Steamed Sea Cucumber Tea Bowl
1.
Preparation materials: 2 eggs, 1 sea cucumber, shrimp, ginkgo, shiitake mushrooms
2.
Add a little cooking wine to the eggs and beat them evenly, add hydration to the thick soup and boil it into a broth. The ratio of my egg liquid to the broth is 1:1
3.
Wait for the soup to cool and mix with the egg liquid
4.
Cut sea cucumbers into small cubes and put them in a steaming bowl. Strain the egg liquid through a sieve twice
5.
Pour the egg liquid into the steaming bowl, seal the bowl with plastic wrap, and pierce a few small holes with a toothpick
6.
Wait for the water in the pot to boil, put it in a steamer, steam for about 8-10 minutes, wait for the egg liquid to solidify, take it out, add shrimp, mushrooms, and ginkgo and steam for 3 or 4 minutes
7.
Take out the steamed custard, add a small spoonful of fresh shellfish, put a little sesame oil in a small pot to heat, put some chives, and pour the hot oil on the chives.
Tips:
1. The egg liquid must be filtered to make it delicate when steamed!
2. Control the steaming time by yourself, and the egg liquid can be placed on it when it is solidified, or you can put some ingredients to let it sink to the bottom, and then put it on the surface after it solidifies;
3. Because it is best to add broth to the egg liquid, I don't have it in my home, so I will use the thick soup to make the water. Because it has a salty taste, there must be little or no salt in the egg liquid.
