Clam Bake

Name: Clam Bake
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Clam Meat; 3 egg; 10 clams; 70g Shimizu; 1 tablespoon and a half Chopped green onions; 1/2 a spoon ginger; 1 teaspoon Cooking Wine; 1/3 teaspoon White pepper

by Xiaozifaner

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Baked eggs originated from Luzhou and belong to Sichuan cuisine. But each place still has its own local characteristics. As far as the Toon Baked Eggs in Zhejiang cuisine, the Yuxiang Baked Eggs in Chengdu, the American Country Baked Eggs, and the sweet and soft Korean Baked Eggs. The ingredients for baking eggs are simple and nutritious. The clam baked eggs have a light taste and the seafood is still there.

Ingredients

60g Clam Meat
3 Egg
10 Clams
70g Shimizu
1 tablespoon and a half Chopped Green Onions
1/2 a spoon Ginger
1 teaspoon Cooking Wine
1/3 teaspoon White Pepper

Clam Bake

1. Feed the clams with clean water and spit sand in advance, freeze for one hour, rinse with cold water, and open the shells when gaps appear. Wash the clam meat and squeeze out the moisture

2. Eggs with cooking wine, water, a little salt, and beat

3. Chopped green onion and ginger, pour a little oil into the pan and saute until fragrant

4. Pour in clams and clam meat, stir fry, and add white pepper

5. Scoop the egg liquid to remove the foam and slowly pour it into the pot

6. Use a spatula to push the edge of the egg halfway, let the top egg liquid flow down until it continues to heat and solidify

7. Cover the lid, let the heat on medium-low heat until the egg liquid on the top is solidified, and sprinkle some chopped green onions.

Tips:
Clams are rich in nutrients, nourish the five internal organs, invigorate the spleen and stomach, clear away heat and detoxify, remove sores and relieve alcohol