Enoki Mushroom and Sea Cucumber Flower Egg Soup

by Not being a fairy for many years

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

The sea cucumber flower is the collective name for the eggs and intestines of the sea cucumber. The mature eggs are the same as the orange flowers, so it is called the sea cucumber flower.
The nutritional value is higher than that of sea cucumbers, and the price is several times that of sea cucumbers.
Moreover, only sea cucumbers caught in spring have sea cucumber flowers. I also bought live sea cucumbers in spring and processed them into semi-finished products by myself before I got some sea cucumber flowers.
About 20 kilograms of live sea cucumbers, there are only about 2,3 taels of sea cucumber flowers.
You can make soup or fillings, but be careful not to cook it for a long time, just open the pot, it will be like a rubber band when it is long, and it will be hard to chew. "

Enoki Mushroom and Sea Cucumber Flower Egg Soup

1. All the materials are changed to the knife, and I forgot to take another shot, only the enoki mushroom

2. Wash the sea cucumber flowers

3. Heat oil in a pan, add tomatoes, onions, and minced ginger, stir fry until broken

4. Put the enoki mushrooms, add some salt, stir fry until the enoki mushrooms are soft

5. Add water, bring to a boil, simmer over medium heat for ten minutes

6. Put in the sea cucumber flowers, and the egg mixture, and bring to a boil

7. Put the ground coriander and pepper

8. Just add chicken essence and sesame oil before serving

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