Egg custard with scallops and beads
Ingredients: salt,scallops,eggs,green onion,yellow wine,olive oil,qingshui,green peas
Recipe Recommendations
Steps for Egg custard with scallops and beads
1
Cook the peas with boiling water first and remove them for later use.
2
Wash the Yao Zhu, pour in 3 grams of rice wine, and soak for a while.
3
Add a little clear water to the Yao Zhu.
4
Put on the stove and steam for 10 minutes.
5
When steaming scallops, prepare seasoning and pour 3 grams of steamed fish sauce into a bowl.
6
Then pour a little olive oil into the stir-frying hand spoon and fry the chopped green onion until fragrant.
7
Pour the fried chopped green onion into a soy sauce bowl while hot.
8
Remove the steamed scallops from the pan and crush them with a spoon.
9
Roll the jade pillars into velvet and take out one-fifth of them for later use.
10
Then pour most of the scallops into a large bowl together with the soup from the steamed scallops, and beat the two eggs in the bowl.
11
Add 100ml of water in a bowl and beat well.
12
Then pour the beaten egg liquid into the stew cup, cover the stew cup, and steam for 10 minutes.
13
After steaming for 10 minutes, open the lid, sprinkle the cooked green peas and shredded scallops on the egg custard, cover and steam for two minutes.
14
Pour the egg custard with green onion oil and soy sauce and serve.Egg custard with scallops and beads Make Tips
1. Crush the steamed dried scallops as finely as possible; it is best to shred them into threads.
2. Add water in moderation; too much will make it too thin, and too little will make it too hard. Adding an equal amount of water is most suitable. The texture after steaming should ideally resemble soft tofu pudding, which facilitates digestion and absorption for those with weak constitutions.
3. Under no circumstances pour away the water used to steam the scallops; mix it into the egg mixture to ensure the steamed egg custard tastes good.