stir-fried clam with leek and edame
By VicentaLakin
Recipe Recommendations
Steps for stir-fried clam with leek and edame
1
Ingredients processing: Soak the clams with salt water for a while to open them.
2
Select an open clam and use a knife to cut off the four synotic muscles.
3
Cut off the synotic muscles of the clam and remove the flesh of the clam.
4
Place the removed clams flesh in clear water to rinse and soak it, and wash away the blood and juice.
5
Soak leeks with clear water for a while, wash and cut into small pieces.
6
Place the processed ingredients on the side dish for later use.
7
Method for passing the clam into the water: Add enough clear water into the pot and add appropriate amount of salt and ginger, and bring the water to a boil over high heat.
8
After the water boils, put an appropriate amount of the clams flesh into the boiling water according to the size of the head.
9
After entering the water, the clams must be dispersed with a fence in time to ensure that they are evenly heated.
10
When the body of the clam changes slightly, use the fence to pick up the body of the clam in time.
11
After the clam body is picked up, it needs to be put into cold water in time to cool it.
12
Cooking method: Pour oil, onions and ginger in a pan and stir-fry until fragrant.
13
Put the edamame into the pan, stir it with appropriate amount of salt, stir it to color, add appropriate amount of water and cook the edamame until it is seventy ripe.
14
When the edamame is ripe, add the leeks and stir-fry until the leeks change color slightly.
15
When the leeks change color slightly, add the clams flesh, pour in appropriate amount of cooking wine, pepper, and white sugar.
16
Stir fry with high heat in time, season and collect the juice, and serve on a plate.
17
[Tiantian Food Journal] Symphony of the Spring of Food--Green Offer "Fried Clam with Leek Edamame"
18
[Tiantian Food Journal] Symphony of the Spring of Food--Green Offer "Fried Clam with Leek Edamame"