Clams with spinach

Clams with spinach

Introduction:

"Corbicula fluminea is full of flavor, with spinach, nutrition is more comprehensive, and this spinach mixed with Corbicula fluminea is more simple, more flexible."

Production steps:

Step 1: clean the Corbicula fluminea

Step 2: wash spinach

Step 3: when boiling clams, don't put water on them. After boiling for about 3 minutes, you can get out of the pot when you see that your mouth is open.

Step 4: about 3 minutes after boiling, you can get out of the pot when you see that your mouth is open.

Step 5: get all the meat out

Step 6: blanch spinach, pull it out with cold water to remove excess water,

Step 7: cut it horizontally and vertically with a knife, and make it into small pieces, so it's easy to chew,

Step 8: prepare the condiments, start to mix the juice, and let it go according to your taste

Step 9: pour the juice on it, mix well with chopsticks, and you can eat it.

Materials required:

Corbicula fluminea: 500g

Spinach: 250g

Soy sauce: right amount

Seafood vinegar: right amount

Zanthoxylum oil: 2 drops

Horseradish: right amount

Note: the cooking temperature of Corbicula fluminea should be noted. If the fire is too big, it will not chew and it will be unsanitary if the fire is too small.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh