Raw materials:

250 grams of clams, 200 grams of tofu, salted ham 1 large piece of meat (Jinhua ham is of course the best, I use bacon instead of is also very good)

Scallion 1, ginger 2 slices, 1 bowl of broth (500 ml or so), 1 small spoon of salt, white pepper in moderation.

Practice:

1, the clams with cold water wash several times, into the water to stand for 2 hours to spit out sediment spare;

(water put a little sesame oil can prompt the clams as soon as possible to spit out the sand)

2, the hot pot, the bacon meat cut into small pieces into the pot sautéed out of the flavor, and then put into the onion and ginger together with the explosion of aroma;

(this step does not need to put the oil, bacon will be a little bit of oil seepage)

3, pour a bowl of broth over high heat and boil;

4, add the cubed tofu and boil;

5, then add the clams, cover and cook for 5 minutes over medium heat;

6, and finally adjust the salt and white pepper can be.

Clam and egg soup Clam and egg stew:

Egg stew practice:

Two eggs beaten, add a little salt, soy sauce, salad oil to produce a fine froth, add warm water, and then put in the cleaned clams, plus the cover steamed for about 10 minutes.

Egg soup practice:

Clams cleaned, into the pot with water, a little salt, boil, beat an egg into it, turn off the fire, add green onions, it's good, and convenient and delicious.

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