People who are allergic to seafood should not eat sunfish.
3, sun fish steamed eggs:
4. Cooking materials (two people) Materials: Sunfish (1 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 mola fish, 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, sprinkle it all over the sunfish, and stuff it with shredded ginger.
8. Beat the eggs into a bowl, add 1/2 tablespoons of oil, 1/5 tablespoons of salt and 2 eggshell water, and stir well.
9. Boil the water in the pot, add the sunfish, cover the pot, and steam over low heat 10 minute. Take out the steamed sunfish and sprinkle with chopped green onion.
10, the head of the mola fish should not be too big, otherwise the boiled eggs will be too old if they are steamed thoroughly; If you buy a big sun fish, you can put it in a pot and steam it, then take it out and pour it into the egg liquid, and steam it in the pot.
1 1, and the ratio of egg liquid to clear water is 1: 1. If the water can't be treated, the eggshell can be directly replaced with high accuracy.
12. After the water in the pot is boiled, add the sunfish and steam it with medium and small fire, so that the steamed water eggs will not be overcooked, the surface will be smooth and the taste will be tender.
13, the egg liquid should not be beaten hard, otherwise the egg liquid will bubble, and the steamed water egg will have many holes, so beat it gently.
14, it is necessary to confirm whether the sunfish is steamed, so as to directly poke through the cooking standard of the fish with chopsticks.