1. Prepare ingredients: I use instant sea cucumbers.
2. Beat the eggs into the bowl.
3. Add salt according to personal taste.
4. Use chopsticks to break up the eggs.
5. Add thirteen incense.
6. Add 1.5 times the cold boiled water. The ratio of water is 1:1.5.
7. Pass the egg liquid through a fine sieve. This step cannot be omitted. Only by doing this will the custard taste more delicate.
8. Pour the filtered egg liquid into a bowl that can be steamed.
9. Add water to the gourmet pot, put it on the steamer, put the egg bowl and the sea cucumber dish on the steamer, cover the lid, steam at high temperature, and steam for 10 minutes. (Be sure to cover the egg bowl with a lid, or wrap it with high-temperature plastic wrap)
10. After 10 minutes, take out the sea cucumber and cut into small pieces.
11. Place the cut sea cucumber on the custard, cover the lid and continue steaming for 5 minutes, then it can be out of the pot.
12. Sprinkle with chopped green onion, top with light soy sauce, sesame oil, and serve.
13. The custard is delicate and smooth, the sea cucumber is delicious, I want to start~
Tips:The finished egg liquid must be sifted through a fine sieve, and the water ratio is about 1:1.5. If the steamed custard appliance does not have a lid, you can use a high-temperature-resistant plastic wrap to prevent water vapor from dripping into the custard!
