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30

2013

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05

Peaked Egg Recipe for Summer

Classification:

Shendan Food

Tomato egg soup relieves summer heat, appetizers and suds, can quench thirst, upset, yellow urine and other diseases, is a good prescription for health food therapy in summer. Ingredients: 300g tomatoes, 4 preserved eggs, 100g green leafy vegetables (vegetable core, lettuce, milk cabbage), 100ml fresh soup, a little salt and a proper amount of ginger. Practice: 1. Wash tomatoes and put them in a warm pot in boiling water, peel, remove pedicles and slice them; 2. Chop ginger; Cut preserved eggs into thin slices; Wash green vegetables; 3. When the casserole is heated on the fire, pour vegetable oil into the oil pan and fry the preserved eggs until the soup is slightly white; 4. Add fresh soup and Jiang Mo until the soup is slightly white, add vegetables and cook; 5, boil the pot. Coriander preserved egg and fish fillet soup heat-clearing detoxification, moisturizing skin, reducing fire, eliminating fatigue, moistening intestinal slimming, is the best product of summer nutrition therapy. Ingredients: 125g fish fillets (grouper), 3 preserved eggs, 70g coriander and proper amount of salt. Practice: 1. Soak the coriander in water and wash; 2. Shell the preserved eggs and cut each into 4 portions for later use; 3. Put the preserved eggs and coriander into the water and cook them at a slow heat for 10 minutes until the fragrance comes out; 4. Cook the fish fillets in a pot and season with salt. Double pepper preserved eggs: 2 preserved eggs, 1 green pepper, 1 red pepper, appropriate amount of garlic, appropriate amount of cooking wine, a little salt and a little sugar. Practice: 1. Wash green peppers and red peppers and cut them into large pieces, cut preserved eggs into large pieces, and cut garlic into pieces; 2. Heat the oil in the pan to 50%, stir the garlic to produce fragrance, add preserved eggs and stir-fry until the skin is formed, add cooking wine; 3. Add green pepper and red pepper slices, stir-fry until the dish color becomes slightly darker, add salt, sugar and other seasonings, and stir-fry well. Tips: 1. Don't turn the shovel too violently when stir-frying large pieces of preserved eggs, which will affect the appearance. 2. Raw soy sauce can be added. The fried preserved eggs taste unique. Fried preserved egg with leek flower tonifying liver and kidney, moistening lung, skin care, can increase appetite, sterilization poison. Ingredients: 50g pork stuffing, 30g leek flower, 2 dried chili peppers, 1 spoon cooking wine, 1 spoon lobster sauce and a proper amount of refined salt. Practice: 1. Put preserved eggs into water, boil for 5 minutes, turn off the flame, remove them and soak them in cold water, peel them after cooling, and slice them for later use; 2. Soak lobster sauce with cooking wine, wash the leek flowers, remove the head and tail, and cut small sections for later use; 3. Put oil in the pot, fry the pork stuffing out of oil, then add dried chili segments, lobster sauce, refined salt and stir fry until the flavor; 4. Pour the preserved egg slices and leek flowers into the pan, stir-fry until cooked and serve. Peanut preserved egg jelly materials: 2 preserved eggs, 100g raw peanuts, 20g foreign vegetables, a little fish shreds, scallion, garlic, 4 spoons soy sauce, 1 spoon sugar and 1 spoon monosodium glutamate. Practice: 1. Cut preserved eggs into 3 round pieces and put them into a container for later use; Soak raw peanuts in water for 4 hours and drain them for later use; 3. Cook with 6 liang of water and 1/6 liang of foreign vegetables (chopped); 4. Boil peanut juice with low fire for 2-3 minutes, add foreign vegetable juice, filter into a container with preserved eggs, cool for 15 minutes, and put it into the refrigerator to cool. 5. Add a container to decorate with scallion and fish shreds, and sprinkle with seasonings. Ingredients for preserved egg cake: 5 preserved egg yolks, 6 egg whites, a little cooked lard, a proper amount of chicken soup, and a proper amount of refined salt and monosodium glutamate: 1. Mix the egg whites evenly, cut the preserved egg yolks into dices, mix well in the egg whites bowl, add chicken soup, monosodium glutamate and refined salt to mix well; 2. Take a square enamel plate, wipe a layer of lard with a layer of lard, and steam, and stir, take it out and let it cool, cut it into pieces, and serve on a plate. Pilled egg lean meat porridge Pilled egg porridge invigorates qi, invigorates essence marrow, replenishes viscera, relieves summer heat. Ingredients: 100g of rice, 20g of lean meat, 2 preserved eggs, 1 tsp 5g of scallion, 1 tsp 5g of shredded ginger, a little salt and a proper amount of oil. 1. After washing the rice in advance, add blisters for more than 30 minutes. 2. Cut lean meat into small pieces, cut green onions into chopped green onions, cut ginger into shreds, peel preserved eggs and cut them into small pieces; 3. Then put the cut lean meat, preserved eggs, shredded ginger, and a small amount of salt and oil together. Go in and boil for an hour; 4. Put the chopped scallion when you come out of the pot. Pilled egg oyster porridge nourishes yin, drops fire and beauties, and is suitable for those who work hard and stay up late to overdo yin deficiency, dryness and heat, exhaustion and pale complexion. Ingredients: 2 preserved eggs, 100g fresh oyster meat, 100g polished round-grained rice, appropriate amount of scallion, oil and fish sauce. Practice: 1. Remove the shell of the preserved eggs, cut them into small pieces, and wash the oyster meat; 2. Wash the japonica rice, add an appropriate amount of water in the pot, and cook into gruel; 3. Add preserved eggs, oyster meat, chopped green onion, Fish sauce and oil are seasoned appropriately; 4. Boil for a while and then eat, 2 ingredients a day for 5 days.

