Stewed egg with dried shrimp

Beat the eggs and add water. Don't have too much water, otherwise the egg juice will be very thin and difficult to shape. If you add less, the eggs will easily become old. As for the ratio, it means that the egg liquid looks light yellow but is not transparent. Pay attention to it next time and make up for the ratio. This is not the kind of stewed egg that we eat in the store with a strong solidification feeling. It is more like a slippery egg custard with jelly. If you like to eat solid stewed egg, you can add two eggs. It seems to be steamed directly without adding water (I accidentally made it a long time ago... I forget it now).

Add water and add salt, chicken essence and sesame oil. I think this thing is more like light than salty. You can add sesame oil when it is almost ready. Then put it on the pot and steam it over the water. When steaming until the surface is formed, sprinkle with dried shrimp and ham (you can sprinkle whatever you like), and sprinkle with shredded green onions before taking out of the pan. Generally 10 minutes is enough. It depends on whether the inside is ripe, find a chopstick and poke it. If it is ripe, there will be a hole. If there is still egg liquid inside, egg liquid will surge out, which means that it is not ripe. Don't steam it for too long, otherwise it will get old and it will not taste good.