Soaked yaozhu 50g.

Eggs (of hens)

three

A little leek

Fish sauce/gravy

A few drops

Steamed egg soup with scallops?

Soak two large scallops in 2 bowls of warm water and tear them into shreds. Take out 1/5 shredded scallop for later use, then add 3 eggs and drop them into the fish sauce. Beat the eggs well with an eggbeater.

Then seal the steaming bowl with plastic wrap (seal the plastic wrap to prevent the egg liquid from steaming into a non-tender, non-slippery honeycomb custard), put it in a steamer, steam 15 minutes, stew for 3 minutes, then open the lid of the steamer and tear off the plastic wrap sealed by the egg bowl.

Heat a pot, drop a little cooking oil, then add 1/5 shredded scallops and stir-fry until golden brown.

Then put the fried dried Beth and the fried oil on the steamed egg custard, sprinkle with a few chopped green onion egg custard and eat.