Creamy shrimp custard

I've seen many versions of steamed egg custard, either apply plastic wrap, or skim foam, and some still need to be sifted, today I will give you a super simple and fast recipe, the taste is not bad at all! *^o^*

Ingredients

Eggs 4

Shrimp 15

Chives 1

Salt Smallhalfaspoon

Warmboiledwater Abowl

Oil Aspoonful

Cooking Instructions

A large collection of raw materials
Put a spoonful of oil in the steaming bowl and rotate it so that the walls of the bowl are stained with oil (this will prevent the custard from sticking to the bowl after steaming). We have a lot of family, so we use a bowl)
Beat the eggs with salt and beat evenly
Slowly pour in warm boiled water, a little warm, not scalding! Stir while pouring, and the egg mixture and water are about 1:1.5
After the egg mixture and water are stirred, you can let it sit for two or three minutes, and then steam it in a pot with cold water. At this time, you can process the shrimp, remove the shell of the fresh shrimp, remove the gut on the back, add a little salt and marinate it for later use (if you feel that the shrimp are fishy, you can add a little cooking wine to marinate together)
Ten minutes from the start of the fire, the egg liquid is basically solidified, turn down the heat, remove the lid and gently put in the shrimp (be sure to low heat to prevent steam burns)
Cover the pot, continue to steam on high heat for two minutes, then turn off the heat, wait a minute before removing the lid, and the smooth and tender shrimp custard is good!
Sprinkle with chopped chives and serve! If you like it, you can drizzle some steamed fish soy sauce or sesame oil, which is very good! Look at! There are no bubbles at all, and it is as smooth and tender as bean curd! *^o^*