Eggs 1 carrot, half a mushroom and three onions, salt, water and oil.

Peel carrots, cut mushrooms and shallots for later use.

Beat eggs with warm water and add chopped green onion.

Add a little oil (just a little) to the pot. When the oil is hot, stir-fry carrots and mushrooms for 1-2 minutes respectively, pour them into a steaming bowl, then pour in the egg liquid, add a little salt and stir well.

Pour boiling water into the pot (or boil water first), add egg liquid and steam for about 8 minutes.

Steamed Chinese Bass

Ingredients: 1 perch. Seasoning: 1 ginger, 1 onion, 5g chives, 4g coriander, 4g salt, pepper, Lee Kum Kee steamed fish and soy sauce, cooking wine, pure sesame oil and homemade mixed soy sauce. Practice: 1, pickling: Wash the cut perch, pour a little salt into the palm, knead it evenly, spray the fish inside and outside, sprinkle a little pepper, pat a little cooking wine, spread ginger, and marinate for 10 minute. ...

Steam for 8 minutes on high fire and 2 minutes on low fire. Using the time of steaming fish, you can do the following work: shred ginger and onion and soak them in cold water for later use.

Take out the steamed fish, pour out the juice oozing out when steaming the fish, spread shredded ginger, shredded onion and chopped coriander, and pour in the steamed fish juice; Quickly pour boiling oil on the disk.