Razor Clam in Egg

Method4 steps

1. 1

   Blanch and Shell

   焯水去壳

   Bring water to a boil, add the razor clams, blanch for 2 minutes, then remove, shell, and place in a large bowl.

   烧开水，将蛏子放入水中，水煮 2 分钟后，捞上来去壳，放入大碗

   ⏱5 min

   • 💡 Do not blanch for too long, or the razor clam meat will become tough.焯水时间不要过长，以免蛏子肉质变老。
   
2. 2

   Season and Stir

   调味搅拌

   Add onion, light soy sauce, cooking wine (Shaoxing), chicken bouillon powder, and starch to the large bowl, then stir thoroughly.

   往大碗中加入洋葱、生抽、料酒、鸡精、生粉后，充分搅拌

   ⏱2 min

   • 💡 Chop the onion into fine mince for better blending with the razor clams.洋葱切成碎末更容易与蛏子融合。
   
3. 3

   Mix in Egg

   混合蛋液

   Crack 2 eggs into the large bowl and continue stirring.

   往大碗中打入 2 个 鸡蛋，继续搅拌

   ⏱1 min

   • 💡 Stir until the egg batter evenly coats every piece of razor clam meat.搅拌至蛋液均匀包裹住每一颗蛏子肉。
   
4. 4

   Pan-fry to Finish

   煎炸成品

   Heat oil in a wok, pour in the razor clams from the bowl, pan-fry until one side is golden, then flip and continue pan-frying.

   起锅烧油，倒入碗中蛏子，煎炸至单面金黄后，翻面继续煎炸

   ⏱7 min

   • 💡 Watch the heat while pan-frying — keep it on medium-low to avoid burning the outside while the inside remains raw.煎炸时注意火候，保持中小火以防外焦里生。