Steamed egg with sea cucumber(hai can zheng dan )

Steamed egg with sea cucumber

Introduction:

"There is a big sea cucumber and common people's eggs with a dish, sea cucumber steamed eggs, this is a very appetizing dish, rich in nutrition, smooth delicate, although the practice is not difficult, but to steamed good-looking need to work hard."

Production steps:

Step 1: knock the egg into the bowl, and prepare 2 times as much as the egg.

Step 2: slice and slice sea cucumber.

Step 3: cut shallots.

Step 4: apply a layer of sesame oil on the inner wall of the steaming bowl.

Step 5: mix the eggs well.

Step 6: add 2 times of cold water and stir well.

Step 7: filter the egg into the steaming bowl.

Step 8: more foam can be filtered again to ensure no bubbles on the surface.

Step 9: cover with a layer of preservative film, poke 2-3 small holes with toothpick, boil in cold water, steam over medium high heat for about 15 minutes. You can master the time according to the firepower of your own stove..

Step 10: remove the plastic film from the solidified egg soup, add the sea cucumber and steam for 2-3 minutes.

Step 11: pour the soy sauce out of the pot, add a small amount of sesame oil, and sprinkle with chopped chives.

Materials required:

Eggs: 2

Sea cucumber: 1

Delicious soy sauce: moderate

Salt: right amount

Sesame oil: appropriate amount

Chives: right amount

Note: 1 steamed egg soup to use cold water, do not use raw water. Raw water will produce bubbles, how to stir it will not disappear. The best ratio of water and egg liquid is 2:1. I remember the way my neighbors used to do before I got married. They steamed an egg with 4 eggshells (half of them) of water, which was 2:1. I didn't learn how to be tender at that time. Coat the steaming bowl with oil to make it easy to brush. 4. Mix the egg liquid and water evenly and then sift. When steaming, cover with a layer of fresh-keeping film, poke a few holes for ventilation, distilled water will not fall into the bowl to produce small pits. Steaming time should not be long, cold water on the pot, medium fire two eggs about 15 minutes.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hai Can Zheng Dan