Food material

  • dried scallops: 15g
  • diced shrimps: 100g
  • cuttlefish: 100g
  • cabbage mustard: 40g
  • bamboo shoot: 40g
  • egg: 1


  • salt: 8g
  • Totole chicken bouillon: 15g
  • water: 2L
  • pepper: 1g


  • Cut knife for cuttlefish. Boil all seafood and vegetables in boiling water. Beat eggs and set aside.
  • Add water in the pot, bring to a boil, add seafood and vegetables, bring to a boil and skim the foam. Add Totole chicken bouillon, salt and pepper.
  • Finally, pour the egg mixture and sprinkle the scallops.

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