Steamed Egg with Clams(ha li zheng dan )

Steamed Egg with Clams

Introduction:

"Childhood memories"

Production steps:

Step 1: prepare raw materials;

Step 2: add twice the amount of water and a little salt to the egg;

Step 3: filter the egg liquid to reduce the honeycomb during the steaming process;

Step 4: soak the clams in brine for more than 2 hours in advance, put two drops of sesame oil in the water, which is more conducive to spitting sediment, and clean the clam surface with a brush;

Step 5: put proper amount of water into the pot, put cooking wine into the pot and bring to a boil. Put the clams in the pot and fish them immediately after opening, otherwise they will be boiled;

Step 6: mix green pepper, red pepper, yellow pepper, steamed fish, soy sauce and sesame oil;

Step 7: add water to the steamer, put the filtered eggs into the steamer after the water boils, and cover the container for steaming eggs;

Step 8: because the utensils I used were a little deep, I opened the lid 5 minutes later and put the clams on the surface of the egg;

Step 9: steam for another 3 minutes, pour in the pre mixed pepper and steamed fish soy sauce before leaving the pot.

Materials required:

Eggs: 3

Clams: 5

Green and red pepper: a little

Salt: 1 teaspoon

Fuel consumption: a little

Note: 1, clams must buy fresh, in advance into salt water to spit out sand, you can also put a small amount of oil in the water to spit out sand; 2, when boiling clams to open the mouth to fish, otherwise boiled; 3, the ratio of eggs and water is 1:2, the best use of cold boiled water; 4, filtering egg liquid is to make steamed eggs more delicate; 5, cover or plastic wrap, egg liquid surface will not appear Honeycomb.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Ha Li Zheng Dan