Dishes: Steamed egg soup with clams.
Ingredients: two stupid eggs, one clam, one spoonful of soy sauce, half a spoonful of olive oil, and half a bowl of fresh soup.
Cooking steps:
1, steamed egg cake, so you don't need too many clams. Don't use the bought clam directly. Because of its special growth environment and structure, we must first do a good job of cleaning. For the sake of human health, food hygiene and taste, this step must be done carefully and not carelessly.
2. Put the bought Meretrix meretrix into the prepared light salt water, and leave it for a period of time to imitate the growth environment of Meretrix meretrix, so that Meretrix meretrix can better spit out the sand in its body. After spitting out the sand, brush the shell of the clam carefully with a fine brush, and don't let go of any small place. Finally, rinse them with clear water several times to clean them up.
3. Prepare a wok, add cold water to the wok, then pour the washed clams into the wok and add water to cook.
4. Cook the clams until they crack. Remember not to cook for too long, just open the mouth a little. Remove the cooked clam with a colander, put it on a drain rack, and control the water for later use.
When the clams control the water, we prepare the next raw materials. Pour the eggs into a bowl, add a small amount of edible salt, stir the edible salt with chopsticks to melt, and fully break the egg liquid. The more dispersed, the more delicate the egg liquid will be.
6. Prepare a small bowl of fresh soup, don't pour it all at once, use the eggshell of the freshly beaten egg to get the tools, pour the fresh soup into the eggshell, and then pour it into the egg liquid. That's it. It takes about three and a half eggshells of fresh soup. Pour the fresh soup into the egg liquid, and stir the egg liquid and the fresh soup evenly with chopsticks or spoons.
7. Then drop a few drops of olive oil into the egg mixture. If there is walnut oil, it is best to use walnut oil to supplement the nutrients needed by the body. After stirring evenly with a spoon, during the stirring period, a lot of small floating foam will be produced, and finally it will be skimmed off with a spoon. If there is the finest baking sieve, it is best to filter it with a sieve, so that the egg liquid will be more delicate.
8. Prepare a clean plate with a slightly deeper mouth. This dish needs high temperature resistance. Put the cooked clams on the plate, and open the small clams by hand to help them open. Pour the filtered egg liquid into the dish. Pour the egg liquid gently, and slowly pour it into the plate from one side. Don't pour it too fast, the clams are all washed together.
9. If there is floating foam, clean it with a spoon, and then cover the pan with plastic wrap. When you cover it, you must tighten it tightly, and there can be no gaps. Stick some small holes on the plastic wrap with a toothpick, which is convenient for cooking for a while, exhausting and heating, and can also prevent water vapor from flowing into the custard.
10. Prepare the steamer. After the steamer is boiled with water, put the plate with egg liquid into the steamer, cover the lid, and steam the custard with water. It won't take long, about fifteen minutes. Cooked for too long, the custard will get old and taste bad, and most of the nutrients of eggs and clams will be lost, which is not worth the loss.
Take out the plate with a food clip, put it on an insulating mat, remove the plastic wrap, then pour a spoonful of soy sauce, sesame oil and chives on the egg custard, and serve.
Cooking skills:
1, plastic wrap must be produced by regular manufacturers, which can withstand high temperature, so health is guaranteed. If there is no plastic wrap, use a bigger plate to buckle it.
2. Steamed egg custard with clams, fresh and delicious. The added sauce is not static, and can be added according to your own preferences. If you don't like leeks, you can not let them go; If you like spicy food, just pour a proper amount of Chili oil.
3. When many people steam the egg custard, there will be potholes and beehives in the steamed egg custard. To solve this problem, we must first filter the egg liquid, skim the floating foam, and then steam the egg soup.