Steamed egg custard with tender and delicate shrimp

Cooking Instructions

1. Today I made three bowls of egg custard with chopped shrimp

   

2. Cut into granules

   

3. Prepare three eggs

   

4. I use a small stainless steel bowl with a lid, about 250 grams of warm water for an egg

   

5. Prepare an additional bowl and put a spoonful of salt.

   

6. Pour the warm water you have just measured into a bowl with salt and beat in an egg

   

7. When the eggs are whipped, they will foam a lot

   

8. You need to prepare a thin strainer, pass the frothy eggs through the net, and pour it back into the original steaming bowl.
   
   If you calculate according to the 250 ml of warm water for an egg, you can also not use it to pour the bowl back and forth, because I use this bowl to approximate the position of the water volume, and the operation is skillful, saving the trouble of measuring water

   

9. Strain the egg mixture

   

10. The rest of the foam is not used

    

11. Strain the egg mixture

    

12. Put the shrimp in it

    

13. Close the lid

    

14. The purpose of the lid is to keep the egg wash out of the water, so that the surface of the custard is very smooth

    

15. Boil water in the steamer in advance, and put it in the steamer after all three are ready

    

16. Steam the water for 10-12 minutes

    

17. The shrimp custard is ready

    

18. The surface is very smooth

    

19. You can add a little shrimp soy sauce before eating

    

20. Sprinkle with chopped green onions and a few drops of shrimp roe soy sauce

    

21. A pinch of sesame oil

    

22. Can

    

23. The egg custard is tender and the shrimp are delicious