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1
Prepare fresh yellow clams and wash them several times with clean water, then add a little salt and soak them in light salt water for about 30 minutes to drain out the sand inside the clams. -
2
After soaking the yellow clams, wash them several times, then prepare the wok, and pour the cleaned yellow clams into the pot. There is no need to add any ingredients to the pot. Use high heat and cover it. Cover the pot and simmer for about 4 minutes. -
3
Stuff the yellow clams until they are all open and then serve them out. Do not pour out the soup. If there is a sieve, you can sieve it, then put it into a small bowl. Let cool and set aside. -
4
Prepare 3 eggs, add a little salt, beat the eggs with chopsticks, and then add the cooled soup. If the soup is not enough, you can add an appropriate amount of water. Here The ratio of eggs to water is about 1:2, and 3 eggs require about 200ml of water. After adding the soup, mix it again with chopsticks and pass it through a sieve. -
5
After the egg liquid is mixed, cover it with plastic wrap, then use a toothpick to poke some small holes on it for ventilation, then put it in a steamer and steam it for about 5 minutes. Once the top of the egg liquid is set, it's done. -
6
After the egg custard is set, insert the pre-processed yellow clams evenly into the egg custard, then cover with plastic wrap and continue steaming in the steamer for about 5 minutes. -
7
After the yellow clams and eggs are steamed, top with a little light soy sauce and sprinkle with an appropriate amount of chopped green onion and it is ready to eat. If you like this approach, try to learn it!