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How to make sea cucumber steamed egg custard

Prepare materials, native eggs and foamed sea cucumbers. Knock the earth eggs into a bowl, break and stir well, add 2 times the amount of water, and beat well. Use a strainer to remove the egg bubbles. Boil the water in the steamer and steam the eggs for 6 minutes. The steamed steamed egg custard is tender and smooth, sprinkle with onion. Put a little olive oil in the frying pan and stir-fry the sea cucumbers. Sprinkle sea cucumbers with soy sauce.

Ingredients: 1 egg and 1 sea cucumber. Seasoning: 1 gram of salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1 head of chives, 2 teaspoons of sugar, 6 tablespoons of water, 10 milliliters of vegetable oil, 2 tablespoons of abalone juice. Beat the eggs into the bowl, add 4 tablespoons of water in stages, beat well, then cover the bowl and release the water pot, steam for 10 minutes, turn off the heat and wait for two or three minutes to take out.

First of all, knock the earth eggs into the bowl, break and stir well, then add 2 times the amount of water and continue to beat evenly. In order to make the steamed steamed egg custard more delicate, it is recommended to use a filter to remove egg bubbles. Next, boil the water in the steamer and steam the eggs for 6 minutes. When you see the steamed steamed egg custard showing a tender and slippery state, you can sprinkle green onions. At this point, don't forget to put a little olive oil in the frying pan and stir-fry the sea cucumbers.

Required materials: 1 egg, 1 sea cucumber. Seasoning: 1 gram of salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1 head of chives, 2 teaspoons of sugar, 6 tablespoons of water, 10 ml of vegetable oil, 1 tablespoon of abalone juice. Beat the eggs into a bowl, add 4 tablespoons of water and stir well. Put the bowl in a boiling water pan and steam over medium and medium heat for 10 minutes. After turning off the fire, wait for two or three minutes and take out the bowl. Chop the onion, ginger and garlic.

Ingredients: 4 eggs, 40 grams of sea cucumbers, 1 spring onion, right amount of warm water, right amount of salt, a little light soy sauce. First beat the two eggs into the bowl, stir well, be sure to stir for a while, and thoroughly stir up the eggs. Stir the eggs with about twice as much warm water as the eggs, add a little salt and stir well. Sift the egg liquid through a small sieve. If there is a small foam in the egg, let it sit for a while.

Soak sea cucumbers in advance and set aside, chop them into pieces and set aside. Beat the eggs into a bowl, add salt and pepper and stir well. Boil the broth or water, then slowly pour into the egg liquid and stir well. Add the chopped sea cucumbers to the egg liquid and mix well. Pour the egg liquid into a bowl and put it into a steamer. Steam over high heat for 8-10 minutes and wait for the egg to set.

How to make sea cucumber soup taste better?

1. Add sea cucumbers: add the processed sea cucumbers to the soup and cook for about 5 minutes, so that the sea cucumbers can fully absorb the taste of the soup. Thicken: add the right amount of starch and water in a small bowl and stir well to make water starch. Then slowly pour the water starch into the soup and stir quickly while pouring to thicken the soup. Out of the pot: taste the last taste and adjust the amount of salt and pepper as needed.

2. Put the steamed sea cucumbers into the pot, add water, add a few slices of ginger and a little cooking wine, boil over high heat and turn to low heat for about 20 minutes to remove the fishy smell. After cooking, fish out the sea cucumbers, cut open the belly of the sea cucumbers with scissors, remove the internal organs and sandbags, and then wash them clean. Production steps: add chicken soup to the pot, add processed sea cucumbers, add shredded pork, shredded chicken, sliced mushrooms, shredded bamboo shoots and shredded carrots.

3. The first step: in the treatment of sea cucumbers, the dried sea cucumbers are soaked in clean water for 24 hours in advance, during which the water is changed several times to remove the salty taste of sea cucumbers. Wash the dried sea cucumbers and remove internal organs and impurities. Put the sea cucumber into the pot, add enough water, add a few slices of ginger and a little cooking wine, boil over high heat and turn to low heat for about 30 minutes, let the sea cucumbers fully boil. Remove the boiled sea cucumbers, wash them with cold water and cut them into small pieces.

