Ingredients
-
35g carrots
-
30g shrimps
-
30g fresh peas
-
2 eggs
-
cornstarch
-
3g chicken powder
-
3g salt
-
white pepper
-
sesame oil
-
sesame oil
Directions
Tips:
- Do not cook carrots and peas too long, or they will affect the taste and feel.
- Do not steam for over 8 minutes. It makes sure the surface of steamed eggs is smooth and tender.
- You can purchase peeled shrimp from the supermarket, so you can save a lot of time for peeling.
Steps
|
1
Done
5 minutes
|
Peel carrots, wash and dice into small pieces. |
|
2
Done
5 minutes
|
Split the shrimps from the back and dice into small pieces. |
|
3
Done
5 minutes
|
Add salt, chicken powder and cornstarch, mix well and marinate for 5 minutes. |
|
4
Done
5 minutes
|
Add 800ml water to the pot and bring to a boil. |
|
5
Done
3 minutes
|
Add salt, then add carrot, cooking oil, peas and mix well. Blanch for about 1 minute. |
|
6
Done
2 minutes
|
Add the shrimp and cook for about 1 minute. |
|
7
Done
5 minutes
|
Remove the ingredients from the pot and set aside. |
|
8
Done
5 minutes
|
Beat the eggs into a bowl, add salt, white pepper, chicken powder, a little warm water, and sesame oil. Mix well. |
|
9
Done
5 minutes
|
Put a bowl into a steamer and pour into the egg mixture. |
|
10
Done
10 minutes
|
Steam over low heat for about 7 minutes. |
|
11
Done
5 minutes
|
Add all ingredients, cover, and steam over low heat for 5 minutes until cooked. |
|
12
Done
5 minutes
|
Remove the steamed eggs from the heat and allow to cool. Serve. |
