White clam soup with Chinese cabbage and bean cake

White clam soup with Chinese cabbage and bean cake

Introduction:

"It's very authentic seaside farmhouse food, a combination of the three, one word, fresh!"

Production steps:

Step 1: wash the clams and set them aside.

Step 2: fry the bean cake and set aside.

Step 3: cut cabbage into sections and blanch for later use.

Step 4: add scallion and garlic into a hot pan.

Step 5: find another pot, blanch the clam, open your mouth and take it out.

Step 6: take the boiled clam and set aside the soup.

Step 7: stir fry the vegetables in the oil pan.

Step 8: add the white clam soup and stew the bean cake.

Step 9: cook until the soup turns white, put it on a plate and sprinkle with white clam meat.

Materials required:

Bean cake: right amount

Chinese cabbage: moderate

White clam: moderate

Note: 1, white clam meat must not be blanched, open the mouth can be fished out. 2, when out of the pot into the white clam meat, also play the role of keeping its fresh and tender. 3, because the white clam soup is salty enough, so basically do not add salt

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh