1, juice mixing: Mix two spoonfuls of oyster sauce, one spoonful of soy sauce, a few drops of sesame oil, one spoonful of olive oil, a proper amount of salt and several spoonfuls of warm water and stir well.
2. Wash the shellfish in the pot, add water (not too much, as long as there are no shellfish), add onion, ginger, garlic and salt, and cook until the shellfish are wide open.
3. Beat the eggs (in a deeper container), add appropriate amount of salt and chicken essence and mix well, add a bowl of warm water and mix well, then add a bowl of warm water and mix well, and skim off the bubbles with a spoon.
4. Boil in a steamer, cover the eggs with plastic wrap or plastic wrap, steam the egg soup over low heat for 10 minute until cooked, then insert the oyster shell, steam for another 5 minutes, then pour the juice and chopped green onion, and serve.
Scallop (scallop) belongs to Pinctada. Scallop has a fan-shaped shell, but the butterfly hinge line is straight, and there are wing-like protrusions at both ends of the butterfly hinge. The size is about 2.5- 15 cm (1-6 inches) or more. The shell is smooth or has radiating fins. The ribs are smooth, scaly or nodular, and the colors are bright red, purple, orange, yellow to white. The lower shell is lighter and smoother. There is a large adductor muscle. Scallops are commonly found in sand or fine gravel in clean seawater. They feed on tiny organisms, collect food particles through cilia and mucus and move them into the mouth. Distributed all over the world, from intertidal zone to deep sea. Its meat is delicious and nutritious, and its obturator internus is scallop-shaped after drying, which is listed as one of the eight treasures and is often eaten as a delicious food.
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