Krill Steamed Egg

Name: Krill Steamed Egg
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 20 pcs Krill; 130g warm water; a little salt; a little chopped green onion; 1 tsp sesame oil; 1 tbsp Steamed Fish Soy Sauce

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Steamed eggs are nutritious and delicious. They are very simple to make and are loved by people. But if you eat too much, they are too flavourful. How about an upgraded version of steamed egg custard?
Antarctic krill: also known as big krill or Antarctic krill. Haha: It is said to be big krill. It is actually very small, only 1~2cm in length. It is about the same size as the sea shrimp we usually eat, and the shell is thin. It is transparent and soft, and can be eaten directly in the shell, slightly sweet without any fishy smell.
Antarctic krill is very nutritious, rich in 8 kinds of amino acids and vitamin A necessary for human tissues. The meat is tender and delicious, and the mouth is slightly sweet. It is known as "cold nectar" and is another delicacy on the future dinner table of mankind. The protein in the body exceeds 60%, which is 2 to 3 times that of other animals. The protein contained in a small Antarctic krill is equivalent to the protein contained in 5 grams of beef, and ten krill is equivalent to 200 grams of roasted meat. In addition, krill also has a certain medicinal value, which can be used to assist in the treatment of gastric ulcer, arteriosclerosis and other diseases.
Antarctic krill steamed eggs, no need to add too many seasonings, not only the color is beautiful, but also fresh and fresh, and rich in nutrients, it is very suitable for the elderly and children to eat~~~"

Ingredients

2 pcs Egg

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20 pcs Krill
130g Warm Water
a little Salt

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a little Chopped Green Onion
1 tsp Sesame Oil

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1 tbsp Steamed Fish Soy Sauce

Krill Steamed Egg

1. Prepare the ingredients

2. Antarctic krill are fresh-keeping frozen shrimps. Take out before eating and thaw them naturally. The shells are small and soft and slightly sweet without any smell. Then rinse them with running water. Most other dishes are used as other dishes.

3. Beat the eggs into a bowl, put a little salt

4. Beat the eggs into a bowl, put a little salt

5. Then filter the egg liquid into a small stewing pot

6. Cover and steam on high heat for 12-15 minutes

7. Cover and steam on high heat for 12-15 minutes

8. Put the Antarctic krill when the egg liquid is steaming and it's almost solid (PS: the steamed is a bit too much today)

9. Cover and continue to steam for 3 minutes

10. Take out the stew cup: drip some sesame oil on the surface

11. More steamed fish soy sauce to taste

12. Sprinkle some chopped green onion at the end to serve

Tips:
1. The best taste is between 1:1.5 between the amount of egg liquid and the amount of warm water
2. The step of sieving the egg liquid must not be omitted, it is the basis for the smoothness and tenderness of the egg custard
3. If the container of egg liquid is covered with a lid, if there is no need to use heat-resistant plastic wrap, pierce the eyes with a toothpick to prevent it from exploding when exposed to heat
4. The steaming time depends on the number of eggs and the thickness of the container, and it is determined according to your own situation