齊魯網·閃電新聞9月22日訊 半冷半暖之間，迎來秋分時節(jié)，一道瑤海翠玉燴，收獲一場秋日好味。

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.

新鮮的扇貝取出貝丁，

Remove the shell from the scallops.

海參切丁，

Cut the sea cucumber into small pieces.

準備6個雞蛋，加入蔥花打散。

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

海參、貝丁焯水去腥，撈出備用。

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

鍋中加入適量純凈水，

Add appropriate amount of pure water into the wok,

再加入適量鹽、味精、雞精調味，

season with salt, MSG and chicken powder.

海參、貝丁加到雞蛋液中，

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

水熱倒入雞蛋液，

Pour the egg mixture into the boiling water,

炒制定型，

and stir-fry until it sets.

加入剩余的海參、貝丁，

Add the remaining sea cucumber and scallops,

翻炒片刻，即可出鍋。

stir-fry briefly, 

and serve immediately.

肉質飽滿的海鮮與滑嫩的雞蛋，

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.

又賦予了這道菜清香與細膩，

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

每一口都是最純粹的海味記憶。

each bite a pure memory of its bounty.

閃電新聞記者 王一寧 國慧賢 孔垂頔 劉玉良 報道

Wang Yining, Guo Huixian, Kong Chuidi, Liu Yuliang for Shandian News.

[責任編輯：國慧賢 劉玉良 徐紅梅 張倩]

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