Cooking Steps

1. 

   Step1:Choose native eggs for eggs. They are more nutritious and beautiful in colo

2. 

   Step2:Beat the eggs clockwise. Mix as well as you ca

3. 

   Step3:Add salt and cool boiled water. Mix well. The amount of boiled water is about 1.5 times that of eggs. If it's too little, it will make a soup. If it doesn't need to be too tender, it can use 1-1 ratio. Many experiments have proved that the water around 1.5 is more tender

4. 

   Step4:I also tried filtering once today. In fact, it doesn't matter if I pass or not according to the past hundred times or more. This step can be ignored

5. 

   Step5:If the whipped egg liquid has bubbles, steam it over water and do not cover it. As soon as the hot air comes up, the bubbles will disappear. There is no need to poke a toothpick for half a day

6. 

   Step6:When the bubble disappears, cover it with a lid. If there is no lid, cover it with a plastic film. The same thing is to prevent water vapor from dripping and damaging the surface smoothness

7. 

   Step7:Ready to eat sea cucumber thaw. Wash it with boiling water. Drain the water for standby. Some people will feel that sea cucumber has a fishy smell. So today, several seasonings are used to cover the fishiness of sea cucumber

8. 

   Step8:Steam for about 10 minutes after boiling. When the eggs are small or the plates are big, pay attention to the increase and decrease of time. Steam until the egg liquid is almost completely solidified. Take out the egg soup and put it into the ready to eat sea cucumber. Continue to cover the fresh-keeping film and steam for another three minutes

9. 

   Step9:Take some cold boiled sauce. Add a few drops of soy sauce. It's delicious. Oyster sauce. Mix well

10. 

    Step10:Lightly drench the steamed egg with wate

11. 

    Step11:A bowl of steamed egg with sea cucumber, which is fragrant and smoot