Scallops and eggs
By VicentaLakin
I bought some frozen scallops at the supermarket the other day and went home to freeze in the fridge. Baby and I were having eggs at lunch last night. Think about what we're gonna do? All of a sudden I thought of the scallop, so I put it together with the eggs, and I had this fine, nutritionally delicious scallop. It's just so simple and simple that the baby ate the bowl in the air. Oh, my little fat girl
Recipe Recommendations
- eggs in 1
- frozen scallop meat 10 rats
- ginger 1 tablet
- chive leaf a little
- cooking wine appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- skills
- half an hour
- ordinary
Steps for Scallops and eggs
1
Pull up the scallop's skirt and clean up the bottom. I didn't want it。
2
Take the whole piece of the scallop off the hidden machine. Just leave the sun and the moon and wash what's attached to it。
3
So all the scallops are handled and put in the bowls, with a little bit of wine, salt and silked ginger made for ten minutes。
4
Eggs are thrown into the bowl and a little salt is fully dispersed。
5
Add cool water at a ratio of 1:1 and fully mix to even mix。
6
Sift the mixed egg fluid in the bowl to the steam pan, filter the bubble。
7
The surface of the bowl is covered with a film, which is filled with cold water and evaporated for about eight minutes。
8
And then when the surface is condensed, take it out, and put it on a pickled scallop。
9
Wearing the film again and evaporating in the pot for about five minutes。
10
Take it out, put a small amount of onions on the surface, and get a proper amount of perfume to eat。Scallops and eggs Make Tips
1. Because the eggs themselves have a light salty taste, the amount must be controlled when adding salt.
2. It is best to marinate the cleaned scallop meat with cooking wine and ginger for a while to effectively remove the fishy smell.
3. After adding the scallop meat, the egg custard is quite delicious, so there is no need to add oyster sauce to freshen up.
4. The egg custard should not be steamed for too long, otherwise the taste will be older.
2. It is best to marinate the cleaned scallop meat with cooking wine and ginger for a while to effectively remove the fishy smell.
3. After adding the scallop meat, the egg custard is quite delicious, so there is no need to add oyster sauce to freshen up.
4. The egg custard should not be steamed for too long, otherwise the taste will be older.