Braised silver carp and jade recipe-Chinese Food-best chinese food recipes-cooking food

Braised silver carp and jade

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There is a good-looking, delicious and easy to cook food in Japanese cuisine. It's salty for the old and the young. And it has a nice name. It's called yuzishao. Yuzishao is actually the omelet with a lot of lining. Generally, fish mince, shrimp meat and yam paste are added to the eggs. The Yuzi cooked in this way is fluffy, soft and tender. There is a fine gap between them. The layers are rich. Usually the taste is sweet. Today, I'd like to share a baby version of yuzishao without salt and sugar. It can also be made into a delicious meal that the baby likes. If you change the milk in the recipe into formula milk or clear water, you can also enjoy the beauty of the baby about 11 months old. In addition, the ingredients are not fixed. After mastering the method of yuzishao, many ingredients can be added to make various works that meet the taste of the baby.

Cooking ingredients

milk (or formula, water):20g

vegetable oil:moderate amount

Cooking Steps

Step1:The dried whitebait is soaked in water and softened. You can also buy fresh whitebait. Clean it.

Step2:Cut flowers with scallion. Green onion can enhance color and taste. If you don't like the taste of green onion, you can not add it.

Step3:Break up the eggs. You should beat hard until the egg white and yolk are completely fused.

Step4:Finely chop the soft silverfish.

Step5:Pour in the egg mixture. Add cornstarch, milk and scallion. Corn starch can increase the tension of egg liquid. It is not easy to break when frying. If you are very confident about your omelette level, you may not add it. In addition, milk will make Yuzi more fluffy and juicy. For babies under one year old, it's OK to change into formula, or just use the same amount of water. However, adding liquid will also increase the difficulty of operation. If you are a novice, you can try adding a little or not at all. Wait until you are proficient.

Step6:Mix carefully. For older babies or adults, add a little salt to taste in this step.

Step7:Brush the non stick pot with a thin layer of oil. The oil should not be too much, and it should be brushed as evenly as possible. This will help to cover the bottom of the pot evenly.

Step8:Pour in 1 / 4 of the egg. Don't pour too much egg liquid at one time. Too much will lead to too thick skin. One roll will break. It can't be too little. Too little to spread the bottom of the pot. Or too fast to cook. It will affect the quality of the finished product.

Step9:Shake the pan. Fill the bottom with egg. I use a 26 cm non stick pan. If there is a small square pan at home, it will be better.

Step10:Turn on the medium and small fire. Heat until the bottom of the egg liquid solidifies. The upper layer is still in the state of liquid. Lay the egg before firing. Avoid making a fuss about the batter. In addition, try to roll up the eggshell when the lower layer is just solidified and the upper layer is still liquid. In this way, the interior of the finished product will be more compact and the taste will be better.

Step11:Fold the egg skin in half to the edge with a shovel. Pour in part of the egg mixture. Cover the bottom. Don't be afraid if it breaks in the middle when rolling up. As long as it's not the last layer, it can be remedied.