In fact, if the steamed egg custard with shrimp is done well, the egg custard is smooth and tender, and the shrimp meat is delicious and really delicious. However, in the actual operation, we will find that the custard steamed at home is black, and the taste of the custard is not smooth and tender, and the hole inside is particularly large. What can I do to make the custard smooth and tender? Steamed egg custard, hot or cold water? The chef teaches you the secret technique, and the egg is tender and smooth without pores.
Today, Xiao Dong steamed a simple and delicious shrimp and egg soup for the baby at home, and shared the specific method with everyone. Children or the elderly at home can eat it. Friends you like can try it at home. Steamed egg custard, don't steam directly on the pot, master these points, the eggs are delicate, smooth and pore-free.
Steamed egg soup with shrimps Ingredients: eggs, shrimps, warm water, salt, soy sauce, sesame oil and chives.
Specific production steps: first, prepare three eggs, put them into a bowl, and use chopsticks to break them clockwise for later use; Wash shrimps for later use; Wash shallots and cut into powder for later use.
Second, add warm water 1.5 times to the egg liquid, gently stir it evenly, then filter it with a fine sieve, add shrimps, and add appropriate amount of salt to stir it evenly for later use.
Third: Boil the water in the pot, add the egg liquid after the water boils, cover the plate to prevent the water vapor from entering, steam for about 10 minute, and stew for another 2 minutes when the time comes.
Fourth: open the plate, then put some soy sauce and a few drops of sesame oil in the steamed egg custard, sprinkle with chopped chives, cover and stew 1 minute.
Well, this delicious custard is ready. Steamed shrimp and egg soup Q is tender, delicious and nutritious, and the baby likes it very much.
Cooking skills of steamed eggs with shrimp: 1) You can't add boiled water or cold water to steamed egg soup. Boiled water can directly boil eggs, but custard can't be steamed. Cold water steaming tastes bad, so warm water is recommended.
2) Filter with a fine sieve, so that the steamed custard is tender and delicious.
3) Stew the egg custard for two minutes, then add light soy sauce, sesame oil, sprinkle with minced chives, cover the pot and continue stewing for one minute.