Shrimp Stewed Egg

Name: Shrimp Stewed Egg
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 5 Prawns; a little ginger; a little Cooking Wine; a little sesame oil; 1 tsp salt; 1 tbsp Dip seafood dew

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Thanks Gourmet Jie! Thank you Jiale Group! Can have the opportunity to taste so many delicious Jialo products! Today I used "Jia Le ~ Dipping Fresh Dew with Seafood" to make this dish ~ Shrimp and Egg Stew. It is so fresh that there are no friends~~~
Stewed egg custard: For many families, it is a very simple, common and often cooked delicacy; but: have you found the egg custard that we stewed at home: the surface is sunken, zombaba, and many pores? The custard we ate at the restaurant was delicate, smooth and very tender!
Haha: Actually, the way we usually steam egg custard at home is a bit lacking and simple. As long as you master the correct methods and essentials, I believe you can make egg custard that is the same as or even better than restaurants; this way You can win applause at the 2017 Family Banquet~~~

Ingredients

2 pcs Egg

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5 Prawns
a little Ginger

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a little Cooking Wine

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a little Sesame Oil

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1 tsp Salt

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1 tbsp Dip Seafood Dew

Shrimp Stewed Egg

1. Prepare the ingredients

2. Remove the shells and heads of the prawns, remove the prawn thread, and leave only the shrimp body

3. Add a little salt, cooking wine and shredded ginger and marinate for a while

4. Put eggs, salt and cooking wine in the bowl

5. Stir well with egg cream

6. Add warm water and mix well

7. Filter 1~2 times with a sieve

8. Cover with plastic wrap and pierce a few small eyes with a toothpick to prevent it from exploding when exposed to heat

9. Put it in the pot after the water boils, and steam on medium-high heat for about 15 minutes

10. After a little solidification, add the shrimps and continue to steam for about 5 minutes

11. Take out a little sesame oil and some Knorr seafood and dip it in fresh dew

Tips:
1. When stirring the egg liquid, it is faster, better and more even than chopsticks.
2. The amount of egg liquid and the amount of warm water is between 1:1.5, the taste is best
3. The step of sieving the egg liquid must not be omitted, it is the basis for the smoothness and tenderness of the egg custard
4. For those of you who don’t have Jiale seafood dipped in fresh dew, you can switch to light soy sauce or other options.
5. If the container of egg liquid is covered with a lid, if there is no need to use heat-resistant plastic wrap, use a toothpick to pierce the eye to prevent it from exploding when exposed to heat
6. The steaming time depends on the number of eggs and the thickness of the container, and it is determined according to your own situation