Sea Cucumber Egg Custard
by lengnina
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Instant sea cucumber slices.
2. Break the eggs into a small bowl, use the eggshell to measure purified water, and put half of the eggshell water four times, which is the water for two eggs.
3. Then break the eggs until small bubbles are formed.
4. Strain the egg liquid through a sieve, and filter it directly into the container for steaming eggs.
5. If there are bubbles, use a spoon to scoop them.
6. Cover with plastic wrap, pierce a few small holes with toothpicks, and steam on the pot.
7. Steam in cold water for ten minutes, uncover the plastic wrap and sprinkle in the sea cucumber slices, cover with plastic wrap and steam for another three minutes.
8. Let it cool for a while, remove the plastic wrap, put two spoons of light soy sauce and one spoon of sesame oil.
9. Sprinkle with young green onion leaves, the finished product.
Tips:When I ate it, I found that sprinkling a little chili oil tastes great!
