Toes and balls
By VicentaLakin
Reference was made to this dish, which was made by a number of cooks, and which was improved in practice to make it easier to make a simple toad egg. Especially when the egg fluid is subevaporated, it works very well, and it is easy to collide and it doesn't matter what kind of plate, and clams can perform a very beautiful decorative function on the top floor of the plate, and they are not buried in the egg fluid because the plate is deep. In addition, a large dish covering the egg fluid when steaming an egg is a good way to avoid a beehive on the egg fluid, which also teaches you the ratio of egg fluid to water distribution. You don't have to worry about steaming eggs anymore. You can make fresh and smooth eggs too
Recipe Recommendations
Steps for Toes and balls
1
The clams you buy have been in the water for days, so you can ignore this step. If it looks dirty, you're gonna have to put it in the water for a day and throw up the mud and wash the shell2
Let's mix the two eggs first3
The boilers are boiled, the clams are boiled in the water with gingers, the shells are boiled open and the fire is closed, the water boiled in the water is cleaned, and the water is not poured out, and a layer of water that floats above is removed from the reserve。4
The water boiled with clams in the pot is not cold, and a spoonful of hot water pours into an empty bowl. If it is felt that impurities affect beauty, you can add a proper amount of salt to the bowl with fresh warm water, and mix it with an egg-beater or chopstick. Add to the pot water that boils the clams, so as to ensure that the water is twice as good as the egg fluid that has already been pumped. (Be careful to add salt slowly, not to add much, and then taste the amount of salt in the water with your tongue, and decide whether to add salt in proportion to your taste. One more word: the water must be twice the egg fluid5
Just pour the saline water in the egg fluid and keep it tumbled6
Prepare a lighter plate, pour two-thirds of the egg fluid for the first time, passing through one half of the plate. Put it on the steam pan with water (remember to see if the egg fluid is smooth and to prevent the plate from crooked, and the eggs from being roasted on the plate will affect the beauty) and fire for about four or five minutes. If the plate is smaller than this, remember to reduce the amount of an egg. Light plate evaporation is usually done in less than five minutes because the mouth is easily ripe. Of course, there's no shallow plate that can be deep, but it takes twice as much time to steam the egg7
Put the roasted eggs in a boiled clam, so that the extra clam can be removed and placed in the clam shell on the plate, so that there are two clams in each。8
Put the rest of the egg fluid on the clam, and put a lid on it for about two minutes9
People with heavy tastes can put in raw, silt oils, onions, etc., which are used for cooling. Kids don't like onions, raw onions, etc., which I personally think are better, and it's hard to taste the cuisine with raw sauce. Ha ha! Let's do this as we please