Pop clams
By VicentaLakin
Although the summer of inflammation is over, there are occasionally days of autumn tigers. In the hot days, a bottle of iced beer, plus a sauced blast clam, is perfect。
Recipe Recommendations
- flower buds 500G
- onion one
- bean paste 2 tablespoons
- beer appropriate amount
- ginger appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Pop clams
1
preparing material: 500 g for clams; one for onion, two spoons for soy sauce, beer
2
Onions, ginger-cheese spare
3
Flower clams are washed, water is added to the pot with two gingers boiled into the clams until the opening (about 1 minute)
4
We're gonna have to get the water out of the opening clams
5
The hot pot pours oil on the onions, and the ginger-swipe smells
6
Two spoons of soybean corset
7
Add a proper amount of beer and cook onions to soft
8
A flower clam pouring into the dry water
9
You can get out of the pot if you're evenPop clams Make Tips
Bean Mom reminded:
1. After buying the clams home, soak them in light salt water for 2- 3 hours to allow the clams to spit out all the sand and sand
2. Before frying the clams, blanch them in water until they open their mouths. They can taste easier when frying later. When blanching water, pay attention to removing the clams as soon as they open their mouths. If the cooking time is too long, the meat of the clams will become old.
3. Finally, stir fry the clams evenly and serve them out of the pan. The time should not be too long, otherwise the meat will not taste good when it is too old.
1. After buying the clams home, soak them in light salt water for 2- 3 hours to allow the clams to spit out all the sand and sand
2. Before frying the clams, blanch them in water until they open their mouths. They can taste easier when frying later. When blanching water, pay attention to removing the clams as soon as they open their mouths. If the cooking time is too long, the meat of the clams will become old.
3. Finally, stir fry the clams evenly and serve them out of the pan. The time should not be too long, otherwise the meat will not taste good when it is too old.