4. The sea can make a nutritious soup by participating in the matching of chicken. Cut the chicken into pieces, put it in the pan with the foamed sea cucumbers, and add enough water. Bring to a boil, skim off the foam, turn to low heat and simmer until the chicken is rotten. Add salt, pepper and other seasonings according to your taste. Sprinkle chopped onions and coriander before serving to add flavor. Sea cucumber crab meat soup this is a more luxurious method of sea cucumber soup, which combines the sea with crab meat and has a rich taste.

5. First of all, knock the earth eggs into the bowl, break and stir well, then add 2 times the amount of water to continue to beat evenly. In order to make the steamed steamed egg custard more delicate, it is recommended to use a filter to remove egg bubbles. Next, boil the water in the steamer and steam the eggs for 6 minutes. When you see the steamed steamed egg custard showing a tender and slippery state, you can sprinkle green onions. At this point, don't forget to put a little olive oil in the frying pan and stir-fry the sea cucumbers.

How does sea cucumber soup taste and smell?

1. Put the steamed sea cucumbers into the pot, add water, add a few slices of ginger and a little cooking wine, boil over high heat and turn to low heat for about 20 minutes to remove the fishy smell. After cooking, fish out the sea cucumbers, cut open the belly of the sea cucumbers with scissors, remove the internal organs and sandbags, and then wash them clean. Production steps: add chicken soup to the pot, add processed sea cucumbers, add shredded pork, shredded chicken, sliced mushrooms, shredded bamboo shoots and shredded carrots.

2. To make a delicious three-fresh sea cucumber soup, first of all, prepare fresh ingredients: remove the head and shell of the shrimp, then carefully pick out the shrimp thread and marinate it with the right amount of salt, starch and pepper for 15 minutes to enhance the taste and taste of the shrimp. Then, soak the scallops in clean water. After the scallops are swollen, add chopped ginger, garlic and onions in a hot oil pan and saute.

First of all, steamed sea cucumber Egg Custard is a nutritious and delicious home-cooked dish. When making, first cut up the sea cucumbers, then mix well with the egg, a little salt and water. Sift the eggs into a steaming bowl, cover with cling film, stick a few holes in the plastic wrap with toothpicks, and steam in a steamer for 10-15 minutes. The steamed Egg Custard has a delicate taste, and the delicious sea cucumbers blend with the fragrance of eggs, which is memorable.

How do you make sea cucumber soup?

1. Sea cucumber soup: prepare sea cucumber, pig bones, ginger, spring onions, cooking wine, salt and other ingredients. Rinse sea cucumbers with clean water and scald pig bones with water. Cool oil in a hot pot, add ginger and spring onions and saute until fragrant, add pork bones and stir-fry. Add the right amount of water, add cooking wine, boil over high heat and simmer for 2 hours. Pour the stewed pork bone soup into another pot, add sea cucumbers, boil over high heat and simmer for 30 minutes.

2. Add sea cucumbers: add the processed sea cucumbers to the soup and cook for about 5 minutes, so that the sea cucumbers can fully absorb the taste of the soup. Thicken: add the right amount of starch and water in a small bowl and stir well to make water starch. Then slowly pour the water starch into the soup and stir quickly while pouring to thicken the soup. Out of the pot: taste the last taste and adjust the amount of salt and pepper as needed.

3. Ingredients: 1 sea cucumber, 3 shiitake mushrooms, 1 egg white, 1 handful of dried scallops, 1 piece of tofu, 1 section of carrots, chopped onions, half spoon of salt, right amount of cornflour, right amount of soup. Practice: (1) sea cucumbers, shiitake mushrooms and dried scallops are foamed ahead of time. Sliced sea cucumbers with bubble hair. (2) slice Lentinus edodes and shred tender tofu. (3) peel and slice carrots and then cut them into thin slices. (4) shredded scallops by hand.

4. The first step: in the treatment of sea cucumbers, the dried sea cucumbers will be soaked in clean water for 24 hours in advance, during which the water will be changed several times to remove the salty taste of sea cucumbers. Wash the dried sea cucumbers and remove internal organs and impurities. Put the sea cucumber into the pot, add enough water, add a few slices of ginger and a little cooking wine, boil over high heat and turn to low heat for about 30 minutes, let the sea cucumbers fully boil. Remove the boiled sea cucumbers, wash them with cold water and cut them into small pieces.

