Mustard clams
By VicentaLakin
They're fine, they're delicious, they're cheap, people like to cook, they're steamed, they're fried, they're very good cooking, and I eat them with a mustard and other sauce
Recipe Recommendations
- flower buds 300 grams
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- coriander appropriate amount
- sesame oil appropriate amount
- mustard appropriate amount
- seafood soy sauce appropriate amount
- pepper appropriate amount
- chicken powder appropriate amount
- rice wine appropriate amount
- cold boiled water appropriate amount
- medium spice
- steamed
- several hours
- simple
Steps for Mustard clams
1
Get some fresh material
2
The clams are washed with some water and some salt and salad
3
Put the spices in the same bowl as the ingredients
4
We're going to put the spices in place
5
Pick up a plate, put the bubbly clams in the steam pan
6
It's about 15 minutes of fire
7
When the clams steam into the shell red, the mouth open, and the fire shuts down
8
Wait till the hot-flower clams are cold, and the fragrance before they fall in
9
Seal all the mixed materials in the freezer for about two hours
10
It's good to be out of the table
11
It's better with a little soy sauce and a little fragrance