24道风味丨一口瑶海翠玉烩 收获一场秋日好味

原标题： 24道风味丨一口瑶海翠玉烩 收获一场秋日好味

半冷半暖之间，迎来秋分时节，一道瑶海翠玉烩，收获一场秋日好味。

As the warmth of summer fades and a gentle chill creeps in, the Autumn Equinox marks the season's turning point.A taste of autumn's grace, a symphony of flavors, a feast for the senses.

新鲜的扇贝取出贝丁，

Remove the shell from the scallops.

海参切丁，

Cut the sea cucumber into small pieces.

准备6个鸡蛋，加入葱花打散。

Whisk six eggs together in a bowl and add chopped scallions.

海参、贝丁焯水去腥，捞出备用。

Blanch the sea cucumber and scallops to remove any fishy odor.

锅中加入适量纯净水，

Add appropriate amount of pure water into the wok,

再加入适量盐、味精、鸡精调味，

season with salt, MSG and chicken powder.

海参、贝丁加到鸡蛋液中，

Put the blanched sea cucumber and scallop into the whisked egg mixture.

水热倒入鸡蛋液，

Pour the egg mixture into the boiling water,

炒制定型，

and stir-fry until it sets.

加入剩余的海参、贝丁，

Add the remaining sea cucumber and scallops,

翻炒片刻，即可出锅。

stir-fry briefly,

and serve immediately.

肉质饱满的海鲜与滑嫩的鸡蛋，

The plump seafood, bursting with natural flavor,

保留了食材的原汁原味，

mingles with the silken embrace of tender eggs.

又赋予了这道菜清香与细腻，

The delicate aroma and silky texture transport you to the ocean's embrace,

每一口都是最纯粹的海味记忆。

each bite a pure memory of its bounty.

闪电新闻记者 王一宁 国慧贤 孔垂頔 刘玉良 报道

Wang Yining, Guo Huixian, Kong Chuidi, Liu Yuliang for Shandian News.（王一宁 国慧贤 孔垂頔 刘玉良）

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