Steamed eggs with fish fillet
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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