Cantonese food: clam stewed egg(yue cai ha li dun dan )

Cantonese food: clam stewed egg

Introduction:

"Yesterday, I helped my mother to book a ticket to Qingdao. At this time of year, she is thinking about going to her sister's house for summer vacation. Qingdao, a beautiful coastal city, is not only my mother's favorite, but also my yearning for it. I miss the scenery of red tiles, green trees, blue sea and blue sky, the pleasure of walking by the sea in the sunshine, and the delicious seafood there! Looking forward to the company can also have a summer vacation, let me take my daughter to accompany my mother to enjoy the holiday, blowing the sea breeze, seafood on the Tsing PI, that is the real life! I think of Qingdao to make today's clam stewed egg, which is rich in clams. Local people call it Gala. In fact, this dish should be considered as one of the most distinctive Cantonese dishes. The method is very simple. Only steaming is in line with the current health concept of less oil and less salt. It tastes fresh, smooth, soft and tender, and has a strong seafood flavor, which is absolutely mouth watering. "

Production steps:

Step 1: soak the clams in brine for 2 hours in advance, and let them spit out sediment (or drop proper amount of sesame oil into the brine).

Step 2: after boiling the water in the pot, put ginger slices, scallions, cooking wine, put the clams into the pot, boil them until the opening, and immediately remove them. If there is sediment in the clam meat, rinse them one by one under the tap.

Step 3: put the clams into the steaming dish, and let the water for boiling clams stand for 20 minutes, so that all the sediment in the soup will sink to the bottom of the pot, and then carefully take out part of the upper part of the soup for standby.

Step 4: beat the eggs and add a little salt.

Step 5: mix the eggs and clam soup which is dried to be warm. The ratio of eggs to clam soup is 1:1.

Step 6: pour the filtered egg liquid into the clam plate, boil the water in the steamer, put it into the steaming plate, steam over low heat for about 10 minutes, turn off the heat after the egg liquid is completely solidified. Sprinkle with scallion, drizzle with soy sauce and sesame oil.

Materials required:

Clam: 250g

Eggs: 3

Ginger slices: 2

Salt: right amount

Cooking wine: moderate

Shallot: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Attention: 1. When buying clams, you should buy fresh ones. If you have enough time, you can soak them for several hours to make their sand spitting cleaner. 2. If there is a clam shell that can't be opened after boiling, it may be dead. Don't eat the clam that can't be opened. 3. The ratio of egg and clam water is 1:1. The purpose of filtering egg liquid is to make steamed eggs more tender.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Ha Li Dun Dan