Krill Steamed Custard

Name: Krill Steamed Custard
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 30g Krill; 260g warm water; a little Soy sauce; a little Chives

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

We all know that spring is a good time for children to take a jump, so parents always spare no effort to give their children some high-end vegetables, fruits, and meat. In fact, our eggs are a very good source of nutrition. Eggs contain almost all the nutrients necessary for the human body, such as protein, fat, vitellin, lecithin, vitamins and iron, calcium, and potassium, and are called "ideal nutrient pools".
Eggs contain a lot of vitamins and minerals and proteins with high biological value. For humans, the protein quality of eggs is the best, second only to breast milk. Eggs were rated as "the most nutritious breakfast in the world" by a certain American magazine. Of course, we can not believe these names, but it is true that eggs are a good ingredient that is both delicious and can save emergency situations in daily life. Eggs are rich in phosphorus, but low in calcium, so I put some krill in the steamed custard today, which has a good calcium supplement and makes the custard more nutritious. "

Ingredients

3 pcs Egg
30g Krill
260g Warm Water
a little Soy Sauce
a little Chives

Krill Steamed Custard

1. Prepare eggs, krill, and warm water.

2. Put the eggs in a bowl, beat them up a few more times, and let the egg whites completely disperse; then add about 2 times the warm water of the egg liquid, mix well, skim the froth, and pour them into two bowls.

3. Put it into the steaming box at 110 degrees for 20 minutes; use an ordinary steamer to get steamed, and then put it in the egg bowl.

4. When the steaming reaches 15 minutes, the steamer program is suspended, the custard has formed, and the krill is evenly spread on the custard.

5. Re-enter the steamer and complete the remaining 5 minutes.

6. Look, the krill has also changed color and matured.

7. Pour some light soy sauce to season, and sprinkle a little chopped green onion to add color and fragrance.

8. The custard is very delicate, with no pores!

Tips:
1. Regardless of the size of the egg, the amount of water can be 1.5-2.5 times that of the egg liquid, and the soft and hard taste of the custard will be different;
2. Do not put salt in the egg liquid, just drizzle light soy sauce or steamed fish soy sauce after it is out of the pot;
3. The function of the steamer is the same, which is determined by your own kitchenware; the steamer will have a large amount of water vapor on the steaming cover, so it is best to buckle a small dish or cover the egg liquid bowl with high-temperature plastic wrap.