1. Raw material diagram.
2. Blanch the spinach and beat the eggs in two bowls. Chopped carrots.
3. Puree spinach and carrots with one tablespoon of water and half of the fish.
4. Separately mix with eggs, add half a teaspoon of salt, half a teaspoon of pepper, and a teaspoon of ginger juice to each bowl. Stir well.
5. Boil water in a pot. After boiling, pour the spinach juice into a cup and pour one third of it. Steam on low heat for 8 minutes.
6. Continue to pour one third of the carrot juice and steam for 10 minutes (low heat!!!).
Tips:1. Remember that the steamed egg is a small fire! ! When the fire is big, it will be steamed into a honeycomb.
2. The eggs must be fully broken up. You need to poke a few holes in the plastic wrap when steaming.
3. Don't pour the egg liquid to full, because it will rise after being steamed. So only half a bottle is enough.
After steaming, do not open the lid and simmer for 5 minutes, then decorate with mashed potatoes. I am a two-tiered steamer, and the potato slices are steamed underneath.
