Fun Shrimp Egg Custard
1.
According to the size and depth of the bowl, decide to beat a few eggs in the bowl.
2.
Use a hand-held whisk or chopsticks to slowly stir the egg mixture in one direction. Don't stir it too fast. If it is too fast, there will be more bubbles in the egg mixture. If there are more bubbles, you can leave it for a while and wait for defoaming. In the following steps, you can also use the method of sieving to remove the foam in the egg liquid
3.
In addition, prepare a bowl of boiling water, put the salt in the egg mixture, stir to melt, and then add cold water to mix. Note that this bowl of water is 1.5 times or 2 times the egg mixture, if you want to make the steamed egg taste slightly tender For some, just add 2 times the amount of water, if the steamed egg is firmer, 1.5 times is enough.
4.
Pour the adjusted salt water into the egg mixture, stir again, and then scoop out a quarter of the egg mixture and place it in another bowl for the second steaming.
5.
Sprinkle three-quarters of the egg liquid in the bowl with your favorite auxiliary materials and stir well, such as chopped shrimps, seaweed, and chopped green onions. According to my daughter's preference, I put shrimp skins and chopped green onions and a little preserved egg broken
6.
Cover the egg bowl with a plate and place it in the pot, and add an appropriate amount of water. The water in the pot is two-thirds of the plate and the lid can be steamed for a while. The steaming time is determined by the egg liquid: If the egg mixture is more, it is estimated to be about 15 minutes, if there are only two eggs, steam for about 10 minutes
7.
After the first time the eggs are steamed, add the remaining egg liquid that was just scooped out. There is no need to add any auxiliary materials to this part of the egg liquid. Cover the plate and then add the lid, and check the amount of water in the pot before steaming four or five. Just minutes. If it’s dry, add some warm water. Don’t add cold water to prevent the bowl from cracking. You know the principle.
8.
During the second egg steaming time, we prepare another pot to boil a little water, and blanch the ingredients needed to make the egg noodles for display. The water will reheat and break.
9.
Take out the blanched ingredients, cut out aquatic plants and small fish for later use (small fish can be made with crab sticks, fish cakes, ham slices, carrot slices, etc., aquatic plants can be cut into shapes with blanched green cabbage leaves, or use Cucumber peel instead)
10.
Put the steamed egg on the picture just cut to form a picture, and you can sprinkle some sesame oil and balsamic vinegar to enjoy it beautifully.
Tips:
1. Stir the egg liquid evenly. Don't stir it too fast. If it gets too fast, there will be more bubbles in the air into the egg liquid. If there are more bubbles, you can leave it for a while to defoam and do the following steps. You can also use a sieving method Remove the foam in the egg liquid
2. The water is 1.5 times or 2 times that of the egg liquid. If you want to make the steamed egg taste a little more tender, add 2 times the water. If the steamed egg is firmer, 1.5 times is enough.
3. The auxiliary materials in the egg liquid can be flexibly changed, and you can choose the food that your family likes to eat.
4. When steaming eggs, pay attention: the water in the pot should be at two-thirds of the plate. First cover the plate on the bowl and then cover the pot to steam for a while. The steaming time depends on the egg liquid: It’s probably about 15 minutes. If there are only two eggs, steam for about 10 minutes.
