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Your IP: 54.196.101.118
Server Time: 2017-08-20 23:39:39

Steam Egg With Dry Scallop - Guangdong Style

 

Putonghua : yao chu zheng dan


  

Ingredients
Egg  4 pcs     Dry Scallop  5 pcs     Chopped Spring Onion  1 stalk    
Chicken Stock  same volume to egg

Sauce     
Salt  1/2 tbsp     Light Soy Sauce  1 tbsp     Pepper  some     Yellow Wine  1 tbsp

Steps
1)   Wash lean pork, mince into small fine dices
2)   Soak dry black mushroom, cut into small dices
3)   Heat wok with 2 tbsp of oil, stir fry pork and black mushroom
4)   Add sauce when pork is cooked, stir fry well then pour in a large bowl
5)   Whisk well the egg with same volume of chicken stock and 2 tbsp of water
6)   Pour the egg into bowl gently, and stir mix well gently
7)   Put inside a steam case, steam the egg in medium heat when water is boiled
8)   Steam for approx. 10-12 minutes until egg is steamed solid
9)   Sprinkle chopped spring onion, serve
 


Remark
tbsp -     table spoon
- Put the steam case in only  AFTER  the steaming water is boiled !!! 
- Do not cover lid of wok during steaming, you can inspect the eggs and make it's surface more smooth
- Steaming time and temperature are very important to the result !!

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