Steamed Egg with Spinach and Scallops

Overview

If you want to steam tender and smooth water eggs, you must master the following points: 1. The ratio of eggs to water is about 1:1.5-1:2. The specific operation depends on the size of the eggs. 2. Slowly add cold boiled water to the egg liquid and mix well, stirring clockwise until fine foam forms. 3. Strain the thoroughly mixed egg liquid through a mesh sieve. 4. Cover the bowl of steamed eggs with plastic wrap/dish to prevent water vapor from dripping on the steamed egg surface. 5. Use the steam and residual heat from the water in the rice cooker to quickly put the bowl in, cover the rice cooker, turn off the power, and simmer for 5-6 minutes. 6. Add two drops of sesame oil and a few drops of steamed fish soy sauce to drizzle the noodles to enhance the freshness of the scallops. This tip is to use the residual heat in the rice cooker to steam eggs. You can also do this when cooking rice on weekdays. Before the display shows that the cooking process is about to be completed in 3 minutes, put the prepared egg liquid bowl into the rice cooker. When the rice is cooked, the eggs are also steamed. If you master the above points, you can successfully steam tender steamed eggs.

Tags

• soup
• shandong cuisine
• children
• breakfast
• beginning of spring
• spring recipes
• children's day
• egg
• scallops
• spinach juice
• steamed fish with soy sauce
• sesame oil

Ingredients

Steps

1. 1 Squeeze the spinach juice in advance and soak the scallops until soft.

   

2. 2 Slowly pour the spinach juice into the bowl containing the eggs, stirring while pouring to break up the egg yolks.

   

3. 3 Stirring spinach juice and egg mixture.

   

4. 4 Mixed egg mixture.

   

5. 5 Break the scallops into shreds and spread them on the bottom of the bowl.

   

6. 6 Strain the egg liquid through a sieve to remove blisters.

   

7. 7 Strain the spinach juice and egg mixture, and cover the bowl with plastic wrap.

   

8. 8 The rice cooker can be used for steaming if you add some water. As long as the water is boiling, put a steaming rack inside, quickly put the bowl inside, then cover the lid, turn off the power, and simmer for 5-6 minutes.

   

9. 9 After simmering for 5-6 minutes, open the lid and take a look. Place a little dried beetroot on the surface of the solidified egg liquid. After taking it out, pour steamed fish soy sauce and a few drops of sesame oil.