Ingredients: sea cucumber 1 piece, 3 eggs, 2 shallots, light soy sauce and sesame oil.

1, stir the egg liquid with warm water. The ratio of egg liquid to water is 1: 1.5. If you want to be harder, you can adjust the ratio to 1: 1.

2, the egg liquid is sieved, and the filtered egg liquid is steamed out more delicately. ?

3. If there are still small bubbles on the surface of the filtered egg liquid, you can pierce them with a toothpick, so that the steamed custard will be flat as a mirror.

4. Cover the pot cover with plastic wrap or cover to prevent water droplets from penetrating into the honeycomb.

5, use this time to deal with a sea cucumber, put down the water and simmer in the pot, cut into particles, and chop the shallots.

6. After the custard is out of the pot, sprinkle Shanghai ginseng, a little shallots, soy sauce and sesame oil to taste.

Tip: Eggs are rich in high-quality protein, and each 100g egg contains protein 13g. Protein in two eggs is roughly equivalent to protein in 50g fish or lean meat, and the digestibility of protein in eggs is also the highest among milk, pork, beef and rice. At the same time, there are many unsaturated fatty acids, and the fat is milky white, which is easily absorbed by the human body.

Sea cucumber has the functions of improving memory, preventing arteriosclerosis and resisting tumor. The sea cucumber and egg soup tastes smooth and is very suitable for the elderly to drink.

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