Early Fisherman's House | Fish Cake Steamed Egg
A Jingzhou specialty steamed egg custard studded with dice of fish cake, beaten eggs mixed with double water and steamed to a wobbling, silky set.
Instructions
- 1
Cut the Jingzhou fish cake into 1cm cubes.
- 2
Whether eggs are good or fresh, you can tell by shaking them.
- 3
Crack two eggs into a bowl.
- 4
Beat the egg mixture evenly in one direction.
- 5
Add an appropriate amount of water according to a 1:2 ratio.
- 6
Add an appropriate amount of salt and mix evenly.
- 7
Pour the beaten eggs into the steaming bowl.
- 8
Add about twenty fish cake pieces.
- 9
Preheat the steamer in advance.
- 10
Place it in the steamer and steam for 5 minutes.
- 11
Sprinkle with chopped green onions, and it's ready to eat.
- 12
Come, come, come~ Open your mouth, I'll feed you.
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Ingredients
Main Ingredients
- Early Fisherman's Family Jingzhou Fish Cake2 slice
- Egg2 piece
Seasonings
- table saltto taste
Auxiliary Ingredients
- chopped green onionsa pinch