Chinese Food
Stewed eggs with loach
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Loach is a kind of common fresh water fish. It is sweet and mild in taste, high in protein and low in fat. Some people call it ginseng in water. It can be seen that loach is nutritious and delicious. Loach is especially suitable for people with weak body, cold spleen and stomach and malnutrition. It is also helpful for children's growth and development. Moreover, it has no sharp fishbone. So it is very suitable for children to eat. Use loach to stew egg soup. The taste is more tender. The soup will not be wasted.
Cooking ingredients
Cooking Steps
Step1:Clean the loach.
Step2:Boil the loach in boiling water for 1 minute. Remove the mucous membrane on the surface.
Step3:Put the loach with the mucous membrane removed into a deep plate of suitable size.
Step4:Sprinkle a layer of salt on the surface, and then pour in some cooking wine.
Step5:Knock the eggs into the bowl. Sprinkle a little salt and break them up.
Step6:Add warm water to the egg and stir evenly. The amount of warm water is 12 times of that of the egg.
Step7:Filter the egg with a filter screen. Remove foam and impurities.
Step8:Gently pour the egg liquid into the loach plate.
Step9:Put the plate in the steamer. It's better to cover it to prevent the water vapor from dripping and affecting the taste and the smoothness of the egg. Steam the pan on boiling water for about 12 minutes.
Step10:Open the lid and sprinkle with scallion. Cover and simmer for 2 minutes.
Step11:Finished drawings.
Cooking tips:* * the loach is scalded in boiling water. The surface mucous membrane can be removed. This way, the taste is more delicate. **When steaming the custard, add warm water into the egg liquid and filter it. It can make the custard taste more smooth. The amount of water is about 12 times that of eggs. More water is more tender. Less water is thicker. You can adjust the amount of water according to your taste. **The steaming time is slightly adjusted according to the loach size. There are skills in making delicious dishes.
