1. Raw materials. I used black eggs which are relatively small, so I used three, which is equivalent to two of normal eggs.
2. Stir the shrimp with cooking wine, a little light soy sauce, and starch evenly for later use.
3. Find a large container and mix the eggs with water and a small amount of salt. Beat them as much as possible for a while evenly. At this time, there will be a lot of bubbling.
4. Put the egg mixture in a shallow dish and use a spoon to remove the bubbles (you can also pass it through a sieve).
5. Cover with plastic wrap and pierce a few small eyes with toothpicks on the plastic wrap. Pour cold water into the pot, and steam on medium heat for 7 minutes after boiling.
6. Heat up the wok, add vegetable oil, add the shrimps and fry them quickly.
7. Put the shrimp on the steamed egg, pour a small amount of seafood soy sauce, and pour in the sesame oil.
Tips:1. The ratio of eggs to water is generally 1:1.2--1:1.5. This is my habit of making steamed eggs.
2. Add less salt to the egg liquid, because the finished product also needs to add seafood soy sauce.
3. The bubbles after breaking up the egg liquid must be sieved or eliminated, otherwise it will affect the quality of the finished product.
4. The steaming time depends on the amount of egg liquid and the difference in the container. Try to choose a container with a large opening for easier steaming.
5. Shrimp can also be steamed with egg liquid in the middle of steaming egg liquid.
6. I usually use cooking wine, light soy sauce and starch to marinate the shrimp, so that the taste will be more tender. Dumplings or wontons, including shrimp stuffed, are processed in this way. You can try it. Personally, I think it tastes more tender than the unprocessed dumplings.
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