Cooking Steps

1. 

   Step1:Prepare the ingredients. I use lactone bean curd here. Baoma can also replace it with tender water bean curd. It's not recommended to replace it with old bean curd. If the baby doesn't like the smell of beancurd, steam or blanch the tofu in advance.

2. 

   Step2:Cut tofu into small pieces. Remove shrimp line and cut into small pieces. Slice okra for later use.

3. 

   Step3:If the baby is afraid of fishiness, marinate the shrimp with ginger in advance. Marinate for about 10 minutes.

4. 

   Step4:Marinate the shrimps, then pick out the ginger slices and put them into the bowl together with tofu.

5. 

   Step5:In another bowl, put in an egg. Stir well. Add 50g warm water and mix well. Be sure to add warm water. The water temperature should be higher. It's about 70 or 80 degrees. This is the key to making the custard tender and smooth.

6. 

   Step6:Sift the egg mixture. Strain it directly into a bowl of shrimp and tofu. The purpose of screening is to filter out the bubbles on the surface of the egg liquid and remove the gluten at the same time. The steamed egg soup is more smooth and tender.

7. 

   Step7:Sprinkle okra on the surface of egg liquid and you can go to the pot.

8. 

   Step8:Put the container of the egg liquid on the steaming drawer. Cover it with a lid. Put it on the cold water pot. When the middle fire is boiled, the medium and small fires will be steamed for 12 minutes, and then the pot will be ready. The key to making the egg liquid tender and smooth is to add warm water with high temperature and to cover it when steaming.

9. 

   Step9:The shrimp is red. The okra is green. The custard is light yellow. It looks good to match. As for nutrition, I don't need to say much. It's more than 10 times higher than ordinary custard. But the taste is not inferior at all.