Red Pole Sea Cucumber Steamed Egg

Name: Red Pole Sea Cucumber Steamed Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Fresh Frozen Red Sea Cucumber; 2 pcs egg; A shallot; Some Cooking oil; Some Soy sauce; Some salt

by Rose Food

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Red ginseng, located in Iceland, grows in pure air, clean water, and warm ocean currents. It is a high-grade sea cucumber that has not been polluted. The output is small and the growing period is long. Except for the high-end restaurants in Hong Kong and Singapore, they rarely enter the country. Such delicious and rare natural delicacy makes me can’t help but start. I have to say that the logistics is too powerful. After receiving it, I immediately made a tender custard. The plump and delicious red ginseng and the tender steamed egg match perfectly, and there is no fishy smell at all. "

Ingredients

Red Pole Sea Cucumber Steamed Egg

1. Prepare all ingredients

2. Put salt in the egg

3. Use chopsticks to break up.

4. Pour in warm water, the ratio is 1:1 or 1.5.

5. The mixed egg liquid is best sieved. If there are bubbles, use a toothpick to puncture the egg. The eggs will be delicate.

6. Wash the ginseng strips, soak up the moisture with kitchen paper, and cut into cubes.

7. Put the ginseng diced in the egg liquid and set aside a little bit for decoration.

8. Seal it tightly with plastic wrap to avoid water dripping during steaming, and then poke a few holes with a toothpick for exhaust.

9. Put the pot under cold water and steam together for about 10 minutes.

10. Sprinkle with chopped green onion and steamed ginseng for garnish, pour in cooking oil and light soy sauce.

11. Finished product

12. Finished product

Tips:
1. The mixed egg liquid must be sieved to be fine.
2. If you are using non-instant ginseng, please soak in advance.

Red Pole Sea Cucumber Steamed Egg

Ingredients

Red Pole Sea Cucumber Steamed Egg

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