Abalone steamed eggs

I wonder what's the impression of abalone food by the general eaters. Do you think the abalone is only in the hotel restaurant's top menu? In fact, with the breakthrough of artificial seedlings and farming in terms of technology and scale of production, abalone is now becoming a popular table. Once the problem of cost is solved, it's hard to find a brainhole in the minds of the great folk, even for lazy people, like today's introduction to the abalone egg, which only takes five minutes to make you fall in love with kitchen smoke。

Recipe Recommendations

abalone 5 rats
eggs of 4
onion appropriate amount
red pepper appropriate amount
steamed fish oyster sauce appropriate amount
salt appropriate amount

salty and fresh
steamed
ten minutes
simple

Steps for Abalone steamed eggs

Disperse the eggs with 1.5 times warm water and an appropriate amount of salt, and mix them evenly。

The bowl is covered with film and a few small holes with toothpicks for air and a small fire for five minutes。

Use the time of steaming eggs to wash the abalone with water, to get meat and to clean the tail with a cutter。

When the egg fluid evaporates for five minutes, the surface is slightly condensed, at which point the abalone is put on top and evaporated to ripening for approximately four to five minutes。

When the abalone eggs are ready, a proper amount of steamed fish oil is poured and onions and peppers are added to the table。