First, the whitebait pounced on the egg.
Ingredients: dried whitebait 15g, 2 eggs, sparerib soup (the amount can be poured into 3 empty eggshells), oil, salt and rice wine.
Exercise:
1. Soak the dried whitebait in hot water 10 minute, and drain it for later use. After breaking the eggs, add salt and beat them into egg liquid with an egg beater (preferably an egg beater).
2. Pour the sparerib soup into the egg liquid. Heat the oil in the pot to 60%, dry fry the whitebait 1 min, add 1 tablespoon rice wine and a little salt to continue frying, and pour in the egg liquid after the whitebait tastes delicious (at this time, turn the fire to medium fire).
3. When you see the egg liquid solidified into large pieces in the oil pan, shovel the bottom of the pan lightly with a spatula to prevent the bottom of the egg from sticking to the pan and burning until the whole egg boils in the pan. No need to add msg.
Second, silver fish soup
Ingredients: whitebait, bamboo shoots, chicken breast, eggs (egg white only), salt, chicken powder, raw powder and chopped green onion.
Exercise:
1. Wash and drain whitebait. Wash bamboo shoots with clear water and blanch them for later use.
2. Shred chicken breast and mix well with a little salt and cornmeal. Shred bamboo shoots and ham for use.
3. Put clear water or stock in the soup pot, pour bamboo shoots and whitebait after the water boils.
4. Put the pickled shredded chicken into the soup.
5. Pour in shredded ham, season with salt and chicken powder, thicken with raw flour into soup, then break up the egg white and pour it into a flower shape. Finally, put a bowl and sprinkle with chopped green onion.
Third, crispy whitebait
Ingredients: whitebait 500g, egg white15g, egg yolk 50g, bread crumbs150g, wheat flour 20g, soybean oil 70g, monosodium glutamate 2g, sugar 5g, Daqu liquor10g, pepper10g, and broad bean starch.
Exercise:
1. Remove the head and intestines of whitebait, wash it with clear water, drain it and put it in a bowl.
2. Add sake koji, monosodium glutamate, pepper (white pepper) and white sugar, then add egg white, egg yolk, dried starch and flour, mix well and wrap with bread crumbs.
3. Heat the wok on high fire, scoop in the soybean oil, heat it to 70%, add the whitebait, shake well with a colander, and fry until golden brown.
The above is an introduction to the practice of small whitebait. I believe that after reading the above introduction, you have a very good understanding of the practices of these three kinds of small silverfish. If you want to learn how to make recipes related to small whitebait, try the related practices introduced above! These practices are not only simple to operate, but also delicious!