Sea Cucumber Steamed Custard

Name: Sea Cucumber Steamed Custard
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 5 heads (foam hair) Sea cucumber; 4 pieces egg; 100g carrot; Some warm water; Some shallot; Some salt; Some Cooking oil; Some Steamed Fish Soy Sauce; Some Water starch

by Hua Qing Rouyi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In autumn and winter, it is suitable for tonic, sea cucumber "its nature warms to nourish, enough for enemy ginseng." The practice of sea cucumbers is also very diversified, so how to make sea cucumbers to ensure nutrition and convenient production? Sea Cucumber Steamed Custard is a good choice. This is a delicacy suitable for the whole family, rich in nutrition, tender and delicate.

Ingredients

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.