Raw and fresh sea urchins are a little cruel ~ ~ but they are still delicious ~ ~ I grew up eating seafood at the seaside, and I like this bite ~ ~ The method is simple, but it is more troublesome to deal with sea urchins, but I soon found the trick ~ ~ April and May are the fattest times.

Ingredients: 2 sea urchins and 2 eggs.

Accessories: milk, salt 1 spoon, steamed fish and a few drops of soy sauce.

1, processing sea urchins. If you want to steam the original shell, you should start from a flat middle opening. If you want to pour it into a bowl for steaming, start from the middle of the drum edge and carefully pry it open with kitchen scissors.

2. Scrape the "mesangium" between the inner wall and the sea urchin meat with scissors, and peel the shell until the five petals of the whole sea urchin meat are separated from the inner wall. If you cut from the convex side, the meat of the sea urchin is like this, and the intestines are below.

3. Turn the sea urchin meat over and buckle it in the other hand, and take out the intestines and internal organs. Looks like it was cut off. At the same time, wash the inside of the shell for later use.

4. Break the eggs, add milk (or water), salt and a few drops of steamed fish and soy sauce, stir well and sieve.

5. Pour the stirred egg liquid into the shell until it is seven minutes full, add the sea urchin meat, put it in a steamer, steam for 5-8 minutes after the water is boiled, and the egg liquid will be 80% solidified.

Tips:

1, when cleaning the intestine, try not to tear it. In case it is torn, it is mostly undigested seaweed fragments. Take them out with a small spoon, or rinse them with clean water.

2. There is also a set meal for eating raw sea urchins, which I can't accept. In fact, it won't lose its flavor at all when cooking.

3, don't steam the custard, too much water loss will be very hard.