Teach you to steam a delicate and smooth egg soup -- scallop meat and egg soup(jiao ni zheng chu xi ni nen hua de dan geng shan bei rou dan geng )

Teach you to steam a delicate and smooth egg soup -- scallop meat and egg soup

Introduction:

"I bought some frozen scallops in the supermarket a few days ago and forgot to freeze them in the refrigerator when I got home. Yesterday, my baby and I were going to eat eggs for lunch. What should I do for her? I suddenly thought of the scallop meat, so I put it together with the eggs, and I have this kind of scallop meat and egg soup, which is smooth, fresh, nutritious and delicious. Just like this, the baby just steamed and ate the bowl happily. Ha ha, our little fat girl really awesome! "

Production steps:

Step 1: lift up the skirt of scallop and clean up the things under it. Can I have the skirt or not? I didn't want it.

Step 2: the scallop meat that a piece of "hidden mystery" that a piece of the whole do not pull. Simply leave the sun and moon shells and clean the things attached to them.

Step 3: treat all the scallops like this, put them into a small bowl, add a little cooking wine, salt and shredded ginger to marinate for 10 minutes.

Step 4: knock the eggs into a bowl and add a little salt to break them up.

Step 5: add cold water in the ratio of 1:1, stir well until well mixed.

Step 6: filter the beaten egg liquid into the bowl to be put into the steamer and remove the bubbles.

Step 7: cover the surface of the bowl with a layer of preservative film, put cold water into the pot and steam for about 8 minutes.

Step 8: take out the scallop when it solidifies on the surface, and place the cured scallop on it.

Step 9: cover with plastic film again and steam in the pot for about 5 minutes.

Step 10: take it out, sprinkle a little scallion on the surface, and drizzle with sesame oil.

Materials required:

Egg: 1

Frozen scallop meat: 10

Ginger: 1 piece

Shallot leaves: a little

Cooking wine: moderate

Salt: right amount

Sesame oil: appropriate amount

Note: 1, because the egg itself has a light salty, so the amount of salt must be controlled. 2. Clean scallop meat is best pickled with cooking wine and ginger for a while, which can effectively remove the fishy smell. 3. After adding scallop meat, the egg soup is quite delicious, and there is no need to add oyster sauce. 4. Egg soup steaming time should not be too long, otherwise the taste will be older.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiao Ni Zheng Chu Xi Ni Nen Hua De Dan Geng Shan Bei Rou Dan Geng