Scallop Soup with Scallop Soup

Nine scallops are enough for a small bowl … so I think scallop soup is better.

Nine scallops are enough for a small bowl … so I think scallop soup is better.

Material

Live scallop 9
Mustard oil
Old vinegar
soy sauce
Sugar salt
chopped green onion
Ginger slices, ground ginger
Tender tofu (I use silken tofu) Half box
egg 1

Remove scallops from sandbags and gills (if quick-frozen scallops are used, they need to be left to thaw for a while and then cleaned up)

Three small bowls of water boil, pour scallops and cook for 4 minutes

Remove scallops; scallop soup skimmed off froth, put away and use; stir eggs for use

Scallion ginger slices are sauteed with a little more oil, take out the scallops, transfer the balsamic vinegar, soy sauce, mustard oil, sugar and salt, marinate for a while and add hot onion ginger oil

Heat the remaining shallot and ginger oil, pour the scallop soup and bring to a boil

Silk tofu scooped out piece by piece with spoon, order scallop soup, add salt, a little sugar

Pour the prepared eggs to get a delicious scallop soup

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