Egg custard steamed pike crabs, to steam delicious as long as you master a few tips, one is the crab and egg steaming time required is different, pike crabs should be steamed first, and then dripping into the egg mixture together with the steaming can be; the second is the egg custard steamed out to be smooth, so you have to put the small bubbles filtered out, and then a layer of plastic wrap on top of the cover, or a flat plate, so that egg custard steaming out of the smooth.

Seafood and eggs steamed together, fresh flavorful seafood broth and egg mixture together, you can make the egg custard flavor is very fresh, so that a dish not only against the seafood of the day, but also when the soup to drink, very practical. Finally drizzled a little with steamed fish soy sauce and sesame oil seasoned flavor sauce material, more of a finishing touch, you may also want to try.

Steamed hibiscus egg custard with pike crab

Main ingredient: 250g of pike crab, 2 eggs

Accessories: 2 slices of ginger, 5g of soy sauce (substitute soy sauce if you don't have any), 3g of sesame sesame oil, salt, coriander or green onion, soy sauce and cooking wine

Steps: 1, the ingredients are very simple, a fresh pike crab, 2 eggs, a fresh pike crab, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs. The ability to pick crabs depends on the level of each person, usually, I pick crabs eight or nine not very much, first of all, press the shell feel hard, that is hard, old knot, followed by the texture of the abdomen to be deep, and then finally look at the crab cover of the two sharp corners of the meat growth to the more close to the sharp corners, that the more fat. The rest is up to each individual.

2, first of all, the crab to deal with: wash can be directly after the two big crab feet chopped off, so that will not bite you. Then open the crab cover, dig out the capsule, and then divide the body into four pieces, as shown in the picture, I will drizzle some soy sauce and cooking wine slightly marinated, than simply pickled in salt to get fresh, but do not like the taste of soy sauce friends can also be salted with salt and cooking wine to pickle.

3, cut some shredded ginger on top of the crab, eggs into a bowl and spare

4, pour warm water into the egg mixture with an appropriate amount of salt and beat well into the egg mixture, the ratio is 1:2, about 100 grams of two eggs, then pour 200 grams of water will be enough, if you like the egg custard a little thicker, add 150 grams of water can be.

4, first put the crab into the pot steamed water, water boiling timer steam 5 minutes

5, and then open the lid, found that the crab cover has turned red, pour into the egg liquid, pay attention to the bowl out, or directly in the pot into the egg liquid will be hot, and the egg liquid foam, it is best to over the use of the funnel to filter a little bit, so that the steamed out of the egg custard is smooth.

6, add a large plate on top, to prevent water vapor so that the egg custard appear air holes.

7: Steam for 10 minutes over high heat, then simmer for 2 minutes and remove the plate.

8: Drizzle in a little steamed fish soy sauce and sesame oil to enhance the flavor.

Finally, put some scallions or cilantro on it to add flavor and color.

Tip: Because the time needed to steam the crab is different from the egg custard, steam the crab for 5 minutes, then pour in the egg mixture and steam it together for 10 minutes, so the time is just right.