Onion silver fish steam eggs
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- half an hour
- simple
Steps for Onion silver fish steam eggs
1
Eggs two, remove 110 grams of eggshell。
2
Smash your balls and try to break them up。
3
Add 125 grams of water and 4 drops of vinegar to remove the smell of eggs (one egg plus 2 drops). The water temperature is 50-60 degrees and the egg water ratio is 1:1.1。
4
If you want a delicate taste, it's a sifter. Leaching the foam makes the eggs even。
5
If you don't have bubbles in the evaporation tissue, you're gonna have to cover the film, you're gonna have to cover the dishes。
6
Put some holes in the film。
7
The water is open into the steam cage, I use the button glass box, which is thick, so it's a little long. Turn down the fire for 15 minutes. If the typical plate is equally thick, the time is about 10 minutes. Check the status on the basis of your own meals。
8
The surface is very flat.
9
A little bit of oil in the frying pan, and a little bit of onion after it's fried。
10
Down with silverfish and a few mussels。
11
Add a few drops of soy sauce or steam fish oil and make a pot。
12
Put the fried silverfish on the egg。
13
Put some onion leaves on it。
14
Fine balls。