Ingredients: 5 eggs, one can of sea urchin yellow.

Accessories: water, salt and soy sauce.

Practice: 1, put the eggs in a large container and break them up.

2. Add delicious sea urchin yellow, stir well, add the same amount of water and a teaspoon of salt as eggs, and stir well.

3. Boil the water in the pot, add the sea urchin egg liquid and steam it in water.

4. It is very important to keep stirring during steaming, which can not only accelerate the maturity of the custard, but also make the sea urchin yellow evenly distributed in every corner of the custard.

5. After steaming, pour in 1/4 teaspoons of soy sauce.

Features: This dish is fragrant and tender, healthy and healthy.

Gourd sea urchin

Practice steaming

Sichuan cuisine menu

Take other aquatic products as the main raw materials.

Taste delicious

Cai Cheng hot dishes

The source of the essence of culinary masters' works

material

Ingredients: 20 sea urchins (each 10)

Ingredients: oxleg pumpkin 100g (peeled, steamed and mashed), red caviar 100g, 50g of fresh crab roe, 6 eggs, 40g of fine celery, and light yellow melon peel 150g.

Seasoning: 4g of refined salt, 4g of chicken powder, appropriate amount of pepper powder (water), 5g of ginger juice, 5g of chopped green onion, 5g of wet starch, 400g of fresh soup and 75g of cooked chicken oil.

Production steps

1. Trim and polish the sea urchin, cut a small round mouth from the mouth of the sea urchin one by one, and take the bile yellow out of the sea urchin shell and wash it. Put 6 egg whites in a bowl, add pumpkin puree, fresh soup (300g), ginger juice, wet starch (2g), chicken powder (2g), pepper water and refined salt (2g), stir well, scoop into 10 sea urchin shell, and steam in a cage with low fire. Cucumber skin is carved into gourd leaves and handles and inserted into the mouth of the upper end of the small sea urchin.

2. Peel the sea urchin yellow and crab yellow and put them in a bowl. Add the remaining egg yolk, fresh soup, wet starch, refined salt and chicken powder and mix well. Add the melted chicken oil into the pot, heat it to 40%, pour the egg yolk liquid into the pot, stir it until it is solidified, add celery granules and stir it evenly, scoop it into the egg noodles of 10 sea urchin, skim off caviar and chopped green onion in turn, enlarge the shell of small sea urchin into a gourd shape, place one end of a big plate at intervals, and put decorations on the other end.

Production key

Be sure to choose fresh sea urchins, master the amount of soup used for tender eggs, and steam slowly with low fire when steaming.

Egg yolk hot pot should not be cooked for a long time, but it can solidify. Pay attention to the disinfection of gallbladder shell.