Steamed egg with clam
Introduction:
"Haibeng, haibeng is a specialty of Zhanggang in Changle, Fujian Province, also known as Zhanggang haibeng. It is rich in nutrition, high-quality protein and amino acids, sweet and salty in taste, flat in nature, nourishing yin and tonifying deficiency, clearing heat and cooling
Production steps:
Step 1: Sea mussel
Step 2: dig out the clam meat (please help to do it). Remove the stomach, black line, wash
Step 3: break up the eggs, add the soup, beat well and let it stand for a while
The fourth step: add the meat into the egg, add salt, and use the spoon to scrape the foam slightly.
Step 5: cover with plastic wrap, put water in the steamer and bring to a boil, steam for about 7 minutes, turn off the fire, don't take it out immediately, cover the lid and steam for a while
Step 6: finally sprinkle with scallion, drop a few drops of sesame oil, finish.
Materials required:
Hyriopsis: 6
Eggs: 4
Soup: right amount
Salt: right amount
Sesame oil: appropriate amount
Scallion: right amount
Note: the mussel itself is very delicious. Do not add monosodium glutamate when cooking, and do not put more salt to avoid loss of flavor
Production difficulty: simple
Process: steaming
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Hai Bang Zheng Dan
Steamed egg with clam
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