Whitebait Steamed Custard

Whitebait Steamed Custard

1. Soak the whitebait in clean water and thaw it.

2. Pick up the thawed whitebait with a colander, change the water and clean it, then pick up and drain the water.

3. Knock 1 egg, pour it into a bowl, add a pinch of salt, and beat with chopsticks to form egg liquid.

4. Mix the egg liquid with clean water, stir well, and then filter through the strainer one or two times.

5. Pour the filtered egg liquid into a steaming bowl, then add the drained whitebait, and wrap it with heat-resistant plastic wrap.

6. Put the inner pot of the rice cooker into a small pot of clean water, add a steaming rack, and place the steaming bowl on the steaming rack.

7. The rice cooker selects the "steaming" function to start steaming for 30 minutes.

8. Wash the chives and cut them into chopped green onions for later use; mix and stir peanut oil and light soy sauce, or fry for a while on low heat, and let cool for later use.

9. After the steamed whitebait steamed egg custard, wear heat-resistant gloves and carefully take out the bowl and tear off the plastic wrap.

10. Pour in peanut oil soy sauce, sprinkle with chopped green onion, and enjoy.

Tips:

1. The egg I use is larger. If the egg is smaller, the water mixed with the egg liquid should be reduced as appropriate. The ratio of egg liquid to clean water is about 1:1.

2. The egg liquid is filtered and then steamed, the finished product is delicate and has few pores.

3. Seasoning can be adjusted appropriately for personal taste.

4. If you use an ordinary pot to steam over an open flame, you need to control the firepower, not too high.