Preserved egg in soup with purple shellfish
By VicentaLakin
Recipe Recommendations
- Purple scallop appropriate amount
- preserved eggs in 1
- eggs in 1
- garlic appropriate amount
- olive oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
Steps for Preserved egg in soup with purple shellfish
1
First remove the shell of the preserved egg and cut it into small dices.
2
Pour the eggs into the pan and heat the oil pan and fry them into egg cakes.
3
Remove and cut into shredded silk.
4
Pour clear water into the pan and bring to a boil over high heat, add the purple shellfish.
5
Add a little olive oil and continue to boil over high heat.
6
After blanch until soft, remove and serve in a large bowl. Set aside.
7
Heat the pan and pour a little olive oil into it and add garlic.
8
The fragrance burst out and became golden yellow.
9
Pour in appropriate water.
10
Pour in the preserved eggs and cook slightly.
11
Then add shredded eggs and add a little salt, pepper, and chicken essence.
12
Then pour into a large bowl with purple shellfish and serve.