How to make seafood egg custard

A healthy diet and balanced nutrition are important guarantees for our body to stay healthy. Although eating in a restaurant is simple, it is difficult to ensure a healthy diet, so if you can, it is best to make it yourself. The method of making seafood custard is actually very simple, and you can make it yourself as long as you are willing.

1. The amount of seafood can be increased or decreased according to your preference. You can also choose other shellfish, such as clams and clams. Here I chose oysters.

2. Boil water in a steamer and put in the oysters to steam until the shells open. It will take one or two minutes. Leave the half with meat, wash and set aside.

3. Shell the shrimps and leave the tails, then open the back and remove the shrimp thread.

4. Add a little bit of salt to add flavor. Chop some green onions and set aside.

5. Crack the eggs and add appropriate amount of salt. Reserve half of the chicken shell as a measuring device.

6. Add cold boiled water. The ratio of cold boiled water to eggs is 2:1. One part egg to two parts cold boiled water. The simple way is to use half an eggshell: two eggs plus eight times the amount of cold boiled water of half an eggshell. Beat with a whisk or chopsticks.

7. Place the washed oysters in the bowl, with one at the bottom and the other facing upwards, so that the egg liquid is partially exposed.

8. Use a strainer to filter and add the egg liquid.

9. Cover with a layer of tin foil and add a lid.

10. After the water boils, steam over medium heat for 7 minutes.

11. Open the lid and do not throw away the tin foil.

12. Place the processed prawns on the table.

13. Cover with tin foil and continue steaming for 3 minutes.

14. Take out and sprinkle with a little chopped green onion to finish.

Eating well will make your life better. It is not advisable to just do things casually. The method of seafood custard is very simple and can satisfy the taste of most people.