Scrambled goose eggs
By VicentaLakin
If you ask me, what was my worst fear as a child? It's not a dog, it's a goose. It's a swan. It was hard to see why the geese were so aggressive that they had not provoked them, and once they appeared in their sights, a forced race began. The key is to win and not lose, because losing is bad. The psychological shadow of my childhood has left me with no interest in poultry like geese, and I have grown up to order iron-cooked and roasted geese, but not the same goose, but a great revenge. So when you see a goose egg on the market, you get some. Eggs are one of our most often eaten eggs, and duck eggs are popular after they have been salted to duck eggs, with only rare goose eggs. Goose eggs are really big and feel like at least three eggs. The goose eggs are more odourful and tasted more crude than eggs and duck eggs, and if they are eaten in the wrong way, they feel particularly bad. So I want to share with you today how to make good and non-smoking goose eggs, so let's look at this
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled goose eggs
1
first of all, we have to be ready to make all the foods that we need: cabbage 350g, goose eggs 1, onions 10g, dry peppers 2. first, we'll cut down a petal of cabbage, then we'll put it in the water, clean it up, then we'll dry it up, then we'll clean the goose eggs。
2
it's a first step to the taste of the gin. add 10ml of drinking water. because of the rough taste of the goose eggs, a little pot of water makes it a little bit softer. smuggled with chopsticks, waiting for full integration with egg fluid, which would have a thin foam on its surface. they then cut onions and dry peppers into chili parts。
3
the pan is set on the stove so hot that it burns into peanut oil, 20 ml into the ground, and when it burns into the oil, it pours into the mixed egg fluid, and shakes the pan so that the egg will swell and condensate. when the egg expands to a fixed form, the chopsticks quickly disperse and then the spares are quickly available, so that the eggs will be tenderer。
4
In the pot, the oil is burned to the bottom and put in onions and dry peppers, and when the smell of fire turns into fine cabbage, it is quickly turned into soft。
5
add the fried goose eggs, put salt in the 2g, double the scaffold out of the pan, and a quick and delicious little pickle。Scrambled goose eggs Make Tips
1. The taste of goose eggs is heavy, and a proper amount of wine in the egg fluid can play a role, and the addition of a proper quantity of drinking water can make the egg fluid more tender, but not more. 2. Fried geese eggs are oiled more than usual, and when they are hot enough, they pour into the egg fluid, so that they can be made looser and smoother。