Clam taste salty and cold in nature.
Contains protein, fat, sugar, calcium, phosphorus, iron, vitamin A, B1, B2, C, niacin, iodine and other ingredients.
Effects of clams: nourishing yin, diuretic and phlegm, softening hard masses and resolving masses. It is suitable for gall tumors, hemorrhoids, edema, phlegm accumulation, band collapse, thirst, and cancer addiction.
clam mixed vegetable soup
By JaceStrosin
Recipe Recommendations
- clams A bowl with a shell
- mung bean sprouts a
- fragrant dried appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- vegetable oil a spoonful
- cooking wine appropriate amount
- salt A teaspoon almost
- white pepper appropriate amount
- water starch appropriate amount
Steps for clam mixed vegetable soup
1
Clam, a bowl with shell
2
Shredded bamboo shoots, a little fragrant dried, a little
3
Green bean sprouts, a handful
4
Put the clams into the pan with cold water, add some shredded ginger and half a spoon of cooking wine
5
Boil clams and turn off the heat when you open your mouth
6
Peel out the clams, add some of the soup on the top when cooking the clams, and discard the soup on the bottom for fear of sand.
7
Cut fragrant dried, shredded bamboo shoots, and mung bean sprouts into small grains
8
Stir in some water starch and set aside
9
Sit in the pan and heat a spoonful of oil, add fragrant dried green bean sprouts and diced bamboo shoots, stir-fry
10
Add half a teaspoon of salt and pour down the clams and soup
11
Add a little white pepper
12
Add water and starch, and push gently with a shovel while adding
13
After rolling, sprinkle with chopped green onion
14
Remove from the pot and put into the soup bowl