Recipe: Appetizing Clam Steamed Egg 蛤蜊蒸蛋
Recipe: Appetizing Clam Steamed Egg 蛤蜊蒸蛋 Delicious, fresh and tasty.
Clam Steamed Egg 蛤蜊蒸蛋. Thank you for watching the video. I will answer any comments you leave below! Please subscribe so that you are in the know when the next simple recipe.
Is it more common to find 蒸蛋羹 around the Yangtze than in Beijing or Canton?
Steamed egg is one of those Chinese comfort foods that you can never go wrong with.
Our Chinese steamed egg recipe is so easy to make at home and so If you find yourself short of one dish to serve for dinner, make some Chinese steamed egg also know in Cantonese as "wat don" or "slippery egg".
You can have Clam Steamed Egg 蛤蜊蒸蛋 using 3 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Clam Steamed Egg 蛤蜊蒸蛋
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It’s 2 of eggs (~100 cc) 雞蛋兩顆.
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It’s of several clams (as many as you want) 蛤蜊適量.
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Prepare 200 cc of water 水200cc.
Chinese steamed eggs are irresistible and can send you halfway to paradise.
Learn the how to prepare the egg custard from the renowned chefs.
The truth is that the simple appearance of Chinese steamed eggs is deceiving.
It requires a pair of skillful hands to cook up a silky smooth custard with a.
Clam Steamed Egg 蛤蜊蒸蛋 instructions
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Cook the clams with 200 cc water, stop it when the clams open themselves. 蛤蜊加200cc的水煮到蛤蜊打開。.
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Crack two eggs in the bowl, and then mix them with the water that just boiled the clams. 兩顆蛋打在碗裡，並加入剛剛煮蛤蜊的水，攪拌均勻。.
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Add water into the steamer and put the bowl in the steamer. After steaming for 10 minutes, put the clams on top of the egg and the steamed egg is done. 蛋液碗放入電鍋，外鍋加水蒸十分鐘後，將蛤蜊放置在蒸蛋上方即可。.
Chinese Steamed Eggs is one of those dishes that you can find in almost every home in Hong Kong.
Though this homey dish is super simple and easy to make, there has always been a Now it's YOUR turn to take out your pressure cooker and make some Steamed Eggs (Savory Egg Custard) Recipe!
Tofu with Egg and Clams soup - 豆腐蛋花蛤蜊汤.
How to Make Steamed Egg Custard
Steamed Eggs With Milk Dessert Recipe ★ 蒸蛋秘訣 ★ 超香超滑~ 牛奶燉蛋 雞蛋布丁.
