Sea Cucumber Egg Custard
1.
Prepare the ingredients, soil eggs and soaked sea cucumbers
2.
Knock the soil eggs into a bowl, smash them and stir well, add 2 times the amount of water, and beat evenly
3.
Use a strainer to remove the egg bubble
4.
Boil the water in the steamer, put the eggs in and steam for 6 minutes
5.
The steamed egg custard is tender and smooth
6.
Sprinkle with diced green onions
7.
Put a little olive oil in the wok and stir-fry the sea cucumber
8.
Drizzle with soy sauce
9.
Put the fried sea cucumber on top of the egg custard and serve
Tips:
1. The egg custard should be steamed to be tender and smooth, and the eggs should be beaten enough, and filter them before steaming to remove the bubble of the eggs when they are beaten;
2. If you are still worried about not mastering it well, you can cover it with cling film. Of course, the cling film should be high temperature resistant, or use tin foil as shown in the picture to ensure that the steam is tender and smooth;
3. If you don't like the fishy smell of eggs, you can add a little peanut oil and pour sesame oil before eating.