Chinese-style chawanmushi with bamboo shoots

Put the Chinese soup and salt in a frying pan and heat over high heat. Once it boils, add scallops and remove immediately. It's OK for half a life.

Put 100cc of the soup in [1] and the bamboo shoots in a blender to form a smooth puree.

Place puree in a small bowl and sting the bamboo shoots, which have been boiled and cut into pieces. Sprinkle the scallops from [1] around it.

After the remaining 200cc of the soup from [1] is cooled down, combine with the eggs and strain.

Gently pour [4] into a small bowl of [3], pour aluminum foil and place in the steamer and steam for about 10 minutes.

Once it's steamed, take it out and topped with boiled sansho pepper and the flowers to make it.

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- Chinese soup
- 300cc
-
- salt
- A little
-
- Scallop scallop trabecula
- 50g
-
- Used boiled bamboo
- 100g
-
- Used boiled bamboo
- About 50g
-
- egg
- 1 piece
-
- boiled sansho topping
- A little
-
- For flower topping
- A little