Pumpy clam soup
By VicentaLakin
Pumpy clam soup, which is made of raw soup, with fine meat, which is made even more beautiful under eggs and herbs, is a meal for the family's spring and autumn festival。
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Pumpy clam soup
1
They wash white clams, have no water, and the fire boils until the clams open。
2
And pour the raw soup of the clams into the pot, so that the sand may settle, and so on。
3
The clams are taken out, blackened, and then put in a bigger soup bowl with a clockwise needle, two or three times over and out of the load。
4
With flour, the purified clams are covered。
5
A boiler with a little oil on the floor, a little clam meat on it, and a little fire to the yellow。
6
Falling into the well-silent raw soup。
7
When the fire breaks, the two eggs are beaten lightly, so that they are not scattered into the pot。
8
Burn it and get fuzzy。
9
Add the flour and burn it。
10
Join the cranium section and turn off the fire。Pumpy clam soup Make Tips
When the clams are boiled, the boilers turn off the fire. Eggs don't break too much, or they don't look good. Noodles, but not too thick. It'll turn off the fire as soon as it's put in the cauliflower, or the cauliflower will be out of taste. No salt