| 1. | Rice with choi sum and dry scallops
菜心瑶柱饭 |
| 2. | Deep - fried quail eggs with diced pork
炸蛋瑶柱 |
| 3. | Dry scallops - 2 pieces
干瑶柱2粒 |
| 4. | Shark fins and scallops
瑶柱鱼翅 |
| 5. | Bamboo shark fin soup
粟米瑶柱羹 |
| 6. | Wash and soak dry scallops for an hour . shred and keep with the soaking water . wash white rice
干瑶柱洗净后浸水约一小时，撕碎并置于浸瑶柱的水中备用。 |
| 7. | You should , however , keep the portion of dry scallops in moderation due to its comparatively high cholesterol content
但由于干瑶柱的胆固醇偏高，份量要适可而止。 |
| 8. | Put rice and shredded scallops with soaking water in rice cooker . add more water as needed and cook until done . wash and dice choi sum
白米洗净，将瑶柱连水和白米一同置于电饭煲内，加入适量清水，煮至饭熟。 |
| 9. | The caloric content of dry scallops is only half of that of chinese sausage or preserved pork . dry scallops also have 20 times less fat than preserved meat
干瑶柱所含热量是腊肠或腊肉的一半，而脂肪含量更只是腊肉的二十分之一。 |
| 10. | Heat up a skillet with oil , adding in the prepared shrimps and stir - fry until cooked . add in scallops and starch solution . spread the sauce over the steamed egg whites
炒锅入沙拉油烧热，放入虾仁丁炒熟。加入干瑶柱丝，加入生粉水拌匀，煮成薄薄的芡汁，淋上蒸好的蛋面即成。 |
