Clam Steamed Egg
Overview
The age of a clam can be estimated from the growth rings on the surface of the shell. The shell length of spat grows fastest at the 1st instar stage, and after the 2nd instar, the shell length growth rate gradually slows down as the age increases. After investigation and measurement, the largest individual collected so far has a shell length of 9.5-10cm, a weight of 180-230g, and a maximum lifespan of no more than 13 years.
Tags
Ingredients
Steps
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Six large clams.
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One is as big as a palm.
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Pour an appropriate amount of water into the pot, put the clams in, pour a spoonful of cooking wine and shredded ginger, and bring to a boil over high heat.
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Pick up the clams as soon as they open, one after each.
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Put the clams into a plate. The plate I used here is too small. You can also take the meat directly and remove the shell. Don't pour away the soup used to cook the clams. Pour it into a bowl, skim off the foam and shredded ginger, and let it sit until warm.
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Crack two eggs into a bowl and beat into egg mixture.
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Pour the clam cooking liquid into the egg mixture, stirring as you pour.
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Strain the egg liquid into the plate with clams using a slotted spoon. The egg liquid will become more delicate after straining.
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Wrap the plate with a layer of plastic wrap to prevent the steam from the pot lid from dripping into the plate and making the custard form a honeycomb shape. Boil some water in a pot. After the water boils, put the egg liquid on the steaming rack and steam over high heat for 10 minutes.
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Finished product. After the egg custard is steamed, pour a spoonful of steamed fish soy sauce and a small amount of sesame oil, and sprinkle with chopped green onion.
