Let's just say I'm an employee of Yoshinoya.
Steamed eggs with scallops (1 batch): scallops, crab sticks, shrimps, mushrooms (shiitake mushrooms), eggs, etc.
1. Beat 1 batch of egg liquid, 1 batch of egg liquid is 5.5KG, about 3.5 plates of eggs, which are weighed when peeled in standard.
2. Beat the beaten egg liquid into water with an egg beater.
3. Peel the rice with an empty rice washing bucket (which is what we do in our shop) and add 13KG of water (cold water you know).
4. Take 1KG hot water by cup, and pour it into12 salad box. Then, add 50G salt, 50G monosodium glutamate, 70G wooden fish essence, 400G miso and 400G light soy sauce to the hot water, and mix and stir (this is hot material).
5. Pour the hot ingredients into cold water, stir well, and then pour into the egg liquid cylinder.
6. Use a strainer to clean the foam floating on the egg mixture.
7. Set the soup cups (both soup and steamed eggs are the same cups) 1 batch of steamed eggs is 96, and we can usually get about 100.
8. Put one piece of dried scallop, one piece of crab stick, one piece of shrimp and one piece of mushroom into each soup cup (we all do it according to our mood, generally with different lengths).
9. Pour the egg liquid and seal it.
10. Put it in an egg steamer and steam it. The steaming time of each store is different, so I won't explain it any more.
Note: If you believe what I said, I advise you not to eat steamed eggs. Even soup is better than steamed eggs. Really, we don't match according to the standard, and it's not clean. I won't say much else. We do these jobs every day.