Foie Gras and Shrimp Steamed Egg

Name: Foie Gras and Shrimp Steamed Egg
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g egg; 5g Foie gras; 5g shrimp; 10g Peanut oil; 3g chopped green onion; 5g salt; 3g Flavor powder; 3g Chicken noodles; 10g Homemade Soy Sauce

by Good baking ~ teaching service of steaming and baking

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Speaking of foie gras, the first impression is that it is delicious in France, but foie gras is not a French patent. The ancient Egyptians have long discovered that wild geese eat a lot of food before migrating and store energy in the liver to meet the needs of long-distance flights. The wild geese captured during this time also tasted the most delicious. This method spread from Egypt to Rome and then to France.
During the Louis XV period in France, the foie gras was tributed to the court. The king loved it very much after tasting it. Since then, it has become famous and praised by many well-known writers, musicians and artists at that time. Since then, it has established its extraordinary status as a noble delicacy. Nowadays, foie gras and French food are mutually successful, not only because of its plump and moist taste, but also because of its blood-tonifying and nourishing effects.
Under the care of the right steam, the soft and tender egg liquid wraps the foie gras that melts in the mouth and the fresh and springy shrimps. At the moment of entrance, the rich and fusion taste is set off by the salty and savory bottom, making the tip of the tongue seem like The fireworks are generally set off. "

Ingredients

Foie Gras and Shrimp Steamed Egg

1. Beat the eggs, add the same amount of water as the eggs, add salt, flavor powder and chicken powder to mix evenly.

2. Pour the egg mixture into a deep dish. Don't pour all of it, leave 20 grams for later use.

3. Put it in the Fangtai steaming box, and steam it at -100°C in normal steaming mode, and steam for about 10 minutes (if you want to eat softer eggs, 5 minutes)

4. Shrimp in oil, cut foie gras into small pieces and fry until fragrant.

5. Take out the steamed egg, put the shrimp and foie gras on top of the egg, then pour in the egg liquid that has just been left, and then put it in the Fangtai steamer and steam it at 100°C for 2 minutes.