My hometown is in northern Jiangsu, with a long coastline. Vegetables and shellfish are the most common dishes on the dining table of my hometown people.
Old cucumber bean and clam soup, which has the freshness of seafood and the taste of vegetables, is a very traditional hometown dish.
Cucumber and watercress and clam soup
By LarueGibson
Recipe Recommendations
- clams 500 grams
- old cucumber art. 1
- Douban 120 grams
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Cucumber and watercress and clam soup
1
Peel and remove seeds from the old cucumber before being eaten, wash and peel the diamond-shaped slices, soak the clams in light salt water, and wash. Wash the watercress.
2
Heat the oil, put down the cucumber slices and stir-fry for 3 minutes.
3
Put down the Douban.
4
Add appropriate amount of water and boil for 3 minutes.
5
Add the clams.
6
Add ginger slices and cooking wine, and cook over high heat until the clam shells are open.
7
Skim off the foam, add salt, chicken essence, pepper, and chopped green onion.Cucumber and watercress and clam soup Make Tips
1. The watercress is peeled with fresh broad beans. 2. Peel the old cucumber, hold it with your left hand, and use a knife with your right hand to peel it. Rotate the cucumber while peeling, without the core of the cucumber.