5. The foaming time of sea cucumbers should not be too short, otherwise sea cucumbers may be hard but not tender. When cooking sea cucumbers, add sliced ginger and cooking wine to remove the fishy smell. Add appropriate amount according to your taste when seasoning to avoid being too salty or too light. When adding water starch, it is necessary to pour and stir to prevent starch from caking. Pour the egg liquid slowly and stir it quickly with chopsticks so that the egg flowers are evenly distributed.

6. production steps: prepare materials, native eggs and foamed sea cucumbers. Knock the earth eggs into a bowl, break and stir well, add 2 times the amount of water, and beat well. Use a strainer to remove the egg bubbles. Boil the water in the steamer and steam the eggs for 6 minutes. The steamed steamed egg custard is tender and smooth, sprinkle with onion. Put a little olive oil in the frying pan and stir-fry the sea cucumbers. Sprinkle sea cucumbers with soy sauce.

The practice of sea cucumber soup

The practice of sea cucumber soup: prepare sea cucumber, pig bones, ginger, spring onions, cooking wine, salt and other ingredients. Rinse sea cucumbers with clean water and scald pig bones with water. Cool oil in a hot pot, add ginger and spring onions and saute until fragrant, add pork bones and stir-fry. Add the right amount of water, add cooking wine, boil over high heat and simmer for 2 hours. Pour the stewed pork bone soup into another pot, add sea cucumbers, boil over high heat and simmer for 30 minutes.

Practice: (1) sea cucumbers, shiitake mushrooms and dried scallops are foamed ahead of time. Sliced sea cucumbers with bubble hair. (2) slice Lentinus edodes and shred tender tofu. (3) peel and slice carrots and then cut them into thin slices. (4) shredded scallops by hand. (5) pour the broth into the pot and bring to the boil, add shiitake mushrooms, sea cucumbers and dried scallops, and cook over medium heat for 2-3 minutes. (6) add shredded tofu and season with half a tablespoon of salt. (7) thicken cornflour with water and cook until sticky.

Prepare materials, native eggs and foamed sea cucumbers. Knock the earth eggs into a bowl, break and stir well, add 2 times the amount of water, and beat well. Use a strainer to remove the egg bubbles. Boil the water in the steamer and steam the eggs for 6 minutes. The steamed steamed egg custard is tender and smooth, sprinkle with onion. Put a little olive oil in the frying pan and stir-fry the sea cucumbers. Sprinkle sea cucumbers with soy sauce.

The first step: in the treatment of sea cucumbers, the dried sea cucumbers will be soaked in clean water for 24 hours in advance, during which the water will be changed several times to remove the salty taste of sea cucumbers. Wash the dried sea cucumbers and remove internal organs and impurities. Put the sea cucumber into the pot, add enough water, add a few slices of ginger and a little cooking wine, boil over high heat and turn to low heat for about 30 minutes, let the sea cucumbers fully boil. Remove the boiled sea cucumbers, wash them with cold water and cut them into small pieces.

Steam for 10 minutes over medium and medium heat, then wait for two or three minutes to take out after turning off the heat. Chopped onion, ginger and garlic, heat vegetable oil in wok, saute shallot, ginger and garlic. Put abalone juice, light soy sauce, sugar, salt and 2 tablespoons water in a bowl, mix it into a bowl of juice and bring to a boil in a frying pan with spring onions and ginger. Add ready-to-eat sea cucumbers, repeatedly pour sea cucumbers with soup, about 1 minute, turn off the heat and pour out the juice together on the steamed steamed egg custard.

Practice: shell shrimp, remove sand thread, peel squid, wash and chop mud, add salt, black pepper, rice wine and egg white, then mix well with rice. Spread seaweed on the sushi shutter, spread the rice evenly, add thick egg strips and shredded red ginger, roll up, compact and cut into sections. Put a little oil in a flat non-stick pan and fry on both sides over low heat. Sprinkle it with Japanese soy sauce.