First, whitebait pounces on eggs
Ingredients: dried whitebait15g, 2 eggs, sparerib soup (the amount can be injected into 3 empty egg shells), oil, salt and rice wine.
Practice:
1, soak the dried whitebait in hot water 10 minutes and then drain it for later use. After the eggs are broken, add salt and break it into egg liquid with an egg beater (preferably with an egg beater).
2. Pour the sparerib soup into the egg liquid. Heat the oil in the pot until it is 60% hot. Add rice wine 1 minute and a little salt to continue frying. When the whitebait tastes delicious, pour the egg liquid of the soup (at this time, turn the fire into a medium fire).
3. When you see that the egg liquid is solidified into large pieces in the oil pan, you should gently shovel the bottom of the pan with a spatula to prevent the bottom of the egg from sticking to the pan and burning, and wait until the whole egg boils in the pan. No need to add msg.
Second, whitebait soup
Ingredients: whitebait, bamboo shoots, chicken breast, eggs (only egg white), salt, chicken powder, raw powder and chopped green onion.
Practice:
1, wash and drain whitebait, rinse bamboo shoots with clear water and then blanch them for later use.
2, chicken breast meat shredded, with a little salt, raw powder and mix well. Shred bamboo shoots and ham for later use.
3. Put clear water or stock in the soup pot, pour bamboo shoots and whitebait after the water boils.
4. Slice the marinated shredded chicken in the soup.
5. Pour the shredded ham, season with salt and chicken powder, thicken it with raw flour into a soup shape, and then break 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 white 1 5g, egg yolk 50g, bread crumb150g, wheat flour 25g, soybean oil 70g, monosodium glutamate 2g, white sugar 5g, Daqu liquor10g, pepper1g, and broad bean starch.
Practice:
1, remove the head of whitebait, remove intestines, rinse with clear water, drain and put in a bowl.
2. Add 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 pot on a high fire, scoop in soybean oil, heat it to 70%, add whitebait, shake it with a colander, and fry it until golden brown.
The above is the introduction about the practice of small silverfish. 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, you may wish to try the related practices introduced above! These practices are not only simple to operate, but also delicious!