If you want to make a delicate and delicious clam egg custard, the proportion is very important, and this is perfect

 Clam egg custard 

Ingredients required: appropriate amount of clams, 3 eggs, a little salt, an appropriate amount of fresh soy sauce, a little sesame oil (optional)

1. Soak the clams in light salt water for about 30 minutes, and try to buy the ones that have been spit out of the sediment when you buy them, but you still need to soak them in light salt water after you go home, so that the clams can spit out all the remaining sediment inside

2. To make clam steamed egg custard, you can choose how many clams to use according to the container used, put the clams in cold water, add a little salt, and then light the fire to cook, don't cook for too long, as long as you see the clams open their mouths, they will be taken out immediately, so that the processed clams are tender enough and taste good 

3. Put the boiled clams into a large bowl, keep the soup for the clams, and put them in the bowl to cool at room temperature for later use 

4. Crack 3 eggs into a bowl and beat them with chopsticks, whipping them for a while to make the egg liquid more delicate 

5. Then slowly pour the clam soup that has been cooled to room temperature or hand temperature into the beaten egg liquid, the ratio of egg liquid and clam soup is 1:1.5, and stir well again, pay attention to the temperature of the water in which the clams are boiled must not exceed the hand temperature, the temperature is high, pour it into the egg liquid will scald the egg liquid into a bowl of egg flowers 

6. There will be a lot of foam in the egg mixture after whipping evenly, at this time, you can use a spoon to skim out the foam, if you want a particularly delicate egg custard, you can also use a mesh sieve to filter the egg mixture

7. Gently pour the processed egg mixture into a large bowl with clams

8. Put the big bowl into the steamer that has boiled water, according to the size and depth of the container, steam the pot for 6~10 minutes after the water is boiled, cover a larger plate on the big bowl to prevent the water vapor from falling on the egg custard, and you can also cover the big bowl with a layer of high-temperature resistant plastic wrap 

9. The clam egg custard can be taken out of the steamer after steaming until the custard is solidified from the edge to the center

10. Drizzle an appropriate amount of fresh soy sauce and sesame oil on the steamed clam egg custard and serve it to enjoy with your family

Tips:

1. Try to choose the clams that have been spit out of the sediment, otherwise the taste will be bad.

2. You can also drizzle an appropriate amount of chili oil or balsamic vinegar according to your taste.