Only sea cucumbers.

egg

Onion root

Grams of salt (milk)

seafood soy sauce

The practice of sea cucumber and egg soup?

After the eggs are scattered, stir them evenly with an egg beater, and slice the sea cucumber for later use.

Add a little salt (milk) to taste. Add 1-2 times of water or broth according to your taste and mix well.

Filter with a sieve to make the egg liquid more delicate.

Boil water in a steamer, add egg custard, cover with plastic wrap, and stick holes in it with toothpicks. Steam over low heat for 8 minutes.

About 5 minutes, the custard solidified slightly. At this time, put the rest of the sea cucumber on the surface and continue steaming for 3 minutes (the production time of sea cucumber should not be too long, and the nutrition will be lost) until it is completely solidified.

After the custard is out of the pan, add the sea cucumber soy sauce and sesame oil respectively and sprinkle with chopped green onion.

skill

Prepare egg liquid with warm water, and the ratio of egg liquid to water is 1: 1 or 1: 1.5. ?

The egg liquid is sieved, and the filtered egg liquid is more delicate. ?

If there are slight bubbles on the surface of the filtered egg liquid, you can pierce it with a toothpick, so that the steamed custard is smooth as a mirror. ?

Cover with plastic wrap to prevent water droplets from penetrating into the honeycomb.