A nutritious breakfast -- sea urchin stewed egg(yi ri zhi ji zai yu chen jue dui ying yang de zao can hai dan dun dan )

A nutritious breakfast -- sea urchin stewed egg

Introduction:

"In recent years, consumers in Japan, France, the United States, Germany, Hong Kong and Macao have been growing rapidly. They regard sea urchins as high-grade health food, especially the Japanese. They not only like to eat fresh sea urchin yellow eggs, but also like to store caviar made from sea urchins, named Yundan. Sea urchin yellow not only tastes delicious, but also has high nutritional value. Every 100 grams of fresh sea urchin yellow contains 41 grams of protein, 32.7 grams of fat, vitamin A, D, various amino acids, phosphorus, iron, calcium and other nutrients. In other words, the plan of the day lies in the importance of morning breakfast. I don't have to nag here. It's very necessary to have a nutritious breakfast with sea urchins and eggs. It's nutritious, tender, smooth and delicious. It can definitely open up the appetite of the morning with fried golden steamed bread slices

Production steps:

Step 1: turn the sea urchin over, insert it from the mouth of sea urchin with sharp scissors, and cut a small circle along the edge. Because sea urchin yellow grows on the wall, don't cut the circle too large, otherwise it will cut sea urchin yellow.

Step 2: after cutting, you can see the inside of the sea urchin. With a small spoon, gently scrape along the wall to make the sea urchin yellow separate from the wall.

Step 3: the digestive organs of sea urchin are attached to the yellow sea urchin. Finally, rinse the sea urchin yellow with clean water.

Step 4: squeeze the thick soup into the container.

Step 5: pour in 1:1.5 warm water with eggs.

Step 6: knock the egg into a bigger bowl.

Step 7: break up the eggs and pour in the warm water from step 5.

Step 8: filter the egg liquid into the steaming vessel.

Step 9: put in the steamer when cold water, steam for 3 minutes with water, steam for 1 minute with sea urchin meat, turn off the heat and come out of the pot

Materials required:

Sea urchin: moderate

Eggs: right amount

Shi Yunsheng thick alcohol soup: moderate amount

Note: * because sea urchin has a salty and fresh taste, the thick and mellow soup of Shi Yunsheng should be put less. *The purpose of filtering the egg liquid is to make the steamed egg soup smoother without bubbles. *Because my utensils are relatively small, the steaming time is relatively short, and the steaming time of large utensils should be extended appropriately.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yi Ri Zhi Ji Zai Yu Chen Jue Dui Ying Yang De Zao Can Hai Dan Dun Dan