|Twice as much as an egg.|
|1 small spoon, not too much, add seafood soy sauce later on|
How to Make Steamed Egg with Sea Cucumber
Sorry for not being able to take a step-by-step picture the first time I share Beat the eggs, add twice as much water, warm or cold, steam a little longer if you have more water, then add a good amount of salt, not too much. Because we’ll have to add soy sauce later.
Here comes the most important step, skimming out the foam from the floating layer with a spoon, otherwise the steam will come out honeycombed. Then cover the bowl with plastic wrap and pierce a few holes to vent. Without plastic wrap you can use a small lid to cover it.
Put the water in the steamer, once the water is boiling put the bowl in, cover the pot, about 8 whole minutes, the egg mixture is almost solid, add the sea cucumber (note that my sea cucumber was soaked beforehand), then continue steaming for another 2 minutes, when it’s cooked, let it sit for another 2 minutes, it’s almost done.
As a final step, put 2 drops of sesame oil in the steamed chicken cake, then some seafood soy sauce, and finally some raw green onions to garnish it. The order is important, finish ✌ Careful, is it hot