The "swan egg" mentioned by Yantai people actually means not swan eggs, but shells in the sea. The scientific name is gravel house shell, which is called "swan egg" because of its large body and similar to swan egg. Now let's see how to make "swan eggs"

Four swan eggs are washed, chopped, temporarily marinated with seasonings, or directly heated. My brother thinks that the boiled egg is much less fresh than the blanched egg, so it is not scalded. If it is heated for 1 seconds, you can get a green pepper, wash it and cut it into pieces. Please cut the pan and put the oil in it. Add the onion, ginger, garlic pan and green pepper and stir-fry it several times. Put the swan egg in the pan, and the swan egg will change color. When it comes out, add cucumber slices and salt and stir-fry until the cucumber slices are available. < P This time, the seafood "swan egg" we want to talk about can actually be used to wrap jiaozi, which is fresh and tender, and there is almost nothing else. "Swan egg" has nothing to do with swans. It is a large shellfish, also known as the famous seafood along the coast of Yantai, and its scientific name is sand clam and giant clam. Because of its large size, round oval shape and rarity, it is called swan egg. Of course, there is no shortage of legends like "Miss Conch" in coastal areas. It is said that the brother caught a swan. It is said that he was released out of kindness. Finally, the swan led them to the sea with a dream and harvested many shells from the stone house. Anyway, there are many versions of these folk stories, so don't take this too seriously.

How to eat "Goose Egg" Tianqiu egg is well adapted to a variety of cooking methods such as frying, roasting, frying, wrapping jiaozi and making soup because of its thick meat and fresh taste. The swan eggs are peeled, washed and made into large pieces, boiled in a pot, heated slightly, and the asphalt is removed immediately. Slices such as green and red peppers on side dishes, three slices of garlic, and slices of onions; Add some salt to the right amount of fresh Tonga, and mix the seasoning juice with starch, and then use it later. Put some lard in the pot, and when it is heated to hot air, put the thousands of egg slices with asphalt removed into the oil drum with a spoon, so you don't have to wait for a long time to put the oil. Pour the excess oil into the pot, leaving a little lard base oil, then add garlic and onion slices for fragrance, and stir-fry the side dishes twice in the pot until they are basically Chinese.

Cook some seasoning wine, put the sliced goose eggs on the next day, then quickly pour in our mixed juice, stir-fry it twice with fast fire, evenly wrap it in clam meat and side dishes, and let them stand up. Clam meat is basically cooked by boiling and oil soup, so it must be fried quickly at last. Don't fry slowly in the pot like other foods. In addition to frying, you can chop up the cattle and wrap them in jiaozi. Just wash some of them. It's delicious with leeks.

please wash the pulp, heat it for about 1 seconds to 15 seconds, then wipe it with asphalt and put it in a clean shell. Then burn oil in the pot, onion and ginger stimulate the fragrance, directly sprinkle hot oil on the plate, and then sprinkle raw soy sauce, which is simple and delicious. In season, it is also the best with Toona sinensis. Whether it is cold or fried, it can be eaten. If you have a chance to visit Yantai, don't miss the delicious clam called Swan Egg!