Tomato Clam Steamed Egg

Name: Tomato Clam Steamed Egg
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 217g egg; 8 Flower clam; 3 slices tomato; 3 tablespoons June Fresh Soy Sauce (Green Label) (a); 1 tbsp Sesame oil (a); 2 pieces Chives (a)

by Dazzling silk scarf

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Eggs and tomatoes are a perfect match, so I won’t say more. When cooked with clams, the custard is more delicious. The clams are delicious, nutritious, high in protein, and the composition and ratio of amino acids are reasonable; fat The content is low, the unsaturated fatty acid is high, and it is easy to be digested and absorbed by the human body. There are also various vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other trace elements necessary for the human body, it can increase nutrition, and it is also a green food.

Ingredients

217g Egg
8 Flower Clam
3 slices Tomato
3 tablespoons June Fresh Soy Sauce (green Label) (a)
1 tbsp Sesame Oil (a)
2 pieces Chives (a)

Tomato Clam Steamed Egg

1. Prepare ingredients, the eggs are 4 peeled eggs

2. Put the seasonings in accessory a, put them together, and stir evenly

3. Clam, after opening, remove the black substance inside

4. Beat the eggs, and put them in 40-80 degrees warm water after beating evenly

5. After the water and eggs are fully beaten, sieving, egg: water=1:1.5, (it is recommended to put the water at 1.2-1.4 at the beginning, and when you are proficient, slowly add water to make a smooth egg custard)

6. The seasonings that are ready to be steamed are all ready

7. Add a proper amount of water to the pot, after it is hot, add 2/3 of the egg liquid

8. Cover the top with something or a lid to drip water-proof steam into the custard, and then cover the pot with a medium-to-low heat for about 10 minutes

9. The eggs are solidified

10. Add clams and tomatoes

11. Pour the remaining 1/3 of the egg mixture, medium heat for about 10 minutes, and turn off the heat

Tips:
Silk scarf reminder: If you are not sure about the ratio of egg to water, put less water to avoid separation of water and eggs. Also, if there are some watery things in the steamed custard (tomatoes, fungi, etc.), the water should be reduced as appropriate.