Steamed Egg with Clams

Name: Steamed Egg with Clams
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Soil eggs; 250g clams; a little salt; 2 tablespoons Steamed Fish Soy Sauce; 3 slices ginger; 2 tablespoons Cooking Wine; 1 tablespoon sesame oil; some shallot

by Babe girl

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Ingredients

3 pcs Soil Eggs
250g Clams
a little Salt
2 tablespoons Steamed Fish Soy Sauce
3 slices Ginger
2 tablespoons Cooking Wine
1 tablespoon Sesame Oil
some Shallot

Steamed Egg with Clams

1. Soak the clams in light salt water for 2 hours and wash

2. Put water, cooking wine and ginger slices in the pot to cook clams

3. Clip the open clams into the steamed egg bowl one by one

4. Beat the eggs, add a little salt according to the ratio of egg liquid and warm water 1:1, filter out the foam and pour it into a steamed egg bowl

5. Cover with plastic wrap, take out after 15 minutes on medium and low heat, pour sesame oil, steam fish with soy sauce, and sprinkle with chopped green onion.

Tips:
Clam clams out of the pot immediately after opening. If they don’t open for a long time, they should be discarded. The egg liquid should be beaten thoroughly, less salt should be put, and it should be light and not salty. The eggs are not honeycomb