How to make steamed clam eggs?

Clams are a type of shellfish seafood that is rich in protein and calcium and is very good for supplementing nutrition for the human body. The clams and eggs are steamed together, the whole taste is very fresh and sweet, and the tender texture of the eggs makes the taste very good.

Recipe method:

1. Soak the clams in salt water for more than 2 hours in advance (you can also put an appropriate amount of sesame oil in the water) to let them spit out all the mud and sand, and clean the surface of the clams with a brush.

2. Pour appropriate amount of water into the pot, add ginger slices and cooking wine and bring to a boil, add the clams, cook until they open, then take them out immediately, place the cooked clams in a steaming tray, remove the ginger slices from the water used to cook the clams and let them cool for later use.

3. Beat the eggs, add salt, chicken essence and warm clam water, mix well and filter. The ratio of eggs to clam water is 1:1.1.

4. Pour the egg liquid into the steaming tray with the clams and cover it with plastic wrap.

5. Put it into the steamer when the water is cold, steam for about 10 minutes, and turn to medium heat after the water boils.

6. Take a deep plate, put clams on it, pour in egg liquid, cover with a layer of plastic wrap (you can also use another plate of the same size to press on the plate of steamed eggs to prevent moisture from entering), steam in a pot of boiling water over medium heat for 8-10 minutes until the egg liquid solidifies, take out and sprinkle with chopped green onions and sesame oil.

Tips

1. The first step of steaming clams and eggs is not to use a glass bowl, as it is easy to break.

2. Regarding the question of whether plastic wrap is toxic, you should choose plastic wrap made of PMP high-temperature resistant material. This product is high-temperature resistant, safe and non-toxic, and highly transparent. Pay attention to this when buying plastic wrap. If you are still not sure about plastic wrap, you can choose to cover the steamed egg container with a slightly larger plate, which can also prevent water vapor from entering and causing honeycombs in the egg custard.