Shrimp Egg Custard

Name: Shrimp Egg Custard
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 5 spoons brine; 1 small handful Dried shrimp; Some chopped green onion; 1 small bowl Cold water; Some sesame oil

by Fatty Mushroom

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Summer is here, and my family often cooks bad stewed vegetables, bad chicken, bad chicken wings, bad white meat, and many more. Every time after eating, there will be a lot of bad stew left. Dad will use the remaining bad stew to make stewed eggs. The stewed eggs in memory are all eaten like this. Sometimes there will be some small pieces of meat on the bottom of the bowl. , Be regarded as a welfare. Most of the stewed eggs in other people's homes are original, and some may add some fresh soy sauce after they are out of the pot. I don't know if it's not my home's unique way of eating. The leftover bitter will not be wasted, and it will make the custard more delicious.

Ingredients

1 piece Egg
5 spoons Brine
1 small handful Dried Shrimp
Some Chopped Green Onion
1 small bowl Cold Water
Some Sesame Oil

Shrimp Egg Custard

1. Knock the eggs into the bowl and beat them up

2. Add the lees, and the amount can be adjusted according to your taste. I added 5 tablespoons of lees, which is the kind of porcelain spoons used for general meals. It’s because my lees have been soaked in other things and the salty taste is relatively weak. You can also add pure new lees instead, just add 2 tablespoons

3. Mix thoroughly with chopsticks, add cold boiled water, an egg, and add a bowl like mine to the height of Figure 4 and it’s almost the same.

4. Mix thoroughly, rinse the shrimp skin with boiling water, add to the custard, sprinkle with chopped green onion

5. Mix thoroughly and put on the steamer, boil water and steam for 8-10 minutes, and it will condense.

6. Drizzle with sesame oil and serve

Tips:
This kind of custard is relatively thin. Don't steam it for too long, or it will get old. If it is over-steamed, there will be holes. The saltiness of the stew is almost the same, and no other seasonings are needed.