Steamed eggs with clams

Steamed eggs are a cost-effective dish that is easy to make and most people like to eat it. Interestingly, I found that many of my friends didn't know that it was actually very easy to make a perfect steamed egg with just a few tricks. I'll share the steps and put the trick in the last tip.

Ingredients

Clams 20

eggs 6~8

lightsoysauce asmallamount

sesameoil asmallamount

steamedfishsoysauce asmallamount

choppedgreenonions asmallamount

Cooking Instructions

Six to eight eggs
Beat into egg mixture
Chop the green onion and set aside
Light soy sauce, steamed fish soy sauce, and sesame oil each pour some into a small bowl
Spit out sand a day in advance, wash it before cooking, and put cold water in a cold pot.
As the water temperature rises, the clams will open their mouths, and as soon as they have an opening, they will be pinched out and put into a container. The soup in which the clams are boiled is kept for later use.
Plate clams
After the clam soup has cooled, sift the egg mixture and clam soup and pour it into a container for the clams
Cover with plastic wrap and turn on high heat
For about 10 minutes, shake it to see if the egg wash in the middle of the plate is solidified, and if not, extend the steaming time until all the eggs in the plate do not flow.
Remove from the pot, cut a few knives horizontally and vertically, pour in the previously prepared light soy sauce, steamed fish soy sauce, sesame oil sauce, and sprinkle with chopped green onions. Let's take a picture and eat