Chinese-style chawanmushi with bamboo shoots
How to make it
1
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.
2
Put 100cc of the soup in [1] and the bamboo shoots in a blender to form a smooth puree.
3
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.
4
After the remaining 200cc of the soup from [1] is cooled down, combine with the eggs and strain.
5
Gently pour [4] into a small bowl of [3], pour aluminum foil and place in the steamer and steam for about 10 minutes.
6
Once it's steamed, take it out and topped with boiled sansho pepper and the flowers to make it.
3 ingredients
-
- 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
