Steamed eggs with spinach and shrimp

Cooking Instructions

1. 200g of spinach washed, 3 eggs, 60g of shrimp.
   Note:
   Add a little salt and starch to the shrimp and scrub for a while, then rinse with water and drain the water. The steamed shrimp processed in this way will have a more elastic and refreshing taste.

   

2. Eggs warmed up.
   Note:
   Before, I saw that many cooks ignored the action of warming the eggs when making my "shrimp tofu steamed eggs". Cool eggs can make the eggs too cold, making them difficult to steam or unevenly ripe. Cause problems such as unsmooth water eggs and water discharge. Therefore, it is very important for the eggs to warm up to room temperature, and it is not troublesome.

   

3. Boil a pot of boiling water and blanch the spinach. If it's soft and discolored, it's fine.
   Note:
   This is very important. It is the best way to effectively remove oxalic acid. After scalding, quickly remove into cold water and let cool.

   

4. Squeeze the cooled spinach dry and cut into small pieces.

   

5. Beat the warmed eggs into a container and add 2g of salt.

   

6. Beat and beat the eggs well.

   

7. Add 20g of milk and 200g of water to the egg mixture and beat well.
   Note:
   Adding some milk will make the steamed eggs more fragrant, smoother, and have a better taste.

   

8. Place the chopped spinach cubes in a container.

   

9. Strain the egg wash through a strainer and pour onto a dish.
   Note:
   The steamed eggs will be smooth and have a more delicate taste.

   

10. Wrap in plastic wrap.
    Note:
    The wrapping plastic wrap is mainly to prevent the water droplets condensed by water vapor from falling into the egg liquid, resulting in an increase in moisture and no coagulation, which will affect the effect of the finished product.
    Of course, you can also do without! Feel free to do that.

    

11. Bring to a boil.

    

12. Add the water egg wrapped in plastic wrap.
    Note:
    This is not a yeast-made steamed bun, so please remember to put it in and start the timer!!

    

13. Cover with a lid and steam over medium heat for 12~15 minutes to solidify the egg mixture.
    Note:
    The pot is miserable, the old one is terrible, and I am reluctant to change it, please ignore it.

    

14. This photo is meant to tell you. The time of 12~15 minutes is a reference. Since you don't know what kind of artifact you are using, whether it is deep or shallow, and how it conducts heat. So, when it's almost done, you shake the pot. Through the glass cover, you can see that if the egg liquid has solidified, it will not move. If it doesn't solidify, it will still be watery, and it will move when you shake it. Then you need to extend the steaming time appropriately.

    

15. While the eggs are steaming, we will adjust the sauce. Of course, there's nothing wrong with the sauce left out. I like the taste of soy sauce, so I use 1 tablespoon of "steamed fish soy sauce" + 5 tablespoons of water + 1/2 teaspoon of sesame oil.

    

16. Mixed sauce.

    

17. At this time, the water egg is also steamed. Please tear off the plastic wrap quickly to avoid the plastic wrap retracting and crushing the deformed eggs.
    In fact, it is already edible in this way, and it is also delicious!

    

18. At this time, shake the plate again with your hand to confirm that the water egg is completely solidified. If the water is strong, you have to go back to the pot and steam again.

    

19. Arrange the marinated shrimp.

    

20. Put it back in the steamer, and don't wrap it in plastic wrap this time, because it will be fine soon.

    

21. Cover and steam for 2-3 minutes until the shrimp are ripe.

    

22. When the shrimp are cooked, turn off the heat and open the lid.

    

23. Actually, it's good to eat this way, and the color is beautiful. But I still like the soy sauce smell, no problem...

    

24. Drizzle in the sauce and finish.