Super smooth clams and eggs
By VicentaLakin
One of the most powerful foods a person has ever had since he was a child. It's full of love
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Super smooth clams and eggs
1
Slurping sands into open water and gilling it with ginger, salt, onions, raw onions, rinse it up, pick it up for about 20 minutes, pick it up with cold water, spare it for eight clams, and then eight go to the green part and remove the meat for the other half of the eight clams
2
two eggs hit the bowl with a little salt around 2g, and a few drops of fish trachea, because it had more colour than a fish tart, a small spoon, a little bubble to stir up, a little bubble to rub off with chopsticks, a little warm water, 30 degrees (this temperature is similar to the temperature of the summer bath if you can't grasp the temperature), and the volume of water was 1.2 times the amount of egg fluid that had been fined
3
It must be covered in a bowl or with a filament
4
Put the clams gently in the seven full-grown eggs and evaporate for eight more minutes, bearing in mind that the egg bowl is covered. If an egg is not evaporated with an egg for two or three minutes. Isn't it super smooth