Curry popping clams
By VicentaLakin
You like to eat clams, and you get tired of getting rid of them. This practice, which replaces curry curry that has to be made over a long period of time, is well suited for the family to do it on its own。
Recipe Recommendations
- flower buds 500 grams
- green onions 1 segment
- Jiang 1 block
- garlic one
- curry powder 1 scoop
- dried chili of 2
- rock sugar 1 teaspoon
- salt 1 teaspoon
- soy sauce 1 scoop
- cooking wine 1 tablespoon
- liquor 1 teaspoon
- vinegar 2ML
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Curry popping clams
1
A few drops of edible oil are added to the clams, and a half hour is used to spit on the sand, and then wash it clean and flush it several times, so that the water will be free of sand. It's better to pick it up. It's easy to blend in with a spy in a toad full of sand。
2
Cut the feed. Onions, dry peppers, ginger, garlic, little secret weapons, white wine and curry。
3
Hot pot, hot and hot. Put some ice cream in the pot。
4
Dry the wash of the clams。
5
Hot pot pours into onion white, ginger garlic peppers, and smells。
6
♪ Under the clams, out of the scent, quick down the wine a spoon, white a spoon a drop of vinegar. ♪ They're for gas and smell. They'll bring a scent earlier。
7
Two rounds of fire, abdomen, salt, and then some of the clams will open the lid, so that the fire will be even。
8
Down curry, quick fry. Don't push too hard. Don't worry about the meat coming out。
9
And when the lids are open, it's the group that's ripe, and it's green and it smells, and a few drops of white wine before the pot。
10
Done. curry popping clams with a light curry smell while they're hot. The whole blast won't last more than five minutes, easy。