Scorch clams and lion heads
By VicentaLakin
It's common for me to have tortilla soup, or crumb mushroom soup or something, and it's all mixed up over the weekend, fresh and different. This soup, which looks light but nice and nice, is perfect for the summer soup。
Recipe Recommendations
- clams 400 grams
- Front leg sandwich 400 grams
- loofah art. 2
- white jade mushroom 1 box
- onion appropriate amount
- Jiang appropriate amount
- cooking wine 1 tablespoon
- corn starch 5 grams
- olive oil a little
- salt appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Scorch clams and lion heads
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1. Material preparation
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2. After the clam has been cleaned, the water is boiled in the pot and the clams are burned with a few ginger chips
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3 - clams to collect meat, soup to settle to remove impurities
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4: A little twist after the clams have been cleaned, so don't break it, but it'll work, so that the meat can be packed
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5. A little starch in the shell
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6. The flesh is cut to the end, with a small amount of wine, corn starch, onions of ginger, oil, and then clams to the ground
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7. Decontamination of upper cages
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8. Treatment of silk melons while steaming clams and lion heads, with salt water soaked when skin is removed; and clean-up when white mushrooms are removed
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9. To obtain another soup pot, which shall be filled with an impurity toad soup
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10. Put in a steamed clam head and boil it for about five minutes
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11 - The placement of silk melons, white mushrooms, and cooking
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12, when it's salty。