Slurping eggs
By VicentaLakin
the age of the clam can be derived from growth wheels on the surface of the shell. the shells grow the fastest up to the age of one, and after two years the rate of growth slows down as the age increases. the largest individual shells collected so far have been investigated and determined to be 9.5-10 cm and weigh 180-230 g, with a maximum life of not more than 13 years。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Slurping eggs
1
Six big clams。
2
One has a big slap。
3
Pour a proper amount of water in the pot, put a clam in it, pour a spoon of wine, ginger, burn the fire。
4
Once the clams are open, they'll be picked up。
5
Put the toad in the plate, the plate I use here is too small to get the meat and remove the shell. And don't pour the soup that boils the clams, pour it into the bowl, leave the moisten and the ginger silk and hang it till it's warm。
6
Two eggs in the bowl。
7
Pour the ketchup juice into the egg fluid and mix it。
8
Filtering the egg fluid with a spoon to the plate of the coating clam will make it more subtle。
9
Pack the plate with a skin-covered film so as to prevent the water vapour drops from falling into the plate and to make the egg beehive. In the pot, the water is boiled, and when the water is released, the egg fluids are placed on the steam shelf and the fire evaporates for 10 minutes。
10
The finished product. The egg is so steamed with a spoonful of steamed fish oil and a small amount of perfume that you can put onions。Slurping eggs Make Tips
1. If the impurities of the egg juice are filtered first, then the surface blisters are scraped, and the evaporated eggs are more beautiful and delicate. 2. The evaporated egg bowl shall be covered with a protective film so that the evaporated egg paste will have no beehive and will be very delicate。