Steamed Egg Whites with Scallops
A famous dish from the Minnan region, this delicacy features egg whites whisked with milk and steamed until half-cooked, then topped with steamed dried scallops and finished with a high-quality broth. It is considered a high-end banquet dish.
Story
Furong Ganbei, or Steamed Egg Whites with Scallops, stands as a distinguished jewel in the crown of Minnan cuisine. Traditionally reserved for lavish banquets, this dish captivates diners with its silky texture and sophisticated flavor profile. The harmonious combination of tender egg whites, creamy milk, and savory scallops glazed with rich broth offers a luxurious culinary experience that speaks to the elegance of Chinese coastal gastronomy.
Ingredients
Rehydrated dried scallops (rehydrate first, remove tough meat, wash clean of sand, soil, and musty smell)
300g
Egg whites (beat in one direction)
8 pieces
Fresh milk
200g
White stock/High-quality stock (used for steaming scallops and final sauce)
250g
Shaoxing wine
7.5g (use 5g in the steps)
Fine salt
4.5g (divided into 2.5g and 2g in the steps)
MSG
10g (use 7.5g in the steps)
Scallions (used for steaming scallops)
8g
Ginger (for steaming dried scallops)
3 slices
Instructions
1
Steam Dried Scallops
Place the soaked dried scallops in a basin. Add scallion, ginger, 5g of Shaoxing wine, and 250g of water. Steam in a steamer over high heat for 30 minutes, then remove. Decant the steaming liquid and remove the scallion and ginger.
2
Prepare the Egg White Base
Put egg whites in a bowl and whisk in one direction. Add 2.5g of salt, 7.5g of MSG, and milk, mixing well. Pour into a soup plate. Steam in a steamer over medium heat for 5 minutes, then remove. Before the egg white surface hardens, neatly insert the dried scallops into the surface. Return to the steamer and steam for another 5 minutes, then remove.
3
Add the Sauce
Place a wok over high heat and bring the stock to a boil. Add 2g of salt, MSG, and Shaoxing wine, mixing well. Pour over the egg white and scallops to serve.
