Clam Steamed Egg
Ingredients
- Clam 500g
- Native eggs 3 pieces
- Light soy sauce 1 spoon
- Sesame oil Half spoon
- Garlic sprouts 1 root
Steps
1. Take fresh clams, the size must be even.
2. Use running water to wash away the sediment on the surface.
3. Put it in the pot and add water, the amount of water should cover the clams.
4. Bring to a boil over high heat.
5. Open the mouth and let the clam cooking water cool down for later use.
6. Break three free-range eggs into a large bowl.
7. Add cooled clam water or water at a ratio of 1:1.
8. Stir the egg liquid evenly. I usually beat it with chopsticks 100 times, so that the steamed one will be more delicate.
9. Use a spoon to skim off the foam on the surface of the egg liquid.
10. Sieve and pour into the prepared steamed egg container.
11. The purpose of sifting is to remove large particles so that the custard will be more delicate and taste better.
12. Break open the clam and take out the fleshy side of the shell.
13. Place them in order.
14. Steamer on cold water.
15. Cover the dish with a large plate or cover it with plastic wrap.
16. Cover the pot. After the water boils, start the timer and steam for 12 minutes. Turn off the heat and simmer for two minutes before opening the pot.
17. After taking it out of the pot, add a spoonful of light soy sauce.
18. A small amount of sesame oil.
19. Shake gently.
20. Finally sprinkle some chopped garlic sprouts.
21. Tender and delicious clam steamed eggs.
Tips
- If you have time, you can also peel the skin and put the clam meat directly, which will be more convenient for children to eat.
