1. Ingredients, scallops are soaked in advance.
2. Knock the eggs into the bowl and use chopsticks to beat them back and forth, don't beat them in circles.
3. Add warm water and mix well. The amount of water is calculated in this way. The amount of water is subtracted by 10 grams from the weight of each egg liquid. My egg liquid is about 200 grams, so if I add 160 grams of water, 4 eggs will reduce 40 grams of water.
4. Add the water, mix well and sieve into the container.
5. Seal the plastic wrap and pierce a few small holes in the middle with a toothpick, then steam it in a pot under cold water.
6. The scallops are pressed thickly during the steaming time.
7. When steaming the eggs, turn to the minimum heat for 8 minutes after the water is boiled. After 8 minutes, remove the plastic wrap and sprinkle with scallops, and steam for 5 minutes on low heat.
8. That's it when it's steamed.
9. After the pot is topped with a little cooked oil and light soy sauce, I use a little sugar and water to mix the light soy sauce, which is not too salty and a bit sweet.
10. Serve.
11. Very tender and smooth steamed egg with scallops.
Tips:① The scallops can be iced in the refrigerator at night in advance, and iced hair can better retain the freshness of the scallops.
②Battering the egg liquid back and forth can reduce the generation of bubbles, and sieving can make the water egg steamed more tender.
③ After the water is boiled, steam on a low fire for 13 minutes, and steam slowly on a low fire. There will be no pores after the low fire steaming.
