Pickles

1

Fresh clams are washed clean, immersed in water with salt and oil for two hours, making clams vomit sand。

2

The water boils 80 degrees, turns the smallest fire, joins the clams, boils to the clams slightly open (as graphs) and immediately closes the fire。

3

And bring forth the clams from the water, and the water which is boiled with the clams, and the water which is made with them, shall be made to cool。

4

Garlic, ginger, chili shredded and poured into frozen clams and added soy sauce。

5

It's just that there's no clam in it, if it's salty enough to add a proper amount of fish。

6

They are evenly mixed with clean, oil-free, water-free chopsticks and can be fed in freezers for four hours。

The ratio of clams and sauce is 10:1. If the clams that are bought are fresh and do not taste like alcohol, they may be put in if they are afraid of scavenging. 3. For the sake of nature, it is better to suggest that it be fresher, but less stringent than a cryogenic pickle. 4 and the clams themselves taste sweet, so they don't have to put sugar on them, and they don't add chicken and perfume when they're salted, which can cause the finished product to suffer, and if you like it, you can order a little. The ratio of garlic, ginger and pepper can be adjusted for itself, as the amount of garlic and ginger can be reduced as they are cooked. The difference between cooking and the smell of low-temperature fungus is here, and there's a quantity of fresh clams in the soup, so don't waste it. 7 or 80 degree clams, almost the same as clams, are a way to fully meet the safety standards of bactericide without being too old. The last one I did was a cryogenic method, which really tasted better than a boiled one. If you buy good quality material, he really suggested that you try it