This is a common dish in our hometown. The photo shows someone who cooked it for me. The technology is limited, and the speculation is not very good. But it tastes delicious. The sautéed osmanthus scallops in the restaurant, the scallops are crushed into a trace of silk, wrapped in golden egg liquid, it is really clear, the silk is separated. It's easy to do, but it's not easy to do it, mainly because the silk is separate. But the taste is a lever, no matter how long. The baby who loves to eat seafood will like it. Come on a bowl of porridge, that's quite good.
The scallops are steamed first. Some people will cook a little wine and go to this place. The steamed soup is very fresh and can be used
The scallops are pressed into silk and mixed with the egg liquid. Add a small amount of salt.
Add oil to the pot, add chopped green onion, and then follow the steps of scrambled eggs, but stir the scallops. This is technical work, and I don't have a good grasp.
The steamed soup can be poured along the pot while stir frying, but the water should not be too much, otherwise the egg will not be fragrant. It is suitable for occasions where carrots are mixed in addition to scallops.
When I am doing it for me, I will add some carrots or scallions to add a sweet and refreshing taste.