How to make steamed eggs with clams so that the custard is smooth, tender and fresh?

12 green clams, 2 raw eggs, 1 small onion, 2 slices of ginger, 1 teaspoon of fish sauce (5ml), 1 teaspoon of light soy sauce (5ml), 1/2 teaspoon of white vinegar (3ml ), 1/4 teaspoon of sesame oil (1ml), cold boiled water (1.5 times of egg liquid) Step 1

Soak the clams in salt water for 30 minutes to make them spit out the fine sand in the body, and then use Scrub the clam shell carefully with a small brush and rinse with cold water. Put the cleaned clams into a pot of boiling water and cook until all the clams open their shells and then remove them. Step 2

Make the raw eggs into egg liquid, add water (cold boiled water before completely cooling), the water flow is about 1.5 times the amount of egg liquid, cut the shallots into half and set aside. Step 3

Sift the prepared egg liquid into powder, discard the filtered part, and skim off the bubbles on the surface of the egg liquid. Place the clams on a slightly deep plate, pour in the egg liquid (the egg liquid does not have to cover all the clams, about 1/3 of the clams are enough), and cover the plastic bag tightly. Step 4

After the water in the stainless steel steamer boils, reduce to a simmer, put in a plate filled with clam egg liquid, cover and steam for about 15 minutes. After steaming, add fish sauce, light soy sauce, white vinegar, sesame oil, sprinkle with chopped chives, and stir. Step 5

Because the clams are steamed in their shells, the surface of the clams must be completely scrubbed clean. If you are still worried, remove the shells from the cooked clams, keep only the clam meat, and put it into the egg liquid. The taste will be the same, but the finished product will not be as beautiful.

Clams will not open their mouths at the same time. If you are worried that the clam meat will age, just pick up the open clams at any time. It is best to add completely cool boiled water to the water in the egg liquid. If you don’t have time, you can add mineral water immediately. Step 6

The process of sifting the egg liquid into powder is very critical, as it can make the surface of the steamed egg custard smooth. Since the clams are to be placed on a plate, it is best to use a slightly deep plate with a flat bottom. In addition, there does not need to be too much egg liquid in one plate, otherwise it will not be easy to cook. Clams can be green clams, clams, clams, etc., depending on your personal preference. Whether to add white vinegar or not depends entirely on personal preference. If you don't like it, you can leave it out.