Check out the news from the Knows reporter Cornwon
2021-10-14 09:09
There are thousands of types of clams, good chefs know how to "cook according to the material", the meat of the clam is firm and tender and suitable for stir-frying, and the thin meat of the white clam shell is tender and easy to taste, so it is most suitable for matching with eggs.
The dish of egg stew with clams is almost a regular on the Table of Shanghainese, but few people know that there are many techniques for stewing eggs with a rich clam flavor. The first white clams are blanched to a slight opening, and the original soup after blanching retains a large amount of delicious juice of white clams, and the original soup is added when beating eggs, which is the "secret book" that makes the eggs umami. The smooth surface of the steamed egg with few holes is the key to locking in the umami taste in the egg.
In today's developed logistics, a wide variety of small seafood, is a delicacy on the table, although the seafood is small, the cooking method is simple, but if you want to taste its delicious, only from the subtle care, in order to taste thousands of tastes. More delicious stories can be found in the Shanghai TV News Comprehensive Channel at 22:30 on October 14, 2019.
(Look at the news Knows reporter: Kang Wanjun Editor: Lao Xu)