Chinese Food
Sea cucumber and egg soup
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Eggs are necessary food every morning. Because eggs contain high quality protein, vitamins, minerals, DHA, lecithin, etc. When you are tired of boiled eggs, you can make some new patterns. Make custard. As a northerner, the kitchens usually eat sea cucumber in winter, because it not only has high protein, low fat and low cholesterol, but also can enhance the resistance and cold resistance. So I combine these two things. The egg soup is tender and smooth, and the Shanghai ginseng is delicious. The breakfast is nutritious and delicious.
Cooking ingredients
Cooking Steps
Step1:Take the sea cucumber out of the refrigerator the night before. Defrost. Clean it a little the next morning. You can dice it for later use.
Step2:Cut some green onions for use.
Step3:Beat two eggs in the bowl. In fact, one is OK. Two people have enough nutrition. Stir a little. Set aside.
Step4:Put in sea cucumber and scallion. Then slowly pour in warm water and stir. When the water is about twice of the egg liquid, it will be ok if the egg liquid turns light yellow
Step5:Mix up. Keep quiet for a few minutes to let the foam disappear. This time you can wash and clean yourself up. When the bubbles are less, steam them. They will be out of the pot in less than 10 minute
Step6:The first oil consumption after leaving the pot. Generally, I don't add salt to the oil consumption. If I want to add salt, I need to add a little in the mixing and stirring step. Breakfast is healthier with less oil and less salt. So you can eat it.
Step7:It's tender and smooth.
Cooking tips:Sea cucumber is cooked in advance. There are skills in making delicious dishes.
