Wineshark Cooking Class - Venus Clams and Egg Tofu 花蛤拼玉子豆腐

Ingredients (for 4):

• Venus clam - 1200 g
• Egg - 1 tbsp + 2 tbsp
• Egg tofu - 3 tubes
• Shallot - 2
• Garlic - 2 clove
• Chinese yellow wine - 2 tsp
• Red chili - 1
• Chinese celery - 2
• Chili bean sauce - 1 tsp
• Sugar - 1 tsp
• Fish sauce - 1 tsp
• Sesame oil - 2 tsp
• Potato starch - 1 tsp

Procedures:

1. Sieve the Venus clams under running water and clean thoroughly. Then drip dry. 

2. Put the wok on high heat, and then add the Venus clams. Cover with lid and cook until bubbles come out and the clams open up. 

3. Remove the shell and retain the jus from the clams for use. 

4. Cut the Chinese celery into small pieces.

5. Cut the shallot and garlic into small pieces. Cut the red chili into thin shreds.

6. Remove the casing of the egg tofu and then cut into pieces about 1 cm thick. 

7. Mix about 1/2 cup of clam jus with potato starch. 

8. Put the wok under medium heat and pan-fry the egg tofu with 1 tbsp of oil. 

9. Turn the egg tofu over when the side has turned golden. Remove when both sides are golden in color and put on the serving plate.

10. Put the wok under medium heat and add 2 tbsp of oil, then add in the shallot and cook until turning semi-translucent.

11. Add garlic and chili bean sauce to mix well.

12. Add the clams meat and stir-fry until the jus is almost dry, then add Chinese yellow wine. Mix well. Then add sugar and fish sauce.

13. Add the mixture of clams jus and potato starch. 

14. Add the Chinese celery and red chili, then add sesame oil. 

15. Pour onto the egg tofu to serve.