Sea Cucumber Steamed Custard
1.
Ingredients: 1 instant sea cucumber, 1 egg, 75 g water, 1 ginkgo, 8 g light soy sauce, a little sesame oil. Beat the eggs into the bowl
2.
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
3.
Use a manual whisk to beat the water and eggs evenly. At this time, a lot of bubbles will appear during the whipping process.
4.
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
5.
There is no foam on the surface of the filtered egg liquid
6.
Cover the bowl with heat-resistant plastic wrap
7.
Use a toothpick to poke a few small holes in the cling film (so that the surface of the steamed custard is smooth and delicate, without pores. If there are still pores in this operation, it means that the fire is too big or the time is too long)
8.
After the steaming pot is heated, turn to low heat, put the bowl in the steaming pot, and steam for about ten minutes (the steaming time depends on the size of the container, the size, the size, and the important things are said three times! Be sure to use a low fire Steamed egg custard, if the fire is too big, it may cause pores)
9.
While steaming the egg custard, bake the ginkgo in the oven for ten minutes until cooked (the ginkgo can also be steamed together with the custard before steaming the custard, the difference is that the ginkgo will sink into the bottom of the bowl)
10.
The steamed egg custard is taken out of the pot and the plastic wrap is uncovered
11.
Drizzle light soy sauce on the surface
12.
Add a little sesame oil
13.
Clean the instant sea cucumber with purified water, and place the sea cucumber in the center of the egg custard
14.
Put the ginkgo that was roasted in step 9
15.
The egg custard is complete (you can choose some green side dishes to eat with the egg custard, which is beautiful and delicious. The okra is used in the picture)
Tips:
If you don't add sea cucumber, you can steam a smooth and delicious egg custard in this way.
