Scallop with scallop(bei rong yan cai )

Scallop with scallop

Raw materials for making scallop and mushroom

25g dried bird's nest, 1.5kg chicken soup, 100g scallops, 3 egg white, 15g ham, 10g sugar, 10g salt, 15g Lake powder, 15g cooking wine, 2G monosodium glutamate, 10g sesame oil, 15g sesame (baked).

Processing steps of scallop mushroom and swallow dish:

1. Soak the dried bird's nest in warm water for 2 hours, decant the water, remove the feather with pointed tweezers, wash it twice with cold water, and then control the water. 2. Peel the scallops, wash them, and smash them with the back of a knife into fine mud. Cut the ham into shreds

3. Add a little cold chicken soup to the mashed scallops and mix well. Filter the mashed scallops with a small eye leaker. Then, add 3 egg white, a little cooking wine and salt. Stir vigorously in one direction with your hands to make fresh scallops

4. Put 250 ml chicken soup into the pot, add a little cooking wine, salt and monosodium glutamate, put the cleaned edible vegetables into the pot, cook them over low heat for 4-5 minutes, and then take out the edible vegetables after they are fully cooked, and gently squeeze the soup

5. Put water in the pot, bring to a boil over high heat, lower the heat, and put the oatmeal in the stirred scallop

Scallop with scallop

The main ingredients are dried bird's nest, egg white, cooking wine, monosodium glutamate, sesame oil and so on.

essential information

[recipe name] scallop with scallop

[cuisine] Korea

[taste characteristics] the scallop is white and tender, the soup is clear and fresh, and the nutrition is rich

Raw materials

1.5kg chicken soup, 100g scallops, 3 egg white, 15g ham, 10g sugar, 10g salt, 15g starch, 15g cooking wine, 2G monosodium glutamate, 10g sesame oil, 15g sesame (baked)

Production process

1. Soak the dried bird's nest in warm water for 2 hours, decant the water, remove the feather with pointed tweezers, wash it twice with cold water, and then control the water. 2. Peel the scallops, wash them, and smash them with the back of a knife into fine mud. Cut the ham into shreds 3. Add a little cold chicken soup to the mashed scallops and mix well. Filter the mashed scallops with a small eye leaker. Then, add 3 egg white, a little cooking wine and salt. Stir vigorously in one direction with your hands to make fresh scallops 4. Put 250 ml chicken soup into the pot, add a little cooking wine, salt and monosodium glutamate, put the cleaned edible vegetables into the pot, cook them over low heat for 4-5 minutes, and then take out the edible vegetables after they are fully cooked, and gently squeeze the soup 5. Put clear water in the pot and bring to a boil over a lower heat. Put the oats in the stir fried scallops. Use chopsticks to hold the oats one by one. Then soak them in boiling water. Take them out and put them in a large soup bowl. Pour in warm chicken soup. 6. Put the prepared swallows in small soup bowls. Bring the soup to a boil, sprinkle with sesame oil, and then add 3 shredded ham and sesame seeds

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bei Rong Yan Cai