【Green-mouthed Scallop Stewed Egg】: Food aesthetics of not wasting

Overview

Steamed eggs with clams are a common meal in our family. But that uses fresh clams. This method of using chilled shellfish to steam eggs has never been done before. So I'm still very curious. After looking through the book for a long time, I finally found the recipe. We usually steam eggs. In order to make the steamed eggs more tender, we add some water to mix with the egg liquid. But this approach is really different. It uses the shells of mussels to boil the juice, and then mixes the juice with egg liquid to make steamed egg liquid. With the Golden Bull’s sensitivity to food, I think the steamed eggs made this way will be delicious! ! Facts have proved that this steamed egg is indeed more fragrant than ordinary steamed eggs and has a lot of umami flavor! Because it not only contains the soup released from the mussel meat during the steaming process, but also contains the fresh and sweet stock extracted from the mussel shells! In addition, it also truly utilizes waste and does not waste it~ Don’t worry, let’s talk about Fangzi~~

Tags

• staple food
• home cooking
• shandong cuisine
• children
• old man
• banquet dishes
• dinner
• cooking wine
• egg
• extra virgin olive oil
• green-mouthed clams
• onions
• fragrant leaves
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Prepare the materials, take out the mussels and defrost them in advance;

   

2. 2 Remove the stomach pouch and tongue from the mussels, scoop out the meat, wash and set aside;

   

3. 3 Cut the onion and ginger into shreds, and scrub the mussel shells clean;

   

4. 4 After the pot is hot, add a little olive oil;

   

5. 5 When the oil is warm, first add the mussel shells and fry over medium-high heat;

   

6. 6 Fry for about less than a minute. When one side turns golden brown, turn the shell over and continue frying for about another minute so that both sides of the shell are colored and slightly burnt;

   

7. 7 Add shredded onions and ginger;

   

8. 8 After stir-frying until fragrant, add a bay leaf and stir-fry a few times;

   

9. 9 Add hot water, the amount of water should cover the ingredients in the pot;

   

10. 10 Bring to a boil over high heat and continue to boil for 2 to 3 minutes;

    

11. 11 Turn to low heat, cover and simmer for 5 to 8 minutes, until the soup in the pot turns slightly milky white (you can see that the soup inside the shells is already a little white). Part of the protein in the mussel shells has been dissolved in the soup;

    

12. 12 Strain the ingredients in the pot to get the bottom soup for boiling mussels;

    

13. 13 Beat two eggs in a large basin;

    

14. 14 Add the mussel shell base soup, the amount of soup is about 2 times the volume of eggs, stir evenly. I use eggshells to measure;

    

15. 15 Add appropriate amount of salt and stir evenly;

    

16. 16 Add a little cooking wine, stir evenly, and the egg liquid for steamed eggs is ready;

    

17. 17 Sift the prepared egg liquid into the container until it is about 7 or 8 minutes full. Because the meat of mussels will be added later;

    

18. 18 If there is foam on the surface of the egg liquid, use a small spoon to skim off the foam;

    

19. 19 Cover and steam pot over cold water. If there is no lid, you can cover the surface of the container with a layer of plastic wrap and then poke a few small holes in the plastic wrap;

    

20. 20 Steam over high heat for 5 to 6 minutes. Open the lid of the pot. You can see that the egg liquid has basically solidified. Place the mussel meat that has been processed before;

    

21. 21 Then put it in the steamer and continue to steam over high heat for about 3 minutes. The meat of the mussels will be mature, and the soup that will separate during steaming will flow on the surface of the steamed eggs. Finally, take it out of the pan and sprinkle with chopped green onion and eat it while it's hot.