Teach You to Steam A Delicate and Smooth Custard-scallop Meat Custard

Teach You to Steam A Delicate and Smooth Custard-scallop Meat Custard

1. Lift up the skirt of the scallop meat and clean up the things underneath. The skirt is optional, I didn't want it.

2. Don't pull the whole piece of scallop meat that "hidden mystery". Just leave the sun and moon shells, and clean the things attached to it.

3. Prepare all the scallop meat in this way, put it in a small bowl, add a little cooking wine, salt and shredded ginger and marinate for ten minutes.

4. Knock the eggs into a bowl, and add a little salt to fully beat them.

5. Add cold water in a ratio of 1:1, stir well until evenly mixed.

6. Strain the whipped egg liquid into the bowl to be put into the steamer to remove air bubbles.

7. Put a layer of plastic wrap on the surface of the bowl, put cold water into the pot, and steam for about 8 minutes.

8. Take it out when the surface is solidified, and put the marinated scallop meat on top.

9. Cover it with plastic wrap again, and steam it in the pot for about 5 minutes.

10. Take out, sprinkle a little chopped green onion on the surface, drizzle with appropriate amount of sesame oil and serve.

Tips:

1. Because the egg itself has a faint salty taste, you must control the amount when adding salt.



2. The cleaned scallop meat is best marinated with cooking wine and ginger for a while, which can effectively remove the fishy smell.



3. The custard is quite delicious after adding the scallop meat, and there is no need to add oyster sauce to improve the freshness.



4. The custard steaming time should not be too long, otherwise the taste will be relatively old.