Ingredients

Main Ingredients

3 Eggs

Shrimp 12pcs

Seasoning

Salad Oil

Moderate

Salt

Pinch

Maintaining Wine

Moderate

Small Scallion

1 Stick

Steamed Fish Soy Sauce

Amount

Water

Amount

Shrimp Steamed Egg Soup Directions

Materials Collection Picture:

1. Crack the eggs into a large bowl, whisk them well, and add 1.5 times the amount of lukewarm water

2. Add a pinch of fine salt and whisk to combine well

3. Pass the egg mixture through a sieve, and pour it into a container

4. Boil a pot of water, water boiled into the egg mixture, the container above the cover a dish or masked with good quality plastic wrap

5. shrimp in the back of a cut, with a little salt and wine to scratch well, and then rinsed and dried, the egg mixture steamed over high heat for 6 minutes, put the shrimp, and continue to cover the dish, steamed over high heat for 5 minutes, turn off the fire and steamed for 2 minutes and then open the lid

6. Boil a moderate amount of oil and soy sauce over low heat

7. Remove the steamed eggs and sprinkle with chopped green onions

8. Drizzle in the boiled soy sauce

Cooking Tips

Do you know how to steam an egg custard? I used to not be able to. Every time I steamed an egg custard, it was either wrinkled and full of honeycomb or watery and unshaped, so I didn't even have an appetite for it.

Now I can also steam the egg custard as tender as bean curd, in fact, steam tender egg custard is very simple, just pay attention to the 3 steps on it, do not believe, you also come to try!

I like to use soy sauce for seasoning, if it's normal soy sauce in the egg mixture you don't need to put salt, but because Lee Kum Kee's steamed fish soy sauce is not very salty, so I added a little bit of salt in the egg mixture.

1. The ratio of egg to water should be right. I usually use a ratio of 1:1.5, of course a little more water is fine, but if you don't have much experience, it would be safer to use 1.5 times the amount of water;

2. Cover the lid. I usually cover a flat bottomed plate on top, this step I feel is very important, cover the lid of the steamed egg to ensure that the surface is smooth; (you can also cover the plastic wrap, but it must be the kind of microwaveable good quality plastic wrap)

3, the time to steam the egg. In fact, this time you must master yourself, the different containers, different fire, time will be different, you may say: how some people are steaming 5 minutes on the ok, how some people want to steam 10 minutes? There are people who are steaming ten minutes? In fact, this is nothing strange ah? Because of the different containers, the thickness of the egg is different, so there is a difference in time, the thicker the egg will take longer, the thinner the egg will take less time. If you really do not know cooked or not, then the most primitive way, open the lid to see, if the surface solidified on the can, if you find that it is not solidified, then open the fire to steam a little longer is it!