spoonful of salt 1 tablespoon of chicken powder, half a spoonful of pepper, and light soy sauce 1 tablespoon.
1, there are some spinach in the field, put it aside after washing;
2. Prepare a carrot and some mushrooms. Peel carrots and shred them directly. Every time I cook vegetable dumplings, I put carrots. The color is beautiful and delicious.
After the dishes are ready, we will cut the mushrooms, slice them first, and then chop them into such particles.
4. Then cut some onions, ginger and garlic. Onions are also cut into small pieces, just like Jiang Ye. After the filming, the garlic was also chopped.
Then we boil the pot, add a drop of oil after the water boils, then blanch the spinach for 30 seconds, take it out and put it directly on the chopping board, and then chop it with a knife.
6. At this time, we prepare a clean piece of gauze, first wrap the chopped spinach, then squeeze out the water and set it aside.
7. Then prepare a bowl and beat in 3 eggs, add a drop of cooking wine to remove the fishy smell, and then stir evenly for later use;
8. Heat the oil in the pot. After the oil is hot, pour in the eggs, slide them in circles with chopsticks, and serve them first after stir-frying;
9. Stir-fry other side dishes with the bottom oil in the pot. Add onion and ginger and stir-fry until fragrant, then add a handful of shrimp skin. Stir-fry and add mushrooms and carrots. Stir-fried carrots and mushrooms a little will not only taste more fragrant, but also taste more nutritious. After frying, turn off the heat and serve.
10. At this time, we prepare a big bowl, pour in all the fried carrots and mushrooms, and then add all the eggs and spinach. After stirring evenly, continue to add two spoonfuls of corn flour, 1 spoonful of salt, half a spoonful of chicken powder, half a spoonful of pepper and one spoonful of soy sauce, and stir evenly with chopsticks first;
1 1, and then we can start to knead jiaozi, the size is as big as we like, and it is almost as big as my table tennis;
12, prepare a spoonful of corn flour after kneading, put the kneaded vegetable dough in and roll it around, so that the surface of the vegetable dough can be covered with a layer of corn flour, which is easy to spread. When wrapping corn flour, you can wrap it with your hands and then wrap it with another layer, so that you can make a very strong corn flour skin that will not spread;
13, after all done, steam in the pot. If you are afraid of sticking, you can brush some oil on the bottom. Boil cold water, steam for 20 minutes, and then simmer for 5 minutes after turning off the fire. At this time, you can cook!
This vegetable is delicious when eaten directly in jiaozi, and the color in Huang Cancan is also beautiful. When you open it, it's full of vegetables, and with the corn flour on the outside, it tastes particularly fragrant, light and refreshing, just scraping oil for your stomach.
12, marinated eggs
? Ingredients list? 20 eggs, soy sauce, onion, ginger, star anise, fragrant leaves, cinnamon, pepper, beer, clear water, rock sugar, soy sauce, oyster sauce and pepper.
1, 20 fresh eggs, add a spoonful of salt and wash.
2. Then cook with cold water, and add a spoonful of salt when cooking, which not only makes it easier to shell, but also accelerates the solidification of protein even if there are broken eggs.
3. After boiling water, continue to cook for 8 minutes. Take it out after cooking and quickly put it in cold water to cool.
4. Then there is shelling. Eggs soaked in cold water are shelled very simply and quickly, and all of them are peeled and put into a bowl.
5. Then cut several holes in each egg with a knife.
6. Then add 1 tablespoon soy sauce while it is hot, so that each egg is completely wrapped, which can make the egg color better.
7. Then we cut some onions and ginger, and cut onions and ginger.
8. Cut all the pieces and put them in the pot, then add 3 star anise, 5 fragrant leaves, 1 cinnamon, 1 pepper, 2 cans of beer, one * * * is 660g, and finally 1 bowl of clear water, as long as the eggs are not leaked.
9. After the fire boils, add a spoonful of salt, then add the eggs, pour the soy sauce in the bowl and continue to cook for half an hour.
10 Half an hour later, we took the eggs out to dry for a while, and then continued to fire in the pot, adding 50g of rock sugar, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, and pepper 1 tablespoon.
1 1. After the crystal sugar is cooked, let's take the big food out of the pot, then pour in the cold eggs, cover the pot and continue cooking for 20 minutes.
Our eggs 12 will be cooked in 20 minutes, so we can eat them now. Delicious, q is desperate.
13. If you want to taste more delicious, it is suggested to wait one more night, put the eggs in the box, then pour out the soup, let it cool and then put it in the refrigerator for one night.
Come back to eat the next day, it is really full of fragrance. Brine is very tasty, and it tastes very Q-bomb, which is even more delicious than the farmer's braised eggs.
Moreover, this method is really simple, and there is no need to buy any special marinade bag, just a few ingredients that we usually use in cooking, and the taste is not bad at all.