Materials

13 clams, 2 eggs, fresh shellfish, sesame oil, ginger 10 grams of rice, cooking wine, salt

Practice

1. First, use a toothbrush to brush the shells of the clams, and then placed in salt, sesame oil in the water soaked for 2 hours, so that the clams spit out the sand and mud.

2. Boil water in a pot, put ginger rice, cooking wine, clams cook, and so the clams open the mouth after the clams out of the dish; egg liquid in the salt and stir.

3. blanch clams of water do not pour out, filtered and cooled (sixty or seventy degrees or so), the warm clam water poured into the egg mixture, remove the foam floating on the surface of the egg.

4. Pour the strained clam and egg mixture into the steamer tray with the clams, a little more than 1/2 deeper than the clams. (Do not completely over the clams, otherwise you can only see the egg not see the clams, it is out of the question.)

5. Steamer plate surface covered with a layer of plastic wrap, placed in the steamer, pot filled with cold water, closed lid, high heat boil.

6. After the water boils, change to medium-low heat, ten minutes or so clams steamed egg is steamed. (Time please judge according to their own fire)

7. Dripping fresh shellfish dew, sesame oil, a seafood flavorful clams steamed eggs on the steam.