Steamed Egg with Clams(ha li zheng dan )

Steamed Egg with Clams

Introduction:

Production steps:

Step 1: soak clams in light brine for 2 hours and wash them

Step 2: put water in the pot, cooking wine, ginger slices and boil clams

Step 3: clip the clams into the egg bowl one by one

The fourth step: scatter the eggs, mix the egg and warm water 1:1 ratio with a little salt, then drain the foam and pour into the egg bowl.

Step 5: seal the plastic film, take it out under low heat for 15 minutes, pour sesame oil on it, steam fish and soy sauce, and sprinkle with scallion

Materials required:

Native eggs: 3

Clam: 250g

Salt: a little

Steamed fish and soy sauce: 2 tbsp

Ginger: 3 tablets

Cooking wine: 2 teaspoons

Sesame oil: 1 teaspoon

Onion: some

Note: clam mouth immediately after the clip out of the pot, boil for a long time do not open for not fresh, should be discarded; egg to beat through, less salt, rather light not salty, sealing film is to prevent the steam water drops damage the smooth surface, small fire steamed eggs do not honeycomb

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ha Li Zheng Dan