Green egg custard:

4 eggs, 4 asparagus stalks, appropriate amount of shrimp, pepper, salt, a little chicken essence, 2 cups of water, appropriate amount of starch. Beat the eggs, mix an appropriate amount of salt, chicken essence, and pepper with hot water. Pour the water into the egg juice while it is hot. Stir while mixing. Sieve the egg juice into a deep plate. Cover or cover with plastic wrap. Steam in a steamer for about 10 minutes.

Blank the asparagus with water, leave the head for later use, and use a blender to puree the rest; pour the asparagus puree into the pot, add 1 times the water to dilute it; add salt and pepper to taste, and boil with wet Remove the starch from the heat and thicken it; pour the asparagus juice over the steamed egg custard, marinate the shrimps with salt and pepper, fry them in a pan and place them on the egg custard. Asparagus can be replaced with spinach, and shrimp can be steamed with custard.

Rice wine egg custard:

Appropriate amounts of eggs, rice wine, sugar, water, salt and chicken essence. Put water in the basin, beat the eggs and mix well, put it into the steamer and steam for 15 minutes, then take it out; put the pot on the fire, add water, add sugar, rice wine, salt, chicken essence, boil and pour into the steamed basin It's done.

Ginger juice and rice wine egg custard:

1 egg, some mashed walnuts, 1 spoonful of ginger juice (break the fresh ginger, squeeze out the juice, and put it in a bowl to settle overnight , use the clear juice above, discard the white gypsum-like powder in the lower layer), 4 red dates, some wolfberries, and an appropriate amount of brown sugar. Mix the above ingredients, add water and beat evenly and steam in a steamer until cooked.