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How to make clam steamed egg

Many people like to eat steamed egg. It's tender, nutritious and smooth. It's a great love. Clams are called the best in the world. Steamed egg with clams is also a famous dish. Today, Xiaobian tells you the essentials of steamed egg with clams. Let's have a look.

Steamed egg with clam

Ingredients: 6 eggs, 15 clams, ginger slices, scallion, salt, soy sauce

Practice:

1. Put 6 eggs in the bowl and add 1 teaspoon salt.

2. Break up the eggs.

3. Break up and pour in the same amount of water. Mix evenly for standby.

4. Wash the clams and put them in a cold water pan.

5. Put in ginger slices and cook over high heat.

6. Cook until clams are open, remove and set aside.

7. Prepare a bowl in a hot water steamer and pour in 2 / 3 of the egg mixture.

8. Cover the pot and steam over high heat for 8 minutes.

9. After 8 minutes, remove the lid of the pan, stack up the clams, and put in all the rest of the clam meat.

10. Then pour in the remaining egg liquid.

11. Cover the pot and steam for 8 minutes.

12. In 8 minutes, remove the lid and sprinkle with scallion.

13. Pour in 1 tablespoon of raw soy sauce, and the steamed clam egg is finished.

Delicious comments: the smooth steamed egg is salty, delicious, tasty, and the clam is tender and juicy. There are frozen eggs in clams, with the fresh smell of clams, delicious.

Tips for steamed clam eggs

1. When clams are boiled, most of the fresh taste has been dissolved in the soup. It will be more delicious to use the boiled clam water to steam the custard. Clam soup has a light salty taste. Don't use too much salt to avoid too salty taste.

2. Blanch clams and bring out immediately after opening, so as not to make clams old and not delicious.

The skill of steaming out smooth and tender custard

1. The ratio of egg to water is 1:1.5 or 1:2. Second, use warm boiled water, do not use raw water to mix the egg liquid, because there is air in the raw water, after the water is boiled, the air will be discharged from the egg soup to form honeycomb, which will affect the taste.

2. Sifting the egg liquid can filter out the bubbles and protein pimples, making the surface of the steamed egg custard smooth and delicate.

3. When steaming, cover a flat plate on it to make the custard smoother. If it is covered with plastic wrap and heated for a long time at high temperature, harmful substances may be produced. It is safer to cover a ceramic or stainless steel plate, or use a stew cup with a lid to steam.

4. The steam power can't be too long. The egg liquid just solidifies.