Originally, these were two side dishes for a meal, and there was also a stir-fried zucchini. The result I published in an article was returned. Because the zucchini was too simple, I guess everyone cooked it better than me. Then I will only introduce this stir-fried clam!
These two dishes are home-cooked dishes, with their original flavor. Life is so simple, and life is so delicious...
Ginger and garlic clams
By LucasHarris
Recipe Recommendations
- flower buds 450 grams
- ginger appropriate amount
- garlic two cloves
Steps for Ginger and garlic clams
1
It takes ten minutes to soak the clams when they are bought. Two drops of oil can make the clams spit out the sand.
2
Heat the oil in the pan, heat the shredded ginger and minced garlic in the oil, and saute until fragrant.
3
After saut-frying the ginger and garlic, pour down the washed clams and stir fry. Because it takes a little time to stir-fry the clams, turn to medium heat and stir fry slowly for about three minutes.
4
When the clams are almost ripe, they will open their shells, and clams gravy will also flow out, which means that the clams are almost ripe. Add a proper amount of salt and MSG, or add a proper amount of soy sauce to freshen up (if you buy seawater flowers clams, they have natural umami and salty taste, so you don't need to put anything in). Keep it on medium heat, cover the lid and simmer for a minute or two to serve the pan.