Steamed eggs with red sea cucumber

2025-01-18 14:59:47 269

Red ginseng, located in Iceland, grows in pure air, clean water sources, warm ocean currents, and is a high-end sea cucumber that has not been polluted. The output is low and the growth period is long. Apart from high-end restaurants that only serve Hong Kong and Singapore, they rarely enter the country. Such delicious and rare natural delicacies make me unable to help myself. I have to say that logistics is too awesome. I placed an order at night and received it in the morning. I immediately started to make fresh and tender egg custard. The plump, delicious, and tender steamed eggs of Red Ginseng are a perfect match, and there is no fishy smell at all.

Details of ingredients

Fresh frozen red sea cucumber2 pieces
EggsTwo
ScallionOne

Technique

difficultySimple
workmanshipsteam
tasteSweet fragrance
timeTwenty minutes

Steps to make Steamed eggs with red sea cucumber

1. Prepare all ingredients
2. Put salt in the eggs
3. Use chopsticks to break it up.
4. Pour in warm water in a ratio of 1:1 or 1.5.
5. It is best to sieve the mixed egg mixture, and if there are bubbles, use a toothpick to poke them open so that the resulting eggs are delicate.
6. Wash the ginseng strips thoroughly and use kitchen paper to absorb moisture, then cut them into cubes.
7. Put the diced ginseng into the egg mixture and leave a little bit for decoration.
8. Seal tightly with plastic wrap to prevent water droplets during steaming, and then use a toothpick to poke a few holes for exhaust.
9. Put cold water in the pot and steam together for about 10 minutes.
10. Sprinkle chopped scallions and steamed diced ginseng for decoration, then pour in cooking oil and soy sauce.
11. Finished products
12. Finished products