Too tender seafood custard

It is an honor to be the head chef of Fotile Love Kitchen Dalian Station, and experience Fotile's high-end kitchenware with everyone. Egg custard is the food I make most often for my child, every time she eats egg custard, she uses a spoon to stir the egg custard before eating, I really don't understand the child's world, but still let her. She is a child with a world of her own, even if she is only eight years old, she is herself, not like her father or mother. I always have full expectations for her, but I also understand that it is not so much the expectation of the child, but also the requirements I have for myself as a mother, the child will be greatly affected by the mother, and I have been trying to give the child positive energy. In the child's heart, she has a great father and an amazing mother, even if this mother can only cook delicious and delicious food. Our story is simple and ordinary, a family of three, like this cup of custard, quiet and peaceful.

Ingredients

Eggs 3

Water 250 g+60 g

Freshshiitakemushroom ~1

Freshshrimp 4

Dicedfreshscallops 4

shallot 1

Salt 4 g

Soysauce Asmallamount

Edibleoil Asmallamount

Cooking Instructions

For the seafood part, I used fresh shrimp and diced scallops, but you can also use other seafood. Wash the shrimp and scallops, and slice the mushrooms.
Add a small amount of water (about 60 ml) and a small amount of salt (about 1 gram) to the pot, and after boiling, put the scallops, shrimp, and shiitake mushrooms into the pot and cook.
Remove the seafood and shiitake mushrooms
Take 250g of water and add 20g of boiled seafood broth.
Add 3g of salt to the three eggs, beat and add the water from step 4 and the seafood broth.
Stir well and sieve again
Divide into small cups
Cover with tin foil and send it to the steamer to steam for about 10-12 minutes. In the picture is the steamer used at the event site.
While the steamed egg custard is waiting, add a small amount of soy sauce and a small amount of cooking oil to the remaining seafood soup, bring it to a boil and remove from the heat.
Remove the foil from the steamed custard
Arrange the seafood on the surface of the custard and sprinkle with chopped green onions
Drizzle the soup from step 9 (the picture shows the seafood steamed egg product at the event site, which was unanimously praised by everyone, happy~)
Tender and tender~
I met a doll who ate egg custard very seriously, according to his grandmother, he didn't like to eat egg custard, but he loved to eat egg custard this time, happy~
The whole picture of the steamer, the one above the middle