Eight points to steam out tender and smooth shrimp eggs for all ages

Eggs are rich in high-quality protein, which can strengthen the brain and intelligence, protect the liver, prevent arteriosclerosis and other effects. Boiling, frying and steaming are very nutritious and healthy foods. I don't need to say more about the benefits. Everyone knows haShrimp is also very nutritious. Its meat is soft and easy to digest. It is an excellent food for people who are weak and need to be nursed after illness. It also has a good protection of the cardiovascular system. It is rich in phosphorus and calcium. It is beneficial to children and pregnant peopleI think it's the best way to eat the two together, which is delicious and healthy

Main Ingredients

• Fresh shrimp 6 small
• egg 3

Auxiliary Ingredients

• salt A little
• scallion 2
• Sesame oil 1/2 tsp
• Tasty soy sauce 1 tsp
• Cooking wine 1/2 tsp
• Soup Or warm water, 1.5~2 times of eggs

Apple's little steamed egg skills:A: Water temperature (warm or cold water should be used for steaming eggs, as long as the boiling water is not used, because the boiling water will directly make the egg liquid into egg blossom soup, and I personally think there is no big difference between warm water and cold water)B: Water volume (the ratio of egg liquid to water should be controlled at about 1:1.5~2 times. Remember not to exceed 2 times. Too much water will separate the egg and water. If it is not easy to handle, measure it directly with the egg shell. However, the integrity of the egg shell should be basically maintained. If you doze off the egg shell from the middle, the egg shell will be only half the size, so the water volume is not accurate. I basically add water visually, and the effect is good every time I come out)C: Beat the egg liquid (beat the egg into the bowl first. The important thing is to beat the egg evenly in the right direction, slowly add warm water, add salt, and then beat it evenly. The egg liquid will become smooth without too much force, but the egg liquid must be beaten evenly. Do not make the egg white and yellow. This is not good for the taste and appearance when steamed.)D: Sifting (there will be a layer of bubbles on the beaten egg liquid. Filter it twice with a screen. If the egg liquid is beaten evenly, only some bubbles on the upper edge can be filtered directly with a spoon. Personally, I think it is still more tender and smooth with sifting)E: Steaming (when steaming in the pot, put a lid on the container containing egg liquid or wrap it with high-temperature resistant fresh-keeping film. Some fresh-keeping films are not resistant to high temperature and will melt away in the event of hot air. When buying, you should see clearly and choose brand fresh-keeping film. Then put the lid on the steamer, so as to prevent honeycombs from appearing during steaming and avoid excess water in the process of steaming eggs)F: Heat (I don't think there is much difference between boiling water and cold water, but the time will be shortened after putting it into the container when boiling water. Compared with cold water, the time will be longer, that is, the time between boiling water and cold water should be added, and then steamed over medium heat, not over high fire)G: Time (for the shrimp steamed egg, I mixed three eggs with 1.5 times more water, and divided three small steamed bowls. When I used it, I steamed it for 8 minutes until the egg solidifies, then put the shrimp in it, and then steamed it for 10 minutes. Generally, the time should be adjusted according to the amount. The container used is shallow, and the time is slightly short. It is recommended to steam it in a shallow container.)H: Seasoning (if ingredients are added to the top of steamed eggs, such as fire legs, corn, carrots, shrimp, etc., they should be prepared in advance. Shrimp should be salted, and vegetables should be stir fried before adding, so that it tastes more delicious. If the eggs are a little fishy, a little pepper can be added when adding salt, but not too much salt, because the surface should be sprinkled with sesame oil and soy sauce after steaming, so as to avoid being too salty)These eight points are a little bit of personal advice from apple. Maybe they are not all right, but at least AP