Sea cucumber egg soup(hai can ji dan geng )

Sea cucumber egg soup

Introduction:

"A few days ago, my friend gave me some good sea cucumber. I don't know how to eat well all the time Later, I consulted the elders in the gourmet world and found out that it can be used in making egg soup. Today, I had a little test and it tastes good. My daughter and wife like it very much. Thanks for the help of "happy first"!! Simply record the production process, as my first work in the world of food. Please give me more valuable opinions. "

Production steps:

Step 1: preparation of ingredients, to start

Step 2: cut the scallion and sea cucumber into small pieces

Step 3: shell the eggs and put them into a stainless steel bowl

Step 4: break up the eggs

Step 5: add scallion, sea cucumber, a small amount of cooking oil, a small amount of cooking wine into the egg liquid, and stir well. A small amount of cooking wine is to remove the fishy smell of sea cucumbers and make them fresh.

Sixth step: add proper amount of water, add salt and 3-5 drops of Baijiu, and mix evenly. Baijiu is mainly used for removing fishy smell and raising fresh food.

Step 7: steam the steamer for 4-6 minutes. It's finished. Delicious sea cucumber egg soup.

Materials required:

Eggs: 2

Sea cucumber: 2

Scallion: right amount

Water: moderate

Oil: small amount

Salt: right amount

Cooking wine: less than half a teaspoon

Baijiu: 3-5 drops

Note: 1. When steaming for 2 minutes, open the lid and let down the gas, which can prevent bubbles on the surface of the egg soup. (I'm busy washing the dishes, but the egg soup doesn't sell very well, but it really works.) 2. When steaming for 4 minutes, open the lid of the pan, shake the bowl, and turn off the fire when the surface solidifies. I'm afraid it's not ripe. Just simmer for a few minutes. Don't steam too long, it will explode. 3. When steaming, you can also use plastic wrap to seal the mouth of the bowl, but I always feel that plastic is not too safe, so I never use it.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Hai Can Ji Dan Geng