Chinese Food
Steamed egg with sea cucumber
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Red sea cucumber. It is located in Iceland. It grows in pure air, clean water and warm ocean current. It is a high-grade sea cucumber without pollution. The steamed egg custard is a small restaurant with awesome growth and long growing period. Besides serving only high-end restaurants in Hongkong and Singapore, it seldom enters the country. So delicious and rare natural flavor. I can't help but start. I have to say that logistics is really too powerful. I'll get it in the morning. I'll start making fresh egg custard. Red ginseng is a perfect match for its plump, delicious and tender steamed eggs. It doesn't smell fishy at all.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients read
Step2:Salt in egg
Step3:Break it up with chopsticks.
Step4:Pour in warm water. The ratio is 1-1 or One point five 。
Step5:It's better to sift the mixed egg liquid. If there is any bubble, use a toothpick to prick it. Only in this way can the egg be delicate.
Step6:Clean the strips and use kitchen paper to absorb the water. Dice them.
Step7:Put the diced ginseng into the egg liquid. Leave a little for decoration.
Step8:Seal with plastic wrap to avoid water drop during steaming. Then use toothpick to poke several holes for exhaust.
Step9:Put it in cold water and steam for about 10 minutes.
Step10:Sprinkle with scallion and steamed diced ginseng. Pour in cooking oil and soy sauce.
Step11:Finished produc
Step12:Finished produc
Cooking tips:1. The mixture must be sifted to be fine. 2. If you use non instant ginseng, please bubble it in advance. There are skills in making delicious dishes.
