Cooking Steps

1. 

   Step1:Ingredients preparation - clams 10, eggs 2, chives 1, ginger

2. 

   Step2:Clams must be fresh. Soak in salt water for 2 hours in advance. Spit out the sand and brush the shell with a small brush.

3. 

   Step3:Put some water in the pot. Put in the clams. Add 23 pieces of ginger to help remove fishiness. Sprinkle some cooking wine

4. 

   Step4:When the clams are boiling in the pan, you can start to prepare the egg liquid. Put two eggs into a large bowl. Beat them evenly. Be sure to break them up patiently.

5. 

   Step5:Pour in the same amount of cold boiled egg mixture. The ratio is 1-1 or 1- One point five 。

6. 

   Step6:Clams can be fished out after they are boiled. Don't cook for too long and they will get old. Drain the water for standby.

7. 

   Step7:Choose a suitable plate. Put the clams evenly in the plate. Remember to leave some space.

8. 

   Step8:Filter the egg liquid through a sieve. This step must not be omitted. It can filter bubbles and impurities, and make the custard more delicate. Cover with a layer of plastic wrap. Use toothpicks to make holes to help vent.

9. 

   Step9:Drain the water in the steamer. When the heat is high, turn the medium heat to continue steaming for 15 minutes. After stewing for 1 minute, tear off the plastic wrap.

10. 

    Step10:The smooth steamed egg. It's really low-key and unobtrusive. It's delicious^_ ^。