Lotus Scallops

Use Products

Frozen Scallpos, Dry Scallops, Gingko, Egg, Soup Stock


1. Wash dry scallops clean, tear up into strips.
2. Half-boiled the Frozen Scallops. (Kept the boiling water.)
3. Mix well the egg and stock at 1:3 ratio. Add some salt into
it then steam it for about 8-10minutes.(leave the lid for about
a half inch open to let the steam come out)
4. Add the fozen callpos, dry scallops, and the gingko into the
steam egg, steam for another 3-4minutes.

Cook Method: 

Conch with Chinese Cabbage

Use Products

Orchid Brand Oyster Flavored Conch, Green Vegetable for decoration, Carrot in ball-shape, Chinese Cabbage, Soup Stock


1.Boil the green vegetable and carrots for other use.

2.Slice the Orchid Brand Oyster Flavored Conch, put the Chinese
cabbage and the sliced conch into the bowl, cover it with
wrapping papper. (save up the oyster sauce in conch package to
make the sauce)

3. Steam it for 20-30 minutes.

4. Upside down the bowl into plate, decorate the steamed conch
with green vegetables and carrots.

5. To thicken and boil the oyster sauce in Step 2.

6. Pour the sauce onto the conch. Your "Conch with Chinese
Cabbage" would be ready to serve.

Cook Method: 
訂閱 RSS - Steam