Steamed Dried Dried Eggs [teacher Kong to Cook]

Steamed Dried Dried Eggs [teacher Kong to Cook]

1. After washing the clams, add 200 ml of water to boil. Let the clam soup cool and set aside.

2.
Take out the clam meat and set aside.

3. Diced scallops are blanched and set aside.

4.
Beat 2 eggs.

5.
Add 10 ml of 4D reduced salt soy sauce and 5 grams of sugar.

6. Pour in the cold clam broth. (The ratio of egg liquid to water is best to be controlled at about 1:1.8, if you want to be tender, you can press 1:2.2. If you want to steam the same as mine, just do it according to the ratio of my formula.)

7. Filter the egg laying liquid with a fine sieve to make the steamed eggs more tender and smooth.

8. Add scallops.

9.
Put an appropriate amount of water in the steamer, bring it to a boil, and put it in a steamed egg bowl. (Before steaming in the pot, you can wrap it with food-grade plastic wrap to form a pressure net, then you can steam the soft and beautiful steamed egg. If you don’t want to use the plastic wrap, you can also steam it until the egg skin is a little formed, and then open it. The upper cover has a small slit to prevent a large amount of air from gathering inside, and it can also steam a smooth and beautiful steamed egg.

10.
Steam on high heat for 10 minutes.

11.
Put the clam meat on it before serving.

12.
After the eggs are steamed, you can add a little soy sauce with reduced salt to taste. Look, every bowl is so tender and delicious, you can try it too.