Ankang Fish Liver Steamed Custard

Name: Ankang Fish Liver Steamed Custard
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 70g egg; 70g milk; 2g Knorr Chicken Noodle; 2ml Cooking Wine; 1g Green onion; 1g parsley; 15g Anglerfish Liver

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Anglerfish, commonly known as stammering fish, stalkfish, sea scorpionfish, anglerfish, etc., are medium-sized benthic fishes that generally live in the depths of the sea bottom 2 to 500 meters below sea level and are distributed in all major oceans in the world.
Anglerfish is rich in vitamins A and C. Its tail muscle can be eaten fresh or processed to make fish floss. Its fish maw and fish roe are high-nutrition foods. The skin can be glued, the liver can take cod liver oil, and the fish bone is the raw material for processing fish meal. Rich in calcium, phosphorus, iron and other trace elements.
In Kanto, Japan, anglerfish is regarded as the best in the world, and it is called "pufferfish in the west and anglerfish in the east". In addition to hot pot, the Japanese also use anglerfish liver as sushi, and anglerfish liver is also known as seabed foie gras. It is said to have the function of clearing heat and detoxifying skin. The general way of eating is steamed or sashimi. Regular consumption of anglerfish liver helps to protect eyesight and prevent liver diseases.

Ingredients

Ankang Fish Liver Steamed Custard

1. For the anglerfish liver, I use this kind of instant Japanese-style anglerfish liver sushi. It has a thick fish-intestine-like packaging, which is very convenient to use.

Ankang Fish Liver Steamed Custard recipe

2. Crush the cod liver into smaller cubes. I personally feel that it is more convenient to use a fork, and the spoon is too broken. This kind of Xiaoding was surrounded by soft custard when it was just in the mouth. After chewing it a bit or two, the savory flavor of glutinous fish liver would burst out, roar.

3. 1 large egg, beaten and sieved

4. Add milk and stir well

5. Add 1, 2 drops of cooking wine to remove fishy, Knorr chicken powder for freshness, a little green onion, coriander to remove fishy

6. Cover with plastic wrap, put the water in the steamer to boil, steam for about five minutes and turn off the heat

7. Half a minute before turning off the heat, put the anglerfish liver on the nine mature custard and bake it. Do not put the fish liver in advance, the taste will be compromised when it gets old. Just mix it with a spoon when eating

Tips:
1. For the angler fish liver, I use the instant Japanese-style angler fish liver sushi, which can be eaten with bread slices, stewed tofu, fried, or steamed custard. The thick-wrist fish intestine-like packaging is very convenient to use.
2. Put the cod liver half a minute before turning off the heat at the end. Because it is a ready-to-eat sushi fish liver, you don’t need to worry about raw or cooked food. You just need to bake it a little bit instead of warming it with the custard.
3. It is best not to mix the fish liver with the egg liquid and heat it, as it will get old after heating for a long time, which will affect the taste.
4. I personally feel that it is better to use a fork to make the fish liver into small dices. The spoon is too crushed. This kind of small diced egg custard is surrounded by soft custard when you just eat it. After chewing a bit or two, the savory flavor of glutinous fish liver will burst out. Houhou~~o(￣ヘ￣o# )~~
5. After the eggs are broken, they must be sieved, and the sieving can be more delicate. The ratio of milk to egg liquid determines the smoothness of the custard, generally 1:1 to 1.5:1. You can use clean water without milk, but the milk tastes smoother and mellow, and it removes the fishy smell.
4. Cover the fresh-keeping film to prevent dripping of water from the lid of the pan to the surface of the custard, and to prevent excessive evaporation of water.