Steamed egg with clam

Steamed egg with clam

Introduction:

"Haibeng, haibeng is a specialty of Zhanggang in Changle, Fujian Province, also known as Zhanggang haibeng. It is rich in nutrition, high-quality protein and amino acids, sweet and salty in taste, flat in nature, nourishing yin and tonifying deficiency, clearing heat and cooling

Production steps:

Step 1: Sea mussel

Step 2: dig out the clam meat (please help to do it). Remove the stomach, black line, wash

Step 3: break up the eggs, add the soup, beat well and let it stand for a while

The fourth step: add the meat into the egg, add salt, and use the spoon to scrape the foam slightly.

Step 5: cover with plastic wrap, put water in the steamer and bring to a boil, steam for about 7 minutes, turn off the fire, don't take it out immediately, cover the lid and steam for a while

Step 6: finally sprinkle with scallion, drop a few drops of sesame oil, finish.

Materials required:

Hyriopsis: 6

Eggs: 4

Soup: right amount

Salt: right amount

Sesame oil: appropriate amount

Scallion: right amount

Note: the mussel itself is very delicious. Do not add monosodium glutamate when cooking, and do not put more salt to avoid loss of flavor

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh