Steamed eggs with whitebait, doing so, are tender and smooth, and they are so delicious that you can't stop eating them

Today's whitebait steamed eggs are bought from the supermarket's frozen packaging.

Holding the finished whitebait steamed egg, shake the bowl, the egg is tender like jelly, but it is integrated, not broken or cracked. The edge of a spoonful of steamed eggs, with the small white tail of the whitebait, a layer of green onions, and a layer of red soy sauce on top, is mouth-watering.

Steamed eggs of whitebait are tender and smooth, delicious can not stop, boneless whitebait and eggs, scoop a spoonful in the mouth, slide from the left side of the mouth to the right, accidentally, a suck, slip down the stomach, have not had time to taste, only a mouthful of fresh fragrance, then scoop a spoonful, and in the mouth figure skating, between the teeth there is the fragrance of green onions, slippery, I am immersed in the joy of food, one bite, two bites, etc., can not eat again, I remind myself, otherwise the rest of the family will not eat!

Without further ado, let's make whitebait steamed eggs:

Ingredients: whitebait, eggs, shallots

Steps:

1Soak the whitebait in cold water to thaw and rinse.

2. After draining the water a few more times, the whitebait is black and white, the white and chubby little body, and the small black dots are the eyes of the whitebait, which is very cute.

3Place the whitebait in a large bowl

4. Beat in 3 more good-looking grass eggs

5Add finely chopped green shallots

6Beat the eggs with chopsticks, and the whitebait flies in the bowl with chopped green onions, or it looks like jumping rope.

7 Beat up a lot of small bubbles and add a spoonful of salt

8. Fill up with water and continue to beat, the ratio of eggs to water is 1:1.5

9. Use a spoon to skim off the foam on the egg mixture, don't worry, you have to be a little patient in this process, don't scoop it too deeply, otherwise you will scoop away the egg liquid and the green onion floating on it.

10 Until the surface of the liquid is so clear that the bubbles are barely visible.

11Wait for the water in the pot to boil, put the bowl in the steamer and steam the eggs.

12 Set time for 8 minutes.

13Cover with a plate to prevent water vapor from escaping into the egg mixture.

14When the time is up, don't be in a hurry to remove the lid, turn off the heat and simmer for two minutes, take out the steamed egg, pour a spoonful of light soy sauce and pour it on top

15When pouring soy sauce, do not pour it in one place, but pour it in a circle along the bowl, and look like a round moon.

16 Gently scoop a spoonful with a spoon, and the steamed egg is blown like a baby's skin, and the small tail of the whitebait is exposed on the edge of the egg.

17Well, the delicious whitebait steamed egg is ready, you can also give it a try! Especially if you have children at home.

Tips:

1. The ratio of egg liquid to water is 1:1.5, so that the steamed eggs taste the best, not soft or hard.

2. The whitebait steamed egg must be put with green onions, to remove the fishy smell, if you don't like to eat green onions, you can mash the green onions into juice and put them in.

3After the eggs are steamed, let them simmer for two minutes before taking them out.