Scallops, cabbage and egg

Overview

A recipe I have saved for a long time, just waiting for a Chinese cabbage. Although Chinese cabbage is available every day, it seems that it is only in season in autumn and winter. In fact, I really don’t know if this Chinese cabbage is really fresh and mature. Anyway, I have one at home. Divide the scallops into two parts, keep some intact particles and place them on the surface to look good, while the other part is shredded and mixed with shredded cabbage to confuse the audience. Otherwise, the pile of scallops on the surface will disgust people who don’t like seafood. When the soup gradually dries up and the egg liquid solidifies, I suddenly have the urge to scoop out a piece. . .

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• lunch
• chinese cabbage
• egg
• scallops
• chopped green onion
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 15 grams of scallops, 7 slices of Chinese cabbage, 1 egg, 1/4 tsp of salt, appropriate amount of pepper, a little chopped green onion

   

2. 2 Wash the scallops and soak them in warm water until soft.

   

3. 3 Leave a few grains whole, tear the rest into pieces and soak them in water for later use.

   

4. 4 Wash and shred the cabbage. Spare.

   

5. 5 Beat the eggs and set aside.

   

6. 6 Heat the pot and grease it with a little oil.

   

7. 7 Pour in the cabbage,

   

8. 8 Add scallop water,

   

9. 9 Add dried beets and stir-fry evenly.

   

10. 10 Add salt and mix well.

    

11. 11 Place scallops on the surface.

    

12. 12 Cover and simmer over low heat until the cabbage becomes soft.

    

13. 13 Uncover and pour the egg liquid evenly over the shredded cabbage.

    

14. 14 Continue to simmer over low heat until the egg liquid solidifies.

    

15. 15 Take out of the pan, put on a plate, sprinkle with pepper and chopped green onion, and serve while hot.