Everyone living by the sea has eaten clams, which are called clams differently from place to place. The area around the Shandong Peninsula is called gala, and people in Dalian call them clams. Clam not only tastes delicious, but also has comprehensive nutrition. It is a cheap seafood. Its meat is extremely delicious and is known as the "No. 1 Fresh in the World" and the "Crown of All Flavors". It contains various ingredients such as protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine. It is an ideal food with low calories and high protein that can prevent and treat chronic diseases for middle-aged and elderly people.
Today, please try "Steamed Egg with Clam".
Steamed eggs with clams
By ReedHeller
Recipe Recommendations
- flower buds appropriate amount
- eggs of 2
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- green onion appropriate amount
- seafood soy sauce appropriate amount
- salty and fresh
- steamed
- half an hour
- simple
Steps for Steamed eggs with clams
1
Soak the clams in salt water for more than 2 hours in advance (you can also put a suitable amount of sesame oil in the water) to spit out all the sand and sand, and clean the surface of the clams with a brush.
2
Put appropriate amount of water into the pan, add ginger slices and cooking wine to boil, put in the clam, cook until it opens, and take out immediately. Drain the cooked clams in a steaming plate. Remove the ginger slices from the water used to cook the clams, and let them cool. Use.
3
Beat the eggs, add salt, chicken essence and clam water that is cooled until warm, mix well and filter. The ratio of egg to clam water is 1: 1.1.
4
Pour the egg liquid into the steaming pan with the clams and cover it with plastic wrap.
5
Put it in a steamer when it is cold water and steam for about 10 minutes. After boiling the water, turn to medium heat.
6
After steaming, sprinkle with appropriate amount of umami sauce and chopped green onion.