Fresh shrimp, milk and egg soup(xian xia niu nai dan geng )

Fresh shrimp, milk and egg soup

Introduction:

"Xiaobao has a slight cold these days, and her appetite is not very good, so I made this nutritious and digestible egg soup for her. The delicious prawns with mellow milk make the ordinary egg soup a gorgeous turn and impact our taste."

Production steps:

Step 1: knock the eggs into a clean bowl and break them up

Step 2: pour the milk into the egg mixture and stir well

Step 3: sift the milk and egg mixture

Step 4: pour the sifted milk and egg liquid into a clean bowl, cover the bowl with preservative film, steam the steamer and put it into the pot, steam over high heat for 2 minutes, then steam over low heat for about 8 minutes

Step 5: while steaming the egg soup, we clean the shrimp and remove the shrimp thread with toothpick. After steaming the egg soup for 8 minutes, the egg soup is basically solidified. Remove the preservative film, put the shrimp on the surface of the egg soup, and then cover the bowl with the preservative film

Step 6: after the prawn is put into the egg soup, steam it for about 5 minutes until the prawn turns red. A delicious prawn steamed egg soup is OK

Step 7: after the egg soup out of the pot, you can eat it with sauce mixed with proper amount of sesame oil, vinegar and soy sauce, or you can eat nothing but the original flavor

Materials required:

Eggs: 2

Milk: one bag

Prawns: 3

Sesame oil: appropriate amount

Soy sauce: right amount

Vinegar: right amount

Note: Ruima super wordy: 1. The milk and egg liquid must be sifted after being stirred evenly, so that the steamed egg soup will be delicate and smooth. 2. The bowl containing milk and egg liquid must be covered with preservative film, otherwise in the process of steaming, a large amount of steam will turn into water beads and drop onto the egg soup, which will affect the beauty and the smooth taste of the egg soup. 3. Prawns must When the egg soup solidifies, put it in. Otherwise, when the egg soup does not solidify, the shrimp will sink to the bottom of the bowl, and the shrimp will be too old when the egg soup is fully cooked, and the taste will not be delicious. 4. Because the milk in this egg soup replaces the water in the conventional egg soup, this original milk egg soup has the mellow smell of milk, light taste and like the smell of milk If you don't like the light flavor, you can mix the right amount of sesame oil, vinegar and soy sauce into a sauce, and pour it on the egg soup when eating, which is another flavor

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Xian Xia Niu Nai Dan Geng