Firecracker clams
By VicentaLakin
IN ADDITION TO THEIR DELICIOUS TASTE, THE CLAMS REDUCE CHOLESTEROL CONSUMPTION. ME AND L SAM HAVE BEEN EATING A LOT OF THE HIGHER CHOLESTEROL CONTENT, AND THE CLAMS ARE OUR FAVORITE FOOD. SO, IT'S ONE OF THE BEST FOODS ON OUR TABLE, AND IT'S GONNA TAKE A BIG PLATE EVERY TIME! THE FIRST FLOWER CLAMS ARE IN A VERY HOT SEAFOOD CLASS IN XIAMEN - SMALL GLASSES. IT'S THE TRADITIONAL SOY SAUCE, BUT IT'S NOT MUCH, BUT IT'S VERY TASTEFUL AND CHEAP, AND SUDDENLY IT FALLS IN LOVE WITH THIS LOVELY LITTLE SHELL. I'VE ASKED LOCALS ABOUT THE SOY SAUCE AND TRIED TO FAIL SEVERAL TIMES. IN ORDER TO AVOID THE WASTE OF FOOD, I HAD TO BE HONEST, AND I WAS RELIEVED THAT THE TASTE WAS STILL FRESH AND THAT THE TASTE WAS MUCH RICHER WITH THE CHILI AND BEAN BEAN BEAN SAUCE。
Recipe Recommendations
- Huala 500 grams
- Jiang 1 block
- garlic 4-merous
- dried chili of 6
- green garlic 1
- oyster sauce 1 teaspoon
- bean paste 1 teaspoon
- cooking wine 1 teaspoon
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Firecracker clams
1
500 grams of clams, 1 piece of ginger, 4 petals of garlic, 6 peppers dry and 1 piece of garlic seed
2
(b) Flower clams are washed, placed in boiling water, and they continue to heat up to a microblistle so that the fire can stop
3
(a) Turning the flower clams on the bottom of the pot and quickly putting the opening clams into the leaching spoon with chopsticks
4
(a) Toads are dried and then placed in the bowls for spare parts such as ginger cutters, garlic slices, dry pepper slices, garlic cut-offs
5
(b) A boiler of oil, followed by ginger, garlic and dry peppers
6
Put in a little spoonful of bean veal sauce
7
The clams are poured into the pot for half a minute, then the wine, the oil, and the garlic are even。