Good clams are an inch long, and the shell surface is a faint cyan, smooth and clean. The clam meat inside is slightly yellowish, in the clams is a relatively clean one, people at the sea to eat seafood on a fresh word, the clams with boiling water after scalding, break open the shell, sprinkle some pepper directly to eat or take the wine, but we use another method today, take the steamed egg soup, wen clam steamed egg actually has another name called hibiscus clam, hibiscus is actually steamed custard, steamed to half-cooked when the peeled clam meat on the surface of the egg, and then back to the pot to steam for a while, there is also no peeling clam meat, there is also no peeling clam meat, The whole clam with shell is put into the custard to steam, this method of shell steaming is very rude to some people, and some people say that it is not so addictive.
Everyone has eaten steamed eggs, but do you steam eggs? Some people also think that steaming eggs is not enough to beat eggs, add water, and steam them? Such a simple step, who can not! But many friends say that the steamed eggs are not like that at all, layered sinking bottom, full of air holes, said smooth and delicate? Today I'm going to tell you how to steam a beautiful custard with ease.
【Steamed egg with clams】
【Ingredient List】
Ingredients: 150 grams of clams (tips: small partners in the purchase of clams remember to choose the shell tightly closed, and then you can knock the clams to each other, clams with a crisp sound is relatively fresh)
Ingredients: 2 eggs, 50ml warm water, 1g salt, 2 spoons of chicken essence, 1 spoonful of cooking wine, 1 spring onion, sliced ginger, a little soy sauce.
Step 1, put the clams bought back from the market in the water for half an hour to spit out the sediment, the mother said that you can drop two drops of sesame oil in the water to make the dirty things spit faster, and I don't know if there is a scientific basis.
Step 2: Find a pot, bring water to a boil, add clams, and add shochu. Wait until the water boils again and cook for one minute. Remove and drain. At this time, the clams almost all opened their mouths, and those who did not open their mouths were generally dead before blanching, so they could just pick it out. (Remember to leave a small bowl of water for boiling clams)
Step 3: Beat the two eggs with a little salt, add about 1.5-2 times the water and stir well, but tap ah, don't make bubbles (at this time I added the water of the boiled clams)
Step 4: Put the well-stirred egg mixture into the pot and steam, wait for five minutes to solidify and then put in the clams, then cover the lid and steam for a while until all the clams are open and can be taken out. (Tips: When steaming eggs here, wait for the water to boil and then put it in to steam, so that there will be no stomata, and many people steam the custard on the surface is not smooth because the water has not yet boiled. ）
Step 5: Add a few drops of cooking wine, a little soy sauce and a little sugar to freshen up before the pot, and sprinkle some chopped green onion. That's it!
The slippery custard is salty and delicious, especially under rice, and the tender and juicy texture of the clams. When I was young, I liked to use this smooth and refreshing egg bibimbap, and the rice became fragrant, soft, and you could taste the umami taste of egg yolk. There are also solidified eggs in the clams, which carry the unique aroma of clams, which are delicious and delicious.
Here is the budding food, today's sharing is here, I hope you can like, you can pay attention to me, together to exchange food making experience and tips Oh. Every day, I will bring you a different cuisine, a different approach and a little cooking secret that you don't know!