Steamed eggs with fish fillet

Steamed eggs with fish fillet

Introduction:

Production steps:

Step 1: cut the fillet into thin slices and put it into a bowl. Then add the cornmeal, salt and a small amount of egg white. Stir well and marinate for 10 minutes;

Step 2: put three eggs into a bowl and add appropriate amount of salt;

Step 3: after mixing evenly, add 1 times of water to mix evenly;

Step 4: filter the egg mixture and pour it into the plate;

Step 5: cover with plastic wrap and steam for seven minutes in a boiling pan;

Step 6: take it out of the pot, uncover the preservative film, and spread the salted fillets on the eggs evenly;

Step 7: cover with fresh-keeping film, put it in the pot and continue steaming for five or six minutes;

Step 8: remove the preservative film, add olive oil while it is hot, and then pour some Meiji fresh soy sauce on it evenly;

Step 9: Sprinkle with chopped chives.

Materials required:

Eggs: 3

Longli fish fillet: 1 piece

Shallot: moderate

Raw powder: appropriate amount

Salt: right amount

Soy sauce: right amount

Olive oil: right amount

Note: 1. Choose the Dragon Liyu Liu without thorn, or other fish, but to ensure that there is no thorn, marinate with a small amount of egg white, the right amount of salt and raw powder; 2. Add the right amount of salt to the egg, stir it evenly, and then add 1 times of water to stir it together; 3. Filter it before putting it into the steamer to ensure that the steamed egg is tender; cover it with fresh-keeping film, so as to avoid steam dripping on the egg 4. Steam over high heat for six or seven minutes, then take out and put the salted and tasty fish on it; 5. Cover with plastic film and steam for five minutes to make the fish steamed; 6. Take out after steaming and sprinkle some sesame oil, soy sauce (we used to use soy sauce when we ate steamed eggs as a child, if you don't like it), and shallot on it.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light