Eight Points of Steaming Tender and Smooth for All Ages [shrimp Steamed Egg with Shrimp]

Name: Eight Points of Steaming Tender and Smooth for All Ages [shrimp Steamed Egg with Shrimp]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 egg; 6 small Fresh shrimp; Or warm water, 1.5~2 times of egg Broth; 1/2 tsp Cooking Wine; 1 tsp Very Fresh Soy Sauce; 1/2 tsp sesame oil; 2 shallot; a little salt

by Burnt Apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Eggs are rich in high-quality protein, which has the effects of strengthening the brain, protecting the liver and preventing arteriosclerosis. Cooking, frying, and steaming are all very nutritious and healthy food methods. I don’t need to say more about the benefits. Everyone knows the benefits.

Shrimp is also very nutritious, and the meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness. It also has a good protection of the cardiovascular system. It is rich in phosphorus and calcium. It is good for children and Pregnant people have a tonic effect

I personally think that eating the two together is the most harmonious way of eating. It is both delicious and healthy."

Ingredients

3 Egg

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6 small Fresh Shrimp
Or warm water, 1.5~2 times of egg Broth
1/2 tsp Cooking Wine

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1 tsp Very Fresh Soy Sauce
1/2 tsp Sesame Oil

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2 Shallot

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a little Salt

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Eight Points of Steaming Tender and Smooth for All Ages [shrimp Steamed Egg with Shrimp]

1. Wash the fresh shrimp and remove the mud line. Don’t remove the tail when peeling. Add cooking wine and salt to marinate for a while

2. Beat the eggs into a bowl, add a little salt to taste after beating, and then add 1.5~2 times warm water or stock

3. Stir thoroughly

4. Pass the well-mixed egg liquid through a sieve twice (try not to omit it, it will make the taste more tender)

5. Pour into a small steaming bowl

6. Cover with lid or wrap with high temperature resistant plastic wrap

7. Boil boiling water or cold water in the steamer (personally think it doesn’t make much difference) I use the boiling water to steam for about 7~8 minutes until the egg is solidified, and then put the marinated shrimp on the surface

8. Continue to steam for 10 minutes. Sprinkle the chopped green onion when it comes out of the pot. Take care to burn your hands when taking it out. Pour light soy sauce and sesame oil and serve

Tips:
APPLE personal little steamed egg skills:

A: Water temperature (you should use warm or cold water for steamed eggs, as long as you don't use boiling water, because boiling water will directly make egg soup into egg soup, and personally feel that there is not much difference between warm water and cold water)

B: Water volume (The ratio of egg liquid and water is controlled at about 1:1.5~2 times, remember not to exceed 2 times, too much water will separate the egg and water, if it is not easy to handle, just use the eggshell to measure it. But the eggshell must basically maintain the entire integrity. If you squat the eggshell from the middle, the eggshell is only half the size, so the amount of water is inaccurate. I basically add water by visual inspection, and the effect is good every time it comes out)

C: Beat the egg liquid (in the bowl first beat the eggs, the important thing is to beat the eggs in the same direction first, then slowly add warm water, mix in the salt and beat evenly, the egg liquid will become smooth, not too much Hard, but the egg liquid must be beaten evenly, don't let the egg yolk and white, so that the taste and appearance of steaming will not be good)

D: Sieve (the beaten egg liquid will have a layer of floating bubbles on it, filter it twice with a sieve, if the egg liquid is beaten evenly, only some bubbles on the upper side can be used directly Strained out by the spoon, I personally think it's quite tender and smoother after being sieved)

E: Steaming (when steaming in the pot, put a lid on the container with egg liquid or wrap it with high-temperature plastic wrap. Some plastic wraps are not high-temperature resistant and will melt when exposed to heat. Everyone buys It’s important to see clearly, choose branded plastic wrap. Then cover the lid of the steamer, which can prevent the steaming out of the honeycomb-like holes, and avoid excess water during the steaming process)

F: Heat (I personally feel that there is not much difference between boiling water and cold water boiling, but when boiling water is put into the container, the time will be shortened, and the cold water steaming time will be extended, which is to add the time between boiling the water , Then steam on medium heat, don’t use high heat)

G: Time (Like the shrimp steamed egg made this time, I used three eggs and 1.5 times more water to mix, divided into three small steaming bowls, when used, steamed for 8 minutes until the egg liquid solidified and then put Add the shrimps and steam for another 10 minutes. Generally, the length of time should be adjusted according to the amount made. The container used is shallower and the time is slightly shorter. It is recommended to use a shallow container for steaming)

H: Seasoning (If the top layer of the steamed egg is to add ingredients, such as ham, corn, carrots, shrimps, etc., they must be prepared in advance. The shrimps must be marinated, and vegetables must be stir-fried before adding them. Eat like this It tastes more flavorful. If the egg is a bit fishy, you can add a little pepper to the salt, but not too much salt, because after steaming, you will need to pour sesame oil light soy sauce on the surface to avoid too salty)

These eight points are APPLE’s personal suggestions, maybe not all right, but at least AP