Spicy clams
By VicentaLakin
FLOWER CLAMS ARE THE “CHEAPEST LITTLE SEAFOOD” THAT PEOPLE LOVE, BUT THEIR NUTRITIONAL VALUE IS HIGH. I BOUGHT A VACUUM CLAM WITH THE MSC LOGO, A NATIVE SPECIES THAT JUST GOT MSC CERTIFICATION. THERE ARE THREE BAGS IN ONE BAG, WHICH CAN BE COOKED BY DIFFERENT WEIGHTS DEPENDING ON THE AMOUNT AND REQUIREMENTS OF THE HOME. TODAY I'LL MAKE A POT OF SPICY AND SPICY CLAMS, AND IN A FEW MINUTES THEY'LL BE FULL OF FRAGRANCE, WHETHER IT'S FOR NORMAL CONSUMPTION OR FOR HOLIDAYS. ESPECIALLY WITH RED PEPPER AND GREEN AND RED。
Recipe Recommendations
- flower buds
- green pepper half a
- red bell pepper one
- garlic 10 petals
- Jiang 1 block
- coriander 1 handful
- chives 5 trees
- oil 20 grams
- hot water 50ML
- Pi County bean paste 20 grams
- soy sauce 10 grams
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Spicy clams
1
(b) Unfrozen by the temperature of a vacuum-packed clam chamber
2
Unfrozen clams are washed with cool water; these vacuum-packed clams pass through the sand and burn, and can be cooked directly
3
- Cleaning of cyanide, onions, spices, garlic, ginger
4
Cream peppers go to seed, cut small slices, fragrance slices, onion chops, garlic and ginger cutting tin
5
Hottening the boiler, pouring oil, pouring flowers clams when the heat is 50 or 60%
6
The clams are cold and pour into the soybeans, garlic, ginger, evenly mixed, with a little warm water to increase humidity, so that the clams can be covered with sauce
7
(b) To dry up the sauce, to smell the garlic, and to pour red pepper into the pot
8
A little soy sauce to add colour and freshness, evenly rinded, onions, fragrances, and fire, with the remaining temperature allowing the cyanide to mature further
9
THE SELECTION OF FLOWER CLAMS MARKED BY THE COMMISSION FOR OCEAN AFFAIRS AND THE LAW OF THE SEA (MSC) BLUEFISH, WHILE PROTECTING THE MARINE AND AQUATIC RESOURCES, ENJOY BETTER QUALITY AND TASTE
10
Each of the clams is full of fresh and fresh, and the entrances are full of bullets and sandless, and they enjoy themselves。Spicy clams Make Tips
The soybean bean bean sauce is the spicy, spicy, red sauce of this spicy clam, but its salt is so high that it does not need additional salt to add salt and taste to the sauce, depending on the quantity and taste of the food; 2. The clams I use are ready to be packed in a vacuum, frozen and preserved, and can be defrozen for a variety of cooking; and 3. The culinary mix is open and may be adjusted according to seasons and preferences。