Red polar cucumber

By VicentaLakin

Red polar cucumber
Red cucumber, located in Iceland, in pure air, clean water, warm ocean currents growing, uncontaminated high-end sea cucumber. Low yields and long-term growth, with little entry except for Hong Kong and Singapore’s high-end restaurants, which are so delicious and rare that I can't help but say that logistics is too powerful to get here in the evening and make fresh eggs. It's a perfect match for beautiful and smooth eggs, and it doesn't smell at all。

Recipe Recommendations

  • Freshly frozen red sea cucumber art. 2
  • eggs of 2
  • onion a
  • edible oil appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount

Steps for Red polar cucumber

  • 1
    Get all the food ready
  • 2
    Put salt in the eggs
  • 3
    Break it up with chopsticks。
  • 4
    The ratio is 1:1 or 1.5。
  • 5
    Mixed egg fluids are best sifted, and when bubbles are punctured with toothpicks, the eggs come out thin。
  • 6
    The strips are cleaned clean and drained with kitchen paper and cut to the ground。
  • 7
    Put the ginseng in the egg fluid and leave it for a little decoration。
  • 8
    Sealed with a protective membrane to avoid evaporation droplets and a few dents of toothpicks for venting。
  • 9
    It's cold. Put it down for about 10 minutes。
  • 10
    The onion flower and the steamed ginseng decorated into the edible oil and raw smoke。
  • 11
    Done
  • 12
    Done

    • Red polar cucumber Make Tips

    1. A mixture of egg fluid must be sifted in order to be fine. 2. If non-immediate ginseng, go ahead。

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