Krill Steamed Custard

Name: Krill Steamed Custard
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 60g Antarctic Krill Meat; 55g egg; 80g warm water; 2~3 drops Cooking oil; a little salt

by Fengyi Painting

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Antarctic krill is rich in protein and fat, and contains 8 essential amino acids, especially lysine, which represents nutritional characteristics. Compared with tuna, beef and tiger shrimp, Antarctic krill The lysine content is the highest.
Eggs are rich in protein, calcium, lecithin and other nutrients, thereby increasing the baby's resistance, which is very beneficial to body development and promoting the development of brain cells.
Krill and eggs are both very easy to digest foods. The baby is the most suitable for eating, and it is simple and easy to make. It is a good choice for baby's supplementary food!
Of course, it is also a good meal for lazy people, which is time-saving and convenient. Office workers can also try it to supplement energy.

Ingredients

60g Antarctic Krill Meat
55g Egg
80g Warm Water
2~3 drops Cooking Oil
a little Salt

Krill Steamed Custard

1. Prepare the ingredients you need, and thaw the krill meat at room temperature in advance.

2. Beat an egg in the bowl.

3. Use chopsticks to beat the eggs to make bubbles. The more you beat the eggs, the better, and then use a spoon to filter out the bubbles on the surface.

4. Add warm water to the egg liquid, the amount of warm water is normally 1 to 1.5 times the amount of eggs.

5. Add a pinch of salt to taste.

6. Add 2 to 3 drops of cooking oil.

7. Then add the thawed krill meat.

8. Use chopsticks or a spoon to stir evenly. If there are more bubbles on the surface, you can continue to filter it out with a spoon.

9. Cover with plastic wrap, wait for the water in the pot to boil, and put the krill egg liquid into the pot.

10. Cover the pot and steam for 15 minutes.

Tips:
1. Because it is eaten by children, there is no chicken essence or MSG. Adults can add it, or add some raw extract.
2. The egg I chose after shelling is 55 grams, and the amount of warm water added is normally 1 to 1.5 times that of the egg. It is not recommended to add cold or hot water, which will affect the taste of the custard.
3. There are some differences in the thickness of the bowl, the amount of water and the number of pots selected, so please adjust the heating time according to the actual situation.