Cooking Steps

1. 

   Step1:Soak the shrimp skin in warm water for about 10 minutes. The shrimp skin is soft. It will be more soft and chewy after steaming. At the same time, it can dilute the salt in the shrimp skin.

2. 

   Step2:Blanch the cabbage root in boiling water for 30 seconds, then put the whole cabbage root in. Blanch for 30 seconds, and then remove it.

3. 

   Step3:After a little cold water, drain the water and dice it. Supercooled water can cool vegetables quickly and reduce nutrient loss.

4. 

   Step4:Beat the eggs well. Stir in one direction as much as possible. Beat until the egg white and yolk are all combined. The steamed custard will be uniform in color and taste.

5. 

   Step5:Join One point five Double the water. Mix well. The key is the water content in the egg liquid. Add more water when you want to beat the eggs tenderly. The ratio of water and egg liquid is 1- One point five It's more appropriate. With less water, the custard is dry and hard. With more eggs, it's too light and hard to cook. As for whether to add cold water or hot water, it doesn't matter. After adding water, mix it again.

6. 

   Step6:Add chopped vegetables and shrimp skin. Mix again. If you buy a large shrimp skin, you can cut it up and add it in.

7. 

   Step7:Hold still for a moment. Cover a plate on the custard. Put cold water on the pan. Be careful not to leave bubbles on the surface of the egg. If there are bubbles, the air is locked in the egg liquid when steaming. The egg liquid solidifies and becomes a honeycomb. The easiest way to remove bubbles is to pick them with chopsticks. Take the plate cover. Mainly to prevent water vapor from condensing into the bowl. Damage the finished product. It's not recommended to use plastic wrap. It's not resistant to high temperature. It's better to use a larger plate and pour it on the custard.

8. 

   Step8:Turn the water to medium low heat and steam for 10-15 minutes. Steamed egg soup can be used in cold water or hot water. The fire power can be large or small. But the most important thing is to control the heat. If the fire is very fierce. It's easy to steam the custard. There's no way to save it. So I suggest turning the water to medium or small heat after boiling. It's easier to control the temperature.

9. 

   Step9:After steaming, you can add some scallion and sesame oil according to your baby's age and preference. It's more delicious.

10. 

    Step10:Because of the shrimp skin, there is no more seasoning such as salt. Smooth and delicious custard with shrimp skin and chopped vegetables. More chewy. More balanced nutrition.