Live clam removal method. Soak the live clam in salt water with a small amount of salt for two or three minutes, and then put it in a large basin of water. It will spit out the sediment as much as possible. Repeat several times to achieve the effect. Better. (not less than half an hour in clean water)

Microwave clam steamed eggs

Half a pound of white clams, soaked in light salt water and set aside.

1. First put the clams into boiling water and cook until the water boils again, then immediately take out the clams with a slotted spoon. At this time, all the clams have opened. The time should not be long, otherwise the clam meat will not be fresh and tender, the clams will not be cooked, and eating them will be bad for your health.

2. Then follow the method of making steamed eggs in a microwave oven, beat two eggs in a microwave plastic container, add an appropriate amount of salt and cooking wine, arrange the clams in the egg soup, and add some water. Then the container is covered (leaving holes for air).

3. Turn the microwave on medium heat for three minutes. The clams are delicious and the custard is tender and smooth.

Just three minutes on medium heat. (Don’t add too much water, and don’t cover it too tightly. It’s best to leave ventilation holes to prevent overflow.)

Or boil the water and cook the white clams. Put the oil, onion and ginger in the pot and saute until fragrant. Add the white clams. Add a few drops of cooking wine, salt and sugar, stir-fry for a few times and it’s ready. Add chicken essence, pour sesame oil and take it out of the pan!