2. People who are allergic to seafood should not eat sunfish.
3, sun fish steamed eggs:
4. Cooking materials (two persons) Materials: sunfish (1 tail, 234g), eggs (2), shredded ginger (half a tablespoon) and chopped green onion (half a tablespoon).
5. Seasoning: oil (1/2 tbsp) and salt (1 tbsp).
6. Wash the slaughtered sunfish, cut a knife in the abdomen, open the belly of the fish and let it lie on the plate.
7. Sprinkle 1/3 tablespoons of salt, spread it all over the sunfish, and stuff it with shredded ginger in its abdomen.
8. Beat the eggs into a bowl, add 1/2 tablespoons of oil, 1/5 tablespoons of salt and 2 eggshells of water and beat them evenly.
9. Boil the water in the pot, add the sunfish, cover with medium and small fire and steam 10 minute. Take out the steamed sunfish, sprinkle with chopped green onion and serve.
10, the head of sunfish should not be too big, otherwise the water eggs will be steamed too old if they are steamed thoroughly; If you buy a large sunfish, you can first put it in a pot and steam it in water, then take it out and pour in the egg liquid and steam it in the pot.
1 1, and the ratio of egg liquid to clear water is 1: 1. If you can't handle the water, you can directly exchange it with eggshells, which has high accuracy.
12. After the water in the pot is boiled, put the sunfish in and steam it over medium and small fire, so that the steamed water eggs will not be over-aged, with smooth surface and tender taste.
13, it is not advisable to beat the egg liquid vigorously, otherwise the egg liquid will bubble, and the steamed water egg will have many holes, so it should be gently beaten evenly.
14, it is necessary to confirm whether the sunfish is steamed, so as to directly poke through the cooked standard of the fish with chopsticks.