Whitebait Steamed Egg

Name: Whitebait Steamed Egg
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g whitebait; 2 pcs egg; 0.5g salt; 2g Very delicious; 3g sesame oil; 2g Cooking Wine; 0.3g White pepper

by 1 coarse tea and light rice 1

4.9 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

2

Whitebait has extremely high nutritional value and is also called "Ginseng in Fish". It has the functions of invigorating the kidney and yang, dispelling deficiency and activating blood, replenishing the spleen and nourishing the lungs. It also has the characteristics of high protein and low fat, basically no big fish bones, suitable for children to eat.
The whitebait steamed egg dish is tender and delicious in taste, and the preparation is very simple.

Ingredients

40g Whitebait
2 pcs Egg

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0.5g Salt

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2g Very Delicious
3g Sesame Oil

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2g Cooking Wine

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0.3g White Pepper

Whitebait Steamed Egg

1. Prepare the necessary ingredients

2. Add cooking wine, a little salt and white pepper to the whitebait, mix well and marinate for a while

3. Add clean water after the eggs are broken. The ratio of egg liquid to water is 1:1.5

4. Strain the egg liquid

5. Add some salt to taste

6. Add half of the whitebait and mix well

7. Cover with plastic wrap and put it in the rice cooker steamer to start cooking

8. After the eggs are steamed, add the remaining whitebait and continue to steam for 5 minutes.

Tips:
1. Strain the egg liquid to make the steamed chicken cake taste smooth and tender
2. The whitebait will sink to the bottom if it is released early, so it will be better if it is released at the end