By plum sauce food diary
1 fish
4 eggs
1. First prepare a fish that your family prefers to eat, and cut off the head of the fish. Do not throw away the cut fish heads and leave them for a while. Then, along with the fish bones, cut the fish flesh and shave off, and remove the fish bones. At this step, the knife should be fast, the action should be slow, and you need to pay attention to safety. Take out the fish bone, do not throw it, chop it into pieces and put it over and over again for later.
2, and then cut off the fish ribs on the belly of the fish, so that you can see my technique, I use a comparison knife.
3, remove the fish flesh of the fish bones, use a knife to cut into butterfly slices, butterfly slices are two pieces of fish meat connected together.
4: Cut the butterfly fish fillets, put them in a bowl, add 2 grams of salt, 3 grams of chicken essence and 20 grams of onion and ginger water, grab and mix vigorously, let the fish fully absorb the water, marinate into the flavor, remove the fishy taste.
5, then add 15 grams of potato starch, catch and mix evenly, put potato starch, you can effectively lock the water inside the fish fillet.
6: Add a little salad oil, seal the fillets with oil, and set aside.
7, then prepare a bowl and beat in 4 eggs that do not know the male and female. Beat with chopsticks, after beating, add 1 gram of salt, 2 grams of cooking wine. 250 grams of water at about 40 degrees, then break it with chopsticks and set aside.
8: Then take the fish bones and fish heads, add a little salt and cooking wine together to marinate and taste, remove the fishy taste.
9: Place the marinated fish head on the plate, lay the fish bones flat and place them at the bottom of the plate. Pour in the freshly beaten egg mixture, and it is best to filter the egg liquid so that there will be no bubbles in the steam.
10, and then put into the steaming box, with the pure steaming mode, steaming for 10 minutes, because a while to put in the fish for a second steaming, do not steam for too long, so as not to steam too old.
11: Then lay out the freshly prepared fillets and roll them into a small roll. Put it in again and set aside.
12: After steaming, take out the eggs and add the fish rolls that have just been rolled. Put it in the steaming box again, because the fish is very well cooked, steam for another 15 minutes, and you can do it.
13: After steaming, take it out, add the pre-cut shallots and red pepper shreds, and pour a spoonful of hot oil to stimulate the aroma of eating shallots.
14, finally put some steamed fish soy sauce or soy sauce, seasoning and fresh, you can be on the table to eat.
15, this dish, because the fish bones have been removed, the elderly and children can eat with confidence, and the nutrition is also very rich, the taste is light at the same time, but also special fresh! Today's hibiscus egg steamed fish, just share it, like friends, remember to collect, like and pay attention!
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