Hot-fried flower clams
By VicentaLakin
Little flower clams are a kind of civilian seafood in our local season. They're so tiny, they'll never grow, they'll be thin, they'll be full of meat and juice, but they don't taste much like that
Recipe Recommendations
- Microclera microphylla 2 pounds
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- green pepper appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Hot-fried flower clams
1
Main: 2 pounds of clams
2
Onions, ginger, garlic, peppers
3
Onions, ginger, garlic, Paprika
4
A proper amount of salt in the water
5
Put the flower clams in the salt water for half a day, and we'll dry up the water when the flower clams are out of the mud
6
Gased onions, ginger, garlic, red peppers
7
# Falling into little flowers #
8
Add a proper amount of salt
9
I'm not sure if I'm going to have sex with you
10
Cover the pan cap for two minutes, so that the pot warms up so that the little flower clams can open up quickly
11
When the clams open, a little green, a little red pepper ringHot-fried flower clams Make Tips
1. This dish must be stir-fried quickly over high heat to highlight the spicy flavor; 2. Do not cover the pot for too long, as the clam meat will shrink and harden, affecting its texture.