Preparations
- Wash the dry scallops and put in a bowl. Soak them in 300g clear water, cover the plastic wrap, and refrigerate it overnight.
- Take out the swelled scallops, tear them into filaments, put them in a bowl and set aside for use. The soaked water is saved.
- Knock 3 eggs into a big bowl, add 5g rice wine and 2g salt, and whisk them.
- After whisking the eggs, add the water soaking scallops, and mix them well. Filter through a fine mesh sieve, pour into another big bowl, and skim the floating powder with a spoon.
- Put the bowl with scallop filaments and the big bowl with whisked eggs together on the fry & roast rack.
Cooking Steps
- Put the fry & roast rack on the first layer of the multi-purpose steam oven, fill the tank with water, close the door, and set the P06 Smart Program or Fresh Steam at 95°C for 22min. Press Start to cook.
- Press Pause when the cooking has 14 min left. Take out the bowel containing shredded dried scallops and close the door . Continue cooking by pressing Start.
- After the cooking, take out the fry & roast rack.
- Place the shredded dried scallops on the steamed egg custard and sprinkle with 1 Og fresh soy sauce and 3g sesame oil. Put them on a dish and serve with the chopped green onions.
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