Usually dried scallops are used to steam with eggs in most Chinese kitchen but in this recipe, I used frozen (fresh) scallops instead. The scallops still stayed tender even after 12 minutes of steaming. Just note that it is best to steam the eggs in a shallow plate so that the eggs will not be hardened but custard like, after setting. Not much seasoning is required and I only mixed with chicken broth. I’m sure that you can easily prepare this comfort dish for your family to enjoy at home.
Steamed Scallops with Salted Egg and Normal Eggs
- 6 pcs scallops fresh or frozen
- 4 large eggs
- 1 salted egg yolk and white separated
- 1/2 tsp light soy sauce
- some cut spring onion
Marinade for scallops
- 1 tsp sesame oil
- 1 tsp corn flour
- dash of pepper
Rinse the scallops, drain well and pat dry with kitchen towel, then mix well with marinade. Set aside for later use.
Mix eggs, salted egg white and chicken broth with 1/2 tsp light soya sauce. Gently stir the egg mixture and pass through a sieve into the shallow plate.
Cut scallops into quarters and drop into egg mixture followed by salted egg yolk (also cut into pieces).
Heat up the steamer or wok with boiling water. Put in the dish. Wrap the cover with muslin cloth preventing the water drips from the lid onto the egg mixture.
Lower heat to medium and steam for 5 minutes and another 5-8 minutes at medium low heat to just set. Occasionally lift up the lid to let the steam to escape.
Garnish with spring onion and dash of pepper. Serve immediately.
- 6粒 新鲜或冷冻带子
- 4个 大鸡蛋
- 1个 咸蛋，蛋白蛋黄分开
- 250毫升 鸡汤
- 1/2茶匙 酱请
- 1茶匙 麻油
- 1茶匙 玉米粉
- 胡椒粉 适量
- 用大火把水煮沸，将盘子放 入蒸锅中，锅盖包上一块干净布，以免蒸水滴入蛋中出现蜂窝。
The post Steamed Scallops with Salted Egg and Normal Eggs 带子蒸鸳鸯蛋 appeared first on Anncoo Journal.
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