Peaked Egg Recipe for Summer
皮蛋消暑菜谱
Tomato and egg soup
It can relieve summer heat and clear heat, appetizer and produce fluid, quench thirst and upset, and urinate less yellow and other diseases. It is a good prescription for health diet in summer.
Material:
300g of tomatoes, 4 preserved eggs, 100g of green leafy vegetables (vegetable core, lettuce, milk cabbage), 100ml of fresh soup, a little salt and a proper amount of ginger.
Practice:
1. Wash the tomatoes and put them into a medium-temperature pot in boiling water, peel them, remove the pedicles and slice them;
2. Cut ginger into powder; Cut preserved eggs into thin slices; Wash green vegetables;
3. Heat the casserole with a strong fire, pour vegetable oil into the casserole until it is 6 ripe, and put the preserved eggs into the oil pan to fry crisp and bubble;
4. Add fresh soup and Jiang Mo, and cook until the soup is slightly white, then cook the vegetables;
5. Add refined salt, finally add tomato slices and boil the pot.
 
皮蛋消暑菜谱
Fish Fillet Soup with Cilantro
　　
Heat-clearing and detoxifying, moisturizing and beautifying the skin, reducing fire, eliminating fatigue, and moistening the intestines and slimming are the best nutritional dietotherapy in summer.
Material:
125g fish fillets (grouper), 3 preserved eggs, 70g coriander and proper amount of salt.
Practice:
1. Wash coriander in water;
2. After shelling the preserved eggs, cut each into 4 parts for later use;
3. Put preserved eggs and coriander into water and cook them with medium slow fire for 10 minutes until the fragrance comes out;
4. Cook the fish fillets in a pot and add salt to taste.
　　
皮蛋消暑菜谱
Double pepper preserved egg
　　
Material:
2 preserved eggs, 1 green pepper, 1 red pepper, appropriate amount of garlic, appropriate amount of cooking wine, a little salt and a little sugar.
Practice:
1. Wash and cut green peppers and red peppers into large pieces, cut preserved eggs into large pieces, and cut garlic into pieces;
2. When the oil in the pan is heated to 50%, the minced garlic is fragrant, add preserved eggs, stir-fry until the skin is formed, and add cooking wine;
3. Add green pepper and red pepper slices, stir-fry until the dish color becomes slightly darker, add salt, sugar and other seasonings, and stir-fry well out of the pan.
Tips:
1. Don't turn the shovel too violently when frying large pieces of preserved eggs, because frying will affect the appearance;
2, can add raw soy sauce, fried preserved eggs taste very unique.
　　
皮蛋消暑菜谱
Fried preserved egg with leek flower
　　
Liver and kidney, lungs, skin care, can increase appetite, sterilization poison.
Material:
50g pork stuffing, 30g leek flower, 2 dried chili peppers, 1 spoon cooking wine, 1 spoon lobster sauce and a proper amount of refined salt.
Practice:
1. Put the preserved eggs into the water, boil them for another 5 minutes, turn off the fire, take them out and soak them in cold water, peel them after cooling, and slice them for later use;
2. Soak lobster sauce with cooking wine, wash leek flowers, remove the head and tail, and cut into small sections for later use. Cut dried chili into sections;
3. Put oil in the pot, fry the pork stuffing out of oil, then add dried chili segments, lobster sauce, refined salt and monosodium glutamate to fry until the fragrance overflows;
