Stewed egg with New Zealand scallops(xin xi lan qing kou bei dun dan )

Stewed egg with New Zealand scallops

Introduction:

"Yesterday, a friend said that Jason, the dishes you make are basically made of super luxurious raw materials, so it's hard for us to learn from them. Today, I'll use the most common seafood in New Zealand, green mussels, to make a palace dish. New Zealand scallop has always been a kind of food I like very much. For centuries, there has been a legend in Maori tribe that "scallop makes women more beautiful and men more healthy". In terms of traditional Chinese medicine, tonifying the kidney and nourishing the liver is conducive to blood circulation. It has a good effect on people with deficiency of Qi and blood. Shells of green mussels in traditional Chinese cooking, people throw away shells after eating the meat in shells. Who knows, those shells can also be made into fresh and sweet seafood soup. Today, I'll teach you how to turn waste into treasure. Dig out the meat of the scallop and keep the shell. Here we recommend the "pure" brand scallops imported from New Zealand. If you need to buy them, you can pay attention to @ kitchen dream import food website

Production steps:

Materials required:

Scallops: right amount

Eggs: right amount

Scallion: right amount

Ginger: moderate

Onion: right amount

Celery: moderate

Sea salt: moderate

Yunnan black truffle tablets: 2 tablets

Caviar: right amount

Oil: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xin Xi Lan Qing Kou Bei Dun Dan