Butterfly Shrimp Custard
by Not being a fairy for many years
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Finished product.
2. Take two Jiwei shrimps and thaw them.
3. Wash the eggs.
4. Knock in the bowl.
5. Break up.
6. filter.
7. Cover with cling film to make eye-catching on the film.
8. Put it in the pot, cover the pot and steam over medium heat.
9. Wash the shrimp, remove the legs, and cut the back.
10. The tail passes through and takes the shape of a butterfly.
11. The custard is 7.8 well cooked, and the plastic wrap is removed.
12. Put the butterfly shrimp on it.
13. Cover the pot and steam for 5 minutes.
14. Take sesame oil.
15. Into the small bowl.
16. Go for soy sauce.
17. Pour sesame oil.
18. Shake well.
19. Wash the green onion leaves and mince.
20. Red pepper is chopped into small pieces.
21. Steamed butterfly shrimp custard.
22. Take it out of the pot.
23. Pour the sauce.
24. Sprinkle chopped green onion and minced pepper.
25. Finished product.
26. Finished product.
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