4. Pour the preserved egg slices and leek flowers into the pan, stir-fry until cooked and serve.
　　
皮蛋消暑菜谱
Peanut Preserved Egg Jelly
　　
Material:
2 preserved eggs, 100g raw peanuts, 20g foreign vegetables, a little fish shreds, scallion, garlic, 4 spoons soy sauce, 1 spoon sugar and 1 spoon monosodium glutamate
Practice:
1. Cut preserved eggs into 3 round pieces and put them into a container for later use. Soak raw peanuts in water for 4 hours and drain them for later use;
2. Add 4 liang of water to the soaked raw peanuts and put them into the blender to break them up and remove the residue for later use;
3. Cook 6 liang of water and 1/6 liang of foreign vegetables (chopped);
4. Cook the peanut juice over low heat for 2 to 3 minutes, add the foreign vegetable juice, filter it and put it into a container with preserved eggs. After cooling for 15 minutes, put it in the refrigerator to cool down;
5. Put it into a container to decorate with chopped green onion and fish shreds, and sprinkle with seasoning.
　　
皮蛋消暑菜谱
Peaked Egg Cake
　　
Material:
5 preserved egg yolks, 6 egg whites, a little cooked lard, a proper amount of chicken soup, and a proper amount of refined salt and monosodium glutamate
Practice:
1. Mix the egg white evenly, cut the preserved egg yolk into diced pieces, put it into the egg white bowl and mix well, add chicken soup, monosodium glutamate and refined salt and mix well;
2. Take one square enamel plate, smear a layer of lard on the plate, pour the mixed egg white and preserved egg yolk into the plate, steam it with low fire for about 20 minutes, take it out, cool it, cut it into pieces, and put it on the plate.
　　
皮蛋消暑菜谱
Lean meat porridge with preserved eggs
　　
Egg porridge invigorates qi and body fluid, invigorates essence and marrow, replenish viscera and relieve heat and heat.
Material:
100g of rice, 20g of lean meat, 2 preserved eggs, 1 teaspoon of chopped green onion 5g, 1 teaspoon of shredded ginger 5g, a little salt and a proper amount of oil
Practice:
1. After washing the rice in advance, add blisters for more than 30 minutes.
2. Cut lean meat into small pieces, cut green onions into green onions, cut ginger into shreds, peeled eggs and cut into small pieces;
3. Then put the cut lean meat, preserved eggs, shredded ginger, a small amount of salt and oil together and boil for one hour;
4. Put the chopped green onion when taking out the pan.
　　
皮蛋消暑菜谱
Oyster porridge with preserved egg
　　
Nourishing Yin, reducing fire and beautifying, it is suitable for those who work hard and stay up late to overdo Yin deficiency, dryness and heat, exhaustion and pale-looking.
Material:
2 preserved eggs, 100g fresh oyster meat, 100g polished round-grained rice, and a proper amount of scallion, oil and fish sauce.
Practice:
1, preserved eggs to shell, cut into small pieces, oyster meat wash;
2. Wash the japonica rice, add a proper amount of water to the pan, and cook it into gruel;
3, add preserved eggs, oyster meat, chopped green onion, fish sauce, oil seasoning;
4, boil for a moment, you can eat, 2 ingredients a day, for 5 days.

Peaked Egg Recipe for Summer

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