Spicy bouquets

By VicentaLakin

Spicy bouquets
SPICY FISH CLAMS, A CLASSIC SEAFOOD LICKING SHELL. ON THE SUMMER NIGHT, IT MUST BE IN THE STREETS IN BIG ROWS. A CLAM TASTES SWEET, DOESN'T NEED TOO MUCH SPICE, SIMPLE COOKING IS BEAUTIFUL! FLOWER CLAMS, PREVIOUSLY USED IN WATER EVAPORATION EGGS, Q-BALLS, FRESH AND FRESH, SUITABLE FOR USE BY BABIES AND THE ELDERLY. THIS TIME, IT'S HOTTER, MORE FOOD. I LIVE HERE, ON A BUS FOR 40 MINUTES, AND THERE'S A BIG SEAFOOD MARKET THAT ALWAYS COMES BACK WITH SOME FRESH STUFF. THERE ARE NOT MANY SPECIES, BUT THERE ARE MANY. BUYING FLOWERS AND CLAMS IN THE WATER WITHOUT RUSHING TO COOK SO THAT IT CAN SPIT OUT SAND, AND EAT A MEAL. THE FLOWERS AND CLAMS CAN BE EATEN, THE SHELLS CAN BE COLLECTED, AND THE WIND BELLS WILL LATER BE PUT TO THE WINDOW, AND WHEN THE WIND COMES, ONLY HER AND THE WIND WILL WHISPER。

Recipe Recommendations

  • flower buds 2 pounds
  • cooking wine 3 tablespoons
  • seafood soy sauce 2 tablespoons
  • ginger 10g
  • scallion 2-3 section
  • lush a little
  • millet pepper 3-4 one
  • salt a little

Steps for Spicy bouquets

  • Make Spicy bouquets step 0
    1
    The flowers and clams that were bought were put in light salt water, 1-2 hours
  • Make Spicy bouquets step 1
    2
    Clean up all surface mud
  • Make Spicy bouquets step 2
    3
    Boiled water, flowers and clams, shells were recovered, warm water washed up and dried up
  • Make Spicy bouquets step 3
    4
    Prepare all raw materials, clams, ginger, onions, peppers, wine, seafood sauce
  • Make Spicy bouquets step 4
    5
    Flames, gingers, onions, smell softer
  • Make Spicy bouquets step 5
    6
    In the flames, the clams go up and up
  • Make Spicy bouquets step 6
    7
    Go down the rice peppers, seafood sauce, wine pots
  • Make Spicy bouquets step 7
    8
    The salt tastes a little bit

    • Spicy bouquets Make Tips

    About Clams: 1. Sand purging time: The seafood seller told me 1-2 hours; to ensure the sand is removed completely, I added two extra steps before stir-frying: blanching and rinsing. 2. The clam meat is tender, so do not cook for too long to avoid a tough texture. 3. Salt seasoning: It is said that it is best not to add any to avoid losing the natural umami, but I added just a tiny bit here. 4. Clams are cooling in nature, so shredded ginger is essential; the amount can be slightly generous.

    Recipe Categories

    Recipe recommendation