Clam and Egg Custard
1.
Let the clams you buy back to be quiet for a while and let them spit out the sand.
2.
Take a pot and pour an appropriate amount of water, add ginger slices and cooking wine after boiling, then put the washed clams into the pot, wait for the clams to open and turn off the heat. Don't pour out the water, it can be used to steam eggs after filtering.
3.
Beat 3 eggs into a bowl.
4.
Add a little cooking wine to break up.
5.
Pour the beaten eggs into the filtered water of blanched clams and beat them evenly. The ratio of egg liquid to water is about 1:1.5.
6.
Put the blanched clams in the egg mixture.
7.
When steaming, put plastic wrap on the bread. Pour an appropriate amount of water into the steamer, boil it, put plastic wrap on the bread in the bowl of egg mixture, put it in the steamer, and steam for 8 minutes to turn off the heat.
8.
After being out of the pan, you can drizzle 1 teaspoon of light soy sauce on top, add a little bit of lard, and sprinkle with chopped green onions, the delicate and smooth clam custard can be eaten.
Tips:
1. After the eggs are broken up, instead of adding water to the egg liquid, pour the egg liquid into the prepared water, so that the steamed custard will not grow old, and it does not sink to the bottom. This is the key to the delicate and smooth egg. And there is no need to filter, as long as it is wrapped with plastic wrap, the steamed surface will be very smooth. 2. Don't pour out the water for blanching clams. Filter out impurities and foam and use it as steamed custard water. The dosage is generally about 1:1.5, and you can also adjust it to your favorite consistency. 3. If you don't like lard, you can also replace it with sesame oil or other oils you like.
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