Spinach and Dried Scallop Soup

Name: Spinach and Dried Scallop Soup
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: 10 g Dried scallops; 250 g Spinach; 2 Eggs (whites only); to taste Cornstarch; 20 g Cooking oil; 1 tsp Chicken oil; 4 tbsp Cooking wine; 1 tsp White pepper; 2 tsp Salt

Dried scallops simmered with spinach and ribbons of egg produce a clear, delicately flavored broth with a fresh, appetizing color.

1h 30m

Easy

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Ingredients

Dried scallops 10 g

Spinach 250 g

Eggs (whites only) 2

Cornstarch to taste

Cooking oil 20 g

Chicken oil 1 tsp

Cooking wine 4 tbsp

White pepper 1 tsp

Salt 2 tsp

Instructions

Step 1

Rinse the dried scallops and place them in a bowl with the cooking wine and water; soak for 30 minutes. Wash the spinach and break it into pieces. Separate the eggs and reserve only the whites.

Step 2

Steam the soaked scallops over boiling water for 30 minutes, then remove and shred them by hand. Reserve the steaming liquid.

Step 3

Heat the cooking oil in a pan, slowly pour in the egg whites, and gently scramble them into soft egg-curd pieces. Remove and set aside.

Step 4

Bring the reserved scallop steaming liquid to a boil, add the shredded scallops, salt, and white pepper, then slide in the egg whites. Drizzle in the chicken oil, add the spinach, and cook just until wilted. Thicken with a cornstarch slurry and serve.