Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Sichuan peppercorns: maintain healthy skin and mucous membranes
Ingredients
Ready-to-eat sea cucumbers ( 2 pieces ) | Eggs ( 2 ) |
Panthoxylum bungeanum (A few) | Cooking wine ( A spoonful ) |
Salad oil ( a spoonful ) | Light soy sauce ( one spoonful ) |
How to make sea cucumber and egg custard
1.Let’s take a group photo first.
2. Soak and defrost sea cucumbers in advance, add a few Sichuan peppercorns and a spoonful of cooking wine, it can be very good Remove the fishy smell
3. Wash the thawed sea cucumbers and mix them with eggs.
4. Add a little salt and 1.5 times the water to the egg liquid, mix it and filter it once.Put it in the pot, time the water to boil for 10 minutes, turn off the heat and simmer for 3 minutes.
5. A spoonful of light soy sauce, a little boiling water, a spoonful of salad oil, mix and pour in Egg liquid
6.Add sea cucumbers and sprinkle with a little green onion.
Tips
Sea cucumbers are ready-to-eat, so they don’t need to be cooked.If the sea cucumber is not ready to eat, you can add the sea cucumber after the egg custard is cooked and steam it for 2 minutes.
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