Dishes: Steamed egg soup with clam.
Ingredients: two stupid eggs, one clam, one spoonful of light soy sauce, half a spoonful of olive oil and half a bowl of fresh soup.
Cooking steps:
1, steamed egg cake, so you don't need too many clams. Don't use the bought Meretrix meretrix directly. Because of its special growth environment and structure, we must do a good job of cleaning it first. For the sake of human health, food hygiene and taste, this step must be done carefully and not carelessly.
2. Put the bought Meretrix meretrix in pre-prepared light salt water, and keep it for a period of time to imitate the growth environment of Meretrix meretrix, so that the Meretrix meretrix can better spit out the sand in the body. After the sand is spit out, carefully brush the shell of Meretrix meretrix with a fine brush, and don't let go of any small place. Finally, wash them with clear water several times to clean them up.
3. Prepare a wok, add cold water to the wok, then pour the cleaned clams into the wok and cook with water.
4. Cook the clams until they open. Remember not to cook for too long, as long as the clam opens its mouth a little. Take out the cooked clam with a colander, put it on a drain rack, and control the water for later use.
5. When the clam controls the water, we prepare the next ingredients. Pour the eggs into a bowl, add a small amount of edible salt, stir the edible salt with chopsticks to melt, and fully break up the egg liquid. The more dispersed it is, the more delicate the egg liquid will be.
6. Prepare a small bowl of fresh soup, don't pour it all at once, use the eggshell of the egg you just beat to get the tools, pour the fresh soup into the eggshell, and then pour it into the egg liquid. That's it. It takes about three and a half eggshells of fresh soup. Pour the fresh soup into the egg liquid, and mix the egg liquid and the fresh soup evenly with chopsticks or spoons.
7. Then drop a few drops of olive oil into the egg liquid. If there is walnut oil, it is best to use walnut oil to supplement the nutrients needed by the body. After mixing evenly with a spoon, during the mixing period, a lot of small floating foam will be caused, and finally they will be left out with a spoon. If there is the finest baking sieve, it is best to filter it with a sieve, so that the egg liquid will be more delicate.
8. Prepare a clean dish with a slightly deep mouth. The dish needs to be resistant to high temperature. Put the boiled clam on a plate, and open the small clam with your hands to help it open. Pour the filtered egg liquid into the plate. When pouring the egg liquid, the action should be gentle, and slowly pour it into the plate from one side. Don't pour it too fast, and all the clams will be washed together.
9. If there is floating foam, clean it with a spoon, and then cover the mouth of the plate with plastic wrap. When covering it, be sure to tighten it, without gaps. Stick some small holes in the plastic wrap with toothpicks, so that it is convenient to exhaust and heat when cooking for a while, and it can also prevent water vapor from flowing into the egg custard.
10. Prepare a steamer. After adding water to the steamer and boiling it, put the plate with egg liquid in the steamer, cover the lid and steam the egg custard with water. It won't take long, just about fifteen minutes. Cooked for too long, the egg custard will get old, the taste will be bad, and most of the nutrition of eggs and clams will be lost, which is not worth the candle.
Take out the plate with a food clip, put it on a heat insulation mat, remove the plastic wrap, and then pour a spoonful of soy sauce, sesame oil, chives and so on on on the egg custard, and then serve it on the table.
Cooking tips:
1, plastic wrap must be produced by regular manufacturers, which is resistant to high temperature, so it is healthy and guaranteed. If there is no plastic wrap, just buckle it with a bigger plate.
2. Steamed egg custard with clams is fresh and delicious. The sauce added to it is not static, so you can add it according to your own preference. If you don't like chives, you can not let them go; If you like spicy food, you can just pour a proper amount of Chili oil on it.
3, many people in the egg custard, there will be steamed egg custard potholes, honeycomb. To solve this problem, we must filter the egg liquid and skim off the floating foam before steaming the egg soup.