Chinese Food
Whitebait and egg soup
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Silverfish has a very high nutritional value. It's a good tonic. It's also called icefish, glass fish, silver fish and noodle fish. According to traditional Chinese medicine, whitebait has the functions of moistening the lung, relieving cough, tonifying the spleen and stomach, suiting the lung and benefiting the water. It can cure the diseases of weakness of the spleen and stomach, deficiency of the lung, cough and fatigue. Especially suitable for weak constitution, insufficient nutrition and indigestion. In addition, silverfish is a kind of high protein and low fat food, which is suitable for patients with hyperlipidemia.
Cooking ingredients
Cooking Steps
Step1:Rinse the whitebait. Add cooking wine and ginger. Marinate. Remove the fishy smell.
Step2:Beat the eggs into a bowl. Beat them up. Add warm water. The water is twice as much as the eggs. Beat well with salt.
Step3:Sieve the egg solution with a sieve. Remove the foam. Add the chopped green onion.
Step4:Cover with plastic wrap. Steam over medium heat for 3 minutes until the egg is half set.
Step5:Put the whitebait on the egg soup. Steam for another two minutes.
Cooking tips:Master these four points. You can also steam out the tender and delicious egg soup. One is to beat the eggs evenly. The proportion of water to the eggs is 2-1. The second is to filter the floating foam. This step is the key. The third is to cover the plastic film or plate when steaming. In this way, the water vapor will not fall into the custard. Fourth, the steaming time. According to the amount of their own custard to grasp the steaming time. Time will be old. There are skills in making delicious dishes.
