Preparing ingredients

Clams 8? 4 eggs 2 dried scallops, mahi-mahi roe, white fruit (ginkgo)

Gourmet practice

Step 1: clams soaked in salted water to spit out the sand, with a small fire and slowly boil the shell;

Step 2: dried scallops soaked in hot water for 10 minutes and then take out and patted into the silk;

Step 3: egg broken, add salt, plus the water used to cook the clams and soaked scallops of the water (800 ml) and mix; (1 egg with 200 ml of water). (1 egg plus 200ml of water)

Step 4: large bowl with boiled clams, dried scallops, ginkgo (you can also put fresh shrimp in a large bowl);

Step 5: the egg mixture through the gong sieve (to remove the egg froth) poured into the bowl;

Step 6: wrapped with tinfoil or covered with a plate (choose one of the two);

Step 7: the water boiled into the Steamer, steam on low heat for about 20 to 25 minutes, remove;

Step 8: Remove the steamed eggs, pour parsley, mahi-mahi roe, garnish and serve;

Another way to do it,

Ingredients

Clams 300g

Eggs 2

Garlic cloves a little

Soy sauce 2g

Ginger 5g

1 small onion

Oil 2g

Salt 2g

Methods/Steps

1

Put small onion and ginger into a cooking pot, add about 380g of water and 1g of salt.

Bring to a boil for 1 minute, then add all the clams and cook until one is open, then pull out one and all the clams in turn. Note: The clams that are not open will not be eaten.

Beat two eggs.

Then strain them. This is to make the steamed eggs creamier and smoother.

When the broth in which the clams were boiled has almost cooled down, strain it.

Take 170 grams of the strained juice and pour it into a bowl of egg mixture. Note two eggs about 100 grams of egg wash. The ratio of egg to water is 1:1-2.

Place the boiled clams one by one on a plate, cover with microwaveable plastic wrap, and poke some holes with a toothpick. Note This way the steamed eggs will not have small holes.

Bring the water in the steamer to a boil, then place the eggs on the steamer basket and steam over high heat for 8 minutes.

Take out the steamed eggs with clams and pour some oil, soy sauce or fish sauce on them, sprinkle some garlic cloves, and the dish is finished.

END

Notes

The egg mixture should be strained to be free of air bubbles, strain 1-2 times.

. Before steaming, cover the egg bowl with microwaveable plastic wrap and poke some holes with a toothpick. So that the steamed eggs will not have small holes.

. The ratio of egg to water is 1:1-2, which makes a difference between old and young just like tofu.

. The broth from cooking clams is used to steam the egg more fresh, such as clam sand did not

.