Super Smooth and Tender Clam Stew
1.
The clams are spit in sand and then cleaned. Then put ginger shreds in the pot to boil water, add the clams and cook until the shell opens and then turn off the heat to remove them, then put them in water to clean them up. Do not pour out the water for cooking the clams. Remove the floating layer of water foam and remove it for later use
2.
The number of eggs is determined according to the size of the stewed egg tray. Add two eggs or three eggs. This is a double yolk egg. Because the plate is not big, I used 2 double yolk eggs, which is equivalent to the weight of three eggs.
3.
First, chopsticks or a manual egg beater to mix well, and it is enough to form the egg liquid, and the egg liquid can also be sieved. I usually do not sieve, and the egg liquid can be mixed evenly.
4.
The water used to cook the clams in the pot is not cold at half-temperature, and the scoop is twice as much as the egg liquid. Pour the clams boiled water into an empty bowl, add an appropriate amount of salt to the bowl, and stir the salt with a hand-held whisk or chopsticks . Note that the water must be 1.5 to 2 times that of the egg liquid, personally feel that 2 times is the best, the taste is smooth and tender, less water and more water will affect the taste of the stewed egg
5.
Cool the clam brine that was just stirred and pour it into the egg liquid, mix and stir again in one direction
6.
Prepare a beautiful shallow plate, arrange the clams around the plate four times, try to choose the same size as the mouth, put two pieces of clam meat in each clam scallop, the excess clam meat can be chopped and laid on the bottom of the plate, or you can No need to. If it’s a deep plate, don’t rush to put the clams in a hurry. Pour half of the egg mixture on the plate, put the clams on the pot after steaming, then pour the remaining egg mixture and continue steaming, but the deep plate time Lengthen it appropriately, usually about 8 to 10 minutes
7.
Pour the egg liquid into the plate, and the egg liquid can be placed in two-thirds of the plate and then put into the steamer with water
8.
Cover the plate with a clean water-free plate, which can also be replaced by plastic wrap. This step is very important. If you don’t cover it, the egg liquid will be scalded by the steam falling from the lid into many honeycomb holes during the steaming process. Then steam on high heat for 5 minutes
9.
Because it is a shallow dish with a large opening, it is generally cooked in less than 5 minutes. Of course, there is no shallow dish and you can use a deep dish, but the steamed egg takes twice as long to be cooked. If the steamed egg time is too long, it will also affect the taste of the egg.
10.
People with heavy taste can add some soy sauce, sesame oil, chopped green onion, etc., which are specially used for cold dressing. Generally, children don’t like chopped green onion, light soy sauce, etc., so they can not add it. I personally prefer not to add light soy sauce, oyster sauce, sesame oil, etc. Adding seasonings such as light soy sauce will make it difficult to taste the umami taste of senbei. Haha, everyone can figure it out according to their own preferences
Tips:
1. Pay attention to the ratio of water to egg, water is 1.5 to 2 times that of egg, I personally feel that 2 times is the best
2. Before steaming the egg, cover it with a plate or plastic wrap to prevent honeycomb holes
3. If it’s a deep plate, don’t rush to put the clams in a hurry. Pour half of the egg liquid on the plate first, put the clams in the pan after steaming, and then pour the remaining egg liquid to continue steaming, but it’s deep. Properly lengthen the plate time, usually about 8 to 10 minutes