1. Rinse the scallops with water, soak them in 320ml water, and store them in the refrigerator overnight.

2. Take out the swollen clams and tear them into shreds, keeping the water for later use. This is very simple. It will be even easier if it is a large-sized fine scallop. Just rub it and it will become silk. Then steam the dried beets over high heat for 15 minutes and set aside.

3. Start preparing the egg liquid when steaming the scallops. Beat the eggs and add 300ml of water for soaking the scallops. It turns out that soaking scallops in 320ml of water is to give the scallops room for absorption. In addition, sometimes rinsed scallops will still have some sediment after soaking, so the last bit of water may not be included in the dish. Of course, more or less water is not a big problem.

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

5. Use a filter to gently filter the egg liquid into the steamed egg container. 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 substances in the egg white that are not easily stirred to ensure that the finished product is smooth and tender.

6. Take out the steamed dried beetroot from the basket, immediately turn the heat to medium, put the steamed egg container with a lid and put it in. If you are using an ordinary bowl or deep-bottomed dish without a matching lid, you can use a larger shallow plate as a lid, or wrap it in plastic wrap and put it in a cage.