Green mussel stewed egg: Food aesthetics without waste(qing kou bei dun dan bu lang fei de shi wu mei xue )

Green mussel stewed egg: Food aesthetics without waste

Introduction:

"We often eat clam steamed eggs. But it's fresh clams. This method of steaming eggs with chilled shellfish has never been done before. So I'm still very curious. After reading the book for a long time, I finally found the prescription. In order to make the steamed eggs more tender, we usually add some water to mix with the egg liquid. But this is really different. It uses the shell of green mussel to boil the juice, and then mix the juice with the egg liquid to make the steamed egg liquid. With the sensitivity of Taurus to delicious food, I think the steamed eggs made in this way must be delicious!! Facts have proved that this steamed egg is more fragrant and delicious than other steamed eggs! Because it not only contains the juice of green mussel meat in the process of steaming, but also contains the fresh and sweet soup extracted from green mussel shell! In addition, it also really achieves the waste utilization, does not waste Oh ~ don't worry, next comes the prescription ~ ~ "

Production steps:

Step 1: prepare the materials, take out the scallops and thaw them in advance;

Step 2: remove the stomach and tongue of scallop, dig out the meat and wash it;

Step 3: shred onion and ginger, brush shell of scallop clean;

Step 4: heat the pan and add a little olive oil;

Step 5: when the oil is warm, put in the shell of scallop and fry it over medium high heat;

Step 6: fry for less than one minute. After one side is golden and discolored, turn the shell over and continue to fry for about one minute to make both sides of the shell color and feel slightly burnt;

Step 7: add shredded onion and ginger;

Step 8: stir fry until fragrant, add a piece of fragrant leaf and stir fry a few times;

Step 9: add hot water. The amount of water should not exceed the ingredients in the pot;

Step 10: high heat, boiling for 2-3 minutes;

Step 11: turn the heat down, cover and simmer for 5-8 minutes until the soup in the pot turns slightly milky white (you can see that the soup in the shell is a little white). Part of the protein in the shell has been dissolved in the soup;

Step 12: filter the ingredients in the pot to get the bottom soup cooked with green shell;

Step 13: break up the two eggs in a large bowl;

Step 14: add the bottom soup of green shellfish, the amount of soup is about twice the volume of egg, stir evenly. I measure it with my eggshell;

Step 15: add appropriate amount of salt and stir evenly;

Step 16: add a little cooking wine, stir evenly, and the egg liquid is ready;

Step 17: sift the egg into the container, about 7,8 points full. Because the meat of green mussels will be put on the back;

The eighteenth step: if there are bubbles on the surface of the egg, use a small spoon to remove the foam.

Step 19: close the lid and cover the steamer with cold water. If there is no cover, a layer of plastic film can be covered on the surface of the container, and then a few small holes can be made on the plastic film;

Step 20: steam over high heat for 5-6 minutes, remove the lid of the pot, you can see that the egg liquid is basically solidified, and put it on the processed scallop meat;

Step 21: put it into the steamer and steam it for about 3 minutes, then the meat will be mature, and the soup will flow on the surface of the steamed egg. Finally, take out the pot and sprinkle with scallions. Eat while it's hot.

Materials required:

Eggs: 2

Scallops: 5 or more

Onion: 1 / 4 of the big one

Ginger: 1 small piece

Shallot: a little

Extra virgin olive oil: a little

Salt: right amount

Cooking wine: 3 ~ 5ml

Fragrant leaf: a small piece

Note: 1. Because the use of shells here to cook soup, so be sure to clean the shells. In addition, in fact, you can use more shells, so that the soup will be more rich; 2. The shells of green mussels must be fried and colored, and the soup should be cooked with hot water. I think this principle should be the same as our fish soup. After the baptism of hot oil, the protein in the bone will be released higher and dissolved in hot water. 3. When cooking green shell, you can add some other materials according to your own preference, such as celery and carrots (the soup will change color if you add them). 4. The ratio of egg and base soup is 1:2 Or 1:2.5, stewed eggs are the most tender and smooth (I prefer 1:2). So if the amount of base soup is not enough, use warm water to make up. When there is no measuring cup, it is more convenient to use the eggshell to measure; 5. When steaming eggs, you should put cold water on the pot and cover the container, so that the steamed eggs will be smooth and tender, and the surface will be smooth. If you don't have a cover, you can cover it with plastic film and make some small holes, which can also achieve the effect of heat convection, so that the steamed eggs can be cooked faster, and at the same time, the steam will not drop on the surface of the steamed eggs; 6. The time of steaming eggs is very important, so don't over steam and get old. I usually have two eggs in about 8-9 minutes; 7. If you want to have a stronger flavor, you can sprinkle some hot oil on the scallion after sprinkling the scallion.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Kou Bei Dun Dan Bu Lang Fei De Shi Wu Mei Xue