Chawanmushi
1.
Prepared ingredients
2.
Wash the matsutake after soaking and cut into small cubes
3.
Marinate the soaked sea cucumbers, shrimps and fresh shells with some cooking wine for a while
4.
Add some cooking wine to the egg
5.
Add some salt and beat evenly, you can add more, because the egg liquid needs to be mixed with water
6.
Mix the egg liquid with water, according to the ratio of egg to water 1:2 (best if there is broth)
7.
Stir well
8.
Put the ingredients into the stewing pot
9.
Strain the egg liquid with a sieve and pour it in
10.
Ready, you can put a plastic wrap on it
11.
Boil the water in the pot, put the stew in the steamer, and steam for 10-15 minutes. The time depends on the container. Mine took 15 minutes.
12.
After steaming until the egg liquid is solidified, add shrimps, sea cucumbers, etc. to decorate, and then steam them together. When eating, you can top with light soy sauce and sesame oil.
Tips:
The steaming time should be mastered according to your own situation. For example, my container is thick and deep, so it took 15 minutes