1. Beat the eggs into a bowl, add salt, chicken essence, and a little water, stir well and set aside.
2. Remove the shells of the fresh prawns, leave the tail shells alone, cut the crab meat into small pieces, soak the dried shiitake mushrooms to remove the stems, chop them, and chop the mushrooms.
3. Pour the egg liquid into a bowl, add sesame oil, seafood soy sauce, cover with a layer of plastic wrap and set aside. Boil the water in the boiling pot, put the egg liquid, cover it, and steam for 10 minutes on a medium-to-low heat until the surface of the egg liquid is semi-liquid and solidified.
4. Uncover the plastic wrap, add shrimp, crabmeat, shiitake mushrooms, and mushrooms, then cover with plastic wrap, cover, and steam for another 8 minutes over medium-low heat. When the egg liquid is completely solidified and the shrimps curled up and turned red, take it out, tear off the plastic wrap, and just take it out of the pan.
5. Get out of the pot!
Tips:When whipping the egg liquid again, be lighter to prevent more air from entering the egg liquid. At the same time, after the egg liquid is filtered through the filter, the whole custard will be smoother!
