Green egg custard:

4 eggs, 4 asparagus, appropriate amount of shrimp, a little pepper, salt, chicken essence, 2 cups of water and appropriate amount of starch. Beat the eggs, mix the appropriate amount of salt, chicken essence and pepper with hot water, pour the water into the egg juice while it is hot, and stir while stirring; Sift the egg juice into a deep dish; Cover or cover with plastic wrap and steam in a steamer for about 1 minutes.

blanch asparagus with water, leave the head for later use, and mash the rest with a blender; Pour the asparagus paste into the pot and dilute it with 1 time of water; Season with salt and pepper, boil and thicken with wet starch; Pour asparagus juice on the steamed egg custard, marinate the shrimps with salt and pepper, fry them in a pan and put them on the egg custard. Asparagus can be replaced by spinach, and shrimp can be steamed with custard.

rice wine and egg soup:

eggs, rice wine, sugar, water, salt and chicken essence. Put the water in the basin, beat the eggs and stir them evenly, steam them in a steamer for 15 minutes and then take them out; Light the fire in a pan, add water, add sugar, rice wine, salt and chicken essence, boil and pour into a steamed basin.

Yellow rice wine custard with ginger juice:

1 egg, some mashed walnuts, a spoonful of ginger juice (breaking fresh ginger, squeezing juice, putting it in a bowl for one night, using the clear juice above, removing the white gypsum powder below), 4 red dates, some medlar, and an appropriate amount of brown sugar. Mix the above materials, add water, beat well and steam in a steamer.