I used to steam the sea cucumber and egg soup very badly, and often there were too many bubbles, otherwise it would collapse as soon as I opened the lid. I studied for a long time today and summed up the experience of others. One is to heat the water, the other is that the ratio of eggs to water is one to one, and the third is to cover it with plastic wrap when steaming. Summing up these three points, I started to operate. I still didn't eat the sea cucumber I tried at home last time. I decided to use it today for fear that it would go bad in summer.

1. Freeze-dried sea cucumber is put in the refrigerator and soaked in clear water for one day.

2. Then clean it, cut it into two pieces and cut it into two pieces for later use.

3. Beat three eggs into a bowl and break them up with an eggbeater.

4. Then slowly and carefully pour the 80-degree hot water into the egg mixture, and keep stirring (don't make it into egg drop soup).

5. Add the right amount of salt and stir well.

6. Then filter with a sieve and pour into two bowls.

7. Put the cut sea cucumbers into two bowls respectively.

8. Put it into an open steamer, cover it with plastic wrap, and cover the steamer regularly 12 minutes.

9. Seeing that the egg liquid is solidified in the middle, put the uncut sea cucumber into two bowls, cover it and continue steaming.

10. Take it out after steaming and add appropriate amount of soy sauce.

1 1. Add appropriate amount of sesame oil.

12. Sprinkle a little chopped green onion and you can eat.

Cooking skills of steamed egg custard with sea cucumber: add hot water to the egg liquid and cover it with plastic wrap when steaming, which can make the steamed egg custard very tender.