Japanese fish cake and eggs
By VicentaLakin
Egg paste, soft, smooth, soft! My little friend loves it. Now that my little baby has grown into a big girl, it's still a habit of eating eggs. No, today I was asked to steam her bowl, and in this bowl of egg, I made Japanese fish cakes, which are nutritionally beautiful. The pink circle on the fish cake is like my little sun that turns out to be colorful in my life! A few simple steps to steam out the soft balls
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Japanese fish cake and eggs
1
Prepare the ingredients
2
Eggs scattered, with appropriate salt
3
A little wine
4
Add eggs to water at 1:1 and mix it evenly
5
Fish cake cut thin, washed with water
6
Put some fish cakes on the bottom of the bowl
7
Sift the smoothed egg fluid into the steam bowl
8
Cover up the film and put it in the steam pan
9
Put the remaining two fish cakes on the face of the egg, recaptulate them and then steam them for five minutes
10
When you're out of the pot, you can eat with a little perfume on the face of the eggJapanese fish cake and eggs Make Tips
Remember these points to definitely steam out a tender and smooth egg custard:
1. Once the water in the steamer boils over high heat, place the egg mixture inside, switch to medium heat, and cook for about 10 minutes before serving.
2. Be sure to filter the beaten eggs so that the steamed custard is more delicate and silky.
3. When opening the plastic wrap, be careful not to let any water droplets drip into the egg mixture.
4. The ratio of eggs to water can be determined by personal preference, ranging from 1:1 to 1:5; the more water, the tenderer the custard will be.
5. The toppings or ingredients in the custard can also be changed according to your preference.