Scrambled Eggs with Big Clams

Name: Scrambled Eggs with Big Clams
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Big clam; 3 pcs egg; a little salt; Some oil; a little chopped green onion

by Pomegranate tree 2008

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The taste of hometown is a taste that you will never forget wherever you go.

This kind of clam is usually fried and eaten here, because it is very fresh and tender, so the probability of being flopped in the restaurant is quite high. Generally, a plate is more than 30 yuan. Drinking and eating are good.

Ingredients

2 pcs Big Clam
3 pcs Egg
a little Salt
Some Oil
a little Chopped Green Onion

Scrambled Eggs with Big Clams

1. The big clams are the big clam meat after being shelled by the vendor. First rinse it with clean water.

2. Use scissors to cut open the esophagus of the big clam, some of which will contain sand and mud, clean it up,

3. Then remove the internal organs, that is, the blackened part, and then cut it into an appropriate size with a diagonal knife.

4. Finely chop green onions,

5. Put the big clams in a big bowl, add chopped green onions,

6. Beat in three more eggs, add a little salt, and beat evenly

7. Put the right amount of oil in the pot. The oil must be hot, so that the well-stirred clams and eggs can be poured into the pot. After forming, stir-fry for a few more times to set the shape.

Tips:
1. Big clams are relatively large clams, the meat is about the size of a palm, and the meat is extremely delicious.
2. When frying, just like scrambled eggs, you must wait until the oil in the pan is hot before you can fry them.
3. You can't fry for a long time when you fry. After setting the shape, you can turn off the heat and cook out. If you fry for a long time, the clams will become hard and can't chew.