2. Stir-fry sea urchins: Take sea urchin eggs, add salt, wine, sugar, Jiang Mo and other seasonings, stir-fry when the oil is hot, and add starch thickening when it is cooked.
3. Stir-fry sea urchins: Take sea urchin egg meat, add ingredients, add egg white and starch, and fry with open fire.
4. Ice sea urchin: Take sea urchin eggs, wash them with cold boiled water, put them in containers (pots and plates) with crushed ice at the bottom, and put a film between the ice cubes and the sea urchin. When eating them, dip them in seasonings, which is similar to eating raw lobsters, mussels and mussels with unique flavor.
Eating sea urchin is the most important thing. If you want to eat them, you should eat real raw sea urchins.
After cleaning the selected sea urchins, pry open the black soft shell with radial thorns with scissors, dig out the sea urchin eggs that look like orange petals in the shell with a spoon, and take out the internal organs. This process requires meticulous and skilled movements.
Sea urchin eggs are arranged in the sea urchin body like a five-pointed star, with distinct particles and orange-yellow like yellow rice. No wonder sea urchin eggs are also commonly known as sea urchin yellow. Soak the sea urchin in ice water with lemon and salt for 10 minute, then drain the water, and a fresh and ready-to-eat sea urchin can be freshly baked! Put the sea urchin yellow in a black soft shell, and then put the soft shell in a glass plate. Because it is less, it feels twice as expensive.
When eating, you need to match the right seasoning, so that the mustard and soy sauce can fully soak the four sides of the sea urchin, and then carefully put it in your mouth to make you feel delicious. Sea urchin yellow has no bones and muscles, and it melts in the mouth.
6. Sea urchin fried rice:
Compilation: 1. Mix 20g ginger and 70g sea urchin meat evenly. 2, the eggs are scattered, and the oil pan is fried into granules in one direction. 3. Cut kale or cabbage into small grains, and it is best to take its roots. 4. Stir-fry the mixed sea urchin meat into a paste with scallion oil. Put the ginger slices in the oil pan, then put the sea urchin meat in the eggs and start frying. Finally, put the steamed rice in, add kale or cabbage and salt (according to your taste), and then take it out of the pot to eat. 7. Sea urchin porridge: Cook the porridge first, then add the sea urchin into the thick porridge and stir well. Don't be too strong, or it will be completely broken. Finally, add chopped coriander, shredded ginger, white pepper and salt to taste. 8. Steamed eggs with sea urchin: Add the same amount of water to the eggs (2-3 eggs are my personal preference), put them in a bowl and steam them in a pot. When they are just solidified, spread out the sea urchins and continue steaming, and then take them out of the pot when the sea urchins change color slightly (about 3 or 4 minutes). Sea urchin itself has a slight salty taste, so it can be used without any seasoning. You can add some salt if your mouth is heavy.