Seafood Steamed Egg
1.
Prepare the ingredients and seasonings. It is best to remove the shells of the shrimp by yourself instead of buying commercially available shrimp directly.
2.
The muyu flower is soaked in 150g of boiling water, and the water temperature does not need to be too high.
3.
Knock the eggs into a small basin and stir to disperse.
4.
At this time, the water temperature of the muyu flower should not be too hot. Pour it into the egg liquid through a sieve, and stir it evenly.
5.
Pour in a spoonful of the original soy sauce and stir again. Make sure not to choose too heavy soy sauce.
6.
Stir the egg mixture, sieve twice, and pour it into the plate.
7.
Cut the sea cucumber into small pieces and then spread the shrimp into the egg mixture.
8.
Sprinkle a little freshly ground pepper, chopped green onion, and sea salt on the surface.
9.
After the cling film is wrapped, pierce a few small holes with a toothpick, and then put it in the steamer. When a large amount of water vapor appears, continue to steam for about 20 minutes.
10.
When steaming the eggs, we prepare some sauce, a spoonful of original soy sauce, a few drops of sesame oil, a little chopped green onion, and about 20g of the broth made with wooden fish flowers just now, stir well and set aside.
11.
After turning off the heat, simmer for 2-3 minutes, remove the plate, and tear off the plastic wrap.
12.
Pour the prepared sauce and our seafood steamed egg is complete.
Tips:
1. Remember to use high-temperature-resistant plastic wrap.
2. The broth of the egg mixture must be warm. If it is too hot, the egg yolk will easily appear as a strand.
3. The steamer used in the article is electric. If you use an open flame, you need to reduce the time. If the custard is too old, large holes will appear.
4. The best choice of soy sauce is lighter in color, and 0 added is particularly good.
