Dried clams

Dried clams

Introduction:

"I've been learning the recipes of the gourmet world for many years. Keep learning. In the past, I used to cook a common meal. In recent years, I can also make dishes that make me feel amazing. I have to show my hand during the Spring Festival or when my friends come. Everyone is surprised. I feel very confident and proud at this time. Of course, compared with the predecessors in the gourmet world, I'm far behind, but it's quite different from before. Now that the children are in kindergarten, they finally have free time to publish a recipe or something. I hope you can give me more advice. I will continue to work hard. "

Production steps:

Step 1: the clam spits up the sediment and cleans it. Chop scallion and ginger.

Step 2: turn on the maximum heat and cook the thick bottom iron pot until it is boiling hot. Turn to high heat, pour in clams, onion and ginger, mix well and cover

Step 3: at this time, you can hear the sound of tearing inside the pot. It's the sound of water oozing from clams. Open the lid of the pot and stir it in about 10 seconds. When you see the one who opens the mouth, you can take it out immediately. At this time, you can turn down the fire to prevent the clam from getting old.

Step 4: take out all the fish. Don't dally with the other three or two. Turn off the fire. Don't pour out the rest of the soup. You can also make a clam steamed egg.

Materials required:

Meretrix meretrix: 1500g

Scallion: right amount

Ginger: right amount

Note: the dry pan here, as the name suggests, is to boil the clam without water, using the heat of the pan and the moisture of the clam itself to make it mature. The clams made by this method are delicious and juicy, and all of them have big stomachs. Because it effectively locks the juice of the clam, all of them are fat and tender.

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: salty and fresh