First release of steamed egg custard with milk and shrimp

Prepare the ingredients: Peel and clean the prawns, use a toothpick to remove the vein at the penultimate segment, and rinse thoroughly.

Beat the eggs and add the milk, with the ratio of eggs to milk being 1:2, and mix thoroughly.

A crucial step is to strain the egg mixture. Only after straining will the steamed egg custard be smooth and delicate. Prepare a container, put in the processed shrimp, and directly pour the strained egg mixture into the container. I used a sieve for filtering soy milk; what remains are the foam and unbroken egg whites.

Today, I'm using an enamel pot to test how the heat of the electric ceramic stove is. Add an appropriate amount of water to the enamel pot, place the stand, and put the filtered egg mixture on the stand.

It is usually best to cover with plastic wrap. If there is no plastic wrap at home, put it directly into the pot to steam, boiling on high heat for 7 minutes. It feels like using an enamel pot heats up faster. After boiling, the temperature can be reduced to setting 4.

Take it out of the pot. Sprinkle some light soy sauce for seasoning. The texture is tender, loved by both the elderly and children, requiring no additional seasonings, and the taste is very delicious.