1. Cook the crabs, remove the crab roe and crab meat for later use
2. .Pick the shrimp thread into boiling water and cook until the skin turns red, remove and cool (don’t cook)
3. Cut the green cabbage leaves into thin strips and blanch them in cold water
4. Peel the shrimp and take the shrimp, and the green cabbage leaves will be dried.
5. Beat the eggs (the chopsticks stand upright and stir clockwise, do not let the air into the eggs, this is the key to smooth and tender custard)
6. Add the same amount of cold white boiled to the egg, stir upright with chopsticks
7. Put water in the pot to boil, put it in the steaming rack, put the plate on the steaming rack to heat
8. Put the shrimp and greens into the shape
9. Finally put the crab roe on the green cabbage leaves
10. Pour the egg liquid slowly along the edge of the plate
11. Cover the pot (do not cover tightly, leave a small gap) and steam on medium heat for 5-6 minutes
12. Add light soy sauce, balsamic vinegar and sesame oil in a small bowl and pour it on the custard.
Tips:1: Do not make bubbles when beating the eggs, otherwise there will be bee holes after the eggs are steamed;
2: Preheating the plate can shorten the maturation time of the custard, and the custard will be more smooth and tender;
3: Add cool and boiled egg liquid, the amount of water is 1:1 with the egg liquid, if it is a small pot, you can add more water in an appropriate amount;
4: The fire should not be too high, and the seam in the lid is the secret to make the custard smooth and tender.
