Chinese Food
——Steamed egg soup with sea cucumber
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I always can't steam the egg soup well. Either there are many bubbles. Or once I've steamed it well, I'll crack the lid and it'll shrivel. Today, I've studied for half a day and summed up other people's experience. First, add hot water. Second, the ratio of eggs to water is one to one. Third, cover the fresh-keeping film when I steam it. After summing up these three points, I started to operate it. There are sea cucumbers in my family that I didn't eat last time. I'm afraid they will go bad in summer Today, I've used it all. I'm very happy after it's done. Finally, I've made a delicate and smooth custard. It's successful. It's so beautiful. It's delicious-
Cooking ingredients
Cooking Steps
Step1:The sea cucumber is put in the cold room and soaked in water for a da
Step2:Then clean. Two sections. Two sections are not cut for standb
Step3:Knock three eggs into a bowl and break them up with an egg beate
Step4:Then slowly pour 80 degree hot water into the egg mixture. One side down and keep stirring. (never make egg soup.)
Step5:Add some salt and mix wel
Step6:Then filter it with a sieve and pour it into two bowl
Step7:Put the cut sea cucumber into two bowls respectivel
Step8:Put it into an open steamer. Cover it with plastic wrap. Cover the steamer for 12 minutes
Step9:In the middle, if you see that the egg liquid is solidified, put the uncut sea cucumber into two bowls respectively. Cover it and continue to steam
Step10:Take it out after steaming. Add some special grade fresh soy sauc
Step11:Add some sesame oi
Step12:Sprinkle a little shallot and you can eat i
Cooking tips:When the egg liquid is heated with water and steamed, the fresh-keeping film is covered so that the steamed egg soup is very delicate and delicious.
