Who would mind fresh abalone and egg soup(shui hui jie yi xian shang jia xian xian bao dan geng )

Who would mind fresh abalone and egg soup

Introduction:

"At the weekend, I went to the seafood market and bought some abalone, oysters and so on. Part of the abalone was roasted and part of it was made into egg soup. This time, the abalone I bought was the freshest in history. Where did it come from? After Xiaoxiong killed the abalone, after a while, I steamed it with soy sauce. Unexpectedly, the abalone shrank. I was scared. Look When I arrived at the abalone that was still moving, I couldn't bear to do it any more. After waiting for a long time, I poured the fried garlic on the abalone. Unexpectedly, the abalone was still moving, which made me have a psychological shadow. When I ate it, I was afraid that it would still move. Today's dish is very delicious. The smooth egg soup and abalone are so delicious. Are you moved! It's not hard to do, but there are still some tips in it. It's not my job to deal with abalone. "

Production steps:

Step 1: let's see how the abalone is handled first. Use a spoon and put it between the abalone meat and shell.

Step 2: once you dig, you dig out the meat.

Step 3: remove the internal organs of abalone, wash abalone, and then wash abalone shell.

Step 4: it's pretty clean.

Step 5: put a knife on the abalone.

Step 6: break up the eggs, mix with 1.5-2 times of water, and then sift twice.

Step 7: after boiling, add the egg covered with plastic film and steam for 5 minutes over medium heat.

Step 8: take it out, add abalone and steam for 5 minutes. The steamed egg soup is drizzled with steamed fish, soy sauce and sesame oil, and then sprinkled with some shallots and red peppers. You can eat it. Don't be too delicious.

Materials required:

Abalone: 500g

Eggs: 4

Water: moderate

Shallot: moderate

Minced red pepper: right amount

Steamed fish soy sauce: right amount

Sesame oil: right amount

Precautions: 1, with a spoon to dig abalone meat, not only more convenient than with a knife, but also more safe. 2. The egg liquid will be more delicate after sieving. 3. After covering with plastic wrap, fork several small holes with toothpick. 4. Abalone on the egg soup, you can blanch in boiling water.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shui Hui Jie Yi Xian Shang Jia Xian Xian Bao Dan Geng