Sea Cucumber Steamed Custard
1.
Prepare the materials;
2.
Slice the sea cucumbers and put them in a plate for later use;
3.
Add an appropriate amount of salt to the eggs and beat them up;
4.
Add warm water to the egg liquid at a ratio of 1:1, and stir evenly;
5.
Pour the egg liquid slowly into the sea cucumber;
6.
Put the lid on the plate;
7.
Put it in the steamer for 15 minutes;
8.
During the steaming process, dice carrots and chop green onions;
9.
Add appropriate amount of cooking oil to the wok, add carrots and stir fry;
10.
Add steamed fish soy sauce and appropriate amount of water;
11.
Add chopped green onion and water starch to make gorgon juice;
12.
After the custard is steamed, pour the juice on it;
13.
It can be eaten directly.
Tips:
1. I soaked sea cucumbers in advance, and I can also use instant sea cucumbers;
2. The amount of warm water added, I like the ratio of 1:1, and the maximum is 1:1.5, otherwise it will be too thin and soft;
3. The lid of the steam pan cover is to prevent water from entering, and the surface is flat. If there is no suitable lid, plastic wrap can be used;
4. Gorgon juice can be seasoned according to your own preferences, and should not be too strong.
