Recipe: Angkor fish stewed egg

Home Cooking Recipe: Angkor fish stewed egg

Ingredients:

Steps:

  1. Home Cooking Recipe: An thorn fish, two eggs, one coriander, one small red pepper.

    An thorn fish, two eggs, one coriander, one small red pepper.

  2. Home Cooking Recipe: Shallots are chopped.

    Shallots are chopped.

  3. Home Cooking Recipe: Use a little salt, white pepper, and cooking wine to marinate the fish a little. The purpose is to let the fish go to the scent and taste.

    Use a little salt, white pepper, and cooking wine to marinate the fish a little. The purpose is to let the fish go to the scent and taste.

  4. Home Cooking Recipe: 2 eggs are scattered, add warm water according to 1:1 ratio, stir evenly in a clockwise direction.

    2 eggs are scattered, add warm water according to 1:1 ratio, stir evenly in a clockwise direction.

  5. Home Cooking Recipe: Put the marinated squid into the dish and pour the egg along the edge of the fish. After the water is opened, steam for 10 minutes.

    Put the marinated squid into the dish and pour the egg along the edge of the fish. After the water is opened, steam for 10 minutes.

  6. Home Cooking Recipe: Put a plate of freshly baked bacon sauce on the fish.

    Put a plate of freshly baked bacon sauce on the fish.

  7. Home Cooking Recipe: Sprinkle with chopped green onion, parsley and red pepper rings.

    Sprinkle with chopped green onion, parsley and red pepper rings.

  8. Home Cooking Recipe: At the same time, another oil pan will be used. When the oil is 70% hot, the hot oil will be poured on it. With the 'prick!' of the hot oil, a fresh smell of the nose will come.

    At the same time, another oil pan will be used. When the oil is 70% hot, the hot oil will be poured on it. With the 'prick!' of the hot oil, a fresh smell of the nose will come.

Tips:

1, egg liquid must first be mixed with a certain proportion of warm water, cold water can also be done, but must not be raw, according to a 1:1 ratio. Eggs mixed with warm water, when whipped, the bubbles are less, and the steamed eggs are smoother. 2, whether it is steamed fish or steamed eggs, be sure to open the water, then steamed eggs and fish into the pot. One can maximize nutrition, and the second can guarantee the umami taste of the fish. 3, after the fish and eggs into the pot, it is necessary to change into a small and medium fire, and the lid is slightly removed a little, revealing a little seam, this is very important! The fire is too big, the lid of the lid is tightly covered, and the surface of the steamed egg will be the same as the cotton wool. There are many small and dense pores, and the taste will be much worse. A little gap is formed, so that the water vapor formed in the pot can be dissipated, and it will not drip on the unformed egg liquid, making it uneven. It is also possible to adopt a method of covering with a wrap film. 4, steamed fish and eggs time to master, do not steam for too long, otherwise it is not good to eat old, generally steamed fish about 5 minutes or so can be, the fish is bigger, you can turn off the fire "steamed" 5 minutes. The time of steaming the eggs, two eggs, the time after the water is opened, basically 10 minutes. 6, if you want steamed egg taste better, you can add a little pure milk.

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