Steamed egg with sea cucumber(hai can zheng dan )

Steamed egg with sea cucumber

Introduction:

"Steamed egg is the favorite food for old people and children. It's smooth and tender. It's flavored with a little soy sauce and shallot. It's delicious! Steamed eggs can be sweet or salty, flowers from snacks salty mouth, breakfast in the north is the most common; Z eat sweet mouth, salt must not taste, absolute southerners taste! If you want to make a sweet mouth for your baby, you can also change the water into milk, coconut juice, etc., which has a different taste. Sea cucumber, born in the sea, its nature is warm and tonic, similar to ginseng, so it is called sea cucumber. It is a nourishing treasure with high nutritional value. Steamed eggs with sea cucumber, from a bowl of ordinary simple steamed eggs, sublimation to the star hotel's high-quality nourishing point. The curative effect of dietotherapy is remarkable, which can cure all kinds of diseases! Flowers, living in the northwest, eat very little seafood, sea cucumber is also the first contact. A few days ago, I went to Yantai with Wenda Meili (Wenyi) to see the place where sea cucumbers grow. After a few days of seafood dinner, I really couldn't stand it. When my companion came back to Beijing, he gained a lot of weight. Steamed eggs with sea cucumber, I use instant sea cucumber here, the operation is very convenient, a little washing can, save a long time bubble hair time, of course, as a novice bubble hair sea cucumber is also very learned, improper operation may not bubble up, ha, about sea cucumber knowledge, you can ask the head of Xiaoniu village

Production steps:

Step 1: prepare raw materials: 3 eggs, 2 sea cucumbers ready to eat in xiaoniucun

Step 2: take out the sea cucumber and rinse it with clean water

Step 3: beat the eggs thoroughly with salt, pour in the purified water slowly, and beat while pouring

The fourth step: the mixture of eggs filtered more than 2 times (I usually go to foam rarely).

The fifth step: hot water pot, kitchen paper towel to absorb the surface of small bubbles.

Step 6: cover with plastic film, poke several holes with toothpick, steam for 6-7 minutes

Step 7: in the steaming process, slice the sea cucumber and put it into the sea cucumber after the egg liquid is slightly solidified. Continue steaming for 2-3 minutes until it is completely solidified (about 10 minutes in total)

Step 8: add soy sauce, sesame oil and serve

Materials required:

Xiaoniucun instant sea cucumber: 2

Eggs: 3

Purified water: right amount

Soy sauce: moderate

Salt: right amount

Sesame oil: appropriate amount

Scallion: right amount

Note: steamed egg tips: 1. The egg needs to be fully dispersed, especially the protein tissue needs to be completely interrupted. 2. The proportion of water (or milk, coconut milk) should be controlled at about 1:1.5. 1.5: it can be adjusted according to its own taste between 1-1.5. 3. The water and egg need to be fully mixed, so that it can be better and faster fused. 4. Filtration: this step must be in the stirring process The bubbles will be produced after filtration. The tissue will be more delicate after filtering bubbles. 5., the paper towel will absorb the foam on the surface to make the mouthfeel more delicate. Here, you can use toothpicks to break the foam 6. steamed egg containers, which need to be covered (or fresh-keeping film cover, pierced by a few holes) to prevent the water vapor flowing into the egg, and cause the egg not smooth, 7. steamed egg, small fire, and hot. Water pot: there is a certain temperature in the pot, so the egg liquid can keep a low fire in the process of steaming. If the temperature is too high, the egg liquid will be too old and the tissue will not mature evenly. On the contrary, if the temperature is cold, the egg liquid needs to be boiled in a high fire, and this process needs high temperature and rapid heating, which will cause the tissue problem of the egg liquid. 8. Steaming time: the length of time is related to the size of the container and the heating area, which is generally controlled In about 10 minutes, or 6-7 minutes, open the cover and shake it gently to observe whether it solidifies

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hai Can Zheng Dan