In autumn, this steamed dish is often made for children to eat. It uses less oil and less salt. Steam it for 10 minutes and it will be soft and easy to digest. After the autumnal equinox, the temperature turns cooler and the climate becomes drier. This time is suitable for eating some nutritious and moisturizing foods. It is recommended to eat less fried and high-calorie delicacies in autumn, which are easy to get angry. It is a good choice to eat more steamed vegetables. Steaming vegetables ensures that the nutrients of the ingredients are not lost, and the nutrients are nourishing without causing excessive heat. It is a cooking method suitable for all ages. The key is that steamed vegetables are relatively simple and convenient to make. Just steam them. It reduces fumes and is healthier. My family loves them and I am very happy to cook them. Many ingredients are suitable for steaming, and different steamed dishes have their own flavors. Steamed eggs are one of the most common delicacies of steamed dishes.

Eggs are a very affordable and healthy food. They are rich in protein and various nutrients. Children who are growing up should eat one egg a day, which is helpful for their growth. It can be dry in autumn. Made for children, it is delicious and nutritious, soft and easy to digest. Don’t underestimate the steamed egg dish. It seems very simple, but it requires skill to steam it well. The eggs steamed by many people either taste very old or are sold differently, making them unappetizing. However, in restaurants, The steamed eggs inside have a smooth surface without honeycombs, and the texture is particularly tender, beautiful and delicious. In fact, as long as you master the skills of steaming eggs, you can steam eggs that are as delicious as those in restaurants.

Recently, our children have fallen in love with the steamed eggs with shredded scallops that I made. The scallops are seafood and taste particularly fresh and sweet. When steamed together with eggs, the texture is more nutritious and the taste is even fresher. Every time I steamed a plate, the children ate it up. The key to steaming eggs is the ratio of egg liquid to water, which should be kept at about 1:1.5. The stirred egg liquid needs to be sieved (use a spoon to remove the foam on the surface). Use plastic wrap or plastic wrap to steam the egg liquid in boiling water. Turn the plate upside down to prevent water vapor from dripping in. The time of steaming the eggs is also very critical. Depending on the amount of egg liquid, it is usually steamed for 8 minutes and then turned off the heat for about 2 minutes for the most tender taste. In autumn, I often make this for my children. Mix it, steam it, and cook it in 10 minutes. It is soft, tender, fragrant, and easy to digest.

Steamed eggs with shredded scallops

Prepare ingredients: 3 eggs, appropriate amount of scallops, and a little chopped green onion.

Prepare ingredients: a little salt, a little sesame oil, a little soy sauce (you can leave it out).

Detailed instructions:

1. Wash the scallops in advance and soak them in water. Wash and chop the green onions and set aside.

2. Make the soaked scallops into scallop silk and set aside for later use. (When cooking in this way, the umami flavor of the scallops is easier to come out).

3. Pour the egg liquid into a bowl, stir it up with a mixer, add about 4 eggs worth of warm water (not too hot around 30 degrees Celsius) and stir together. The ratio of eggs to water can be controlled at 1:1.5. Add a little salt and stir to taste.

4. Sieve the evenly stirred egg liquid to remove small air bubbles. (The egg liquid steamed in this way tastes more tender and smooth, without honeycomb shape). It is recommended to sift the egg liquid twice to make it more delicate. Add half of the scallop shreds to the stirred egg liquid.

5. Add water to the pot and bring to a boil, place the egg liquid over the boiling water in the pot and steam it (you can place a plate upside down in the egg liquid bowl to prevent water vapor from dripping into the egg liquid). Steam over high heat for about 6 minutes. Open the lid, sprinkle the other half of the shredded scallops on the surface, cover the lid and continue steaming for 2 minutes, then turn off the heat and simmer for 2 minutes.

Before serving, sprinkle a little chopped green onion to garnish and enjoy. You can also pour a little sesame oil and a little soy sauce over it while it's still hot and eat it together. The taste is also great. The egg liquid here is already seasoned with salt, so no soy sauce is added. The eggs steamed in this way are fresh and tender, with the freshness and sweetness of the scallops. The taste is rich, nutritious and delicious. If you master the skills, the eggs steamed will not have honeycombs or collapse. It tastes just as good as in the restaurant. It is soft, tender and fragrant, nutritious and easy to digest. Once steamed, it will be nutritious and not irritating. It is perfect for children to eat when it is dry in autumn. I share with you a simple, nutritious and delicious recipe. If you like it, you can save it and try it.

Lily’s Food Talk Cooking Tips:

1. The ratio of eggs to water is about 1:1.5. If there is too much, it will not solidify, and if there is too little, the taste will be older. Control with warm water. When it's around 30 degrees, you can either put cold water in it.

2. It is recommended to sift the stirred egg liquid so that the resulting egg liquid is more delicate. You can also use a spoon to pop out the bubbles on the surface.

3. Steam in a pot over boiling water. There are two steps here. First, steam the surface to solidify, then add shredded scallops and continue to steam until thoroughly cooked. Turn off the heat and simmer for a few minutes before taking it out of the pot. In this way, the steamed eggs The liquid tastes more tender and smooth.