White clam steamed egg

Overview

The freshness of white clams, the tenderness of water eggs, a few drops of sesame oil and a few drops of soy sauce, the taste is simple.

To prepare the ingredients, the amount of cold boiled water is almost equal to three eggs, a 1:1 ratio.
Beat the egg liquid, add the same amount of cold boiled water as the eggs in batches, and mix well with an egg beater.
Strain the egg liquid to remove bubbles.
Blanch the white clams in a hot water pot.
Put the blanched white clams into the egg mixture.
When the rice cooker is cooking, there are about 5 minutes remaining on the display. Put the steam rack into the pot, quickly put the plate with the egg liquid into the rice cooker, use the steam to simmer the egg custard, and simmer for another 5 minutes after the rice cooking process is completed.
Take out the plate, sprinkle with a little chopped green onion, drizzle with a few drops of sesame oil and a few drops of soy sauce, and it's done.
Finished product picture.
Finished product picture.
Finished product picture.