Stewed rice with clams

Stewed rice with clams

Introduction:

Production steps:

Step 1: Materials

Step 2: Boil the clams and leave the soup for later use. Cut other vegetables for later use

Step 3: wash the rice and soak it for a quarter of an hour

Step 4: stir fry scallion flowers in hot pot for 5 minutes

Step 5: pour clam soup with a little water into the pot, the amount of water is usually the amount of steamed rice, medium heat, turn to low heat after boiling water

Step 6: when the rice soup thickens, add tomatoes and white mushrooms

Step 7: drain the water over low heat, turn off the heat and mix the clams and leek moss

Step 8: Sprinkle with a little pepper

Materials required:

Clams: moderate

Rice: right amount

Tomatoes: right amount

White jade mushroom: right amount

Scallion: right amount

Leek Moss: appropriate amount

Pepper: right amount

Precautions: 1. Stewed rice in clam soup is very fresh without salt and other seasonings. 2. The hardness of the meal is related to the amount of water and the heat. Children should eat it as soft as possible. 3. Clams must be put last to avoid being too old and skinny. The leek moss is put last. 4. Vegetables almost 7-8 minutes before the pot, not too bad, to maintain the taste.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh