Preserved Radish Omelette
Ingredients:
3 eggs
80g preserved radish
20g chopped scallions
1 tbsp vegetable oil
Instructions:
Place the preserved radish in a pan and stir-fry over medium heat until the surface is dry and fragrant.
Add vegetable oil to the pan, stir-fry the preserved radish until fragrant, and then add the chopped scallions. Pour in the beaten eggs, stir constantly over low heat until the mixture starts to set.
Flip the omelette over and continue cooking until both sides are lightly browned. Serve hot.
Three-colored eggs
Ingredients:
1 salted duck egg
1 century egg
2 chicken eggs
Seasoning:
1/4 teaspoon salt
1 tablespoon rice wine
Directions:
Cut the century egg and salted egg into small pieces and set aside.
Beat the chicken eggs in a bowl with seasoning. Add the chopped century egg and salted egg and mix well.
Heat a teaspoon of oil in a small pan, pour in the egg mixture from step 2, and quickly stir until the egg is half cooked.
Use a spatula to shape the egg mixture into a thick circle in the pan, and fry until the bottom is golden brown. Flip the egg over.
Fry until both sides are golden brown and fluffy, then remove from the pan and slice.
Thick Pan-fried Scallion Egg
Ingredients:
4 eggs
50g scallions, chopped
Salt, to taste
1 tsp oil
Instructions:
Whisk together the eggs, scallions, and salt to form a mixture.
Heat a pan over medium heat with 1 tsp of oil. Pour in the egg mixture.
Cook over low heat, stirring constantly, until the egg is set. Flip the egg over.
Cook until the other side is set. Flip again and cook briefly to ensure the center is fully cooked. Serve hot.
Vegetable Baked Egg Recipe
Ingredients:
2 eggs
50g bell pepper
20g fresh mushrooms
30g broccoli
30g shredded cheese
Salt, to taste
Black pepper, to taste
Instructions:
Heat a pan and add 1 tsp oil. Add bell pepper and fresh mushrooms, and sauté until fragrant.
Add eggs and shredded cheese. Stir continuously over low heat until slightly set.
Flip the egg and cook until the other side is lightly browned.
Scallion scrambled eggs
Ingredients:
3 eggs
30g scallions, chopped
30ml milk
1 tbsp butter
Salt to taste
Instructions:
Whisk the eggs together with the milk and salt to make the egg mixture.
Melt the butter in a pan and add the egg mixture. Stir constantly over low heat.
When the eggs are halfway cooked, add the chopped scallions and continue to stir until the eggs are fully cooked.
Tomato Braised Chinese-Style Omelette
Ingredients:
2 eggs
100g diced tomatoes
10g scallions, chopped
5g ginger, julienned
5g chili pepper, sliced
50ml water
Salt to taste
Sugar to taste
Instructions:
Heat up a pan with some oil and cook the eggs into Chinese-style omelettes. Set aside.
In the same pan, stir-fry scallions, ginger, chili pepper, and diced tomatoes until fragrant. Add water, salt, and sugar to the mixture and bring it to a boil.
Place the omelettes into the pan and braise until the sauce is thick and flavorful.
Basil Omelette
Ingredients:
4 eggs
20g basil, chopped
A pinch of salt
1 tsp oil
Instructions:
Mix the chopped basil and eggs together to form the egg mixture.
Heat a pan with 1 tsp of oil and pour in the egg mixture.
Stir continuously over low heat until slightly solidified. Flip over and cook until both sides are golden brown.
Golden needle mushroom scrambled egg rice bowl
Ingredients:
2 eggs
80g enoki mushrooms
40g shredded onions
150g donburi sauce
some shredded scallions
1 bowl of cooked rice
Instructions:
Heat a pan and add the donburi sauce and shredded onions. Cook until the onions soften.
Add the enoki mushrooms and cook until they become soft. Pour in half of the beaten eggs and cook until half set.
Add the remaining beaten eggs and turn off the heat. Pour the mixture over the rice and sprinkle with shredded scallions. Serve hot.
Half-cooked egg, pickled cabbage and pork rice bowl
Ingredients:
1 egg
160g Korean pickled cabbage
120g pork slices
60g donburi sauce
60g water
White rice, as needed
Instructions:
Heat a pan and add the donburi sauce, water, and Korean pickled cabbage. Bring to a boil.
Add the pork slices and cook until done, then crack the egg into the pan.
Once the egg whites have slightly set, turn off the heat and cover the rice with the mixture.
Donburi Sauce
Ingredients:
400g Dashi broth
100g Mirin
100g Soy Sauce
Instructions:
Mix all the ingredients together.
3 окт 2024
