Smelt and soup
By VicentaLakin
IN THE SUMMER, THE CLIMATE IN THE NORTH IS HOT AND DRY, AND CARBOHYDRATES ARE ESSENTIAL FOR DAILY TABLE MEALS. THE SILK MELON, WHICH CONTAINS A SMALL AMOUNT OF PROTEIN AND FAT, IS A MELON WITH A RELATIVELY LOW CALORIE VOLUME, WHILE THE CONTENT OF VITAMINS C, B VITAMINS AND MINERALS IS MUCH HIGHER THAN THAT OF OTHER TYPES OF FRUIT AND VEGETABLES. THERE ARE MANY KINDS OF CLAMS, SUCH AS CLAMS, WHITE CLAMS, HUMAN CLAMS, WESTERN TONGUES, WHICH ARE SO BEAUTIFUL THAT THEY ARE CALLED "THE BEST IN THE WORLD" AND "THE BEST IN THE WORLD". THE NUTRIENTS OF CLAMS ARE CHARACTERIZED BY HIGH PROTEINS, HIGH MICRONUTRIENTS, HIGH IRON, HIGH CALCIUM AND LOW FAT. THE CALCIUM CONTENT OF CLAMS IS PROMINENT IN SEAFOOD. IN THE CASE OF 100 G OF CLAMS, THE CALCIUM CONTENT WAS 130 MG, WHILE 100 G OF MILK CONTAINED ONLY 120 MG OF CALCIUM. TODAY WE RECOMMEND A LOAF OF LOAF SOUP, RICH AND HIGH-QUALITY PROTEIN, WHICH CAN BE EATEN WITHOUT MEAT。
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Smelt and soup
1
Smelts and white clams are ready; white clams get salt water a few hours in advance, so white clams can wash their mud。
2
The shell of a white clam washes with a small brush, boils all of its mouths into the boiler and throws them away without opening its mouth; the white clams are pulled out and the rest of the soup is sanctified for a moment and the mud is sank and the soup above is poured out to boil。
3
The thin green coat on the surface of the melon was scraped with a blade, cleaned and cut into a roller。
4
And pour the well-soiled white clams into the soup pot, and the silkmelon into the pot, and the fire boils to the transparent。
5
The white clams can be refilled in the pot, and a little bit of salt can be added to the table。
6
Smelt clam soup, fresh and light, perfect for summer food。Smelt and soup Make Tips
1. White clams are a form of clams, which may be replaced by flower clams, or plumes, which may be used only for a few hours before they can be used, so that they can run out of mud and eat less burdensome; 2. The silk melons should not be boiled for long periods, and they may be slightly translucent, and can continue to heat with the remaining temperature, maintaining their tender taste and green appearance