| |
 1) Wash dry scallop,
then soak into water for at least
2 hours, save water
2) Steam the dry scallop with one
slice of ginger in a saucer, 1/2 hour
3) Tear the steamed dry scallop finely
when they cool down
4) Whisk the egg white, add dry scallop
and seasoning, whisk again
5) Heat wok, add 4 tbsp of oil , pour
the egg white in whisking action
6) Stir fry in low heating until congeal
and cooked, dish up
7) Add the uncooked egg yolk onto
surface, serve with sauce
Remark
tbsp - table spoon
This food in Chinese Speech meaning
- same like crabs
Dry Scallop purchased in dry-seafood
store of China Town
|
