Chinese Food
Steamed egg with shrimp
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Two eggs and five shrimps. The nutrition is 10 times that of ordinary custard. It's fresh and nutritious. It must be made for children. Egg custard is probably the most popular dish for children in every family. Occasionally changing the pattern will make the egg custard more nutritious and fresh for children. The nutrition of fresh shrimp is several times or even more than ten times that of fish, eggs and milk. The protein in shrimp is the source of protein to provide nutrition balance for children. Eggs are rich in protein, fat, vitamins and other minerals needed by the human body. Two kinds of ingredients are made into a steamed shrimp egg. It's delicious and good-looking. Rich in nutrition, it also has the function of brain and stomach. It's especially suitable for the elderly and children and the people with weak spleen and stomach. Steamed egg soup seems simple, but it's the most challenging dish. One more is too old and one less is not cooked. So we need to master some tips so as not to steam the egg soup into a dry and hard to swallow honeycomb. The secret is to add water to the egg. If you add cold water, it will affect the water and egg
Cooking ingredients
Cooking Steps
Step1:First of all, we will prepare the ingredients needed to make this jelly custard - 2 eggs, 5 prawns, a few green peas. When the child was young, the precious auxiliary foods were all made of Chai eggs. Later, various experts refuted the rumors that the nutrition of Chai eggs is the same as that of ordinary fresh eggs. So as long as you want to eat steamed egg custard today, you can make any eggs and soup. If there is no fresh shrimp, frozen shrimp can be used. Peas can also be bought in winter. If there is no pea, it can also be replaced by shallot. It mainly plays the role of adding color and freshness.
Step2:Knock the eggs into the prepared bowl. Today's egg soup is not prepared to use a preservative film. So the water added to beat the eggs is warm boiled water. Because the purified water has less impurities. The steamed egg soup will also have a delicate taste. I use about 160 ml of water for two ordinary eggs. Remove the shell of the shrimp, pick out the fishy thread, and then add some cooking wine to marinate; wash the green peas and put them in the small pot for 2 minutes.
Step3:Beat eggs with chopsticks in a clockwise way. Let the egg yolk mix fully and pour into warm boiling water evenly in the egg bowl. Continue stirring until the egg is mixed with water. Stir until the surface is dense with foam. Because the custard is for the baby. It's a little light and delicious. So I didn't add salt when I stirred the egg liquid. Finally, it's enough to put some raw sauce out of the pot.
Step4:Mix the warm water with the egg white. The light yellow egg white is uniform in color and has no granular feeling. Use a spoon to carefully remove the foam on the egg white. Otherwise, the steamed egg white is not delicate enough.
Step5:Add some water to the steamer. Put the egg liquid into the steamer. Cover the pan and steam for 8 minutes. Steamed egg soup is simple, but it's more challenging. One minute less is too tender. One minute more will make you old. So if you are afraid that you will quit the kitchen after you open it, you can turn off the fire in time like me.
Step6:Steam the custard for 5 minutes, then open the lid of the pot. The egg liquid has basically solidified. Put the prepared shrimp and boiled green pea on the custard in a spiral shape. The shrimp is too big, so I cut off part of it. Only the shrimp tail is enough. The shrimp and green beans are a bit like gossip. Cover the pot and steam for 5 minutes.
Step7:Turn off the fire and let it stand for 2 minutes before opening the lid, because cold air enter
Step8:
Cooking tips:1. When you beat the egg liquid, add lukewarm boiled water. It's not boiled water. If the water is too hot, the egg liquid will be scalded into egg flower soup. 2. About 70g of an egg. I use 80g of water. The proportion is close to 1-1. The steamed custard tastes soft, waxy and smooth. It doesn't break or harden. It's like jelly. 3. If you want the surface of the custard to be delicate and smooth, you don't need to use the filter or the fresh-keeping film. Just skim the surface floating foam after mixing the egg liquid with a spoon. 4. When the custard is half steamed, the shrimp and green pea will be put in because if it is put in the egg liquid at the beginning, the shrimp will sink. It is necessary to wait for the egg liquid to solidify before putting the shrimp and green pea. 5. I use a small bowl. The time for two eggs to steam is relatively short. If you make a large amount of eggs, you need to steam for several minutes. Hi. This is a small kitchen with long and short notes. Thank you for reading. Today, I'm sharing my favorite home cooking process. If you like it, please pay attention to me. Such as
