Braised Egg Cake with Four Diced Ingredients
Steam the eggs into a cake and braise with sea cucumber, mushrooms, and diced white meat.
Ingredients
Eggs (steamed into a cake, then diced)
100 g
Soaked dried shiitake mushrooms (diced, blanched)
25 g
Soaked sea cucumber (diced, blanched)
25 g
White meat (pork) (diced, blanched)
25 g
Rendered pork fat
25 g
Soy sauce
5 g
Shaoxing wine
10 g
MSG
1.5 g
Fine salt
1 g
Cornstarch slurry
20 g
Clear broth
200 g
Instructions
1
Step 1
Crack the eggs into a soup plate, add fine salt (0.5 g) and 50 g of water, and mix well. Steam over a steamer until fully set (coagulated). Cut the soaked shiitake mushrooms, sea cucumber, white meat, and steamed egg cake into 7 mm cubes, and blanch the mushroom, sea cucumber, and white meat cubes briefly.
2
Step 2
Add the clear broth to a wok and bring to a boil. Add the white meat, sea cucumber, shiitake mushroom, and egg cake cubes, followed by the soy sauce, Shaoxing wine, MSG, and the remaining fine salt (0.5 g). Once the mixture returns to a boil (the original text ends here).
