2, soaked dried scallops into cold water, boil over high heat, and then cook over moderate heat for 15 minutes.

3, soup white, add sea cucumber, high heat to boil, simmer for 5 minutes.

4, pour in water starch thickening, boil.

5: Pour in the egg mixture, stirring quickly in one direction with chopsticks while pouring.

6, sprinkle celery, boil off the heat.

7: Add in the appropriate amount of salt and drizzle with sesame oil to enhance the flavor.

8, super fresh sea cucumber and dried scallop vegetable egg soup is ready.