How to cook egg clams

The nutritional value of eggs is very high. Many parents will give their children an egg every morning or make other foods containing eggs so that their children can get adequate nutrition. Egg clams are a new method of cooking. Some people have eaten them in restaurants and thought they tasted good, so they want to go home and make some for their children to change the taste. Below I will tell you in detail how to cook egg clams. Moms can come and learn.

1. Can clams be eaten with eggs?

Clams are known as "the most delicious food in the world", and clam stewed eggs is one of the specialties of Cantonese cuisine, which is delicious, nutritious, high in protein, tender and smooth, with the juice seeping into the eggs.

Ingredients: clams, eggs, chopped green onions

Seasoning: salt, wet starch, oil (a little), cooking wine

practice:

1. Wash the clams, put them into a pot of boiling water (add a little cooking wine to the water) and blanch them until the shells open. Shake the clams in the water to remove impurities and put the clams into another bowl. Pour the clam soup into a soup bowl and let it settle.

2. Beat the egg liquid, wet starch and salt, pour the precipitated soup from boiled clams into the egg liquid (pour slowly to avoid pouring in the precipitated impurities), mix evenly, sprinkle with a little chopped green onion, drizzle with a little oil, and steam until 60% to 70% cooked (that is, the egg liquid on the top has not yet coagulated), then place the clams in the egg liquid and continue steaming until cooked. Finally, sprinkle with the remaining chopped green onions and serve.

2. How to make steamed clam eggs

1. Put clean water in a basin, pour the clams in, and clean them by making circles in one direction.

2. Pour clean water into the pot, put the cleaned clams into the pot, add scallion and ginger slices, a small spoonful of salt and cooking wine, and cover the lid.

3. After the fire is boiled, the shells of the clams are open, turn off the heat and simmer for a while

4. Observe and see if there is no mud inside the clams, then you can take them out directly and pick out the ginger and green onions. After the clam soup in the pot has been sitting for a few minutes, slowly pour out the top layer of soup without mud and sand to allow the soup to gradually become warm. If there is mud and sand, you can take out the clams and put them in a basin, then rinse them gently with clean water.

5. Take the container for steaming eggs, beat the eggs evenly, scoop a spoonful of warm clam soup into the egg liquid, let the egg liquid adapt to its temperature first, then slowly pour the remaining soup into the container for steaming eggs, add a small spoonful of salt and stir evenly to allow the salt to fully dissolve in the egg liquid

6. Pour clean water into the pot and start steaming the eggs. When the egg liquid solidifies in the middle, insert the clams into the egg custard, sprinkle with chopped green onions, drizzle with a little sesame oil or vegetable oil, cover the pot and simmer for a few minutes before serving.

3. Nutritional value of steamed clam eggs

Clams live on the shallow seabed, and there are many varieties such as flower clams, Manila clams, and Scolopendra subspecies. Its meat is extremely delicious and is known as "the most delicious in the world" and "the king of all flavors".

Traditional Chinese medicine believes that clams are salty and cold in taste, and have the effects of nourishing yin and moistening dryness, promoting diuresis and reducing swelling, and softening and dispersing lumps. The "Compendium of Materia Medica" records that "clams are moist and help to produce body fluids, so they can moisten the five internal organs, stop thirst, and stimulate the appetite. Salt can enter the blood and soften hard masses, so they are used to treat blood clots in women and chronic diseases such as cold and heat."

Modern nutrition science believes that clams contain a variety of ingredients such as protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine. They are low in calories, high in protein and low in fat. They can prevent and treat chronic diseases in middle-aged and elderly people. They are a high-quality and inexpensive seafood. Clam meat and shellfish mollusks contain Dalta 7-cholesterol and 24-methylene cholesterol, which have the effect of lowering serum cholesterol. They have the unique function of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body.