1. Remove the homemade shrimp paste from the refrigerator.
2. Beat an egg, pour milk and chopped green onion, and mix well.
3. Add half a spoon of shrimp paste.
4. Mix well. Shrimp paste tends to sink to the bottom, stir it up and down.
5. Cover with plastic wrap and put it in the steamer for 8-10 minutes.
Tips:1. Home-made fresh shrimp paste: wash small sea prawns, pick up and remove impurities such as small fish, add salt in a ratio of 5:2 by weight of prawns and salt, mix well, mince with a blender, and pour into a clean water-free altar Or in the tank, seal the top of the tank with gauze for several layers, put it in the sun to ferment, and flip it up and down once a day with a clean long spoon. About half a month will do. The shrimp paste made by adding the creamed shrimp head will turn red. A good shrimp paste has a dark red color, a fine texture, no water, and no peculiar smell. It can be used as chicken essence for cooking. It is very delicious and does not need salt.
2. If you add milk, remove the fishy, steamed and tender.
3. According to the ratio of one egg to half a spoon of shrimp paste, the saltiness is just right. If you add too much shrimp paste, be careful to be salty, if you add too little, it will not taste good.
4. Don't steam the custard. If you are not sure whether it is cooked thoroughly, you can shake the bowl after boiling. The part of the bowl's heart will tremble slightly, and it looks like it's not flowing.
5. You can put a little less chopped green onion. I personally like the green onion, ginger and garlic, so I put more, hehe~~
