Ingredients ?

Clams 400 grams

Egg

Scallion a

Some salt

Pepper

Some pepper

Starch 10 grams

Meat mixture 15 grams

Ginger moderately

Clam Egg Soup practice ?

Starch and water 1:5 ratio of water starch, chopped green onion, ginger shredded, meat into a bowl spare

Basin add water, then add salt and moderate oil, clams into the basin soaked more than 5 hours to spit out sediment spare

Pot sitting in the water, clams in the pot of cold water boiling until the clams open small mouths out of the clams to cool and take out the clams spare meat

Clam broth resting A few minutes to pour into another container, the bottom of the small amount of sediment poured off

|Pan heated oil into the hot ginger sauté, add the minced meat slowly stir fry until the minced meat spit oil

Add half of the chopped green onions continue to stir fry

Added to the clam broth, beat the floating foam

Input the water starch in turn until you are satisfied with the consistency of the egg, evenly beaten , add salt and pepper. Seasoning, turn off the heat and sprinkle in the other half of the green onion, down into the clams that is ready

Finished picture

Tips

Clams must be cooled in the pot, otherwise it is not easy to open the clams.

Clam soup is very salty, salt can be adjusted according to their own preferences

Scallions can also be replaced with chives more fresh