How to make scallop egg custard, and what are the ways to make scallop scrambled eggs?

Preparation of scallop egg custard.

1.The scallops were soaked in rice wine and steamed for 10 minutes to cool for later use, and I steamed some more and put them in the refrigerator for later use.

2.Knock the eggs into a bowl and stir well, add 5-6 dried scallops and mix well.

3.Add the amount of eggs in times the amount of water.

4.Cover the bowl with plastic wrap, put it in the steamer, and steam it for 10 minutes on high heat.

5.Dripping into the finished product with sesame oil and soy sauce and stirring well.

Preface. The nutritional value of dried scallops is very high, and it contains a variety of essential nutrients. First of all, dried scallops contain a large number of rich and diverse amino acids, such as glycolic acid, alanine and glutamic acid, and it is also rich in nucleic acids, such as hypoflavony; by-products of amino acids, such as bezoar phosphate; A wide variety of minerals, such as calcium and zinc.

It is worthy of being a high-quality ingredient comparable to abalone and sea cucumber.

Scallops and sausages cannot be eaten together: rich in amines, sausages contain nitrites, and eating two foods at the same time will combine into nitrosamines, which are harmful to the human body.

Material. Ingredients: 2 eggs, 10 dried scallops;

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of chives.

Scallop egg custard.

Rinse the scallops with water.

Add an appropriate amount of rice wine.

Put it in a steamer basket and steam it with rice until it is soft.

Tear the scallops into shreds or small pieces, and cut the green onions into chopped green onions.

Crack the eggs into a bowl, add the same amount of water, add a pinch of salt and stir well.

Place the egg mixture in a steamer, cover with plastic wrap and steam over high heat for 10 minutes.

Sprinkle the scallops on top of the custard, steam for another 4 minutes, OK, remove from the pan.

Sprinkle with chives. Drizzle with sesame oil and light soy sauce.

Tips: Scallops can be steamed more at a time, put in the refrigerator, and take them at any time.

When covering with plastic wrap, leave a proper gap on the side to allow the steam to drain away.

Ingredients: 30g dried scallops, 2 eggs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cucumber, appropriate amount of chopped green onion.

Preparation of scrambled scallops with eggs.

1. Soak the scallops in water and prepare the eggs and cucumbers.

2. Cut the cucumber into small slices, beat the eggs, and chop the green onions.

3. Heat the pan with oil and add the egg mixture.

4. Fry the eggs.

5. Pull the eggs to one side of the pot and add the chopped green onion and scallops.

6. Add cucumbers and stir-fry.

7. Add an appropriate amount of salt and stir-fry a few times.

8. It's out of the pot.

Summary. Hello dear. Glad to answer for you :

Tips for scrambled eggs with fresh scallops: Step 1: Soak the scallops in advance and tear them apart. Beat the eggs in a bowl.

Step 2: Stir the eggs evenly and add the dried scallops and mix well. Step 3: Heat oil in a wok and stir-fry with egg liquid.

Hello to the sedan chair. Glad to answer for you: Tips for making scrambled eggs with fresh scallops:

The first step is to shoot 1 step and soak the scallops in advance and tear them apart. Beat the eggs in a bowl. Step 2: Stir the eggs evenly and put them in the dried scallops and mix well.

Step 3: Heat oil in a wok and stir-fry with egg liquid.

Step 1 Scallops are boiled in water first, about 30 minutes late, and they can be scattered into shreds by gently rubbing them with your fingersStep 2 Scoop up the boiled scallops with a colander and put them on a towel, fold the towel and press the scallops with the palm of your hand to scatter them, and roll them into filamentsStep 3 Beat the eggs, put in the shredded scallops, and stir well with the eggsStep 4 Cut the white sweet potatoes or water chestnuts into short thin strips, which are about the same size as the dried scallops (white sweet potatoes and water chestnuts can make the whole dish socks sweet and crispy, If you can't buy it, you can also don't add) Step 5 Add the cut shreds to the mixed dried scallops, stir evenly Step 6 Add an appropriate amount of sugar, salt, chicken letter and filial piety essence according to personal taste, stir evenly Step 7 The pot is hot, add an appropriate amount of cooking oil, pour in the mixed dried scallops and stir-fry quickly, and the whole process should be quickly stir-fried.

<> ingredients: 7 eggs (large), 2 shiitake mushrooms (large), 3 cups of soup (cold), 2 cucumbers, 2 cups of soup, 2 scallops of about 25 grams, 1 tablespoon cornstarch, 1 carrot, a little chicken fat.

Method (1) Wash the eggs and wipe them dry, peel a small hole the size of peanuts on the pointed eggshell, and slowly remove the egg whites and yolks.

Pour separately in two bowls.

2) Beat the egg white part with chopsticks and add cold chicken broth, salt and monosodium glutamate, mix thoroughly, then pour it back into each eggshell, seal the hole with adhesive tape (or tape), and insert it on a pot of rice (to make it standing).

3) Put a small pot on the steamer, steam for about 20 minutes until the egg whites are cooked, take them out, soak them in cold water, and carefully peel off each eggshell.

Cut the eggs in half to form a pentagonal flower, arrange them in a dish and steam them again (about 3 minutes).

4) Soak the scallops in 1 2 cups of water until soft, steam for 30 minutes and tear them into fine strips. Cucumbers cut into 5 cm long fan-shaped. Carrots

Cut the mushrooms into the same shape and boil them in boiling water for 30 seconds (add a little salt to the water), remove them and arrange them on the sides of the plate, with no yolk eggs in the middle.

5) Boil the soup and add the scallops to season with salt, thicken them, pour them into a dish, and drizzle a little chicken fat.

Ingredients: scallops, eggs, shiitake mushrooms, choy sum, broth, cooked lard.

