Steamed sliced eggs with fresh vegetables and fish rolls(xian shu yu juan zheng hua dan rang zheng dan xian mei geng shang yi ceng lou )

Steamed sliced eggs with fresh vegetables and fish rolls

Introduction:

"Since ancient times, eggs are one of the best nutritious foods. Ordinary steamed eggs can be more nutritious, delicious and attractive to you at the table with a little care. When you eat fish at home (for example, when you make pickled fish or steamed fish), you can order fish fillets by the way, roll up the leftovers of vegetables at home, and you can make a bowl of beautiful and delicious steamed eggs. I believe the colorful color and unique shape of fish roll will also attract children's attention. Eggs and fillets are as smooth and tender as fish. They taste light and delicious, and they are rich in protein. It's time to make some changes to steamed eggs. "

Production steps:

Step 1: prepare the required materials. (you can use grass carp, thick fish and black fish for fillets. I use bass.)

Step 2: wash mushrooms, ginger, ham and carrots, shred and set aside; break eggs into egg liquid and set aside; leave asparagus in front of a tender tip, and note that it should be slightly longer than the width of fish fillets.

Step 3: slice the fresh fish.

Step 4: sprinkle a little salt, white pepper, sugar, cooking wine and shredded ginger on the fillets.

Step 5: take a piece of fish, add asparagus section, Shredded Mushroom, shredded ginger, shredded ham and shredded carrot.

Step 6: roll up carefully, repeat the fresh vegetable fish roll and set aside.

Step 7: take a steaming bowl, add twice as much soup as egg liquid into the egg liquid, add a little salt and soy sauce, mix thoroughly, and filter the egg liquid twice with a sieve.

Step 8: put water in the steamer, put the steaming bowl in the steamer (leave 50 ml of egg liquid for the time being), cover it with a plate or cover it with plastic wrap; bring the water in the steamer to a boil, turn to medium heat and steam for 6 minutes.

Step 9: steam until the egg is slightly solidified, then place the fish roll.

Step 10: pour the remaining 50 ml egg liquid into the steaming bowl

Step 11: cover and steam for 5-8 minutes until cooked.

Step 12: drizzle with Meiji fresh soy sauce, use a spoon to heat the right amount of hot oil, and then sprinkle with a little red pepper.

Materials required:

Native eggs: 3

Stock: twice as much as egg liquid

Fresh fish fillets: appropriate amount

Asparagus: 8

Mushroom: 1

Ginger: right amount

Ham: 1 small piece

Carrot: right amount

Salt: 1 tsp

Cooking wine: 1 tsp

White pepper: right amount

Sugar: 1 / 2 tsp

Meiji fresh soy sauce: right amount

Soy sauce: 1 / 2 tsp

Oil: right amount

Note: fish fillets with grass carp, thick fish, black fish can be, I use bass. When making fish dishes, slice some fish slices to make a delicious steamed egg. The vegetables inside the fish roll can be freely matched according to the leftovers available at home. Do not roll vegetables, put fish fillets directly to make fresh fish steamed eggs, the method is the same, finally sprinkle more onion, pour hot oil. The purpose of filtering the egg liquid is to make the steamed egg more tender. The purpose of covering the egg liquid with plastic film or steaming on the cover is to make the egg liquid smooth and wrinkle free. Without a screen, this step is omitted. The ratio of egg to soup is 1:2 (can also be changed into cold boiled water). Add a little soy sauce to the egg liquid to remove the fishiness and improve the taste.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xian Shu Yu Juan Zheng Hua Dan Rang Zheng Dan Xian Mei Geng Shang Yi Ceng Lou