Steamed eggs with scallops
We Cantonese people like steamed eggs best. The salty ones are used to deliver rice, and the sweet ones are used to make desserts, but the sweet ones are called stewed eggs. I ate most when I was a child because this dish was the favorite of children. It is not difficult and easy to steam a plate of slippery eggs. It depends on the number of eggs, the size of the fire, and the time. Do it a few times and summarize your experience, and you will succeed.
Recipe Recommendations
- eggs appropriate amount
- scallops appropriate amount
- water appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed eggs with scallops
1
Wash the scallops and soak in water for at least 30 minutes.
2
Remove the scallops and steam over high heat for 5 minutes, leaving the water for soaking the scallops for later use.
3
Open the eggs with water (the ratio of egg to water is 1:2), add chicken essence, salt, sesame oil, and don't forget the water for soaking the scallops. You can sift the eggs if you want them to be smoother and tender, but I usually make them for myself, so it's fine.
4
Pour step 3 into the steamed scallop plate, boil the water and turn to low heat. The time depends on how many eggs you cook and the heat on the stove. Wait until the surface of the egg turns white and solidifies. After another 2-3 minutes, shake the plate. If the egg in the center of the plate has also solidified, turn off the heat quickly. Take out the eggs. The fragrant and tender dried scallops are out of the pot. Come and eat them. (I used chicken essence with onions, so the black thing on the surface is the onions in the chicken essence.)Steamed eggs with scallops Make Tips
1 You can also use dried shrimp, shrimp, minced meat, etc. instead of scallops. 2 Step 2. If you have a microwave oven, you can put it in the microwave and bite for 2-3 minutes. 3 If your child is still young, you can tear the scallops open and cut them. 4 I like the ratio of egg to water is 1:2, but you can also use a ratio of 1:1. I think 1:2 is smoother and tender. 5 When you put the eggs into the pan and the water comes to a boil, turn to low heat. Be sure to watch. The eggs will soon solidify.