Stewed egg with clams(ha li dun dan )

Stewed egg with clams

Introduction:

Production steps:

Step 1: food preparation: 300 grams of clams; 2 eggs; 2 shallots; 1 ginger. Soak the clam in salt water for one hour, spit out the sediment, and brush the surface of the shell with a toothbrush.

Step 2: shred the ginger, cut off the scallion, put some water in the pot, pour in cooking wine, shredded ginger and scallion, bring to a boil

Step 3: put in the clams and cook them until they open, then take them out (note that the opening time of the clams is different, open them first and then fish them first, so as to avoid the meat getting old after cooking for a long time

Step 4: wash the clam under flowing water. This step thoroughly cleans the silt that the clam didn't spit out before it died

Step 5: break up the eggs, add appropriate amount of salt, and pour the boiling water into the egg liquid, the ratio is 1:1 (in this step, the boiling water should be warm, and it is better to put it into hands without scalding)

Step 6: clam code plate, the eggs into the clam

Step 7: cover with plastic film, put into steamer, steam for 8 minutes

Step 8: steam the clams, remove the preservative film, pour in the soy sauce and sesame oil, sprinkle with scallion, OK

Step 9: scoop a spoonful to eat. The eggs are tender and smooth, and the clams are sweet. It's a perfect match

Materials required:

Clam: 300g

Eggs: 2

Shallot: moderate

Ginger: moderate

Cooking wine: moderate

Salt: right amount

Sesame oil: right amount

Soy sauce: moderate

Note: 1, pay attention to the clam opening time is not the same, first open first fish, so as not to cook for a long time meat aging, did not open the clam do not, that before cooking has been sacrificed. 2. Wash the clam under flowing water. This step can thoroughly clean the silt that the clam didn't spit out before it died, so as to ensure the taste. 3. If the water mixed with egg liquid is warm, the water boiled with clams can retain the taste of clams. 4. The purpose of steaming eggs with plastic film is to prevent the water on the steamer from dripping into the egg liquid, resulting in the unsmooth surface of the egg soup.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ha Li Dun Dan