Sea Cucumber Custard

Name: Sea Cucumber Custard
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece egg; 1 Sea cucumber; 1 piece ginkgo; 8g Soy sauce; a little sesame oil; 75g water

by Sharadova (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

In each house, there is a unique bowl of egg custard. The egg custard that has just been out of the pan is tender and trembling slightly, exuding a simmering warmth. Take advantage of the hot spot and put a few drops of sesame oil on it, and the aroma is overflowing...
In my memory, that is the taste of home, the taste of mother...

Sea cucumber can promote the regeneration of body cells and the repair of damaged body. It is suitable for postoperative patients to eat and can help patients recover as soon as possible. The sea cucumber acid mucopolysaccharide contained in sea cucumber is a strong immunostimulant and can be used for adjuvant treatment of tumor patients. At the same time, acid mucopolysaccharide has the effects of lowering blood lipids, blood viscosity and plasma viscosity, so it has a certain preventive effect on arteriosclerosis.

Sea cucumbers have evolved from dried sea cucumbers to the ready-to-eat stage. They do not need to be soaked when eating. They can be eaten directly after opening the bag. It is simple and convenient, and the nutrition is intact. In particular, all 18 amino acids are retained!

The sea cucumber steamed custard has high nutritional value and simple preparation method, which is very suitable for the physical development of children, the recovery of patients and the daily health care of middle-aged and elderly people.

Ingredients

1 piece Egg
1 Sea Cucumber
1 piece Ginkgo
8g Soy Sauce
a little Sesame Oil
75g Water

Sea Cucumber Custard

1. Beat the eggs into the bowl. Add clean water, the ratio of eggs to clean water is about 1:1.5, the ratio of water can also be slightly higher, between 1:1.5-1:2. Use a manual whisk to beat the water and eggs evenly. At this time, a lot of bubbles will appear during the whipping process.

2.

3. Strain the egg liquid into a bowl with a strainer to filter out all bubbles. If there is still foam in the primary filtration, a secondary filtration can be performed. The egg custard steamed from the non-foaming egg liquid is smooth.

4. Cover the bowl with heat-resistant plastic wrap, and poke a few small holes in the plastic wrap with a toothpick.

5. After the steamer is heated, put the bowl into the steamer and steam for about ten minutes.

6. While steaming the custard, put the ginkgo in the oven and bake for ten minutes until cooked.
TIPS: Ginkgo can also be steamed in a bowl with the custard before steaming the custard, the difference is that the ginkgo will sink to the bottom of the bowl.

7. The steamed egg custard is taken out of the pot and the plastic wrap is uncovered. Top with light soy sauce and a little sesame oil.

8. Take out the fresh 3A sea cucumber from the refrigerator in advance and put it in cold water for 10 minutes. After it is completely defrosted, place it in the center of the egg custard. (Sea cucumbers are instant sea cucumbers without additives, no need to soak, which is very convenient)

9. Add the roasted ginkgo. carry out!

10. TIPS:

Tips:
Egg custard is almost a dish that everyone can cook and every family must make. It is especially suitable for babies, the elderly, the sick, and pregnant women.
The taste of egg custard is relatively light. When eating, you can add some minced meat, vegetables or seasonings according to your preferences to change the taste, improve the shape, and promote appetite.

When buying instant sea cucumbers, you must pay attention to whether there is a QS mark and whether it has been tested for additives. After all, the sea cucumber industry is full of chaos, and food safety is the top priority.