Steamed egg custard with prawns and scallops

Cooking Instructions

1. Prepare the required ingredients and clean them, soak the scallops in water, slice the mushrooms, mince the shallots, and peel the prawns

   

2. Crack the eggs into a bowl

   

3. Beat the eggs

   

4. Take another bowl, add 1 teaspoon of salt to the bowl, pour 360 grams of hot water (the water temperature is about 85°C), dissolve the salt, then pour in the egg mixture, stirring as you pour

   

5. Beat the egg mixture evenly and sieve 2 times

   

6. Take a large bowl, put the scallops, shiitake mushroom slices, and pour in the egg mixture

   

7. After the water boils, put in the egg mixture, steam for 7-8 minutes, open the lid at speed after the egg liquid is formed, add the shrimp, steam for another 2 minutes, turn off the heat, and simmer for 2 minutes

   

8. After going abroad, pour in 1 tablespoon of June fresh 12g of lightly salted matsutake soy sauce

   

9. Half a tablespoon of sesame oil, sprinkle with chopped green onions and garnish at the end

   

10. finished product

    

11. Finished product Figure 2

    

12. Finished product Figure 3

    

13. Finished product Figure 4