Plumbs
By VicentaLakin
I lived by the sea a few years as a child. That's my grandmother's house. Eating seafood may have been a habit of that time. The gills are very young, their shells are so thin, they're broken. It's so rare, it doesn't smell at all. My mom says the seaside people cook it for nothing, not even salt. It's far from the sea, but it's not forgotten, and it's often bought. And the platinum is also fresh, and it is a perfect match for the plume。
Recipe Recommendations
- razor clam 650 grams
- asparagus of 5
- salt 1 teaspoon
- sugar a little
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Plumbs
1
It's cleaner when you buy it, wash it in the pot, put on a few onions, ginger three, boil it to open the shell and get some water, and don't let the chowder boil. If it's not clean, ask the boss for some seawater, and go home with a few drops of oil。
2
The meat is peeled out and a piece of dirt on the edge (the position of the red threads)。
3
The meat is then washed in the water, and the sand is checked one by one, and then washed。
4
It's bigger and bigger, scratches the skin off, cuts the root off and slices it in。
5
Fried pans with bottom oil, screeching onions, a little frying under herbs, a little meat under herbs。
6
Add a small bowl of water (which can be deposited and taken to the top of the soup) to boil the fire. Don't get too much water. I've got a lot more soup because I've got old people to cook。
7
Put salt sugar on the pot, onions, plates。Plumbs Make Tips
It's good. It's better if it's hot. This dish is light and has not tasted a heavy tummy, so no other spices are recommended. My mother said that even if it had just been dug out of a hole, the shells were clean, and those muddled tarts were artificial and not recommended for purchase. Most of the questions I've asked about the shellfish are clean, they usually go home, wash their water and wash it, wash it out even if there's mud, throw it out if there's a single bag of mud that doesn't wash it clean, so how do you get the shellfish to make it so it's inexperienced, hoping for an experienced cook。