A cake recipe for all foodies:
Clean scallops in their shells under cold water and scald in boiling hot water. Finely chop the meat of the scallops and clean the insides of the shells. Crumble ground beef and tofu.
Chop the shallots. Peel and squeeze garlic cloves. Soy sauce, paprika powder, eggs, sesame seeds, vinegar, sesame oil Combine all ingredients with the clam meat in a baking bowl to make a paste. Separate the eggs and beat the egg whites and yolks each until creamy. Bake the shells each separately in a frying pan to thin pancakes and cut them into small cubes. Later, fill the mussel shells with the puree and evenly distribute the pancake cubes on top. Chop the parsley and sprinkle it over the filled clam shells. Place the mussel shells in the strainer of the steamer and steam for about 40 minutes.