Handling of roe
The outer layer of roe will have a thin film, which is the key source of roe fishy flavor, so first we have to tear off the film and throw it away. Then we also want to add a proper amount of salt and wine in the fish roe, mix well and marinate the fish roe for about 10 minutes, so you can completely remove the fish roe fishy flavor. If you put some ginger or ginger water and diced onion while marinating, the deodorizing effect will be better.
After the roe is pickled, pour off the pickled juice, and then you can do the delicious roe scrambled eggs, the more common roe scrambled eggs practices are as follows.
Caviar scrambled eggs practice a
Information raw materials: caviar small half bowl, 4 eggs, salt, scallions, soy sauce, each moderate.
Preparation: crack the eggs into the roe, add scallions, salt and soy sauce and beat well to be used.
Practice: start the frying pan to heat the oil to a high temperature, take the egg mixture and then quickly whisk a few times and pour into the pan, stir fry until the egg molding can be removed from the pan.
Caviar scrambled eggs practice two
Information raw materials: 3 eggs, caviar 80g, soy sauce moderate.
Preparation: pour the eggs, roe and soy sauce together and beat well.
Practice: frying pan until the oil begins to smoke, pour the egg mixture, use chopsticks to quickly stir fry molding can be.
Scrambled Eggs with Caviar, 3
Ingredients: 120g of caviar, 3 eggs, soy sauce, salt, parsley, each moderate amount.
Preparation: fish roe marinated in advance, eggs with appropriate amount of fine salt and beat until the fine salt melt away.
Practice: start the frying pan first to scramble the eggs sheng out, frying pan heavy oil hot, put the roe stir-fry over low heat until cooked, put the soy sauce stir-fried and then pour the eggs evenly, sprinkle cilantro segments out of the pan.