The cooking method of the net red fish-flavored poached eggThe following is a recipe for an internet celebrity fish-flavored poached egg:
1. ** Prepare ingredients and condiments **
- "Food ingredients: Eggs (determined by the number of diners), garlic, ginger, chopped green onions, chili (available), and side dishes such as shredded carrots, shredded green peppers, and fungus (not necessary).
- Seasonings: salt, white sugar, pepper, light soy sauce, cooking wine, aged vinegar, dark soy sauce, starch, water, and also bean paste to enhance the flavor.
2. ** Production Steps **
- ** Juice **: Add an appropriate amount of salt, white sugar (about 15 grams), pepper (about 2 grams), light soy sauce (about 20 grams), cooking wine (about 10 grams to remove the fishy smell), aged vinegar (about 10 grams), dark soy sauce (about 2 grams to enhance the color), starch (about 1 spoon), and half a bowl of water into the bowl, stir evenly to make the fish sauce; Or use 5 spoonfuls of fragrant rice vinegar, 2 spoonfuls of virgin stir-fried soy sauce, 3 spoonfuls of white sugar, 2 grams of salt, 1 spoonful of starch, and half a cup of water to stir and make a fish sauce (can be adjusted according to personal taste).
- ** Poached eggs (or fried eggs)**
- ** Poached Egg Method **: Boil a pot of boiling water. When the water is close to boiling, add the eggs into the pot in turn. Turn on the low heat and cook for 3 minutes. Cook the eggs until they are cooked and set. After 3 minutes, fish out the eggs and rinse them with cold water to cool them down.
- ** Method of frying poached eggs **: Heat up the frying spoon and add oil. After the oil is hot, add the eggs in portions. Fry both sides until they are yellow. Take them out and put them on a plate.
- ** Stir-frying and seasoning **
- Heat up the pot and add an appropriate amount of vegetable oil. After the oil is hot, pour the ginger and garlic into the pot and stir-fry until the fragrance comes out. If you choose bean paste, you can add bean paste and stir-fry until fragrant. If there were any side dishes (such as shredded carrots, shredded green peppers, fungus, etc.), he would pour the side dishes into the wok and stir-fry them until they were cooked.
- He poured in the prepared fish sauce, poured a spoonful of water from the side of the pot, and stirred it evenly. After the soup boiled, he placed the cooked (or fried) eggs into the pot.
- Turn on the medium heat and simmer for about 5 minutes to let the eggs absorb the soup. If necessary, add a little water starch. After the soup thickens, take it out of the pot, sprinkle a little chopped green onion, and evenly pour the soup.
In addition, there was a relatively simple method of cooking fish-flavored eggs (non-poached eggs): heat the oil and add the eggs, stir-fry them a few times, and then fish them out for later use. After the oil is hot, pour in minced garlic, stir-fry the bean paste, add shredded carrots, shredded green peppers, and wood ears, stir-fry until they are broken. Then pour in the fried eggs, add 1 spoon of balsamic vinegar, an appropriate amount of dark soy sauce, an appropriate amount of oyster sauce, 1 spoon of light soy sauce, half a spoon of salt, 1 spoon of white sugar, 1 spoon of starch, and half a bowl of water to make the fish-flavored sauce. Stir-fry over high heat to make the sauce taste.
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