Sea Cucumber Egg Custard

Sea Cucumber Egg Custard

1. Put the sea cucumbers in a clean container, pour pure water at room temperature, and keep them fresh in the refrigerator. Soak them for about 12 hours and take them out;

2. Wash the rehydrated sea cucumber a little to prevent any remaining fine sand; then cut the sea cucumber into particles of appropriate size and set aside;

3. Beat the eggs, add about 1-1.5 times the amount of water, and beat evenly;

4. Sift the egg liquid;

5. Cover with plastic wrap and steam for 5-7 minutes until cooked;

6. When steaming the eggs, treat the sea cucumbers and add a little olive oil to the hot pot;

7. Pour the sea cucumber and stir fry;

8. Reduce the heat and add a little light soy sauce to taste;

9. Add a little sesame oil;

10. Add the chopped green onion and stir-fry, then turn off the heat;

11. This is a steamed egg, there are no holes at all, the surface is very smooth!

12. Just put the fried sea cucumber on the egg custard!

Tips:

There is a secret to steaming beautiful egg custard! First, the egg liquid is sieved, so that the eggs will be more slippery; second, when steaming, put plastic wrap or cover with a container larger than the egg liquid to steam. There will be no pores when steaming, and it is not afraid of overripe and old; 3. , That is, the ratio of egg liquid to water is better, usually 1-1.5 times the amount, the effect is best!