Chinese cabbage bean cake and white clam soup
By LoySchulist
Very authentic seaside farm food, combined with the three, in one word, fresh!
Recipe Recommendations
- bean cake appropriate amount
- pakchoi appropriate amount
- white clam appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Chinese cabbage bean cake and white clam soup
1
Wash the white clams for later use.
2
Fry the bean cakes well and set aside.
3
Cut the cabbage into sections and blanch it in water for later use.
4
Put the green onions and garlic in the hot pan and cook.
5
Find another pot, blanch the white clams with water, open your mouth and fish them out.
6
Remove the blanched white clams from the meat, and set aside the soup.
7
Put the cabbage into the oil pan and stir fry.
8
Add the drained white clam soup and stew the chopped bean cakes.
9
Cook until the soup turns white, remove from the pan and plate, and sprinkle with the white clam meat.Chinese cabbage bean cake and white clam soup Make Tips
1. Do not overcook the white clam meat; remove it as soon as it opens.
2. Add the white clam meat just before serving; this also helps keep it fresh and tender.
3. Since the white clam soup is already salty enough, there is basically no need to add salt.