Stewed Clams
1.
Prepare clams. Clams and clams are different types of clams, and the price is higher than that of clams. This type of clam usually has very little silt, so you can use it when you buy it. The clam has a thick shell, so it can be said to be the most delicious clam.
2.
Blanch the clams in water. Put the clams in the water after boiling, simmer on high heat, and cook for about one or two minutes. The soup in the pot begins to turn white. Unlike other clams, this clam is difficult to boil, so we have to cook it in advance and then stew it with eggs. While cooking, remove the foam in the soup.
3.
After about five or six minutes of cooking, clams began to open their mouths one after another. We need to have eyesight and hands quickly, and quickly pick them out, so that the meat of the clams will not age.
4.
Until all the clams are fished out, take a slightly deeper plate and set it aside. If there are individual clams that do not open, we can try to open them with a knife or other tools. If there are not fresh, we must discard them.
5.
Do not use the blanched clam water immediately. If there is sand in the clams, we still need to use it to clean and settle before using it. While letting it settle, wait for it to cool to a warm state. Don't be too cold or too hot. This is the key to the softness of the steamed egg. Add the warm water to the eggs, the ratio of water to eggs is 1.5:1, that is to say, for each egg, put one and a half eggs in the amount of water. This can be measured with half an eggshell.
6.
Mix the egg and boiled clam soup with salt thoroughly, sieve it, and pour it into the clam dish. The purpose of sieving is also to make the stewed eggs more delicate.
7.
Put the water tank of the electric steamer into the water, turn on the power, I use the timer for ten minutes, and then put it on the plate. It only takes two seconds to see the steam coming out. When steaming, you can put a layer of plastic wrap on the plate and pierce a few small holes on it. Or buckle a plate to prevent water vapor from dripping in. The steam of my Zhenmi electric steamer can fall around, so I did not cover it. You can also use an ordinary steamer to make it.
8.
Because the lid of the steamer is transparent, you can observe the maturity of the eggs at any time. After about eight minutes, the egg liquid has solidified and you can turn off the heat. I would like to remind you that if you want to save time and fire, I suggest you use this Planting large deep dishes, this kind of dish has a large capacity, and the clams can not be completely covered after pouring the egg liquid, and the larger the dish, the larger the contact surface between the egg liquid and the pot and the easier it is to steam.
9.
Take out the steamed stewed egg, drizzle with umami soy sauce, sprinkle with chopped green onion and red pepper rings, and serve.
