1. Knock the eggs into a bowl and prepare a cold boiled twice as much as the eggs.
2. Sea cucumber slices and strips.
3. Mince the chives.
4. Spread a layer of sesame oil on the inner wall of the steaming bowl.
5. Stir the eggs well.
6. Add 2 times the cold white boil and stir evenly.
7. Strain the egg liquid into a steaming bowl.
8. Foam can be filtered again to ensure that there is no air bubbles on the surface.
9. Cover with a layer of plastic wrap, poke 2-3 small holes with toothpicks, and cook in cold water. Steam for about 15 minutes on medium-high heat. You can control the time according to the firepower of your own stove. .
10. Remove the plastic wrap of the solidified custard, put in the sea cucumber, and continue to steam for 2-3 minutes.
11. Pour light soy sauce, a small amount of sesame oil, and sprinkle with chopped green onions.
Tips:1 Use cold boiled water for steamed custard, not raw water. The raw water will produce bubbles, and it will not disappear even if you stir it.
2 The ratio of water to egg liquid is 2:1. I recalled the practice of my neighbor before getting married. One egg was steamed with 4 eggshells (half) of water. It was actually 2:1. At that time, I didn't learn how to tender it.
3 Spread a layer of oil on the steaming bowl and brush.
4 The egg liquid and water must be sieved after being evenly mixed.
5 When steaming, cover a layer of plastic wrap and poke a few small holes to ventilate, so that the distilled water will not fall into the bowl and cause small pits.
6 The steaming time should not be long. Put two eggs in a cold water pot on medium-high heat for about 15 minutes.
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