I have done it a few times, I have read the recipes of other kitchen friends, and I have looked at the similar prescriptions on the Internet. In the process of doing it, I have been trying to make the stewed eggs more beautiful. In fact, steamed eggs. I have always been a very good job, but I found a problem with this few times, that is, the method of steaming eggs and steaming eggs. The recipes of other people have not noticed this more or less (all use a steamed egg method, I use the steamed egg method twice), so I wrote this recipe to solve problems and problems that others have not found. The way to write it out, let more people do the steamed eggs in the future without fear, you can take a little detour. I hope this recipe can help everyone. Of course, everyone is welcome to contribute ideas to my prescription and make the party more perfect.
Put the returned cockroaches out of the water and spit it out. The cockroaches in the supermarket have been sprinkled in the water for a few days, so you can ignore this step. If it looks dirty, put it in the water for a day to spit out the sand. And clean the outer casing
Mix the two eggs first and mix them into egg liquid.
Boil the boiled water in a pot, add ginger and put the clams in water and cook until the shells are opened. Turn off the fire and remove them. Then put them in the water to clean them. Do not pour the boiled water. Remove the water from the top. Remove the backup.
The water that is cooked in the pan is not cool. Pour the hot water from the spoon into the empty bowl, add the appropriate amount of salt to the bowl, and stir the salt with a hand-held egg beater or chopsticks. Add some boiled water in the pot and mix well with salt water to ensure that the water is twice as good as the already beaten egg (pay attention to slowly add salt, don't add a lot, then taste the saltiness in the water with your tongue, according to Your own taste will decide whether to increase the amount of salt.) Another reminder: water must be twice as much as egg liquid
Pour the prepared salt water into the egg mixture and continue to mix and mix.
Prepare a lighter plate and pour two-thirds of the egg liquid for the first time, over a half of the plate. Put it on the steamer with water (remember to see if the egg liquid is stable, prevent the plate from smashing, and the egg that is stewed is tilted on the plate will affect the appearance). Cover the large plate and steam for about four or five minutes. (My plate is 20 cm high and 4 cm in size.) If the plate is smaller than this size, remember to reduce the amount of an egg. Steamed eggs in shallow dishes are easy to cook because of their mouth size. Generally, they can be cooked in less than 5 minutes. Of course, you can use a deep plate without a shallow plate, but steamed eggs are often twice as long to steam.
Put the stewed eggs neatly on the boiled clams, and take out the excess clams and put them in the clam shells on the plate, so that each clam shell has two clams.
Pour the remaining egg liquid on the clams, then cover and steam for about 2 minutes. The advantage of steaming eggs is that they can be easily cooked and not buried in the eggs because of the depth of the plate. Lack of the beauty of the whole dish)
People with heavy tastes can add some soy sauce, sesame oil, chopped green onion, etc., which are specially used for cold salad. Generally, children don’t like chopped green onion, soy sauce, etc., but they don’t add it. I personally think it’s still not delicious. Seasonings such as soy sauce can hardly eat the savory taste of scallops. Haha, everyone can do it according to their own preferences!