There is a trick to steaming egg custard, grandma shares experience, super smooth and tender, no honeycomb, the key is 3 points

Enjoy a shrimp egg custard today, as long as you follow the following method, you can definitely make a very tender egg custard with zero failure. The addition of green beans and shrimp makes it more nutritious and pleasing to the eye.

Shrimp egg custard

Ingredients needed

3 eggs, 4 shrimps, appropriate amount of green peas, appropriate amount of sesame oil, appropriate amount of soy sauce

Detailed instructions

1. The ingredients needed are very simple, knock the eggs into a bowl and beat them with chopsticks. Gently beat the egg mixture, not too hard.

2. Pour the same amount of warm water as the egg mixture into the egg mixture, stir in one direction, skim off the foam with a spoon, and finally filter it through a sieve, so that the steamed egg custard will be smoother and tenderer.

3. Put the egg mixture into the steamer, start steaming with cold water, and cover a plate on the bowl to prevent the water vapor from dripping into the bowl. Bring to a boil over high heat, then turn to medium-low heat and steam for 10 minutes. Time is critical, the steaming time is too short and not cooked, and the steaming time is too long, it will be a little old, so the time must be grasped well.

4. Handle the fresh shrimp in the interval of steaming egg custard, pick out the shrimp line, remove the shrimp skin, then put it in water, add a little salt and cook for 2 minutes, take it out and set aside. Stir-fry the green beans in the water and set aside.

5. After the egg custard is steamed, use a knife to draw a cross in the middle, put the shrimp and green beans on the egg custard respectively, then pour in an appropriate amount of soy sauce, and then pour in a little sesame oil.

6. This very simple shrimp and green bean egg custard is ready, the egg custard is very smooth and tender, melts in the mouth, and the light saltiness of the soy sauce is just right, so the steamed egg custard is more tender than tofu, and the partners who like it should try it quickly.

Tips for steaming egg custard:

1. The best water to use is cool and boiled warm water, the test water temperature is very simple, put your fingers into the water, feel the warm and warm it, the over-cool water contains air, there will be bubbles when steamed, and the eggs in the over-scalded water will be scalded. Water is the key to the success or failure of egg custard.

2. The ratio of egg liquid to warm water is best 1:1, too many eggs are not tender, and too much water is easy to form.

3. After the egg mixture is mixed with water, it is best to pass it through a fine sieve, so that the steamed egg custard will be more tender.

There are issues to be aware of

1. The warm water used is cool white boiled warm water, do not use raw cold water for hot water, you can use cool white boiled hot water.

2. Do not stir the egg wash too hard when whipping it.

3. Do not add condiments to the egg mixture before steaming the egg custard.

4. The steaming time should be grasped well, not too long or too short, and the fire should not be too big, if the fire is too big and the steam is too sufficient, the egg liquid will be heated unevenly.