Scallops, Whitebait and Sea Rice Custard

Name: Scallops, Whitebait and Sea Rice Custard
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 egg; 10 capsules Dried scallops; 5g dried shrimps; 10g whitebait; 1 tablespoon olive oil; Some salt; Some Shallots

by GODOFMERCY

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In spring, summer, autumn and winter, soup is an indispensable food on the Chinese table. This custard has improved the quality of the traditional custard, with rich ingredients and extremely high nutritional value. Pure natural taste, no need to add chicken essence, monosodium glutamate and other fresh condiments. Supplementing a certain amount of seafood in the diet is very beneficial to health. At the moment, when seafood is all the rage, you might as well try to make spring health soup! The scallop, whitebait and sea rice custard is simple and convenient, and you can easily taste the delicious combination of seafood! A variety of ingredients are combined to beautify and beautify, with a dazzling array and rich colors. How close the colorful colors are to the pace of spring!

Ingredients

4 Egg
10 capsules Dried Scallops
5g Dried Shrimps
10g Whitebait
1 tablespoon Olive Oil
Some Salt
Some Shallots

Scallops, Whitebait and Sea Rice Custard

1. Preparation: 4 eggs, 10 scallops, 5 grams of sea rice, 10 grams of whitebait

Scallops, Whitebait and Sea Rice Custard recipe

2. Beat the eggs; strain the eggs with a strainer

3. Pour the washed whitebait into the bowl

4. Wash the sea rice and put it into the bowl

5. After the scallops are soaked well, tear them apart with your hands; pour them into a bowl, and use scallops and sea rice instead of MSG to increase freshness.

6. The filtered eggs are added to the ingredients

7. Scallops and sea rice have a salty taste. When adding salt, add a small amount to avoid too salty

8. Cook 1 spoon of olive oil. LEMON uses an induction cooker. Press the stir-fry button to have the minimum firepower, and then press the timer button to steam for 40 minutes.

9. Scallops and whitebait have a certain weight; when steaming the custard, it will sink to the bottom of the bowl, and the top of the custard will lack ingredients. Today, we make a double-layered custard. When the custard is steamed to a semi-solidified state, put in the remaining ingredients and steam for another 10 minutes [using an induction cooker, press the minimum fire power of the stir-fry button, and then press the timer button for 50 minutes; the whole process only takes 50 minutes. Steamed well]

Tips:
GODOFMERCY: Scallops, whitebait, have a certain weight; when steaming custard, it will sink to the bottom of the bowl, and the top of the custard lacks ingredients. Today, I made custard with double ingredients. When the custard is steamed to a semi-solidified state, add the remaining ingredients and steam for another 10 minutes. LEMON uses an induction cooker. Press the stir-fry button for the minimum firepower, and then press the timer button for 50 minutes to steam. Drinking beer and seafood are more prone to gout. Eat seafood in moderation, usually once a week.