[musk Shell Stewed Egg]: Food Aesthetics without Wasting

[musk Shell Stewed Egg]: Food Aesthetics without Wasting

1. Prepare the ingredients, take out the mussels in advance and thaw them;

2. Remove the mussels from the stomach sac and tongue, dig out the meat, wash and set aside;

3. Shred the onion and ginger, and scrub the mussel shells;

4. After the pot is heated, add a little olive oil;

5. When the oil is warm, put in the mussel shell and fry on medium-high heat;

6. Fry for about less than one minute. After one side is golden and discolored, turn the shell over and continue to fry for about another minute, so that both sides of the shell are colored, with a slightly scorched feeling;

7. Add shredded onion and ginger;

8. After stir-frying until fragrant, add a piece of bay leaf and stir-fry for a few times;

9. Add hot water, the amount of water should not exceed the ingredients in the pot;

10. After boiling, continue to boil for 2~3 minutes;

11. Turn to low heat, cover and simmer for 5-8 minutes, until the soup in the pot turns slightly milky white (you can see that the soup in the shells is already a little white). Some of the protein in the mussel shell has been dissolved in the soup;

12. Filter the ingredients in the pot to get the bottom soup cooked with mussels;

13. The two eggs are scattered in a large basin;

14. Add the bottom soup of mussel shells, the amount of soup is about 2 times the volume of the egg, and beat evenly. I use the eggshell to measure;

15. Add appropriate amount of salt and beat evenly;

16. Add a little cooking wine and beat evenly, and the egg mixture for the steamed egg is ready;

17. Sift the finished egg liquid into the container, about 7.8 minutes full. Because the mussel meat will be put on it later;

18. If there is foam on the surface of the egg liquid, use a small spoon to skim the foam;

19. Cover the lid and steam the pot with cold water. If there is no lid, you can put a layer of plastic wrap on the surface of the container, and then pierce a few small holes in the plastic wrap;

20. Steam it on high heat for 5-6 minutes, uncover the lid, you can see that the egg liquid is basically solidified, and put it on the previously processed mussels;

21. Put it in the steamer and continue to steam for about 3 minutes. The mussel meat will become mature, and the soup will flow on the surface of the steamed egg. Sprinkle with chopped green onions at the end and eat it while it's hot.

Tips:

1. Because shells are used to cook the broth, the shells must be cleaned. In addition, you can actually use a few more shells, so that the stewed soup will be more rich;

2. The shells of mussels must be fried and colored, and hot water should be used when boiling the soup. I think this principle should be the same as our stewed fish soup. After the baptism of hot oil, the protein in the bones will be released higher and dissolved in hot water;

3. When cooking mussels, you can also add other materials according to your own preferences, such as celery and carrots (the soup will change color if you add this), etc., as you like;

4. When the ratio of egg to bottom soup is 1:2 or 1:2.5, the stewed eggs are the tenderest (I prefer 1:2). So if the amount of base soup is not enough, make up with warm water. When there is no measuring cup, it is more convenient to use eggshell to measure;

5. When steaming eggs, use a cold water pot and cover the lid of the container, so that the steamed eggs will be smooth and tender and the surface will be smooth. If there is no cover, just cover the plastic wrap and pierce some small holes, which can also achieve the effect of heat convection, so that the steamed eggs will cook faster, and at the same time will not make the steam drip on the surface of the steamed eggs;

6. The time for steaming eggs is very important. Don't over-steam the steamed eggs. I usually spend about 8-9 minutes for both eggs;

7. If you want a richer fragrance, you can sprinkle the chopped green onion at the end and then pour some hot oil on the chopped green onion.