Clam Steamed Egg
by Poetic heart
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Raw material diagram.
2. First prepare 200 grams of warm water, add salt and melt for later use. (The ratio of water to egg liquid is 2 to 1)
3. Knock the eggs into a bowl and stir to scatter.
4. Add the warm water prepared in advance and stir well.
5. Add appropriate amount of water to the pot, add the sliced ginger and chives, boil, add the cleaned clams, cook until the mouth opens, turn off the heat.
6. Spread the clams on the bottom of the plate.
7. Use a colander to strain the egg liquid onto the plate.
8. Cover with plastic wrap, pierce a few holes with toothpicks, and place on the steaming rack.
9. Put the lid on and turn to a low heat and steam for about ten minutes, leaving a gap in the lid when steaming. Pour a little light soy sauce and sesame oil on top of the pan, and sprinkle with chopped green onion.
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