Spicy bouquets

By VicentaLakin

Spicy bouquets
Flower clams are one of the more abundant seafood species, and the price of them is not bad for civilians. They used to make clams, sometimes with silk melons, sometimes with wine from home. This hot toad has done it a few times, and it's taken it in heaven, but when it's done, it doesn't feel so good. Qingqing and cabbage went to Bayfood Street in Pearl Sea, where they ate the real spicy fish clams, and the cabbage killed the whole plate with no courtesy. I wonder how they smell! It tastes like a very familiar taste. Then I came home to remember the smell of the fish coming out of my home. The seafood product is very rich, and we're basically seafood-breeding babies, and fish truffles and seafood are a very good mix. The cabbage says something like that

Recipe Recommendations

  • flower buds 150g
  • green pepper 1 piece
  • small pepper 2 pieces
  • garlic kernels 2 cloves
  • scallion 20g
  • Jiang 5g
  • douchi 10g
  • fish sauce 1 tablespoon
  • Shaoxing wine 1 tablespoon
  • soy sauce 1 teaspoon
  • sesame oil a little

Steps for Spicy bouquets

  • Make Spicy bouquets step 0
    1
    Cream pepper slices, fresh chili slices, garlic chops, onion slices, ginger slices, soybeans immersed in fresh water for a while
  • Make Spicy bouquets step 1
    2
    When the clams are washed, boiled in boiling water until all the clams open, and they're dried up
  • Make Spicy bouquets step 2
    3
    Take a little bowl and put all the spices in the bowl and put them in the sauce
  • Make Spicy bouquets step 3
    4
    Thermal oil in the pot, with peppers, fresh peppers, garlic paste, onion chips, ginger silk, soy sauce
  • Make Spicy bouquets step 4
    5
    Put in the bouquets
  • Make Spicy bouquets step 5
    6
    Cook in a well-cooked sauce, count in the pan, so that the clams can evenly dip the sauce into the pan. The whole thing's gonna get hot

    • Spicy bouquets Make Tips

    1. Fish sauce is an indispensable seasoning for this dish; if you only add soy sauce, the taste won't be quite enough. Adding fish sauce gives these spicy stir-fried clams an unexpected surprise—they definitely taste better than with just soy sauce. Believe it or not! Fish sauce is quite salty, so there is no need to add extra salt, otherwise it will be too salty. 2. Prepare the seasonings beforehand and stir-fry over high heat. Adding the seasonings this way makes it easier for their fragrance and flavor to be released. 3. Par-boiling the clams beforehand not only shortens the time for the subsequent stir-fry but also helps wash away any fine sand inside the clams. 4. Adjust the amount of seasonings and chili peppers according to your personal taste for saltiness and spiciness.

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