Main Ingredients

Clams

500g

Sprouts

15g

Cherry Tomatoes

100g

Oleander

30g

Flour

150g

Egg

1<

Water

70g

Accessories

Scallion

5g

Salt

3/4 tsp

Ginger

5g

Garlic

3g

Sugar

1/2 tsp

Cooking wine

1 teaspoon

Pepper

1/4 teaspoon

Steps

1. Put the clams into a pot of boiling water and cook until they open and remove immediately.

2. Peel out the clam meat, clarify the broth in which the clams were cooked and set aside.

3. Add cooking wine and 2 grams of ginger to the dried scallops and steam them for 20 minutes, then remove the ginger and set aside.

4. Cherry tomatoes cut into small pieces, chopped greens.

5. Dice the scallions, cut the garlic and ginger into small strips.

6. Add water to the flour while stirring. Until there are no dry noodles in the bowl and the flour becomes small lumps.

7. Start a frying pan, add onion, ginger and garlic and sauté. Add the cherry tomatoes and sauté briefly.

8. Pour in the clear clam broth and discard any sediment.

9. And then even the soup into the dried scallops, add the right amount of water, salt, sugar and boil over high heat for 3-5 minutes.

10. Add the stirred small noodle lumps.

11. Cook until the noodle lumps float in the pot, add the chopped greens.

12. Add the peeled clam meat.

13. Drizzle in the whisked egg mixture.

14. Boil and add pepper to taste.