Since ancient times, eggs have been one of the best nutritious foods. Ordinary steamed eggs can be made more nutritious and delicious and more attractive to you at the table with a little thought.
When eating fish at home (such as when making pickled cabbage fish or steamed fish), you can slice some fish slices and roll them with the existing vegetable scraps at home to create a bowl of steamed eggs that is beautiful and delicious. I believe the colorful colors and unique fish roll shape will also attract the attention of children.
Eggs and fish slices are equally smooth and tender, light and delicious in taste, and rich in protein. It's time to give steamed eggs some tricks.
Steamed eggs with fresh vegetables and fish rolls
By AlexHayes
Recipe Recommendations
- Earth eggs the 3
- broth 2 times as much as egg liquid
- asparagus 8 pieces
- mushrooms 1 flower
- Jiang appropriate amount
- ham 1 small piece
- carrots appropriate amount
- salt 1 tsp
- cooking wine 1 tsp
- white pepper appropriate amount
- sugar 1/2 tsp of
- Meiji Fresh Soy Sauce appropriate amount
- soy sauce 1/2 tsp of
- oil appropriate amount
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Steamed eggs with fresh vegetables and fish rolls
1
Prepare the required materials. (You can use grass carp, thick fish, and black fish for the fillets. I use perch)
2
Wash the mushrooms, ginger, ham, and carrots and shred them; beat the eggs into egg liquid and set aside; leave the asparagus in the front section tender and sharp, and be careful to be slightly longer than the width of the fish fillet.
3
Cut fresh fish obliquely.
4
Sprinkle with a little salt, white pepper, sugar, cooking wine, and shredded ginger.
5
Take a piece of fish fillet and add asparagus, appropriate amount of shredded mushrooms, appropriate amount of shredded ginger, appropriate amount of shredded ham, and shredded carrot.
6
Roll it carefully and repeat the fresh vegetable fish roll for later use.
7
Take a steaming bowl, add twice as much stock as the egg liquid to the egg liquid, add a little salt and soy sauce, stir well thoroughly, and filter the egg liquid twice with a sieve.
8
Put water in the steamer, place the steaming bowl in the steamer (leave 50 ml of egg liquid unused for the time being), cover it with a plate or cover it with plastic wrap; after the steamer water boils, turn to medium heat and steam for 6 minutes.
9
Steam until the egg liquid is slightly solidified, and place on the prepared fish rolls.
10
Pour the remaining 50 ml of egg liquid into a steaming bowl
11
Cover the lid and steam for 5-8 minutes until cooked.
12
Top with Meiji fresh soy sauce, use a spoon to heat appropriate amount of hot oil and pour on it, and finally garnish with a little red pepper.Steamed eggs with fresh vegetables and fish rolls Make Tips
◎ You can use grass carp, thick fish, and black fish to fish fillets. I use perch. When making fish dishes, slice some fish slices and make a unique and delicious steamed egg.◎ The vegetables rolled inside the fish roll can be freely matched according to the existing scraps at home.◎ Put the fish slices directly without rolling the vegetables to make steamed eggs with fresh fish. The method is the same. Finally, sprinkle more shredded green onions and add hot oil.◎ Filter the egg liquid to make the steamed eggs more tender. Cover it with plastic wrap or cover it and steam it over heat to make the surface of the egg liquid smooth and not wrinkled. Without a screen, this step will be omitted.◎ The ratio of eggs to stock is 1:2 (you can also replace it with cold boiled water).◎ Add a little soy sauce to the egg liquid to remove the fishy smell and enhance the flavor.