How to cook steamed crucian carp with eggs

As everyone knows, crucian carp is rich in nutrients. It contains high levels of protein, fat, and various minerals. Therefore, it is very suitable for people who have undergone surgery to eat during the recovery period. It can also promote the secretion of milk for postpartum women. The most common dish made in most households is crucian carp soup. However, steamed crucian carp with eggs is also a good delicacy. Let’s take a look at the common methods of making steamed crucian carp with eggs.

Steamed Egg with Crucian Carp

Ingredients: 1 crucian carp (150g), 3 eggs, some meat, salt, soy sauce, cooking wine, ginger, chopped green onion

practice

1. Wash the crucian carp, shake off the water, make slanting cuts on the fish, and season with salt and cooking wine.

2. Heat lard in a pan, wait until the oil melts, put the fish in, and fry both sides until golden brown. Add some ginger and scallion while frying.

3. After frying, remove the scallion and ginger shreds.

4. Place the fish in a bowl. Beat the eggs completely with a little salt, add appropriate amount of water to make the egg liquid for steamed egg custard. Pour the egg liquid into a bowl, put it in a steamer and steam it over high heat for about 10 minutes.

5. After steaming, serve. Then stir-fry the meat and add some light soy sauce. Cover the eggs with the meat and sprinkle some chopped green onions.

Steamed Crucian Carp with Egg

Ingredients: 1 crucian carp, 3 eggs, green onion, ginger, cooking wine, salt, pepper

practice

1. Prepare the raw materials in advance and clean the internal organs and gills of the crucian carp

2. Put the fish in a bowl and marinate with cooking wine, ginger slices, scallions, pepper and salt for 1 hour

3. Beat the eggs into a bowl, add warm water and appropriate amount of salt and mix well. The ratio of water to eggs is 2:1

4. Put the marinated fish into the steamer and steam it for 10 minutes.

5. Pour 2/3 of the egg liquid into a bowl, steam it over medium heat for 8 minutes, then put the crucian carp into the steamed egg.

6. At the same time, pour the remaining egg liquid around the crucian carp and steam it over medium heat until cooked.

1. When handling crucian carp, be sure to clean the internal organs and gills to avoid affecting the taste of the dish.

2. It is best to mix the egg liquid with warm water. Cold water may cause the egg liquid to precipitate.

3. When mixing the egg liquid, add a little salt to adjust the taste directly, and you don’t need to add salt later

4. Add the egg liquid twice to increase the appearance of the dish.

5. When steaming eggs, remember to use high heat. High heat will damage the eggs and make the steamed eggs lose their beautiful appearance.