Flower clams and fried cake
By VicentaLakin
Fresh flowers and clams will come out with lots of juice when they open their mouths, and this time, in order not to waste fresh soup, you'll find pastry better than a clam。
Recipe Recommendations
- flower buds appropriate amount
- Rice cake strips appropriate amount
- broccoli appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sauce 2 tablespoons
- soybean paste 2 tablespoons
- sugar appropriate amount
- cooking wine appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Flower clams and fried cake
1
Fresh clams wash. Frozen Shanghai-year-old pastries, which were originally ripe, were unfrozen in the water and did not start cooking clams until the entrance was edible but rigid。
2
First the ginger and garlic blow up, then the clams, wine, sugar, half a bowl of water, and a spoonful of soy sauce. You don't have to turn it on, and you'll boil it to the clams。
3
THE CLAMS OPEN AND TWO TEA SPOONS OF XO SAUCE. HALF A MINUTE。
4
Add a broccoli and a full-soft pastry, flat-fried, covered with a lid, two minutes of small fire, so that the pastry absorbs the sauce, becomes soft and soft, keeps an eye on the amount of water, fills it with water, as appropriate, and is careful about the bottom of the cake。
5
The sauce is almost fully absorbed, and we'll eat the sap。Flower clams and fried cake Make Tips
THE CLAMS FROM THE SEA HAVE SALT IN THEMSELVES, BUT SOYBEANS AND XO SAUCE ARE SALTY AND DO NOT NEED SALT FOR THE ENTIRE JOURNEY。