Steamed egg soup with crucian carp(ji yu zheng dan geng )

Steamed egg soup with crucian carp

Introduction:

"Crucian carp and eggs are home grown nutritious ingredients. I learned this egg soup from my mother. When I was a child, my mother often left a small bowl of surplus Soup for crucian carp, and then beat two egg steamed egg soup for me to eat. The delicious smell of fish soup and the smooth tenderness of steamed eggs. It's an irresistible temptation for every child. Today, my daughter likes this bowl of egg soup very much! Waving a small spoon again and again digging to eat! Of course, crucian carp is also a good nutrition for pregnant women

Production steps:

Step 1: prepare the materials, kill and wash the live crucian carp.

Step 2: use kitchen paper to absorb the surface water of crucian carp

Step 3: heat the pan and pour in the normal amount of cooking oil

Step 4: gently slide the tail of crucian carp into the pot and fry it slowly over low heat

Step 5: Fry one side and turn over the other side and continue to fry golden.

Step 6: fry the onion and ginger together

Step 7: pour in hot water and bring to a boil.

Step 8: after a while, the fish soup turns white

Step 9: cover the pan and continue to cook over low heat for about 10 minutes

Step 10: beat the egg soup. Knock the eggs into the big bowl

Step 11: beat evenly with a hand beater.

Step 12: when the fish soup is almost cooked, add salt.

Step 13: turn off the heat and remove the onion and ginger

Step 14: turn off the heat and remove the onion and ginger

Step 15: carefully pick up the fish with a shovel and put it on a baking or deep plate. Heat resistant utensils.

Step 16: pour the fish soup into the egg bowl slowly, and stir while pouring.

Step 17: pour the egg liquid into the plate, filter out the egg liquid with a sieve in the middle.

Step 18: pour the egg liquid, just the right amount!

Step 19: cover with plastic wrap, put into the steamer, steam over high heat for 10-15 minutes.

Step 20: sprinkle a little shallot powder and wash the medlar soaked in fish soup.

Materials required:

Fresh crucian carp: 1

Eggs: 5

Shallot: 2

Ginger: 4 tablets

Boiling water: 1 liter

Salt: 4 g

Corn oil: right amount

Note: when frying crucian carp, fry it in medium and low heat, golden on both sides. The required hot water is fully discharged at one time. I don't have too much fish soup because I use it to steam eggs. Medium heat to the right amount of fish soup on the line, do not need to boil too long, because the following also steamed. Filter the beaten fish soup and egg liquid through a sieve to make the steamed egg soup delicate. When steaming the egg soup, cover the preservation film to prevent the steam water from dripping into the plate, so as to ensure the smooth surface of the egg soup.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ji Yu Zheng Dan Geng