Shrimp Steamed Egg Tenderer Than Pudding

Shrimp Steamed Egg Tenderer Than Pudding

1. First of all, let’s prepare the ingredients needed to make this jelly custard: 2 eggs, 5 shrimps, a few green peas, and the precious food supplements when children were small were made with firewood eggs. Later, various experts refuted rumors about firewood eggs. The nutrition is the same as ordinary fresh eggs, so as long as you want to eat steamed custard today, you can make any egg or custard. If you don’t have fresh shrimp, you can use frozen shrimp. You can also buy peas in winter. If you don’t have peas, you can use scallions instead, which can enhance the color and freshness.

2. Knock the eggs into the prepared bowl. The egg custard made today is not prepared to use plastic wrap, so the water added to the eggs is warm water, because the purified water has less impurities, and the steamed custard will taste better. More delicate. I use about 160 ml of water for two ordinary chai eggs. Remove the shells of the shrimps, pick out the fishy lines, pour in a little cooking wine and marinate; wash the green peas and put them in a small pot and cook for 2 minutes.

3. When beating the eggs, stir clockwise with chopsticks, let the egg whites and yolks are fully fused, pour warm water into the egg bowl at a constant speed, continue to stir until the egg and water are fused, and stir until a dense layer of foam appears on the surface. Since the custard is for the baby, it is slightly light and delicious, so I didn't add salt when stirring the egg liquid, and finally put some light soy sauce in the pot to season it.

4. Fully blend the warm water and the egg liquid. The light yellow egg liquid has a uniform color and no graininess. Use a spoon to carefully remove the foam on the egg liquid, otherwise the steamed custard is not delicate enough.

5. Add an appropriate amount of water to the steamer, put a cold pot of egg liquid like a mirror into the steamer, cover the pot and steam for 8 minutes. Although steamed egg custard is simple, it is more challenging. One minute less is too tender, and one minute longer makes it old. So if you are afraid that you will leave the kitchen after you turn it on, you can set the clock on your phone like me, so that you can turn off the fire in time.

6. After the custard is steamed for 5 minutes, open the lid. The egg liquid is almost solidified. Place the prepared shrimp and cooked green peas in a spiral on the custard. The shrimp is too big, so I cut off a part and only use the shrimp tails. Up. The prepared shrimps and green beans look like a gossip array. Cover the pot and continue to steam for 5 minutes.

7. Turn off the heat and let it stand for 2 minutes before opening the lid, because cold air entering the pot will cause the ingredients to shrink. The tender egg custard is steamed, and the three primary colors of yellow, green and red look fresh and delicious.

8. Use an anti-scalding bowl holder to take out the steamed shrimp custard and place it on the stove. Don’t rush to eat it. Season it before serving. Put a spoonful of seafood soy sauce or light soy sauce to taste, and then add 2 drops of sesame. The sesame oil enhances the fragrance, and the soft and delicious shrimp steamed egg can be eaten, and the taste is more tender than pudding. how about it? Does the approach seem super simple? As smart as you, you will see it at first glance. When you have time, let’s make a Love Brand Shrimp Steamed Egg for your family! No matter how simple dishes are infused with the taste of love, they become more delicious.

Tips:

1. When beating the egg liquid, add lukewarm boiled water, not boiling water. The water is too hot and the egg liquid will be blanched into egg drop soup.
2. About 70 grams of an egg, I use 80 grams of water, close to a ratio of 1:1. The steamed custard has a soft, waxy and smooth texture, not broken or hard, just like jelly.
3. If you want the custard surface to be fine and smooth, without the trouble of a filter and plastic wrap, you can use a spoon to skim off the surface foam after stirring the egg liquid.
4. The shrimps and green peas are put on when the egg custard is half steamed because if you put the egg liquid in the beginning, the shrimp will sink. You must wait for the egg liquid to solidify and form before putting the shrimp and green peas.
5. In the small bowl I use, the steaming time for 2 eggs is relatively short. If you make a large amount, you need to steam it for a few more minutes.
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