Quaffles
By VicentaLakin
Flower clams, not only of fine meat, but also of abundant nutrition, are a good and cheap seafood product. It's delicious. It's always been a family treat! As a result of living in Guangdong, people are prone to fire and no chili is made。
Recipe Recommendations
- flower buds appropriate amount
- Jiang 4 tablets
- garlic of 2
- white sugar appropriate amount
- oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- white vinegar appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Quaffles
1
Fresh flower clams, fresh water in the pot, two gingers in the pot, burning the clams to the opening。
2
Open one, pull one, load the bowl。
3
2-3 washes with fresh water to wash the remaining sand and dry the water。
4
Add a little bit of oil to 30% heat, and put two ginger, garlic and paste in the pot, and then put flowers and clams into it。
5
Pour a little water, put a little lid on it。
6
In turn, soy sauce and white sugar will be added until the clams change colour, and before you get out of the pot, a little bit of white vinegar will be added to the proper salt。Quaffles Make Tips
1. If you bought clams in the morning, soak them in light salt water for 20 minutes; if bought in the afternoon, simply soaking them in fresh water is fine. Soaking for too long will make the seafood meat tough and not tender;
2. When blanching clams, they open at different times, so be sure to remove the ones that open first promptly. Cook the unopened ones for another half minute. In the end, those that sink to the bottom and remain tightly closed are likely dead, so do not eat them!