Main ingredients: 5 eggs, one can of sea urchin yellow

Supplements: water, salt, soy sauce

Method: 1, eggs in a large container, beat.

2: Add the fresh sea urchin yellow, stir well, add the same amount of water as the egg, a teaspoon of salt, stir well.

3: Boil water in a pot, add the sea urchin and egg mixture, and steam under water.

4, in the process of steaming should be constantly stirring, this step is very important, not only can speed up the speed of the egg custard cooked, but also can make the sea urchin yellow evenly distributed in every corner of the egg custard.

5. After steaming, drizzle 1/4 teaspoon of soy sauce over the egg yolks to remove from the pot.

Features: This dish is fragrant and tender, health care.

Dish name Gourd sea urchin

Method Steam

Cuisine Sichuan recipes

Main ingredient Other aquatic

Flavor Salty

Origin Hot

Source Culinary Masterpieces Essentials

Materials

Main Ingredients

Main Ingredients: sea urchins 20 (of which 10 each in size)

Ingredients: 100g of beef shank pumpkin (peeled, steamed and pureed), 100g of red caviar, 50g of fresh crab roe, 6 eggs, 40g of finely diced celery, 150g of tender cucumber skin

Seasonings: 4g of refined salt, 4g of chicken powder, 5g of ground pepper (watered down), 5g of fresh ginger juice, 5g of finely blossomed white onion, 5g of wet cornstarch, 400g of fresh broth, 75g of matured chicken fat

Production steps

1, sea urchins cut off the thorn needle, polished, one by one from the mouth of the urchins to open a small round mouth, take out the yellow gall bladder, and the gall bladder shell washed separately. Egg white 6, put in a bowl, add pumpkin puree, fresh soup (300 grams), ginger juice, wet starch (2 grams), chicken powder (2 grams), pepper water, refined salt (2 grams) stirred, and scooped into 10 large sea urchin shells, into the cage on a slight fire steamed. Cucumber skin carved into gourd leaves and melon handle, inserted into the small sea urchin upper mouth mouth.

2, sea urchin yolk and crab roe peeled and put in a bowl, add the rest of the egg yolk, fresh broth, wet starch, refined salt, chicken powder and stir well. The pan into the chemical chicken oil, burned to 40% hot, the egg yolk liquid into the push turn, to solidify the pan, add celery grains stir-fried, and scooped into 10 large sea urchin egg surface, skimming the caviar and fine green onion in turn, will be the small sea urchin shells heavy sea urchin into a gourd-shaped, spaced out on the large strip plate at one end, the other end of the garnish put on the finished.

The key to making

Must choose fresh sea urchins, grasp the amount of soup used in the tender egg, steaming should be steamed over low heat.

Egg yolk hot pot should not be cooked for a long time, solidification can be, pay attention to the urchin shell sterilization.