Crucian carp steamed egg

Overview

I still remember that I made dishes about eggs and crucian carp before, cold crucian carp and SA soup. The dishes were made with crucian carp and eggs as the main ingredients respectively. The taste is natural. But today’s protagonist is a dish that cleverly combines the two ingredients of crucian carp and eggs. The finished dish is golden in color and tempting to the appetite. The taste is fresh and elegant, with the delicious taste of fish and eggs. In fact, among all cooking methods, I recommend steaming vegetables first. Steaming vegetables can preserve the nutrition of food to the maximum extent, and at the same time, it can also better preserve the natural taste of food. Without too many modifications, food can always impress people with its most original aspect. Food is like people. After seeing too many girls wearing heavy makeup, and occasionally seeing the girl next door with a bare face, I can't help but feel excited and my heart beats faster. Being anesthetized by the strong flavors of chili peppers and Sichuan peppercorns all day long, occasionally tasting the light flavors is like an encounter on the tip of the tongue, making people daydream. Fresh but not vulgar, gorgeous but not delicate, this is the taste of crucian carp steamed eggs. Eating this dish regularly can strengthen the spleen and stomach!

Tags

• hot dishes
• home cooking
• cooking wine
• crucian carp
• egg
• old ginger
• onions
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials in advance and clean the internal organs and gills of the crucian carp

   

2. 2 Put the fish into a bowl, marinate with cooking wine, ginger slices, green onions, pepper and salt for 1 hour

   

3. 3 Crack the eggs into a bowl, add warm water and an appropriate amount of salt and stir evenly. The ratio of water to eggs is 2:1

   

4. 4 Put the marinated fish into a steamer and steam over high heat for 10 minutes, take it out and set aside

   

5. 5 Pour 2/3 of the egg liquid into a bowl, steam over medium heat for 8 minutes, then add the crucian carp into the steamed egg

   

6. 6 At the same time, pour all the remaining egg liquid around the crucian carp and steam it over medium heat