【fresh Vegetables and Fish Rolls with Steamed Eggs】——take The Steamed Eggs to The Next Level

Name: 【fresh Vegetables and Fish Rolls with Steamed Eggs】——take The Steamed Eggs to The Next Level
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Soil eggs; 2 times of egg liquid Broth; Some Fresh fish fillets; 8 pieces asparagus; 1 Shiitake Mushrooms; Some ginger; 1 small piece Ham; Some carrot; 1 tsp salt; 1 tsp Cooking Wine; Some White pepper; 1/2 tsp Sugar; Some Maggi Fresh Soy Sauce; 1/2 tsp Soy sauce; Some oil

by Thin gray

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

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 sauerkraut fish or steamed fish), by the way, slice the fish and roll it with the leftovers of vegetables at home to create a bowl of beautiful and delicious steamed eggs. The colorful colors and unique fish roll shape must also attract the attention of children.

The eggs and fish fillets are equally tender, light and delicious, and rich in protein. It's time to give the steamed eggs a bit of tricks. "

【fresh Vegetables and Fish Rolls with Steamed Eggs】——take The Steamed Eggs to The Next Level

1. Prepare the required materials. (Fish fillets can use grass carp, thick fish, black fish, I use sea bass)

【fresh Vegetables and Fish Rolls with Steamed Eggs】——take The Steamed Eggs to The Next Level recipe

2. Wash the shiitake mushrooms, ginger, ham, and carrots and cut into shreds for later use; beat the eggs into egg liquid for later use; leave the asparagus in the front section as a tender tip, making sure it is slightly longer than the width of the fish fillet.

3. Cut the fresh fish into diagonal slices.

4. Sprinkle the fish fillets with a little salt, white pepper, sugar, cooking wine, and ginger.

5. Take a slice of fish fillet, put asparagus, shredded shiitake mushrooms, shredded ginger, shredded ham, shredded carrots.

6. Carefully roll it up, and repeat the fresh vegetable fish rolls for later use.

7. Take a steaming bowl, add the broth twice as much as the egg mixture to the egg mixture, add a little salt and light soy sauce and stir thoroughly, filter the egg mixture twice with a sieve.

8. Put water in the steamer, put the steaming bowl in the steamer (leave 50 ml of egg liquid for temporary use), cover it with a plate or cover with plastic wrap; after the steamer water is boiled, turn to medium heat and steam for 6 minutes.

9. After steaming until the egg is slightly solidified, put on the prepared fish rolls.

10. Pour the remaining 50ml egg liquid into the steaming bowl

11. Cover the pot and continue to steam for 5-8 minutes until cooked.

12. Drizzle with Maggi's fresh soy sauce, use a spoon to boil an appropriate amount of hot oil, and top with a little red chili at the end.

Tips:
◎Fish fillets can use grass carp, thick fish, black fish, I use sea bass. When making fish dishes, fill some fish fillets to create a unique and delicious steamed egg.

◎The vegetables in the fish roll can be freely matched according to the existing leftovers at home.

◎Put the fish fillets without rolling the vegetables to make a fresh fish steamed egg. The method is the same. Finally, sprinkle more shredded green onions and top with hot oil.

◎Filtering the egg liquid is to make the steamed egg more tender, and covering it with plastic wrap or steaming on the lid is to make the surface of the egg liquid smooth and not wrinkled. Without a mesh screen, this step is omitted.

◎The ratio of egg to broth is 1:2 (you can also replace it with cold boiled water).

◎Add a little light soy sauce to the egg liquid to remove the fishy and enhance the flavor.