clams porridge
By MontanaBogan
Every year when I come back, I go to a small shop that makes clams porridge very well several times. For some reason, I haven't had the opportunity to go this year. But one day, I saw clams sold at the farmers 'market. Although the clams were the fattest during the Qingming Festival, when I saw that the yellow sand clams seemed good, I bought half a catty to make clams porridge. The porridge was really delicious, but there was too much sand in the clams meat, which seemed to be a fly in the ointment.
Recipe Recommendations
- clam meat 250 grams
- northeast rice appropriate amount
- pepper appropriate amount
- olive oil appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for clams porridge
1
Heat the pan and pour a little olive oil into the shredded ginger.
2
Add the clams to the high heat and stir-fry.
3
Stir in a little salt and pepper, stir-fry the clams until dry and set aside.
4
Marinate the northeastern rice with olive oil and salt for about half an hour.
5
Pour the northeastern rice into the pressure cooker, fill in half a pot of water and start boiling over high heat.
6
After about twenty minutes, turn off the heat and open the lid.
7
Pour in the fried clams meat.
8
Continue to cook for about ten minutes.
9
Turn off the heat, open the lid, add a little salt, and serve.clams porridge Make Tips
Add some pickles and chopped green onions when eating to taste better.