Pop-fried clams
By VicentaLakin
Every summer they go to the beach with their families for a few days, and this summer they don't have time to go out, so that tempting sea tastes like shit. When I went to the market that day, I saw a lot of little pieces of shellfish in the water tank that sold the water, and the clams were only $6 a pound, looking at a little tentacle coming out of the head. The water tank says, "No sandflake clams," and I think the family has a good reputation for buying a pound, if he says so, and then buying. I'm sure it didn't disappoint me, the clams were clean and clean, there was no mud, it was too easy to eat. The next day, I bought another two pounds, sorted it out and fired. I was worried that a pile of shells cut out my pot, so I split two pots of fried meat, but it was fun to eat, and it didn't taste like a big line。
Recipe Recommendations
- flower buds 500 grams
- screw pepper 1 piece
- red pepper 1 piece
- leek 1 pinch
- coriander 4 trees
- Douban spicy sauce 1 scoop
- yellow wine appropriate amount
- Clam soup a little
- vegetable oil appropriate amount
- Jiang 1 block
- garlic 4-merous
- slightly spicy
- explosion
- ten minutes
- ordinary
Steps for Pop-fried clams
1
After the clams are bought, wash them twice or three times with cold water, remove the impurities on the surface of the shell, then dip them in the cold water, put a little salt and a few drops of sesame oil, so that the clams will be quiet and sanded; and if the sandless clams are bought, it will be very convenient
2
(b) Cauliflowers, cuisine and red peppers are washed clean and the varieties can be adjusted or not released
3
Cream, fragrance, two slices of chili, two slices of chrysanthemum, which I think is more chili
4
Scratch the crumbs and garlic the crumbs
5
Burn a pot of water, and when the water begins, the clams will be drawn into the pot, and then the whole mouth will be boiled; the soup will be kept, which can drink directly when it is hot, or the noodles can be cooked, which is very fresh, leaving a small bowl of half a bowl of which will be used to make the clams; and the luminous clams will not only remove some of the sand from the surface and inside, but will be short in the course of the fire and keep the flesh fresh
6
Hot pots of hot oil, first a spoonful of soy sauce and a little fire, and then a fragrance of ginger paste into the pot
7
(b) To put red peppers and clams in the pot, because the soy sauce is salty, so there is no need to sow salt, just a little bit of yellow wine, a little bit of hot clams, a little bit of hot clams, and a flat cut, so that the soybean sauce is evenly covered with flowers
8
And pour herbs and fragrances into the pot before it comes out, and turn the fire off, and fire a few times, and go forth。
9
Fry clams, spicy appetizers, incensePop-fried clams Make Tips
1. Flowers and clams can be selected for sandless, clean ones, which are handled in a manner that is convenient and tastes good at eating them; the clams that follow the water fall into the pots, so that they are even with the materials; the soup is not wasted, but it is also rich in nutrients; and the flowers and clams are so rich that they must be prepared that they are not salined or salted that they do not cover the smell。