How to make crucian carp egg custard

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn to make crucian carp egg custard with me.

1. Wash the crucian carp and drain it for later use.

2.121 After draining the water, add a few drops of lemon juice on the fish body and belly to remove the fishy smell.

3.212Cut the ginger into shreds and set aside.

4. Take an appropriate amount of salt and a little cooking wine and spread it evenly on the fish body and belly and marinate for a while.

5. Put the chopped ginger into the fish belly.

6.1 Add about 100 ml of water and stir well.

7.2 Beat four eggs into a soup bowl, add appropriate amount of salt, cooking wine, oil and a little MSG and beat until smooth. (hit in one direction)

8. Slowly pour in the boiling water, stirring continuously in one direction while pouring.

9. The basic ratio of water to egg liquid is 2:1 (there are more eggs so there should be more water, I made it about 3:1)

10. Place the crucian carp gently and flatly into the egg liquid.

11. Put it in the rice cooker and steam for about twenty minutes. (The steamer is a little different and should be faster)

12. Wash the coriander and cut it into small pieces.

13. When the time is almost up, open the lid of the pot and poke the bottom of the egg custard with chopsticks. If no egg liquid comes out, it's ready.

14. Pour a little fresh soy sauce and sprinkle with coriander.

15. Look at the egg custard. Is it tender? Tastes amazing!

Today, I have finished introducing the crucian carp and egg custard to you. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.