imitation crab

I didn't sign up to participate in this theme, but when I flipped through the book that day, I found that there is a dish called Sai Crab among Shandong cuisine. It should be quite good ~ I want to try it and looked at the ingredients. I really don't have them at home ~ Lupaisai crabs use fresh yellow croaker. If you don't have red-skinned eggs, you can use more egg yolks. I don't have either at home ~ I don't want to go out and buy it in the hot weather. Looking through the refrigerator, what else was there? As a result, I found a bag of scallops. Let's try this. It's also quite fresh. Eggs don't have red skin, so use duck eggs ~~

Characteristics of Lupaisai crab: tender and tender taste, mellow but not greasy.
My idea was to season the scallops and steam them, cook the duck eggs, and take the egg yolks, so that the crab meat and crab roe will be available ~ As a result, this improved version of the crab competition was out of the pot ~~

When I was cooking, I saw the extra egg white and didn't know how to eat it, so I cut it into small pieces together and put it in and stir-fry it ~

The improved version of the crab race is better than what is written in the book. I have made the following summary:
1. The oil is less than that in the book, and the taste is also very fresh.
2. The color perception is closer to the real crab roe crab meat.
3. The book has not been eaten, the improved version has been completely eliminated by our family, and my husband has not eaten what it is made of. Just a fresh one!

I've seen it before. It says that when you add vinegar and ginger to the fried eggs, you can get crab yellow flavor ~ I also tried this. It should have this effect. It seems to really smell like crab roe ~