Materials: silverfish 150g, 2 eggs, cooking wine, salt, chicken essence, pepper, green onions, ginger.

Practice:

1. Wash and drain the silverfish and dry with kitchen paper towels, marinate with a little cooking wine and a little salt.

2. Chop green onion and ginger.

3. Beat two eggs, put salt, chicken broth, chopped green onion, a little pepper and a little cooking wine and stir well.

4. Start a frying pan, oil hot, put ginger fried out of flavor.

5. Pour into the silverfish over the oil, fish out.

6. Put the silverfish into the egg mixture and mix well.

7. Heat the remaining oil in the pan, when the oil is hot, pour in the silverfish egg mixture, turn down the pan, the egg mixture is slightly solidified when the spatula stir fry.

8. Stir fry for two or three minutes, until the eggs are completely solidified and then stir fry for a while, the eggs were golden brown, feel fried on the dryer can be out of the pan. (Should have put a little more onion, but then a little onion on hand, in order to color, I threw a few slices of green pepper into)

Hints:

1. Some people like to directly put the raw silverfish in the egg mixture together with the pan fried, I like to silverfish over the next oil, silverfish basically cooked into the egg mixture together with the fried, I feel that this is more delicious.

2. Silverfish remember to use kitchen paper or a clean cloth to the surface of the moisture and then put a small amount of cooking wine and salt marinade, if the water is more than one, the pan will be fried when the pan.

You can also make a delicious and light silverfish porridge, you may want to try.

Main ingredient: 1 cup of rice, 2 small silverfish

Accessories: ginger, pepper, salt

Silverfish congee practice:

1, put the fresh silverfish in a strainer, slowly rinse with running water, wash and drain the water;

2, rice washed;

3, the pot add a sufficient amount of water to boil into the rice, the water Boil again and then turn to a small fire to keep the pot rolling, cook into white porridge, put the small silverfish and ginger, cook for another 3 minutes off the fire, add salt and pepper to mix well can be served.

Operation Tips:

1, silverfish meat is tender, cooking, do not cook for a long time, in order to maintain its tenderness and flavor;

2, the method of washing silverfish: cleaning fresh silverfish, put the silverfish in a colander, rinse it slowly under running water; if it is dried silverfish, after washing, it is necessary to soak in water for 15 minutes, to remove some of the salt, and add salt as appropriate when cooking;

3, fresh silverfish shelf life is short, is perishable food, should be eaten as soon as possible after buying.