Sea cucumber egg soup

Sea cucumber egg soup

Introduction:

"I'm really happy to participate in the trial and get the freeze-dried sea cucumber! So, also change the pattern to eat sea cucumber, ha ha! I won't say much about the nutritional value of sea cucumbers. Anyway, if this "the first of eight treasures" can take the lead, it's sure that the nutritional value is not much worse! This is the second sea cucumber dish! One after another

Production steps:

Step 1: put the sea cucumber into a clean container, pour in the normal temperature pure water, keep fresh in the refrigerator, soak for about 12 hours and take it out;

Step 2: clean the sea cucumber slightly after rehydration to prevent residual fine sand; then cut the sea cucumber into appropriate size particles for standby;

Step 3: break up the eggs, add 1-1.5 times the amount of water, stir evenly;

Step 4: sift the egg liquid;

Step 5: cover with plastic film and steam for 5-7 minutes until cooked;

Step 6: when steaming eggs, treat the sea cucumber and add a little olive oil in the hot pot;

Step 7: pour the sea cucumber and stir fry it;

Step 8: turn down the heat and add a little soy sauce to taste;

Step 9: add a little sesame oil;

Step 10: stir well the scallions and turn off the heat;

Step 11: This is a steamed egg. There is no hole at all. The surface is very smooth!

Step 12: put the fried sea cucumber on the egg soup!

Materials required:

Freeze dried sea cucumber: 1

Native egg: 1

Scallion: right amount

Olive oil: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Note: want to steam a beautiful egg soup is a secret ah! 1、 Sift the egg liquid, so that the egg is smoother; second, when steaming, put the preservative film or a larger container than the egg liquid to steam, there will be no pores, not afraid of aging; third, the ratio of egg liquid and water is better, generally 1-1.5 times the amount, the best effect!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh