Sea cucumber steamed egg custard I used to always steam is not good, often too many air bubbles, or not is a steamed good open the lid click on the deflated, today I studied half a day to summarize other people's experience, one to heat the water, the second is the ratio of eggs and water is one to one, the third is the steam should be added to cover the plastic wrap, summed up the three points, I began to operate. There are still sea cucumbers given by the last trial at home have not been eaten for fear of summer long bad, today they are used to forget. I was very happy to finally make a tender and smooth sea cucumber egg custard

1. Freeze-dried sea cucumbers are placed in the freezer and soaked in water for one day

2. Then clean, two cut, two not cut spare

3. Three eggs knocked into a bowl with a whisk to beat

4. Then 80 degrees of hot water slowly poured into the egg liquid, while pouring and stirring constantly. Liquid, while pouring while constantly stirring (do not give into the egg soup ha)

5. Add the right amount of salt and stir

6. Then filtered through a sieve and poured into two bowls

7. Cut the sea cucumber into two bowls

8. Into a boiling steamer, the top of the cover with plastic wrap, cover the lid of the steamer timer for 12 minutes

9. In the middle to see the egg solidified some of the sea cucumber not cut into two bowls, cover the lid and continue to steam

10. Steam well after taking out, add the right amount of soy sauce

11. Add the right amount of sesame oil

12. Sprinkle a little onion on the end of the open eat

Sea Cucumber Steamed Egg Cake Cooking Tips: Add hot water to the egg, cover with plastic wrap when steaming. This can make the steamed egg custard very tender.