Clam Steamed Egg
1.
Preparation materials: eggs, clams, green onions and ginger
2.
2. After buying the clams, soak them in water with salt and vegetable oil for more than 2 hours to let the clams spit out the mud and sand
3.
Bring the water in the pot to a boil, add a little cooking wine and green onion ginger, then pour in the washed clams, and cook until the clams open (the clams should be taken out immediately to keep the clams fresh and tender)
4.
The clams are drained and placed in a steaming bowl
5.
Slowly pour the water from the boiled clams into a bowl and let cool (the water of the boiled clams may still have some silt, so let the soup settle before pouring, and then slowly pour out a part)
6.
Mix the egg with 1/2 teaspoon of salt, add the warm clam soup and mix well (the ratio of the egg liquid to the soup is 1:1, so the steamed chicken is more Q-bomb, if you want to be more tender and smooth, you can add The amount of soup)
7.
Pour the egg liquid into the steaming bowl (the egg liquid can be filtered with a sieve, but as long as the egg is fully broken up, and the pouring time is slower, the bubbles will remain in the egg liquid bowl, and the steamed egg is also very delicate )
8.
Boil the water in the pot, wrap the steaming bowl with plastic wrap, and steam for about 10 minutes in the pot
9.
Pour a little steamed fish soy sauce and chopped green onion on the surface of the steamed egg.
