1. Pour the washed soybeans into the wall breaker, add appropriate amount of water, and start the pure soy milk program
2. When finished, pour out and let cool, take 20 grams and dilute with a little water. Because the soy milk made by the wall breaker has no okara, it is very fine and thick
3. At the same time, process sea urchins. Starting from the middle of the bulging side or the middle mouth of the flat side, carefully pry open with kitchen scissors
4. While prying, use scissors to scrape the "mesangium" between the inner wall and the sea urchin meat, and peel the outer shell to the extent that the five petals of the sea urchin meat are separated from the inner wall.
5. Turned the sea urchin meat over and clasped it in the other hand, pulling off the intestines or something. The cut look. At the same time, rinse the inside of the shell and set aside.
6. Beat the eggs, add soy milk, salt, steamed fish soy sauce and stir well, then sieve
7. Pour the beaten egg liquid into the shell and fill it in seven minutes. Add the sea urchin meat and put it in the steamer. After the water boils, steam on high heat for 5-8 minutes, and the egg liquid will be 80% solidified.
Tips:When cleaning the intestines, try to be careful not to tear them. In case they are torn, most of them are undigested seaweed fragments. Use a small spoon to remove them or rinse with a thin stream of water.
