Stewed egg in open ocean

1

Preparation ingredients: 4 eggs, open enough

2

Open the ocean and wash it and soak in warm water (I started soaking in the morning and use it at night)

3

Knock the eggs into a bowl

4

Beat the eggs, add appropriate amount of cooking wine, take appropriate amount of warm water, add salt and stir until there are no salt grains. Add into the egg mixture and mix well

5

Pour the open ocean and the soaked open ocean water into the egg liquid and remove the foam

6

Cover the bowl with plastic wrap and place in a steamer

7

Add water to the pan, bring to a boil over high heat, steam over low heat for 10-12 minutes, and then take out

8

Open ocean stewed egg is now ready to eat

1. Wash the open ocean and soak it in advance (it can remove the salty taste of the open ocean and soften the dried open ocean) 2. The ratio of egg liquid to water is 1:2. Controlling the amount of water can make the stewed egg tender and smooth, like pudding shape 3. When the egg liquid is steamed on the pan, you need to skim the floating foam of the egg liquid 4. Because the open ocean and open ocean water itself are salty, the amount of salt in the egg liquid can be added appropriately. 5. The egg liquid is generally boiled over high heat and steam for 10-12 minutes, or you can gently shake the egg liquid and solidify