Delicious - steamed eggs with clams

The ratio of steamed eggs is 1:1.5, and the clams buy the kind that spit out good sand, and they can be used after cleaning it directly.

Ingredients

Clams 250 g

Eggs 3(150 g)

Finelychoppedgreenonion 2 stems

Salt 1/4 scoop

Lightsoysauce 1 scoop

Pepper 1/4 scoop

Clamsoup 230 g

Prepare the ingredients and ingredients, and measure them to see the details of the ingredients.
Half a pot of water, the water temperature is bubbly, put in the clams, open the clams and immediately take them out, don't pour out the clam soup.
The clams are placed evenly on the bottom of the plate with the opening up.
230 clam soup, add 1/4 salt, 1/4 white pepper and stir well.
The temperature of the clam soup is about 40Â°C, beat in the eggs and stir well.
Sift the egg wash and pour it into a dish without foaming.
Cover the steaming tray with a plate or plastic wrap and seal it to prevent the steamy water from falling into the tray.
Cook on cold water, boil the heat and steam for 10 minutes, turn off the heat and simmer for 3 minutes when the time is up.
When the time is up, take out the steaming tray and sprinkle with chopped green onions.
Heat the chives in oil and drizzle a spoonful of light soy sauce to enjoy the delicious and tender steamed clams.