1. First prepare the ingredients, wash the sea cucumber and dice for later use.
2. Shred carrots and cucumbers, and chop a part of green onions.
3. Blanch the shiitake mushrooms in hot water, then cut into thin slices.
4. Chopped shallots, coriander only needs a few leaves to decorate.
5. Scallops go to the skirt.
6. Then wash it and tear it into filaments.
7. Tear the crab feet into silk and cut into small pieces.
8. Prepare an egg white to break up for later use.
9. Add hot water to the clay pot to melt the soup. If you have stock at home, you don’t need the soup. It’s better to use the soup directly.
10. When the water boils, pour the scallops, shiitake mushroom slices, and diced sea cucumber, stir evenly into the egg whites, add the carrot shreds, cucumber shreds, green onion froth, and salt.
11. After the soup boils again, add the well-stirred water starch, and then sprinkle the crab feet sticks.
12. Finally, add a spoonful of fish sauce and a little salt to a bowl before serving, put a little green onion, coriander leaves on top, and our scallop, sea cucumber and crab silk soup is complete.
Tips:1. Fresh scallops are the best. In some areas, you can choose to soak them with water in advance. The soaked water can also be used as a broth.
2. When adding egg whites, be sure to choose the soup just bubbling, and add it when it is boiling immediately. Adding egg whites to a complete boil will easily turn into foam.
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