Chinese Food
Sea cucumber and egg soup
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The delicious egg soup of sea cucumber is simple and nutritious. The steamed custard tastes smooth and tender. With the sea cucumber grains with q-shaped texture, it's tender and refreshing after eating. The egg and sea cucumber are absolutely fresh and fresh. It's memorable. The method of steaming can keep the nutritional components of food materials to the maximum extent. -
Cooking ingredients
Cooking Steps
Step1:Wash the sea cucumber with water, cut into small cubes, and blanch in boiling water.
Step2:Knock the eggs into the bowl and beat them up. Use chopsticks or eggbeater to stir them evenly.
Step3:Filter the egg liquid through a sieve and pour it into a steaming bowl.
Step4:Add 1.5 times of cold boiled water to the filtered egg liquid. Mix again. Pour a plate on the steaming bowl. Steam it over medium heat in a steamer with boiling water.
Step5:Steam until the egg liquid is about to completely set (about 10 minutes), add the diced sea cucumber and steam for 2 minutes.
Step6:Sprinkle scallion before leaving the pot. Then pour on delicious soy sauce and sesame oil.
Cooking tips:1. Sift the egg liquid. The egg soup steamed from the filtered egg liquid is more delicate. 2. When steaming the egg soup, turn the plate upside down on the steaming bowl. The reason is to prevent the water vapor from dripping into the steaming bowl to form a honeycomb. You can also wrap the fresh-keeping film on the surface of the bowl. 3. If there are small bubbles on the surface of the filtered egg liquid, you can use toothpick to prick them. The steamed egg soup is smoother and smoother. 4. It is better to mix the egg liquid with cold boiled water or warm water. Never use cold water or hot water. The ratio of egg liquid to water is 1- One point five 。 There are skills in making delicious dishes.
