Making light clam egg soup
Cool and light soup. Clam egg soup
0 serving
Within 0 minutes
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Ingredients
  • Manila clam
    500g
  • egg
    2ea
  • onion
    1/2ea
  • leek
    1/2piece
  • crushed garlic
    1ts
  • cooking wine
    1ts
  • a sun-dried salt
    suitably
  • Water
    1300ml
Cooking Steps
STEP 1/7
Soak fresh clams in salt water and wipe them clean.
STEP 2/7
Put clams in boiling water and boil them with the lid open. When the clam shells are all open, turn off the heat, remove the foam, and take out the clams and spread only the flesh.
STEP 3/7
Chop the onion, chop the green onion diagonally, and chop the garlic.
STEP 4/7
Break the egg and beat it gently.
STEP 5/7
When the clam broth boils, add onions and green onions and boil them. I didn't filter the boiled and white soup because it was clean.
STEP 6/7
Pour egg water and add minced garlic and once it boils, season with clam meat, cooking wine, and sea salt and remove from the heat.
Pour in egg water and do not stir. Then it doesn't look clean because there are a lot of crumbs. Cooking wine was added to remove the fishy taste of the egg.
STEP 7/7
Put the egg soup with clams in a bowl and it's done!
When you buy clams, you don't have to put them in the bag because they've been removed.
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