Small Abalone Steamed Egg

Overview

Adding a few fresh steamed eggs to it makes it feel a little classy, right?

Tags

• hot dishes
• chinese banquet
• common dishes
• meat dishes
• children
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• cooking wine
• egg
• oil
• red peppercorns
• green onions
• salt
• small abalone
• soy sauce

Ingredients

Steps

1. 1 Ingredients; (The eggs I used are relatively small, 3 larger ones are enough~)

   

2. 2 Beat the eggs in a bowl, add water, an appropriate amount of salt and a little cooking wine and stir evenly; (The ratio of liquid eggs to water is 1:1.5, which can be increased or decreased according to personal preference~)

   

3. 3 Filter the egg liquid 3 times; (filter the egg liquid at least once, the steamed eggs will be more delicate)

   

4. 4 Cover with plastic wrap, poke some small holes with a toothpick, and after the water in the pot boils, steam over high heat for 5 minutes;

   

5. 5 At the same time, process the abalone: scald it in boiling water to separate the meat and shell; (if the guts have not been removed, remove the intestines~)

   

6. 6 Then use a brush to clean the black circles on the edges, and make some cross cuts on them;

   

7. 7 Wait for the surface of the egg liquid to condense slightly, open the plastic wrap and place the small abalone on it, then cover it with plastic wrap and steam for about 5 minutes until cooked; (Please ignore the color and lighting issues in the picture~)

   

8. 8 Pour a little soy sauce on the steamed eggs, sprinkle with chopped green onion and red peppercorns, and drizzle a few drops of sesame oil. (You can also leave it out without seasoning, just follow your personal taste~)

   

9. 9 Very tender and smooth fresh egg custard~~