Steamed egg soup of Arctic scallop(bei ji bei zheng dan geng )

Steamed egg soup of Arctic scallop

Introduction:

"Arctic scallop is the best seafood. It grows slowly at the depth of 50 to 60 meters and takes 12 years to form a natural and unique fresh and sweet taste. The meat of Arctic shellfish is tender and sweet. After being caught, it is processed on board and frozen immediately. The color of the cooked shellfish is bright, rose red and white. It is very beautiful and makes people have a great appetite. Therefore, it can be eaten after natural thawing. It can also be used in salads, sushi, spaghetti, appetizers and other fresh ingredients. It is rich in iron, protein and unsaturated fatty acids. It also contains omega3 and steresterolb, which can inhibit cholesterol. It has the functions of nourishing yin and Yang, nourishing stomach and spleen. It has good health care effect on human body. It is a top-grade food and medicine. "

Production steps:

Materials required:

Arctic shellfish: moderate

Eggs: right amount

Peas: right amount

Thick alcohol soup: moderate amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bei Ji Bei Zheng Dan Geng