Yaozhu is scallop, scallop is scallop. Its taste, color and shape are comparable to those of sea cucumber and abalone. Efficacy: Scallop is rich in protein, carbohydrate, riboflavin, calcium, phosphorus, iron and other nutrients, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh shrimp. Mineral content is far above shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh shellfish, the fishy smell is greatly reduced. Scallop has the effects of nourishing yin and tonifying kidney, and regulating stomach, and can be used for treating dizziness, dry throat and thirst, tuberculosis and hemoptysis, spleen and stomach weakness, etc. Regular consumption helps to lower blood pressure, cholesterol and keep fit. According to records, scallops also have the effects of anti-cancer, softening blood vessels and preventing arteriosclerosis. In my family, I am very cautious about the intake of eggs because I am a little afraid of cholesterol. Of course, it is certain that children give two or three eggs a week. Moreover, this delicious stewed egg with scallop is very good for us adults, and the characteristics of scallop just take into account the high cholesterol of eggs. I don't recommend it to children. Especially for children growing up in North America, allergies are more common, and seafood sometimes becomes the fuse of allergies. Yaozhu/scallop15,6. I used a small size and bought a lot of XO sauce last time. If the size is large, eight is enough. If you buy dried Beth, it doesn't matter at will, just focus on the taste.

material

Scallop 15, 6, 2 eggs, XO sauce, rice wine 1 teaspoon, 0.3 teaspoon of salt and a little sesame oil.

working methods

1. Scallops were washed with water, soaked in 320ml water, and refrigerated overnight.

2. Take out the swollen shellfish and tear them into silk, and keep the water. This is very simple, and it will be easier if it is a large-scale first-class scallop. It will break after wiping. Then put the dried Beth into a steamer and steam 15 minutes.

3. Start preparing egg liquid when steaming scallops. Beat the eggs and add 300 ml of water soaked in scallops. It turns out that soaking scallops in 320ml water is to give scallops room to absorb. In addition, sometimes the washed scallops will still have some sediment after soaking, so the last bit of water may not be eaten. Of course, a little more water is not too much of a problem.

4. Add salt and rice wine and mix well. If you use ordinary cooking wine, you can consider slightly reducing the salt, because cooking wine is salty.

5. Gently filter the egg liquid into the egg steaming container with a filter. If there are still a few bubbles on the surface of the egg liquid, skim them off with a spoon. This step is to isolate some difficult-to-disperse substances in protein to ensure the smoothness of the finished product.

6. Take the steamed Bess out of the steamer, immediately turn the fire to the middle range, and put the steamed egg container with a lid in it. If you use an ordinary bowl or a deep bottom plate without a matching cover, you can use a larger shallow plate as a cover, or you can wrap it in plastic wrap and put it in a steamer.

7. When steaming 12 minutes, open the container cover and gently shake the container. If the egg liquid is basically solidified, you can proceed to the next step. If the egg liquid under the surface is still flowing, cover it and steam for a few minutes before checking. I wrote this recipe because each electric stove and gas stove have different mid-range firepower. My electric stove can use the fifth gear in 10, 12 minutes.

8. After the egg liquid is solidified, open the lid or plate or plastic wrap, spread the steamed dried Bess evenly on the surface of the steamed egg, then cover it and continue steaming for 3 minutes, so that the fragrance of the dried Bess and the egg liquid can be fully integrated. It is better to pour a few drops of sesame oil from the pot.

skill

Water-egg ratio, container cover, medium (small) fire. Among them, the function of the container cover is to make the egg liquid receive the heat of water vapor evenly, thus solving the old problem that the egg liquid around the container is aging and porous, but the central egg liquid is not solidified.