Hello everyone, I'm Shen Xiaoyi. Every day, I will share at least one cooking skill or shop visit for you, and if you have the vision, remember to pay attention to me and come to see me every day.
These days, a dish has gone crazy in the circle of friends,
And it must be read in Shanghainese:
Clams (spaced)! Worm (away)! Stew (etc.)! Eggs (to be)!
Unexpectedly, one day,
Eating, drinking, lying down and sleeping at home can also be a social contribution.
Even at home, the body is still the capital of the revolution. In addition to wearing masks and washing hands frequently, a reasonable diet and appropriate matching are also effective ways to improve the body's resistance.
And clam egg stew is a good home cooking, high protein, high trace elements, easy to digest, but also very light, delicious and tender taste, the elderly and children love to eat.
Clam stewed egg, in fact, originated in Guangdong, Cantonese people are very particular about eating, and the combination of various ingredients is just right, especially the combination of small seafood and seasonal vegetables, which is even fresher.
It is said that the clam stew is also called a pearl cornucopia, which has the meaning of gathering wealth, so it is most suitable for entertaining relatives and friends. Of course, during the special period of epidemic prevention, remember to wait in isolation at home, and try it yourself first.
That day, I made a clam stew egg and posted it in the circle of friends, and several friends said: "This dish is simple, tomorrow I will copy the homework." But, the next day, they all came to me and asked, "Why is the clam stew I made not tender, smooth, or fresh?" ”
If you want to make a good clam egg stew, there are three keys to pay attention to
1) Clams should be selected clean and sandless white clams, large and symmetrical, white and smooth, eggs if possible, use grass eggs.
2) Do not waste the original soup of blanched clams, place it warm after filtering, and then pour in the egg liquid, the original soup is 2 times the egg liquid, and filter 3 times less.
3) The green onion should be sautéed in hot oil and drizzled on the clam stew along with the hot oil.
A bowl of tender and delicious clam stew eggs, you can smell its fragrance from afar, it is really hungry. The feeling of eating stewed eggs is like stepping on soft cotton, making people unconsciously happy, getting the highlight moment of the tip of the tongue in winter
Reference Serving Size: 2-3 servings
Production time: 20 minutes
Difficulty level: ★★ ☆☆☆☆
ingredient
10 clams / 3 eggs
seasoning
Onion to taste / ginger to taste
2 g cooking wine / oil (2+3) g
1 g of white pepper powder
Salt 5 g / sesame oil 2 g
method
1. Put water in the pot, then add the onion and ginger to boil, add the clams, pour in the cooking wine, bring to a boil on high heat until the clams are all open, turn off the heat.
2. Fish out the clams and arrange them neatly in the steaming pan one by one. The original soup of blanched clams is filtered and poured out, and set aside to cool until warm.
3. Beat the eggs in a bowl, sprinkle with salt and white pepper, and use chopsticks to beat well in one direction.
4. Pour the original soup of blanched clams into the egg mixture, and the amount of the original soup is twice that of the egg liquid. Then strain 3 times with a strainer, drizzle a little oil and pour into the steaming dish.
5. Wait for the egg liquid to defoam, cover the steaming tray with plastic wrap, and use a toothpick to poke a few small holes in the edge. Put cold water into the pot, first bring the water to a boil on high heat, then turn to medium-low heat, steam for about 10 minutes after the water is boiled, and turn off the heat.
6. Stir-fry the chives in another pot, then drizzle with sesame oil, and finally pour the shallots together with the hot oil sesame oil on the clam stew.
Xiaoyi's secret
1. Clams try to buy vendors to raise, if the bought clams have sediment, you can put the clams in light salt water, let it spit sand for about half a day, and then wash and use.
2. The original soup of blanched clams must be filtered before it can be used, otherwise it is easy to have sedimentation of dirt. The original soup is about warm, and you can pour in the egg mixture. The original soup used to stew eggs can't be used up, don't waste it, the next day it is great to cook noodles, rice cake soup, boil porridge, and even stir-fry as a broth.
3. In order to make the egg soup delicate and smooth, the egg liquid must be filtered 3 times, defoamed before steaming, covered with plastic wrap or covered with a lid, so as not to drop distilled water onto the egg liquid. Put oil in the egg mixture so that the stewed egg custard does not stick to the bottom.
4. The green onion must be fried, so that the fragrance is more sufficient. Do not sprinkle the green onion directly on the egg soup and then fry the incense, which is easy to destroy the tender egg soup. It is recommended to put the green onions in a small dish, stir-fry in hot oil, and finally drizzle with sesame oil into the egg custard.
Egg stew with clams is a home-cooked dish.
Half of the clams are buried in egg custard, and half are like small shells that show their sharp corners. Delicious clams, when eating must be a boo, in order not to waste the egg soup wrapped in it, and finally the eyebrows flying.
Well, hurry up and try it according to my method, I hope that everyone will end the days of isolation and waiting as soon as possible.
About the clam egg stew, what are your good practices and suggestions, welcome to share with me in the message area! If you like this article, don't forget to like, favorite, and retweet. Welcome to follow my headline number: i Shen Xiaoyi, Mo Mo Da!
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