Dragonfish omelet
By VicentaLakin
They say fish meat is better than pork, beef, some fish are too stabbing, and it's not easy to eat, but dragonfish are usually frozen and sold in a large piece of a single package. It's almost nothing. It's perfect for fish balls or eggs like this one today。
Recipe Recommendations
- Longli fish appropriate amount
- eggs appropriate amount
- fat appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- white pepper appropriate amount
- starch appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Dragonfish omelet
1
A dragonfish is naturally unfrozen and washed with cold water and drys the surface with kitchen paper towels。
2
With a knife。
3
肥猪肉一小块，也With a knife。
4
Put the dragonfish and the fat pork in a bowl and add gingertail。
5
Add a small spoon of salt, a large spoon of raw smoke, two spoons of wine, half a spoon of white pepper powder, a spoon of sugar, and an egg of eggs, and mix them in one direction with chopsticks。
6
Add two spoons of starch。
7
The chopsticks continue to mix in one direction, until they get strong。
8
Disperse the remaining yolk and mix it evenly。
9
Heated pans with vegetable oil, pouring egg fluid into an entire egg cake。
10
Take out the omelet, and lay the chute flat on the omelet。
11
Start with an eggcake。
12
The boiler is boiled and evaporated for 10 minutes. Three minutes after the fire was shut。
13
Completed Chart
14
Completed ChartDragonfish omelet Make Tips
One, I've got about a pound of coonfish, and I've got about two taels of pork, about that percentage. It's better to feed a coonfish with fat pork. I made fishballs in part, only half of them, so if you're gonna make all these eggs, you're gonna need twice as much eggs as two. Three, my cast iron pans or fried eggs aren't working very well. Eggcakes aren't very good, but they might be better if they weren't sticky. 4. If fishballs are made, the water is boiled in the pot, but the water is not boiled at about 50 degrees and the fish is squeezed into the pot with a small spoon or a tiger mouth, and the fire is burned into the fishballs and all floats, and salt and spices and white peppers are added。