Whitebait Steamed Egg with Scallion Oil

Whitebait Steamed Egg with Scallion Oil

1. Two eggs, weighing 110 grams without the shell.

2. Beat with egg, as much as possible.

3. Add 125 grams of warm water, add 4 drops of vinegar to remove the eggy smell (add 2 drops to an egg). The appropriate water temperature is 50-60 degrees, and the egg-water ratio is 1:1.1.

4. If you want to get a delicate taste, go through the sieve one by one. Filtering out the foam will make the egg surface smoother.

5. To prevent bubbles from appearing in the steamed egg tissue, cover it with plastic wrap, and cover the plate if it is environmentally friendly and healthy.

6. Use a toothpick to make holes in the plastic wrap.

7. The water is opened into the steamer. The lock glass crisper I used is thicker, so the steaming time is a bit long. After airing, turn off the light and steam for 15 minutes. If you steam the same thickness with an ordinary dish, it will take about 10 minutes. Check the status in time according to your own tableware.

8. The surface is very flat.

9. Put a little oil in the wok and fry the scallions, remove the scallions and use them.

10. Add small whitebait and a little fungus and stir fry.

11. Add a few drops of soy sauce or steamed fish soy sauce, and remove.

12. Put the fried little whitebait on the custard.

13. Sprinkle some chives on top.

14. Delicate custard.