And Shangri-La Chef PK cooking, garlic pureed eggs spelled honey juice cherry tomatoes, different style chic! Eggs and tomatoes are particularly common ingredients, and they are also the most popular dishes to accompany together, basically covered by three flavors of salty, salty and sweet, and fried. In fact, there are many ways to make eggs and tomatoes, the hot soup noodles in the north are usually inseparable from these two ingredients, tomatoes are cut into small pieces, as the fried eggs are rolled by the hot soup, the fine noodles are thrown in, the taste is adjusted, and a bowl of hot soup noodles warms the stomach and warms the heart.
The northeast method of knotty soup, but also have both at the same time, only this time, with the help of a little ketchup to increase the color, tomatoes are chopped into small cubes, eggs are no longer fried at the same time, but in the form of egg flowers when the knotty soup is almost ripe, evenly floating in the soup bowl.
If there is a different collocation, most of them are given fresh blood by the hotel's chef, with the help of other ingredients, they have changed to other cooking methods, adjusted the flavor type, or worked the plating style, and these seem to be a little far away from the people, and may also need a popularization process, just like the dishes I want to share today, one is to learn from a kind of egg method in Xuzhou, Jiangsu, one is the small tomato method that was sold in a star hotel in Hebei in previous years, and the two are matched together to eat a dish and double. One dish and two flavors, I hope to be able to give friends who like food some reference, of course, at home can also be made, my dish is made in the kitchen at home, it is not difficult at all, the heart is good. The following is the practice of sharing it, which is divided into two parts.
<h1 class="pgc-h-arrow-right" > garlic pureed eggs with honeydew cherry tomatoes</h1>
Ingredients needed: 250 grams of cherry tomatoes, 4 eggs, 6 cloves of garlic, 2 peppers, 2 grams of chopped spring onion
Seasoning required: 20 g honey, 50 g sugar, 2 tsp salt
Production process:
A honey cherry tomato
1: Soak the cherry tomatoes in brine for 10 minutes, 1500 grams of water, 1 tsp salt, and stir well.
2. Rinse the cherry tomatoes, do not remove the roots.
3: Put an appropriate amount of water in the pot, bring to a boil, add a small spoonful of salt, add cherry tomatoes and cook for 1 minute.
4. Immediately remove the peel of the cherry tomato and put it into a basin of cool water.
5, peel off the skin, be careful not to remove the root.
6: Wash the pot, add 200 grams of water, add honey and sugar to boil, melt and add cherry tomatoes.
7: Turn off the heat and cook for about 5 minutes.
8: Pour cherry tomatoes and honey juice into the crisper box to cool naturally, cover the lid or seal the plastic wrap, and then put it in the refrigerator for about 12 hours.
B Garlic pureed eggs
1: Wash the eggs, put them in a pot of cold water and turn on the heat.
2: Add a small spoonful of salt to the pot, cover the lid, reduce the heat and simmer for 5 minutes, then turn off the heat.
3: Add a little salt to the garlic and pepper and mash with garlic mortar.
4, egg peeling, with a carving knife to cut out the mountain-like flower knife, in one-third of the egg to the left of the knife, first hit a diagonal knife 45 degree angle, the knife is deep to the middle of the egg, the length is two-thirds, and then the diagonal line of the knife to the right side of the cut 45 degrees, the knife is deep to the middle, and so on, until all the strokes are completed, the eggs are separated.
5: Take out the cherry tomatoes that have been pickled overnight and place them on the plate and pile them in the middle of the disc.
6, use a small spoon to scoop a spoonful of honey juice evenly drizzled on the cherry tomatoes, do not pour too much, so as not to seep the honey juice to the bottom of the plate, affecting the appearance.
7: Cut the bottom of the egg with a knife, remove a small part, sit on the outside of the plate, and pour the pounded garlic paste evenly with a small spoon.
8, sprinkle a little green onion on the egg, garlic puree egg spelling honey juice cherry tomato is ready, please see the product map.
< h1 class="pgc-h-arrow-right" > technical summary</h1>
First, the cherry tomatoes are soaked in light salt water, the boiled underwater pot is first blanched and peeled, and then made with boiled honey juice, the honey juice should be boiled to be viscous, and the cherry tomatoes can be hung as well.
Second, after the honey juice cherry fruit is cooled, it is best to put it in the refrigerator for a night and then eat it, so that the taste can enter it, like sugar osmanthus can also be put into two spoonfuls of osmanthus sauce to increase the aroma of osmanthus flowers. When plated, the root can be removed. If the root is removed prematurely, the honey cherry tomato will not maintain its shape, lose its appearance, and taste no crisp and tender taste.
Third, garlic pureed eggs is a way of eating in Xuzhou, Jiangsu, popular in northern Jiangsu, may be related to the local abundant garlic, especially the practice of native eggs is the most popular, eggs boiled just cooked, cut with a thin line, garlic and green pepper with salt together mashed, drizzled on the egg can be. Salt should be added a little more, because the salty taste of eggs comes from garlic paste, which is not common in the north, but it is more chic.
Fourth, the eggs do not boil too old, cook for five minutes under the pot, turn off the heat and simmer for ten minutes, so that the boiled eggs will be more tender, add a small spoon of salt to it when boiling, if in order to peel well, you can put a small spoonful of white vinegar to cook.
Write at the end: I think I have written in great detail, if there is still something unclear you can leave a comment in the comment area.
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