Sea urchin stew
By VicentaLakin
IN RECENT YEARS, CONSUMERS HAVE BEEN IN JAPAN, FRANCE, THE UNITED STATES, GERMANY AND HONG KONG/AUSTRALIA. SEA URCHINS ARE CONSIDERED TO BE HIGH-CLASS, HIGH-QUALITY HEALTH FOODS, ESPECIALLY JAPANESE, NOT ONLY FOR FRESH SEA URCHINS, BUT ALSO FOR CAVIAR MADE FROM SEA URCHINS. SEA URCHIN YELLOW, WHICH IS NOT ONLY DELICIOUS BUT ALSO OF HIGH NUTRITIONAL VALUE, CONTAINS 41 GRAMS OF PROTEIN AND 32.7 GRAMS OF CHROMIUM PER 100 GRAMS OF SEA URCHIN, AS WELL AS NUTRIENTS SUCH AS VITAMIN A, D AND PHOSPHORUS, IRON AND CALCIUM. IN OTHER WORDS, ONE DAY THE IMPORTANCE OF BREAKFAST IN THE MORNING DOESN'T REQUIRE ME TO TALK ABOUT A NUTRITIOUS BREAKFAST HERE
Recipe Recommendations
- sea urchin appropriate amount
- eggs appropriate amount
- Shi Yunsheng's strong and mellow soup appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Sea urchin stew
1
Sea urchins turn over and insert sharp scissors from the mouth of the sea urchins, cutting a small circle along the side, because the sea urchins grow on a wall, so do not cut them too big, otherwise they will cut the sea urchins。
2
After cutting, the urchin can be seen inside the urchin, with a small spoon, scratching gently along the wall and separating it from the wall。
3
Sea urchins are also removed with digestive organs. It'll be good to wash the urchins with water。
4
Scrambled in a container。
5
Brush into and egg 1:1.5 hot water。
6
Eggs go into a bigger bowl。
7
Spread the eggs, pour into the warm water of step 5。
8
Filter the venom in the vessel。
9
Put it in the steam pan when it's cold. Water evaporates for three minutesSea urchin stew Make Tips
Since sea urchin has a savory-salty flavor, use less Swanson rich and mellow broth. Straining the egg liquid ensures the steamed egg custard is smoother and bubble-free. Since my container is relatively small, the steaming time is shorter; for larger containers, extend the time accordingly.