roasted clam in soy sauce
By VicentaLakin
Recipe Recommendations
- flower buds 1 kg
- ginger a little
- onion a little
- garlic a clove of
- olive oil 1 scoop
- Pi County bean paste 1 teaspoon
- cooking wine half a spoonful
- salt 1 teaspoon
- soy sauce a little
- slightly spicy
- burn
- ten minutes
- simple
Steps for roasted clam in soy sauce
1
Ginger, a little; green onion, a little; garlic, a clove. Pi County bean paste, one teaspoon, if you can eat spicy food, you can put more strong food.
2
The clams are kept in salt water for a day and allowed to spit out the sand.
3
Rinse the clams clean.
4
Beat the garlic and cut into fine pieces; cut the green onions and put them in two portions; slice the ginger;
5
Sit in the pan and heat about a spoonful of oil, add minced garlic, ginger slices and old onions and saute until fragrant
6
stir-fry clams
7
Put in a spoonful of cooking wine
8
Add 1 teaspoon of salt
9
Add cold water and bring to a boil over high heat.
10
Add a little light soy sauce and sprinkle with chopped green onion to turn off the heat.
11
Remove the pan and load the plateroasted clam in soy sauce Make Tips
1. Shellfish such as clams are extremely delicious. Don't add MSG when cooking, nor should you put too much salt to avoid losing the flavor. Shellfish should be eaten after being spat and cooked.
2. Shellfish such as clams are often cold, so people with spleen and stomach deficiency should not eat more.
2. Shellfish such as clams are often cold, so people with spleen and stomach deficiency should not eat more.