Chicken, Clam and Salted Fish Soup
Ingredients
- 3 Bean Curd (2" x 2")
- 2 oz Scallops
- 1 Green onion
- ½ tbsp Oil
- 1 tsp Wine
- ½ cup Water
- ½ tsp Salt
- ½ cup Water
- Pepper
- Sesame oil
Ingredients A:
- 3 Eggs
- ½ tbsp Green onion, chopped
- 2 Ginger slices
Preparation
- Mix scallop in a bowl with “Ingredients A”, steam over high heat for 15 minutes.
- Smash bean curd, mix with beaten egg, scallop (tear before), green onion, salt, pepper and sesame oil, mix well.
- Rub a little oil on 12 spoons, place 1 tbsp bean curd mixture in each spoon, steam over high heat for 5 minutes.
- Remove bean curd from spoon. Deep fry in hot oil till golden brown, remove and drain. Serve.
In order to make scallop looks plentiful, Scallop may be put previously on bottom of each spoon.