All Chinese food Main Dish Very red ginseng custard # # breakfast

Very red ginseng custard # # breakfast
Tech

stew

Difficulty

Intermediate Chef

Servings

1 people

Prepare

5 minutes

Cooking

5 minutes

Ingredent

Name Dosage
Red polar ginseng 10 grams
Egg 2
salt 1 grams
Warm water 100 grams
Cooking wine 2 grams
Chopped green onion 2 grams

Very red ginseng custard # # breakfast

The red ginseng is a wild sea cucumber growing in the deep sea waters of Republic of Iceland near the Arctic Circle for more than 10 years. Very red ginseng total amino acid, essential amino acid and the flavor amino acids were the highest, low in fat, containing the sea cucumber saponin rich, fleshy yellow, large body of flesh, with high protein, low fat, low cholesterol rich minerals is a natural product of calcium

Instructions

1.Ready for food

Ready for food

2.The red ginseng is cut into small pieces and salted with the wine.

The red ginseng is cut into small pieces and salted with the wine.

3.The egg with salt, stir boiling water temperature

The egg with salt, stir boiling water temperature

4.Add chopped green onion stir egg

Add chopped green onion stir egg

5.Into the steamer steamed for 10 minutes to make the solidification of the surface (when the lid covers do not evaporate, leaving a gap)

Into the steamer steamed for 10 minutes to make the solidification of the surface (when the lid covers do not evaporate, leaving a gap)

6.The fishy red pole cf.l Samuel to surface solidification of the egg and then steamed for ten minutes. Also do not cover the lid of the pot

The fishy red pole cf.l Samuel to surface solidification of the egg and then steamed for ten minutes. Also do not cover the lid of the pot

7.The steamed taste is delicious, soft and tender and delicious

The steamed taste is delicious, soft and tender and delicious