MySheen

Steamed eggs with fish fillet

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Cooking category: steamed cuisine: Zhejiang cuisine category: fish taste: salty suitable season: spring fragrance: this dish fish meat fresh and tender, soft and palatable. Ingredients: 200 grams of fresh sea bass, 200 grams of eggs, 3 teaspoons of chopped onions, 3 teaspoons of refined salt, 1 teaspoon of pepper, 1 teaspoon of monosodium glutamate, 0.5 tablespoons of soy sauce, cooked lard and vegetable oil, 1) and 5 cups. Production: 1) take the slaughtered perch meat and cut it into thin slices, add the right amount of refined salt and vegetable oil in the bowl.

Cooking category: steamed cuisine: Zhejiang cuisine

Food category: fish taste: salty and fresh

Suitable season: spring

Color, smell: this dish is tender, soft and palatable.

Ingredients: 200 grams of fresh sea bass and 200 grams of eggs

Excipients: 3 teaspoons of chopped onions, 3 teaspoons of refined salt, 1 teaspoon of pepper and monosodium glutamate, 0.5 tablespoons of soy sauce, cooked lard and vegetable oil, 2 soup 1), 5 cups.

Production:

1) take the slaughtered perch meat and cut it into thin slices, put it in a bowl and mix well with salt and vegetable oil. Break the eggs into a bowl, add two soups, refined salt, monosodium glutamate, beat well with bamboo chopsticks and pour into a large plate.

2) take the drawer and put the egg plate, steam to medium well over slow heat, add fish fillets and chopped onions and place on the egg noodles, then steam the fish plate over slow heat, sprinkle with soy sauce, cooked lard and pepper. Serve.

 
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