Main ingredients:
Clam 500g, 2 or 3 eggs.
Accessories:
Water is twice as much as egg liquid, and chopped green onion is a little.
Appropriate amount of salt and oyster sauce
A little sesame oil and a little shredded ginger.
Proper amount of soy sauce
Practice:
1. The clams spit sand first, then clean it, then put shredded ginger in the pot to boil water, put the clams in and cook until the shells are open, then turn off the fire and take them out, then put them in water to wash them clean, and don't pour out the boiled water. Take out a layer of foam floating on them and skim it for later use.
2. Determine the number of eggs according to the size of the stewed egg plate, and beat in two eggs or three eggs. This is a double yellow egg. Because the plate is not big, I used two double yellow eggs, which is equivalent to the weight of three eggs.
3. First, stir the eggs evenly with chopsticks or a manual eggbeater to form egg liquid. You can also sieve the egg liquid. I usually don't sieve it. Just stir the egg liquid evenly.
4. Take the water in the pot to boil clams, which is not cold at half temperature, and scoop twice as much as the egg liquid. Pour the boiled clams into an empty bowl, add a proper amount of salt to the bowl, and stir the salt with a hand-held egg beater or chopsticks. Note that the water must be 1.5 to 2 times of the egg liquid. Personally, 2 times is the best, and the taste is smooth and tender. Less water and more water will affect the taste of stewed eggs.
5. Cool the clam salt water just stirred slightly, pour it into the egg liquid, mix it and stir it again in one direction.
6. Prepare a beautiful shallow plate, arrange the clams around the plate, try to choose clams with the same size as your mouth, and put two pieces of clam meat in each clam scallop. The extra clam meat can be chopped and spread at the bottom of the plate, or it can be used. If it's a deep dish, for the sake of beauty, you don't need to put the clams in a hurry. First, pour half of the egg liquid into the dish, and then put the clams in the pot after steaming, and then pour the remaining egg liquid to continue steaming. However, the time for the deep dish is appropriately longer, usually about 8 to 10 minutes.
7. Pour the egg liquid into the plate, and the egg liquid can be placed in two thirds of the plate, and then put it into a steamer with water.
8. Cover the plate with a clean and waterless plate, or use plastic wrap instead. This step is very important. If you don't cover it, the egg liquid will be scalded into many honeycomb holes by the steam falling from the pot cover during steaming, and then steam for 5 minutes on high heat.
9. Because it is a shallow plate with a big opening, it can be cooked basically in less than 5 minutes. Of course, you can use a deep plate without a shallow plate, but it takes twice as long to steam the eggs, and if it takes too long, it will also affect the taste of the eggs.
10. People with heavy tastes can add some light soy sauce, sesame oil, chopped green onion, etc. Generally, children don't like chopped green onion, light soy sauce and the like, so they don't need it. Personally, I prefer not to add light soy sauce, sesame oil and the like, and I feel that adding light soy sauce and other seasonings will make it difficult to taste the delicious taste of Xianbei.
Tips
1, pay attention to the proportion of water and eggs, water is 1.5 to 2 times that of eggs, and personally feel that 2 times is the best.
2. Before steaming eggs, cover them with plates or plastic wrap to prevent honeycomb holes.
3. If it's a deep dish, for the sake of beauty, you don't need to put the clams in a hurry. First, pour half of the egg liquid into the dish, and then put the clams in the pot after steaming, and then pour the rest of the egg liquid to continue steaming. However, the deep dish should be put for a longer time, usually about 8 to 10 minutes.