Silver fish and egg soup(yin yu ji dan geng )

Silver fish and egg soup

Introduction:

Production steps:

Step 1: prepare the required materials.

Step 2: wash the dried silver carp with clean water, soak it for 30 minutes, then wash it again and drain the water.

Step 3: put the drained dried silver carp into a large bowl and set aside.

Step 4: beat the eggs into another bowl, add some salt and pepper, and beat well with chopsticks.

Step 5: beat the eggs well, pour in water, beat well with chopsticks, then add a large spoon of starch water, and continue to stir well with chopsticks.

Step 6: sift the egg mixture into a large bowl filled with dried silver carp, cover it with plastic wrap, put it in a pot with boiling water, cover it, and steam over medium high heat for 20 minutes.

Step 7: after the egg soup is steamed, sprinkle chopped scallion on the surface, and pour in some hot oil.

Materials required:

Eggs: 2

Dried silver carp: 25g

Water: 180g-200g

Scallion: 1

Salt: right amount

Pepper: right amount

Corn oil: right amount

Note: 1. The amount of water in egg soup is about twice that of eggs. 2. Add starch water to make the egg soup taste firm and smooth. 3. When steaming egg soup, the fire should not be too big, just medium fire, otherwise the surface of egg soup is easy to blister. 4. If you like pepper, you can put more.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Yin Yu Ji Dan Geng