Scrambled clams
By VicentaLakin
The smell of flowers and clams is so rare that they're all going to love it. It's a lot of eating, it's fried, it's cooking, it's cooking, it's steaming eggs, and so on, but if it's not handled properly, it's affecting the mood, and the most common way to do it in our home, except for fresh water。
Recipe Recommendations
- flower buds 1000 grams
- aniseed 1 capsule
- sugar a little
- soy sauce a little
- oil appropriate amount
- pepper capsule counting
- Jiang 10 grams
- onion 20 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for Scrambled clams
1
The clams are cleaned with water, and the water is removed。
2
Onions, ginger cuttails。
3
There's more oil in the pot than in the usual cooker, with peppers and fragrance。
4
Put it in the onions, Ginger。
5
And then you pour in a little bit of soy sauce, soy sauce can be colored and fresh。
6
Pour in and clean up the flowers and turn them up without water。
7
The slow flower clams start to get hot。
8
When half the flowers open their mouths, add a little sugar, which tastes fresh。
9
One or two more minutes and the clams will open up and you'll be able to cook。