Liquor clams
By VicentaLakin
Recipe Recommendations
- flower buds 500 grams
- green onions 1 piece
- ginger 1 tablet
- vegetable oil appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
Steps for Liquor clams
1
The clams throw sand in the salt water for an hour
2
I'll wash the sandy clams with my toothbrush
3
Onion-skinned ginger-cleaning slices
4
Put half a pot of water in the pot. Add onion ginger. Burn it
5
Join the clams and cover them up for a while
6
When you hear the openings, open the lids and put chopsticks on the opening clams
7
Wash the opening clams in the flow of water, clean the sand out of the clams; boil the clams and leave half a bowl behind and the rest to fall down
8
It's hot, it's hot, it's hot
9
With proper salt, so we can eatLiquor clams Make Tips
1. The reason why the clams need to be boiled first and then flushed with water is to wash the sediment in the clams. If the clams you buy are very clean, you can also omit this step.
2. The clams will grow old after being boiled for a long time and the taste is not good. However, the time for boiling the clams to open is different, so in the fifth step, fish out the clams that open first.
3. Stewing with rice wine can remove fishy smell and increase aroma.
2. The clams will grow old after being boiled for a long time and the taste is not good. However, the time for boiling the clams to open is different, so in the fifth step, fish out the clams that open first.
3. Stewing with rice wine can remove fishy smell and increase aroma.