Stewed clam and lion head

Stewed clam and lion head

Introduction:

"The material of this soup is very homely. On weekdays, I usually use clam and loofah soup, or meatball and mushroom soup. On weekends, I mix the two together to make the homely soup different. This soup looks light but delicious. It's very suitable for refreshing soup in summer. "

Production steps:

Step 1: 1. Raw material preparation;

Step 2: 2. After the clam shell is cleaned, boil the water in the pot, put in a few slices of ginger to make the clam hot;

Step 3: 3. Remove clam shell to get meat, remove impurities by juice precipitation and reserve;

Step 4: 4, the clam shell after cleaning a little twist, do not twist, but can open and close freely, convenient package meat;

Step 5: 5. Put a little starch on the shell;

Step 6: 6, cut the meat into powder, add a little cooking wine, corn starch, onion and ginger powder, mix well with oil, and then add clam meat, mix well into stuffing;

Step 7: 7;

Step 8: 8. When steaming clam and lion's head, deal with Luffa, peel and soak in salt water; after removing the stalk of white jade mushroom, wash and set aside;

Step 9: 9. Take another soup pot and put the clam soup with impurities removed into it;

Step 10: 10. Add the steamed clam lion head and simmer for about 5 minutes;

Step 11: 11. Add towel gourd and white jade mushroom, cover and cook;

Step 12: 12, add salt to taste, then out of the pot.

Materials required:

Clam: 400g

Front leg sandwich: 400g

Luffa: 2

White jade mushroom: 1 box

Scallion: right amount

Ginger: right amount

Cooking wine: 1 tbsp

Corn starch: 5g

Olive oil: a little

Salt: right amount

Precautions: 1. After the clams are cooked, they need to be washed to remove sediment impurities, otherwise it will affect the taste; 2. If the loofah is not boiled immediately after peeling, it can be soaked in salt water to prevent discoloration and oxidation;

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh