Main ingredients:

Clam (16) Seasoning: eggs (2), salt (appropriate amount), cooking wine (appropriate amount) and ginger (appropriate amount).

Steamed eggs with clams:

1. Wash the clams with clear water;

2. Put a little water in a small pot, cut a few pieces of shredded ginger, boil over high fire, add clams and cook until the shell is slightly open, and remove the clams;

3. Remove the shredded ginger from the soup and pour it into a bowl (the rest of the bottom of the pot is not used to prevent precipitation) and put it in a warm place for later use;

4. After the three eggs are broken up, pour the clam soup according to the ratio of 1: 1 or 1: 1.5;

5. When pouring, fully stir to mix the egg liquid with the soup, then add a little salt and chicken powder and mix well, and filter out the foam;

6. Take a deep dish of 1, cover it with clams, pour in the egg liquid, cover it with a layer of plastic wrap (another dish with the same size can also be pressed on the steamed egg plate to prevent water vapor from entering), steam it in a boiling pot for 8- 10 minutes until the egg liquid is solidified, and take out chopped green onion and sesame oil.

skill

1. Steamed eggs with clams Step 1: Don't steam them in a glass bowl, it's fragile.

2. Regarding whether the plastic wrap is toxic or not, we should choose the plastic wrap made of PMP high temperature resistant material. This product has the characteristics of high temperature resistance, safety, non-toxicity and high transparency. Pay attention when buying plastic wrap; If you are still worried about plastic wrap, you can choose to cover the steamed egg container with a slightly larger plate, which can also prevent water vapor from entering, resulting in a honeycomb in the custard.