Who would mind adding something fresh to the dish-----Fresh Abalone Egg Custard
Overview
I went to the seafood market when I had nothing to do on the weekend and bought some abalone, oysters and so on. Part of the abalone was grilled and part was made into custard. The abalone I bought this time was really the freshest I have ever tasted. Where did it come from? After the little bear killed the abalone, after a while, I poured steamed fish soy sauce on it. The abalone shrank when I thought about it, which scared me. When I saw the abalone still moving, I really couldn't bear to cook it anymore. After waiting for a while, I poured the fried garlic on the abalone. Unexpectedly, the abalone was still moving, which made me have a psychological shadow. I was afraid that it would move when I ate it. The dish I made today tastes very delicious. The tender egg custard and abalone are so fresh and delicious. Are you tempted? It's not difficult to do, but there are still some tricks involved. It's not my job to handle abalone.
Tags
Ingredients
Steps
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Let’s first look at how the abalone is processed. Use a spoon and place it between the abalone meat and the shell.
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Once dug, the meat was dug out.
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Remove the internal organs of the abalone, wash the abalone, and then wash the abalone shell.
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It's quite clean.
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Make a flower knife on the abalone.
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Beat the eggs, stir well with 1.5-2 times the water, and sift twice.
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After the water boils, add the eggs covered with plastic wrap and steam over medium heat for 5 minutes.
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Take it out, add abalone, and steam for another 5 minutes. Pour steamed fish soy sauce and sesame oil on top of the steamed egg custard, then sprinkle with some green onions and red peppers, and it's ready to eat. It doesn't want to be too delicious.
