Whitebait Steamed Custard

Name: Whitebait Steamed Custard
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g whitebait; 2 pcs egg; 2g Refined salt; 1g pepper; 10ml Cooking Wine; 20ml Steamed Fish Soy Sauce; 20ml Cooking oil; Some Coriander

by Happy elf a

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Fresh whitebait, add a few eggs that must be eaten every day, and steam it on the pot to make a proper children’s dishes; when the child sees me busy in the kitchen, he is especially willing to help, help me pick and wash the eggs, Until the steaming bowl was put on the pot, I began to ask me again, how long can I eat, haha, it is really a standard snack. The fresh, tender and smooth whitebait steamed custard, pour some light soy sauce in the pan, and sprinkle a little coriander leaf. It feels particularly fragrant by smelling it. It is squeezed into the mouth and slipped into the mouth. It is really delicious.
If you have school-age children, you must not miss this delicious dish. Interested friends, hurry up and follow the wizard, let’s try it together~

Ingredients

Whitebait Steamed Custard

1. Preparation of main raw materials.

2. Whitebait, clean and drain, put it in a bowl, add cooking wine, pepper and a little salt, gently grasp it with your hands and marinate for 10 minutes.

3. Knock the eggs into a bowl, add an equal amount of water, and beat them into egg liquid.

4. Add a little more salt and stir well.

5. The beaten egg liquid has a sieve to filter out small bubbles.

6. Add the marinated whitebait. (Reserve one third for later use)

7. Bring water to a boil in a pot and put it in a steaming bowl.

8. Steam on high heat for about 5 minutes. When the surface of the egg is solidified, add the remaining whitebait in the middle.

9. Steam for another 5 minutes, pour in the steamed fish soy sauce and cooked oil, turn off the heat and simmer for 2 minutes, then sprinkle with coriander.

Tips:
1: The beaten egg liquid must be passed through a sieve, so that the steamed custard is smooth and tender.
2: The water added to the egg liquid can also be replaced with the same amount of milk, broth, etc. For the amount of water, the amount of eggshells is more accurate.