Steps to Prepare Favorite Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce
Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can cook Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce using 15 ingredients and 7 steps. Here is how you cook that.
My parents often made this recipe with crab.
Canned scallops are a bit e
Using the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in.
Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora
Ingredients and spices that need to be Get to make Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce:
- 1 can Canned scallops
- 4 Eggs
- 1/4 Japanese leek
- 1 Salt, pepper
- 2 tbsp Oil
- •Sweet and Sour Sauce•
- 200 ml Water
- 4 tbsp Vinegar
- 6 tbsp Sugar
- 1/2 cube Soup stock cube
- 1/2 tbsp Soy sauce
- 1 tsp Chicken soup stock granules
- 2 pinch Salt
- 1 and 1/2 tablespoon Katakuriko
- 1/2 tsp ○Sesame oil
Instructions to make Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce
- These are all the ingredients you need.
- Place the eggs, sliced onions, and scallops (with the juice, breaking up any clumps) into a bowl, season with salt and pepper, and mix together.
- In a separate saucepan, add the ingredients for the sweet and sour sauce (except for the sesame oil), and heat while stirring. Add the sesame oil once it has thickened, and it's done! (Even though you're making it in advance, it will not cool because it has thickened).
- Heat a pan over high heat and add oil.
- Add one drop of the egg mixture, and if it immediately fluffs up, pour the rest of the mixture. When the mixture starts to firm up, scramble lightly (be sure to use high heat. If the heat is too low, it won't fluff up.)
- Immediately turn the heat down to medium, neaten up the egg into one mass, and cook until it is golden brown while shaking the pan around. Flip it over and do the same on the other side.
- Pour the thickened an sauce over the eggs and serve!
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