Two-color Fish Paste Cup

Name: Two-color Fish Paste Cup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 egg; 1/2 root carrot; 2 trees spinach; 100g Net fish; Some Mashed potatoes; Some Cherry tomato; A teaspoon salt; A teaspoon pepper; 2 teaspoons Ginger juice

by Old Yang's Kitchen

4.8 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

This dish is actually steamed egg custard, but it's just a little thoughtful with the ingredients. It looks so beautiful! A cup of it for a banquet for one person should be great, besides, it has no technological content. Novices can do it easily. "

Ingredients

2 Egg

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1/2 root Carrot
2 trees Spinach
100g Net Fish
Some Mashed Potatoes
Some Cherry Tomato
A teaspoon Salt

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A teaspoon Pepper

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2 teaspoons Ginger Juice

Two-color Fish Paste Cup

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.