White Shrimp and Egg Soup ── "fish Kitchen" Private Kitchen

Name: White Shrimp and Egg Soup ── "fish Kitchen" Private Kitchen
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10-15 White shell; 8 Sea shrimp; 2 pcs egg; 1 parsley; 200ml water; Some Vegetable oil; Some salt

by Fish kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

If the custard is soil, then the shrimp is the fertilizer, and the white shell is the blooming flower... The three are steamed together, it is definitely a nutritious, easy to absorb, and suitable for all ages.

Eggs are rich in high-quality protein and methionine, as well as other important micronutrients; white shells contain more protein and minerals and other trace elements, regular eating white shells can play a role in clearing heat and diuresis; sea prawns are rich in protein, nutrition It is of high value. Its meat is as soft and digestible as fish, but it has no fishy smell and bone spurs. It is also rich in minerals and iodine.

Such delicious "Bai Bei Hai Shrimp Egg Custard", give it to the elderly, children, him, her... if you like, hurry up and make it with our fish chef. "

Ingredients

10-15 White Shell
8 Sea Shrimp
2 pcs Egg
1 Parsley
200ml Water
Some Vegetable Oil
Some Salt

White Shrimp and Egg Soup ── "fish Kitchen" Private Kitchen

1. Soak the white shells in water for 1-2 hours, and wash them for later use.

White Shrimp and Egg Soup ── "fish Kitchen" Private Kitchen recipe

2. Peel the sea prawns and remove the prawns. Take out the prawns and make a vertical cut in the center of the back.

3. Add an appropriate amount of salt to the eggs, then add 200ml of warm water and stir well, and put them in a porcelain dish. Put the water in the steamer to boil, put in the egg dish, and steam for about 8-10 minutes on medium heat. There will be a small gap in the lid of the pot during this period.

4. When the egg liquid is basically formed, add the shrimp and white shells in sequence, and pour some vegetable oil; continue to steam for 5-8 minutes, turn off the heat when the white shells are mostly open.

5. Sprinkle in the coriander section and take it out and serve.

Tips:
1. Baibei should choose a smaller one, which can be steamed more quickly;
2. Compared with usual steamed egg custard, water and salt should be appropriately reduced, because Baibei already contains a lot of water and a small amount of salt.
Compared with other small shellfish, white shellfish has less sediment and is easier to clean. It is suitable for soup and porridge. On the other hand, near-shore shellfish such as sixties are difficult to clean the silt in the shell and are not suitable for mixing with soup.