Steamed egg with clam(hua ha zheng dan )

Steamed egg with clam

Introduction:

"The delicious, tender and smooth steamed egg of clam is a home-made dish. It is smooth, tender and refreshing, and it is nutritious. Suitable for all ages. Meretrix meretrix has delicious meat, rich nutrition, high protein content, reasonable composition and proportion of amino acids, low fat content, high unsaturated fatty acids, easy to be digested and absorbed by human body, and various vitamins and medicinal ingredients. Clam meat and shellfish mollusks contain a kind of cholesterol lowering agent, namely, Delta 7-cholesterol and 24 methylene cholesterol. They can inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol, thus reducing the cholesterol in the body. They are more effective than the commonly used cholesterol lowering drug sitosterol

Production steps:

Step 1: prepare eggs and clams.

Step 2: soak the clam in brine for more than 2 hours in advance, and clean the clam surface with a brush.

Step 3: cut the onion into pieces

Step 4: put proper amount of water into the pot, add cooking wine and clams.

Step 5: cook until open and remove immediately. [the opening time of clams is different. Open one and catch one]

Step 6: put the clams in the glass box.

Step 7: beat the eggs in a bowl, add salt and stir well.

Step 8: add boiled clam water into the egg liquid and mix well. The ratio of egg and clam water is 1:2.

Step 9: after filtering the egg liquid (the purpose of filtering is to make the steamed egg liquid more delicate), pour it into the Le Kou Le Kou glass box with clams in place

Step 10: cover with plastic wrap and put into the steamer. Boil the water and steam for about 10 minutes.

Step 11: steam and pour in fresh soy sauce.

Step 12: Sprinkle with scallions.

Materials required:

Eggs: 2

Proper amount: Clam

Chives: right amount

Salt: right amount

June fresh soy sauce: right amount

Sesame oil: appropriate amount

Attention: when boiling clams, because the opening time of clams is different, we should fish out the clams in time, or they will be boiled. The purpose of egg filtration is to make the steamed eggs more tender.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hua Ha Zheng Dan