What to do if the steamed goose egg custard has a fishy smell

In fact, goose eggs have a relatively high nutritional value and have a good nourishing effect. They are rich in many nutrients necessary for the human body. In addition, steamed goose egg custard is actually a relatively healthy and delicious way of eating. However, many people will find that the steamed goose egg custard has a strong fishy smell. At this time, you need to understand whether your method is correct. Let’s get to know the methods and techniques of steaming goose egg custard.

1. Method

Goose eggs, minced pork, salt, sugar, light soy sauce, dark soy sauce, bone broth, water starch, sesame oil, green onions, seafood soy sauce (the above quantities can be adjusted according to your needs).

1. Add all seasonings to the minced pork in turn, add bone broth in several times, stir in the same direction until it becomes sticky, add a little water starch to make it sticky, pour in sesame oil and mix well (to seal the paste so that the minced meat is not easy to fall out of the paste), finally add appropriate amount of chopped green onion, mix well and set aside.

2. Crack the goose eggs into a bowl and beat them. Add appropriate amount of bone broth and stir evenly. Add a little salt to season. Pour into a steaming bowl and skim off the floating residue.

3. After the water in the steamer boils, put in the steaming bowl, cover with lid, and steam over medium-high heat for about 12 minutes.

4. Place the minced pork on a plate and slightly flatten it. Open the lid of the steaming bowl and gently place the flattened minced meat on the egg custard. Do not cover the lid of the steaming bowl. Steam over medium-high heat for another 6 minutes and turn off the heat. Simmer for 5 minutes before removing from the heat. Drizzle a little sesame oil and seafood soy sauce on the minced meat and egg custard and it is ready to serve.

2. Tips :

1. Do not choose minced pork that is too lean. A ratio of 30% fat and 70% lean is more appropriate. Add seasonings to the minced meat and mix lightly. Be sure to add bone broth in the same direction several times. Add water starch after it becomes sticky and firm. Finally, add sesame oil and green onions. The minced meat will look very rich and the finished product will be tender and juicy after steaming.

2. Goose eggs are very good for clearing heat in the summer. You can add a little more bone broth after beating them, and the finished product will be tender and smooth. If you can't buy goose eggs, you can use chicken eggs or duck eggs.

3. After putting the goose eggs into the steaming bowl, they need to be steamed until they are set, so that the egg custard can hold the minced meat. After putting the minced meat in, do not cover the steaming bowl with the lid. This way, the minced meat will mature quickly and the egg custard will not become old. It is very important to simmer for a while without opening the lid after turning off the heat. This step is called "empty steaming", which is the key to the tenderness of the egg custard and minced meat.