Ingredients

3 eggs

seasoning

salt

0.5 spoon

scallion

3 pieces

cooking wine

of appropriate amount

Yuanzhen sugar

1 dot

water

1 tablespoon

Scrambled eggs with scallops

1. Rinse scallops to remove floating dust, put them in a small bowl and soak them in cooking wine, wrap them in plastic wrap and soak them in the refrigerator overnight. The cooking wine will be completely absorbed by scallops. Then shred the scallops (the better scallops are, the bigger the scallops are, the easier it is to separate them into filaments), put them in a steamer, steam them on medium heat for 30 minutes, and take them out for cooling.

2. Put the eggs with shredded onion and dried Beth.

3. Dissolve 1/2 tablespoons of salt and a little sugar with1tablespoon of water, then add them into the egg and stir well.

4. Heat 2 tablespoons of vegetable oil in the pot, turn the pot around, let the hot oil slide over the bottom of the pot, add the egg liquid, stir fry quickly, and take off the pot when the egg liquid solidifies.