Steamed Custard with Clams

Name: Steamed Custard with Clams
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 10 clams; Some Cold water; 2 pieces Chives; a little Steamed fish soy sauce or light soy sauce; a little sesame oil

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The clams are not only delicious, but also full of nutrition. The clams are delicious in meat quality and are called "the best fresh in the world" and "the crown of a hundred flavours". There is also a saying in Jiangsu folks that "every flavour will fail if you eat clam meat". It contains protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids, taurine and other ingredients. It is a low-calorie, high-protein, very suitable for people with high blood lipids and high blood pressure. The ideal food for chronic diseases of the elderly.
Egg custard is also an extremely tender and digestible delicacy. It is steamed in a large bowl and the family scoops a few spoonfuls. Whether it is a weekend breakfast or a usual dinner, it is a good home-cooked food. Pure custard is very delicious, and often add some small ingredients, such as clams, minced meat, shrimp, okra, small tomato slices, then it is always new and not greasy. If the egg custard tender cells have no pores, the choice of water is very particular. Not much to say, let's just serve the custard! If you think it's not bad, you might as well show your family a little hand during the weekend or the Spring Festival!

Ingredients

3 pcs Egg
10 Clams
Some Cold Water
2 pieces Chives
a little Steamed Fish Soy Sauce Or Light Soy Sauce
a little Sesame Oil

Steamed Custard with Clams

1. The clams are soaked in water in advance to spit out the sand and mud, the surface is cleaned with a brush, and the clams are boiled in a pot of boiling water and set aside;

2. Beat the eggs into a large bowl;

3. Beat the eggs thoroughly with chopsticks;

4. Add cold boiled water to the egg liquid. The amount of water is 1.5-2.5 times that of the egg liquid. The egg custard is tender. Pour the egg liquid into another wide-mouthed shallow bowl; steam it in a pot of boiling water for 5 minutes;

5. After 5 minutes, the egg liquid has solidified slightly, put the clams in it;

6. After 5 minutes, the egg liquid has solidified slightly, put the clams in it;

7. Continue to steam on medium heat for about 8 minutes;

8. After the egg is steamed, take it out, pour a little steamed fish soy sauce on the surface, and then pour some sesame oil, sprinkle with chopped chives, and it will be fragrant and tender, really fragrant!

Tips:
1. There is no salt in the egg liquid, and the steamed fish soy sauce will be very flavorful;
2. If you want the custard to be delicate and smooth, use cold boiled water or purified water. The water volume is 1.5-2.5 times that of the egg liquid, which will have a different taste;
3. The clams are soaked in water a few hours or even a day in advance, spit out mud and sand, brush the shell, boil it, and put it into the slightly solidified egg liquid.