[children's Nutritional Breakfast] Shrimp and Egg Custard

Name: [children's Nutritional Breakfast] Shrimp and Egg Custard
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 egg; 6 Fresh shrimp; 220g Cool white open; Some chopped green onion; a little Steamed Fish Soy Sauce; a little black pepper powder; Some salt; a little Cold soy sauce; a little sesame oil

by Leaf's Little Chef

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Spring is here, everything is revived, the sun is shining in, and the mood is particularly good. The kitchen symphony sounds every morning, and a beautiful day begins...
The plan for a year is in spring, and the plan for a day is in the morning. In the early morning of spring, I make a shrimp and egg custard for my baby. This egg custard has a smooth texture, delicious taste and rich nutrition. It is one of the breakfasts that babies particularly like. The shrimps are marinated with black pepper powder and steamed fish soy sauce. After the pan is hot, sprinkle with chopped green onion, drizzle with sesame oil and cold soy sauce. It melts in your mouth without the slightest fishy smell. It has a beautiful taste and a beautiful mood. , The beautiful day begins..."

Ingredients

[children's Nutritional Breakfast] Shrimp and Egg Custard

1. Prepare the raw materials

[children's Nutritional Breakfast] Shrimp and Egg Custard recipe

2. Shell the shrimp, remove the shrimp thread, clean it, and keep two shrimp tails

3. Dice the shrimp with the tail removed

4. Add appropriate amount of salt, a little black pepper, and steamed fish soy sauce to the shrimps. Grab well and marinate for a few minutes

5. Add cold boiled water, salt and a few drops of sesame oil to the egg and mix well

6. Strain the egg liquid with a strainer

7. Pour the filtered egg liquid into a bowl, add the diced shrimp, stir, and then remove the surface foam

8. Bring water to a boil in the pot, put in the egg liquid, and put a plate on the top of the egg liquid bowl

9. Cover and steam

10. After steaming for about six or seven minutes, the egg liquid has solidified a little. At this time, add two shrimps with the tails reserved and place them. Continue steaming for seven or eight minutes until cooked.

11. Sprinkle with chopped green onion, drizzle with a little cold soy sauce and a little sesame oil

Tips:
1. The egg liquid must be filtered to remove the foam before steaming, so that the steamed egg custard is delicate;
2. The bowl with egg liquid should be buckled tightly with a plate. Some people say that the plastic wrap will produce harmful substances when heated, so the plastic wrap is not used to seal the surface, and a plate is directly buckled. I did not buckle it when I made it today. Too strict, there are some bubbles on the surface of my steaming, but it does not affect the taste;
3. Use cold soy sauce instead of cooking soy sauce for the last little soy sauce.