Steamed Egg with Clams
by Ju Na JUJU
Favorite
Difficulty
Easy
Time
15m
Serving
2
Fresh and tender clam steamed egg~
1. Put the clams in salt water and let them stand for 2 hours to spit out the mud and sand; put water in a pot to boil, add shredded ginger and cooking wine, add the clams, blanch until the mouth opens and remove immediately
2. Rinse off the sand and scum with cold water, put it in a bowl and set aside; beat the eggs, add 150 grams of warm water and stir evenly
3. Add salt and pepper, then strain the egg liquid into a clam bowl
4. Cover with plastic wrap, pierce a few small holes with a toothpick, put it in the steaming tray, and steam for 15 minutes on high heat
5. After 15 minutes, leave the lid alone for 5 or 6 minutes. Finally, pour in some sesame oil and sprinkle with chopped green onion~~ You can also pour some soy sauce if you like~
Tips:1. If the water for blanching clams is very clean and there is no sand, you can put it to warm and add it to the egg liquid and steam it together~~ My blanched water has a lot of sand and foam, so it falls;
2. The ratio of egg liquid and water is about 1:1.5 (that is, 2 eggs are about 100 grams and water is 150 grams);
3. It is best to use cold boiled water with a little bit of warm water, about 40 degrees Celsius, it will become egg drop soup if it is too hot~
