Sea Urchin Steamed Egg
1.
The sea urchin is like this, and the spines are alive. The appearance colors are green, black, red and so on. In fact, it’s fatter to eat in April and May, and now it’s in June, and the food market also sells them, but there are fewer.
2.
Roughly rub the thorns on the flat side of the live sea urchin on the cutting board to let the thorns fall down. Put it on the glove, make a small hole in the middle of one side of the drum, and use kitchen scissors to pry open the shell little by little.
3.
While prying the shell, use scissors to scrape the "mesangium" between the inner wall and the sea urchin meat, and peel the shell to the extent that the five petals of the whole sea urchin meat are separated from the inner wall.
4.
Turned the sea urchin meat over and clasped it in the other hand, pulling off the intestines or something. Try to be careful not to tear the intestines, but it does not matter if they are torn. Most of them are seaweed fragments, just use a small spoon to remove them. The trouble can also be washed away with a thin stream of water. Because both hands are busy in this step, I can't take pictures, ha ha.
5.
It's cut. Because the steamed eggs have to be broken up, so I didn’t care about the shape being complete, roar~~
6.
Break up an egg.
7.
Add a pinch of salt, chopped green onion, two drops of light soy sauce, two drops of cooking wine, and mix thoroughly. The function of light soy sauce and cooking wine is to remove fishy and improve freshness. Just put a little salt in it. Seafood comes with a salty and light taste. Salt is used to enhance the flavor of the egg liquid and the added water. Don't put Doha in it, or it will be too salty.
8.
Put it in a steamer and steam it for about ten minutes. Basically, the egg is solidified.
9.
Digging a spoon from the bottom, you can see that the sea urchins are all sinking under the egg liquid, very tender
Tips:
1. If you like to eat tender custard, the amount of water can be slightly increased.
2. The function of light soy sauce and cooking wine is to remove fishy and improve freshness. Just put a little salt in it. Seafood comes with a salty and light taste. Salt is used to enhance the flavor of the egg liquid and the added water. Don't put Doha in it, or it will be too salty.
