Japanese Fish Cake Steamed Egg

Name: Japanese Fish Cake Steamed Egg
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some egg; Some Japanese fish cake; Some Cooking Wine; Some salt; Some sesame oil; Some water

by @v好好@

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The custard is fragrant, tender, slippery and soft! It is the favorite of my kids. Now my little baby has grown into a big girl, but still can't change the habit of eating custard. No, today I asked me to help her steam a bowl. In this bowl of custard, I paired it with Japanese fish cake, which is nutritious and beautiful. The pink circles on the fish cakes are like my "little sun" spinning in my life with colorful rays!
Steam the soft custard in a few simple steps! "

Ingredients

Some Egg

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Some Japanese Fish Cake
Some Cooking Wine

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Some Salt

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Some Sesame Oil

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Some Water

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Japanese Fish Cake Steamed Egg

1. Prepare the required ingredients

2. Beat the eggs and add some salt (the steamer will boil the water first)

3. A little cooking wine

4. Add egg and water 1:1 clean water, mix well

5. Cut fish cakes into thin slices and wash with water

6. Put a few slices of fish cake on the bottom of the bowl

7. Filter the beaten egg liquid into the steamed egg bowl

8. Cover with a layer of plastic wrap and put it in the steamer

9. After steaming for 5 minutes, place the remaining two pieces of fish cake on the surface of the custard, cover it with plastic wrap, and steam for 5 minutes

10. Sprinkle a little sesame oil on the surface of the custard after it is out of the pan and serve

Tips:
Remember the following points will surely make a tender custard

1. After the water in the steamer is boiled over high heat, put the custard in and turn it to medium heat for about 10 minutes.

2. Be sure to filter the evenly beaten egg liquid, so that the steamed custard will be more delicate and silky

3. When opening the plastic wrap, be careful not to drip water into the egg liquid

4. The ratio of egg liquid to water can be determined according to personal preference, from 1:1 to 1:5. The more water, the more tender the custard

5. The collocation in the custard can also be changed according to personal preference