Pop-fried clams
By VicentaLakin
Autumn is a harvest season and a good time to eat seafood, except for shrimp crabs, where shellfish are popular, where clams are the most common food, where personal preference is fire, where fire sparks the smell of flowers, where fast fires keep their soft tastes, and where the tastes of purple sour flow
Recipe Recommendations
- flower buds 800g
- perilla 1
- onion 1
- garlic 1
- Jiang 1 block
- oyster sauce 1 scoop
- cooking wine 1 scoop
- edible oil appropriate amount
- chili 5 stars five
- garlic rice appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pop-fried clams
1
Spill the mud and wash the clams clean。
2
Garlic and onion slices, garlic onions on the side, ginger slices, garlic petals on the side, purple sows on the leaves。
3
Two spoons of edible oil will be added to the boiler, which will be put into ginger, garlic, pepper, and smelt。
4
Add white, garlic, fire。
5
Two drops in a clam and two drops in a bottle。
6
Cover the pan and remember to keep the fire. When the clams open up two thirds of the volume, the pot covers。
7
Invoking pelican oil, flat-fried。
8
I'm going to add violet, garlic, onions。
9
Half a minute to make a pot, with salt in it, and the clams are very easy to taste without extra salt。
10
Done, while it's hot。Pop-fried clams Make Tips
The clams have water in their own right at the time of the blast. They don't need any extra water, because they're short-lived。