Name: Steamed Eggs na may Dried Scallops
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 3 itlog, binati (mga 150 ml); 3 hanggang 4 na dried scallops; Tubig na pinagbabaran ng scallop at tubig, 300 ml lahat; 1/8 kutsarita asin; 1 kutsarita mantika

Steamed Eggs na may Dried Scallops

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Steamed Eggs with Dried Scallops ay sinteam na hinimay na scallop hanggang mabango, hinalo sa sinalang itlog at sinteam hanggang malasado.

Steamed Eggs na may Dried Scallops

Steamed Eggs with Dried Scallops

Mga Sangkap

Ingredients

3 itlog, binati (mga 150 ml)

3 eggs, beaten (about 150 ml)

3 hanggang 4 na dried scallops

3 to 4 dried scallops

Tubig na pinagbabaran ng scallop at tubig, 300 ml lahat

Scallop soaking water plus water, 300 ml total

1/8 kutsarita asin

1/8 tsp salt

1 kutsarita mantika

1 tsp oil

Mga Hakbang

Instructions

Ibabad muna ang dried scallops sa tubig hanggang lumambot. Gisiin nang manipis gamit ang kamay. Ilagay sa plato at i-steam sa mataas na apoy nang mga 15 hanggang 20 minuto hanggang mabango. Itabi ang tubig na pinagbabaran.

First soak the dried scallops in water until soft. Tear them into fine shreds by hand. Place in a steaming dish and steam over high heat for about 15 to 20 minutes, until the scallops smell very fragrant. Reserve the soaking water.

Dagdagan ng tubig ang pinagbabaran ng scallop para maging 300 ml. Idagdag ang binating itlog, asin at mantika, haluin nang mabuti. Salain ang itlog, alisin ang bula, ibuhos sa plato. Budburan ng 1/3 ng scallop shreds. Takpan ng foil. I-steam nang mga 12 minuto. Kada 4 minuto, buksan nang kaunti ang takip para makalabas ang singaw. Sa ikatlong pagbukas, alisin ang foil at maingat na ikalat ang natitirang scallop shreds sa ibabaw. Takpan ulit at i-steam ng 5 minuto pa. Patayin ang apoy at hayaang nakatakip ng 5 minuto. Tapos na.

Top up the scallop soaking water with more water to make 300 ml. Add the beaten eggs, salt and oil, and mix well. Strain the egg mixture, skim off any foam, and pour into a dish. Sprinkle 1/3 of the scallop shreds into the egg. Cover the dish with foil. Steam over water for about 12 minutes. Every 4 minutes, lift the lid slightly to let steam escape. On the third time you open the lid, remove the foil and carefully spread the remaining scallop shreds on top. Cover again and steam for 5 more minutes. Turn off the heat and leave covered for 5 minutes. Done.