♪ To the balls ♪
By VicentaLakin
Recipe Recommendations
- flower buds 300 grams
- eggs 2 pieces
- shallots appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- salty and fresh
- stewed
- ten minutes
- simple
Steps for ♪ To the balls ♪
1
Food preparation: 300 g of clams; two eggs; two onions; one ginger. The clams were put in the salt water for an hour, the mud was spilled, and the toothbrush was used to brush the dirty surface of the shell。
2
Ginger cut, onions cut, water in the pot, wine in the pot, ginger screech and onion white, and the fire broke
3
They're not the same when they open their mouths
4
And then you put the opening clams under the flow of water, and you wash them completely
5
Eggs scattered, salted in the right amount, pouring water from previously boiled clams into egg fluids at 1:1 (note that the water from boiled clams is warm and not hot by hand)
6
The clams, they pour good egg fluid into the clams
7
Cover the film, enter the steam pan, steam the fire for eight minutes
8
STEAMED CLAMS. REMOVE THE SKIN MEMBRANE
9
Eat with a spoon. Eggs are smooth, flowers are sweet♪ To the balls ♪ Make Tips
1. Pay attention to the different time when the clams open. Open them first, fish them first, so as not to get the meat old after cooking for a long time. Don't use the clams that have not opened their mouths, which means that they have sacrificed before cooking.
2. Put the opened clams into flowing water and rinse them. This step thoroughly washes away the sediment that the clams have not vomited during their lifetime to ensure the taste.
3. The water used to mix the egg liquid should be warm water. Use the water used to boil the clams to retain the delicious flavor of the clams.
4. Steaming eggs with plastic wrap is to prevent the water on the steamer from dripping into the egg liquid, causing the surface of the egg custard to be not smooth.
2. Put the opened clams into flowing water and rinse them. This step thoroughly washes away the sediment that the clams have not vomited during their lifetime to ensure the taste.
3. The water used to mix the egg liquid should be warm water. Use the water used to boil the clams to retain the delicious flavor of the clams.
4. Steaming eggs with plastic wrap is to prevent the water on the steamer from dripping into the egg liquid, causing the surface of the egg custard to be not smooth.