Steamed egg with sea bass

Steamed egg with sea bass

Introduction:

"There are very few small bones in bass, so it's not difficult to slice fish without bones, but you still need to check it carefully! Add salt to the egg liquid, and the perch has been salted in advance, so you can eat it directly after steaming. It tastes tender and delicious. "

Production steps:

Step 1: beat the eggs into a bowl, add a little salt to break them up, and then add twice the amount of warm water into the egg, and stir well;

Step 2: sift once to get smooth egg liquid. Boil water in the pan, turn to medium heat, add egg liquid and steam;

Step 3: slice the bass into meat without fishbone, stir well with soy sauce, salt, cooking wine and cornmeal, and set aside;

Step 4: about 7-8 minutes, the surface of the egg is almost solidified, spread the fish fillets on it, and continue to steam for 15 minutes;

Step 5: Sprinkle with Scallion to add fragrance.

Materials required:

Eggs: right amount

Bass: moderate

Salt: right amount

Raw powder: appropriate amount

Soy sauce: moderate

Cooking wine: moderate

Note: 1. Warm water: adding cold water will make the egg and salt precipitate in the process of steaming, adding boiling water will affect the fusion of water and egg liquid, so warm water should be added. 2. Ratio: egg liquid: warm water = 1:2, add twice the amount of warm water, so the ratio of steamed egg soup is smooth. 3. Sieving: there will be many small bubbles on the surface of the mixed egg liquid, 4. Cover: add a cover (preservative film) when steaming to prevent the steam from dripping onto the egg. 5. Medium heat: steam the egg after boiling, and use medium heat throughout the whole process. It won't make the inside of the steamed egg honeycomb

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh