Whitebait Steamed Egg

Name: Whitebait Steamed Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g whitebait; 3 egg; a little pepper; 1 tablespoon Cooking Wine; Some salt; 1 tablespoon Soy sauce; Some sesame oil

by Xiao Geng's mother

5.0 (1)

Favorite

3

Difficulty

Easy

Time

20m

Serving

2

Whitebait has the functions of invigorating deficiency, invigorating the stomach, invigorating the lungs, distilling water, etc., and is rich in nutrients, with high protein and low fat characteristics. "

Ingredients

100g Whitebait
3 Egg

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a little Pepper

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1 tablespoon Cooking Wine

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Some Salt

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1 tablespoon Soy Sauce

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Some Sesame Oil

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Whitebait Steamed Egg

1. Prepared ingredients.

2. Bring the water to a boil, add the whitebait, blanch it, and remove it.

3. Add pepper to eggs, a pinch of salt, 1 tablespoon of cooking wine, 2 tablespoons of water.

4. Beat evenly.

5. Filter the beaten egg liquid.

6. Add the boiled whitebait and mix well.

7. Cover with plastic wrap, poke a few small holes in the plastic wrap with a toothpick, and boil the water into the egg and steam it over medium heat for about ten minutes.

8. Finally, top with light soy sauce, sesame oil, and sprinkle with chopped green onion.

Tips:
1. Filtration of egg liquid and steaming with plastic wrap are for the purpose of making the steamed egg custard delicate and tender.
2. Don't have too much salt in the egg liquid, and add some soy sauce to taste at the end.