1. Prepare the raw materials, wash the sixtieth birthday, light soy sauce and sesame oil and mix thoroughly.
2. Beat the eggs well.
3. Pass the beaten egg liquid through the sieve (this step can remove the air mixed in the egg and make the egg liquid more delicate).
4. Mix the egg liquid and water in a ratio of 1:1.2, add a little salt, and mix well.
5. The water in the pot is boiled and the sixties are laid down.
6. The flower carapace can be fished out by opening it.
7. You can peel off half of the sixtieth shell, leaving the meaty part.
8. Pour 5/4 egg mixture in a bowl. After the steamer water is boiled, start steaming the eggs. Heat for 2 minutes on medium heat and low heat for about 5 minutes until the egg liquid has solidified.
9. Take out, insert the sixties, pour the remaining 5/1 egg mixture, continue to steam in the steamer, medium heat for 2 minutes, low heat for about 3 minutes.
10. After steaming, sprinkle chopped green onion, light soy sauce and sesame oil.
Tips:The steaming time should be adjusted according to the amount of egg liquid.
The sixties can be replaced with clams.
Leave a small amount of egg liquid to be added later in order to incorporate the umami flavor of the sixtieth birthday into the egg liquid.
