Shrimp and Egg Custard

Name: Shrimp and Egg Custard
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 6 prawn; Cooking Wine; a little salt; 1 tablespoon Soy sauce; a little sesame oil; Some warm water

by Anbao's Tiger Mom

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

When steaming egg custard, put a few shrimps on it, so that the nutrition is higher, the taste is more fresh, and the taste is richer. The baby is clamoring to eat it almost every day. You can eat a large bowl when mixed in the rice.

Ingredients

2 pcs Egg
6 Prawn
Cooking Wine
a little Salt
1 tablespoon Soy Sauce
a little Sesame Oil
Some Warm Water

Shrimp and Egg Custard

1. Prepare the ingredients;

2. Remove the shells of the prawns, take the shrimps, wash them, add a little salt and marinate for about 10 minutes;

3. Shell the eggs and put them into a bowl;

4. After breaking up, add cooking wine and stir evenly;

5. Add warm water and stir evenly. The ratio of warm water to egg liquid is 1:1;

6. Filter the egg liquid twice;

7. If there are still bubbles, let it stand for a while to defoam, or pick it out with a toothpick;

8. Pour an appropriate amount of water in the egg steamer (the amount of water is at the highest water level in the measuring cup), put in the egg liquid and steam until it solidifies;

9. Then add the shrimps, continue to add an appropriate amount of water (the amount of water is at the highest water level in the measuring cup), and steam until cooked;