Eggs are one of the best ingredients in the eyes of dietitians and housewives. It is not only nutritious, but also a kind of "wild dish" and suitable for steaming, boiling, frying, frying and other cooking. However, what are the flaws in cooking eggs?
Boil eggs and simmer for 3 minutes just fine. Eggs should be cooked in a cold water pot, warmed up slowly, boiled for 3 minutes, then stopped for 5 minutes. The boiled eggs are tender, the egg yolks are solidified and not old, and the degree of protein denaturation is the best, and it is also the most easily digested. When the egg is boiled for more than 10 minutes, not only does the taste become old, but also the loss of vitamins makes the protein difficult to digest.
Scrambled eggs, add water and cooking wine when the eggs are two kinds of "treasure." Add two kinds of "treasures" when stirring the egg, you can easily fry eggs. The first is cooking wine, so that scrambled eggs can not only reduce oil, but also make eggs more tender and taste more delicious. In addition, the same treasure is clear water. When playing eggs, add fresh water and eggs together, mix well, and slowly stir fry in a small fire in the pan. The taste of the eggs will be particularly tender and smooth, and it will not be easy to paste. Generally fried 5 eggs, add 5 grams of wine, add about 50 grams of water.
Steamed egg tarts, add a little milk taste slippery. Put the egg into the bowl and slowly add the appropriate amount of warm boiled water while stirring. A bubble of 1 cm in height appears on the egg. Be careful not to stir hard, otherwise the egg liquid will produce a lot of foam, steamed and easy to separate the water and eggs. After the water in the steamer is opened, it is placed in a steaming bowl. When steamed egg tarts are best used in the fire or mild fire, generally about 8 minutes after the pan is appropriate. Soy sauce, salt, green onion and other spices should be placed after steaming. In addition, adding a little milk when steaming tart can make it taste more smooth and more nutritious.
Poached eggs, add a little vinegar taste tender. Add a little vinegar (not salt) to the water. After the water is opened, keep the water slightly open and not very tumbling. Put the eggs into the water and cook for 3-4 minutes. Then you can remove the eggs and boil the poached eggs. The taste is tenderer. Salty poached eggs can be added to tomatoes, green vegetables, etc. Sweet can also be added wine, red dates, wolfberry and other ingredients.
Fried eggs, add a little color to look good. Heat the pan first, add a little bit of oil, and then beat the eggs into the pan and use a small fire to heat it. After about 1 minute, the protein begins to solidify. Sprinkle two tablespoons of hot water on the eggs and cover them immediately. Cover, fry 2 minutes on it. Eggs fried in this manner are more tender and smooth and safer. In addition, the oil in the omelette when the high temperature, easy to splash outside, you can add a little flour in the pan, not only can prevent the oil from splashing, the color of the fried egg also looks good.
Spread the eggs and use them for good nutrition. Pour a small amount of oil into the pot, heat the fire, and use the spatula to evenly paint the bottom of the pan. After the oil is hot, pour the evenly-mixed eggs around the top of the pan and quickly fill it up. Porosity. Avoid using the fire during the stall, otherwise it will lose too much nutrition. However, if the fire is too small, it will not work. Otherwise, the heating time will be relatively long, the loss of moisture will be more, and the spread of eggs will be dry and affect the taste. Therefore, it is best to use medium-fired eggs.PIV3 Nucleic Acid Test Kit
PIV3 Nucleic Acid Test Kit
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