Steps: Step 1: Remove impurities from scallops and put them in a deep dish, add two tablespoons of cooking wine. Pour in water, whichever has not been dried is used. Put it in the cage drawer and steam. Steam for 30 minutes, put it in the cage drawer and continue to soak for 30 minutes.

Wash the shell of the egg, use tweezers to break a hole about a centimeter in diameter (as small as possible) at one end of the egg, and use tweezers to remove the crushed shell. If the hole is small, it is difficult to pour out the egg whites, and when it is large, it is easy to appear honeycomb-shaped when steaming. Separate the egg whites and egg liquid.

Step 2: Rinse the processed egg whites, egg yolks, egg shells, and egg shells with clean water and set aside. Add a little cooked lard to the clear. Pour in the stock, the amount is based on the amount of egg yolk separated, but a little more.

Stir the egg whites well and beat them, preferably if the egg whites have no toughness, and skim off the foam. Place the cleaned eggshells on a plate with rice or rice and pour the beaten egg white liquid into the empty eggshells. Cover the mouth on the shell with a clean egg skin.

Step 3: Put the yolk-free eggs in the steamer and bring to a boil over high heat. When steaming to the upper atmosphere, open the lid for a while, reduce the air pressure, add the lid and steam for 3 minutes, and take it out after cooking. Soak the eggs in cold water for 2 minutes and peel off the shells.

Pour the broth into the pot, add the soaked scallops, and add a little salt to the mushroom slices. Bring to a boil over high heat, add the choy sum and pour in the yolk-free eggs. After cooking, pour it into a small basin.

This is made with eggs, with this scallop, scrambled eggs, that method is to make the eggs must be watered before they are delicious.

1.Wash the eggs and wipe them dry, peel a small hole the size of a peanut in the pointed eggshell, and pour out the egg whites and yolks in two bowls.

2.Beat the egg whites with chopsticks and add cold chicken broth, salt and monosodium glutamate, mix thoroughly, then pour back into each eggshell and seal the peeled eggshell mouth with plastic wrap.

3.Put a small pot on the steamer, steam for about 20 minutes until the egg whites are cooked, take it out, soak it in cold water, carefully peel off the eggshell, and cut each non-yolk egg in half.

4.Soak the scallops in 1 2 cups of water until soft, steam for 30 minutes and tear them into fine strips. Cucumbers cut into 5 cm long fan-shaped.

Ingredients: 200g eggs 150g dried scallops.

Seasoning: 20 grams of vegetable oil 10 grams of cooking wine 3 grams of salt Preparation of scrambled eggs with scallops in an appropriate amount:

1.Knock the eggs into a bowl, add a little salt and stir well;

2.Add cooking wine and water to the scallops, cool, tear into shreds, and put them into the egg mixture with the soup and stir well;

3.Fill the wok with oil and cook until it is hot, pour in the egg mixture and stir-fry until cooked.

6 scallops, 30g vermicelli, 1 2 green onions, and carrots.

Method 1: Soak the shellfish in warm water, and put the soaked juice for later use.

2. After soaking the vermicelli, cut it into 10 cm lengths.

3. Cut the green onions and carrots into shreds 4 to 5 cm long.

4. Blanch 10 green peas with boiling water and chop them.

5. Stir-fry the ingredients of "Method 3" with about 15g of cooking oil, then add shellfish and stir-fry. Add 1000cc of juice from "Method 1" and bring to a boil, then add 10g of sake, salt and pepper and vermicelli of "Method 2". When the vermicelli is cooked, sprinkle with the ingredients of "Method 4" and serve.

Blanch the pork ribs and rinse.

2Wash the scallops and soak them in water for 10 minutes.

3Take a large bowl, add ginger slices, scallops and pork ribs, and then add an appropriate amount of water.

4Take a large bowl, add ginger slices, scallops and pork ribs, and then add an appropriate amount of water.

1 white radish (about 400 grams), 2 4 dried scallops, 5 bowls of broth, an appropriate amount of aged wine, salt, sugar, and a little mushroom powder (no can be used).

The production process. 1.Soak the scallops in water the night before, wash them the next morning and tear them apart by hand. 2.

Wash and peel the white radish, cut into cubes or make into turnip balls. 3.Put the broth in the pot (you can also use white small ones), white radish, dried scallops, boil over a strong fire and then simmer for 20 minutes, season with aged wine and sugar, and cook for another 20 minutes.

150 grams of fresh dried scallop meat, 15 grams of canned bamboo shoots, 15 grams of mushrooms, 25 grams of green beans, 10 grams of cooking wine, 15 grams of soy sauce, grams of monosodium glutamate, 400 ml of chicken broth, 20 grams of refined salt, 5 grams of pepper noodles, 10 grams of sesame oil.

The production process. 1. Cut the scallops into original slices, cut the bamboo shoots and mushrooms into 3 mm thick slices 2. Blanch the fresh scallops, bamboo shoots, mushrooms and green beans with boiling water respectively, control the water, put them in the soup basin, sprinkle pepper noodles 3, put the chicken soup into the pot, add cooking wine, soy sauce, monosodium glutamate and salt, boil, adjust the taste, skim off the foam, put it in the basin, and drizzle with sesame oil.

1. Soak the scallops in water for more than 3 hours after washing;

2. Cut the tofu into chunks and thin slices, cut the green onion into small pieces, and cut the ginger into shreds for later use;

3. Put water in the soup pot, bring to a boil over high heat, and sprinkle in the green onion and ginger shreds;

4. Then put in the tofu and the soaked scallops (the water for soaking the scallops is also poured into the pot);

5. After the heat boils, change to medium heat and continue to cook for 15 minutes, season with salt;

6. Sprinkle in chopped coriander before cooking.