Steamed Clams with Clams-cheap Seafood with Fresh Eyebrows
1.
After buying the clams, put a few drops of sesame oil in light salt water to raise them for several hours to let them spit out the sand.
2.
Use a small brush to clean the shell of each clam.
3.
Beat the eggs and set aside.
4.
Put water in the pot, put a few slices of ginger, pour in the washed clams after the water is boiled, and cook until the mouth is picked out. The opening time varies, so you have to open the first to clip it out first, or it will be cooked old, don't open the mouth.
5.
Rinse the open clams with water to prevent mud and sand.
6.
Pick out the ginger slices from the water of boiling clams, and then take part of the clean water on it for later use.
7.
Put the clams on the plate.
8.
Add the right amount of warm boiled clam water to the egg, add a little salt, and a little cooking wine. (The egg-water ratio is 1:1.5, this is my personal favorite ratio, you can adjust it yourself)
9.
Pour the egg liquid through a sieve.
10.
Boil in a pot on medium heat until the egg is solidified. The specific time depends on the amount of egg.
11.
Take it out after steaming.
12.
Add a little green onion, drizzle some light soy sauce (not necessary, the water and clams used to cook the clams are very fresh), just a few drops of sesame oil.
