Steamed white gourd with sea cucumber and egg

Steamed white gourd with sea cucumber and egg

Introduction:

"Haimi and Donggua is a traditional summer delicacy in Guangdong. I changed the egg white into whole egg to make it more beautiful. The characteristics of Haimi egg white gourd antler are light and delicious, heat dissipation, salty and delicious. Wax gourd contains more vitamins, high potassium content, low sodium content, high blood pressure, kidney disease, edema disease and other patients eat, can achieve the effect of detumescence without damaging vital energy. Wax gourd is cold and sweet in nature. It can clear away heat and produce fluid. It can be used in summer

Production steps:

Step 1: Haimi foam ahead of time.

Step 2: peel and cut into small cubes.

Step 3: break up the eggs.

Step 4: pour the chicken soup into the pot, add 1 teaspoon Shao wine and salt and bring to a boil.

Step 5: add in the diced white gourd and simmer until the diced white gourd is soft and rotten.

Step 6: add water and bring to a boil.

Step 7: sprinkle in the egg mixture.

Step 8: turn off the heat, add monosodium glutamate and pepper to taste, and pour in sesame oil.

Materials required:

Wax gourd: 500g

Haimi: 25g

Chicken soup: 500ml

Egg: 1

Starch: 15g

Shaojiu: 1 spoonful

Pepper: 2G

MSG: 3G

Salt: 4G

Sesame oil: appropriate amount

Note: the cut white gourd is not easy to be too large, thicken the soup and then sprinkle with egg liquid.

Production difficulty: unknown

Process: boiling

Production time: 10 minutes

Taste: light