Egg evaporation clams
By VicentaLakin
It's salty, it's thin, it's impregnable
Recipe Recommendations
- flower buds 400g
- Coarse grain eggs of 3
- old wine a spoonful
- Weijixian soy sauce a spoonful
- salt two spoonfuls
- Five spice wine two spoonfuls
- chicken powder Half a teaspoon
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Egg evaporation clams
1
Add a spoon of salt to the cold water, solute it; put it in a flower clam, soak it up for more than two hours
2
Coarse eggs three
3
Add a little bit of salt to the eggs
4
More water with two spoons of wine and an old spoon of salt
5
When the water's out, put it in a flower clam. Open it and get it. Out
6
The opening clams are placed in the evaporated egg container; the egg fluids are fed with a proper amount of water to boil the clams, about a third of the egg fluids; and the filtration of the egg fluids is filtered into the container where the clams are placed, covering with a film into the steam pan
7
The fire evaporates for 10 minutes, removes the containers and puts onions and onions。