Steamed Egg with Clams(ha li zheng dan )

Steamed Egg with Clams

Introduction:

"Yesterday I went to the vegetable market and saw that clams were very cheap and fresh, so I bought two packages. However, they were a little small, so it was better to make steamed eggs."

Production steps:

Step 1: clam 15 eggs, 2 ginger, 1 small piece of Lentinus edodes, 1 onion, salt, soy sauce, sesame oil.

Step 2: clean the clam shell with a brush, soak it in water for more than 2 hours, and let the clam spit out sand and mud.

Step 3: when the clam spits out the sand and mud, the pot is on fire, add water and ginger to boil, remove the clam, wait for it to open its mouth, take out the clam immediately, cool the clam boiling water, add appropriate amount of salt to the egg, disperse, dice the green onion and Lentinus edodes.

Step 4: Boil clam water to cool and pour into the egg, the ratio is 1:1.

Step 5: filter the egg water with the fence of the net, pour it into the plate with clams (the filtering effect of the fence is to make the egg taste more smooth and tender), sprinkle with chopped green onion and mushrooms.

Step 6: cover the plastic film, put it into the steamer, heat it over high heat, wait for the water to boil, then turn to low heat for 10 minutes.

Step 7: out of the pot, the egg soup looks very smooth and tender. You can add soy sauce and sesame oil according to your preference, and the taste will be more delicious.

Materials required:

Clams: 15

Eggs: 2

Ginger: 1 small piece

Mushroom: 2

Scallion: right amount

Salt: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Precautions: 1. When clams are put into boiling water, the opening time may be different. Be sure to take out the ones that open first one by one. They will get old after boiling for a long time. The taste of steamed egg soup will affect a lot. 2. The water for boiling clams must be cool to stir in the eggs, otherwise the eggs will be cooked and become Plumeria.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ha Li Zheng Dan