Yesterday, I helped my mother book a ticket to Qingdao. At this time of year, she always thinks of going to her sister's house to escape the heat.
Qingdao, a beautiful coastal city, not only does my mother like it, but I am also full of nostalgia and yearning for it. I miss the scenery with red tiles, green trees, blue sea and blue sky there, the comfort of walking by the sea in the sun, and the wide variety of delicious seafood there! I hope that the company can also have a summer vacation, so that I can take my daughter and accompany my mother to go on vacation to the heart's content, blowing the sea breeze, tasting seafood and drinking Tsingtao Beer, that is the real life!
When I thought of Qingdao, I made today's clam stewed egg. Locals call it Gala, which is rich in clams. This dish should actually be regarded as a very distinctive piece of Cantonese cuisine. The method is very simple and only steamed. It fully conforms to the current health concept of less oil and less salt. The taste is fresh, smooth, soft and tender with a strong seafood flavor, which is definitely mouth-watering.
Clam stewed egg
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Clam stewed egg
1
Soak the clams in salt water for 2 hours in advance to allow them to spit out sediment (you can also drop appropriate amount of sesame oil into the salt water).
2
After the water in the pot is boiled, add ginger slices, spring onion, cooking wine, and add the raised clams. Cook until the mouth opens and remove them immediately. If there is still sediment in the clams, remove them and rinse them one by one under the faucet.
3
Put the clams into the steaming plate, and let the water for boiling the clams sit for 20 minutes to settle all the sand in the soup on the bottom of the pot, and carefully remove part of the upper soup for later use.
4
Beat the eggs and add a little salt.
5
Mix eggs and clam soup that is dried until warm. The ratio of egg to clam soup is 1:1.
6
Pour the filtered egg liquid into the plate with the clams. After boiling the water in the steamer, place it into the steaming plate, steam over low heat for about 10 minutes, and turn off the heat after the egg liquid has completely solidified. When serving, sprinkle with chopped green onion, top with a little soy sauce and sesame oil.Clam stewed egg Make Tips
1. Buy fresh clams when you buy them. If you have enough time, soak them for a few more hours to make them spit out more cleanly. 2. If there is a clam that cannot open its shell after being boiled, it may be dead. If it does not open its mouth, don't eat it. 3. The ratio of eggs to clam water is 1:1. The egg liquid is filtered to make the steamed eggs more tender.