Main ingredients: clams 500 grams

Supplementary ingredients: 150 grams of sour cabbage

Seasoning: ginger 5 grams, garlic (burned not?), garlic (burned not?), garlic (burned not?), garlic (burned not?). g, salt 4 g, MSG 2 g, lard (refined) 20 g, pepper 4 g, pickled peppers 15 g

Sour cabbage clam soup features:

This dish is salty and fresh, slightly sour and spicy, and rich in nutrients.

Sauerkraut and clam soup practice:

1. clams cut open and washed;

2. sauerkraut cut into pieces;

3. pickled peppers cut into minced;

4. lard in the pot to burn hot, under the pickled peppers, ginger, garlic stir-fried flavor, and then put into the pickled cabbage stir-fried incense, add the fresh broth, the clams (clams), seasoning salt, monosodium glutamate, pepper cooked to taste, from the pot! The dish is ready to serve.

Sauerkraut and clam soup production tips:

Oil temperature 40% hot under the mixing of auxiliary materials; clams can be cooked, should not be cooked for a long time.

Food Compatibility

Clams: clams should not be eaten with snails, oranges and celery.

Sour cabbage: sauerkraut should not be eaten with persimmons, which can lead to gastrolithiasis.

Main ingredients

Clams, soybeans

Seasoning

Salt, cooking wine, water, chicken essence, ginger, green onion, starch, cooking oil.

Cooking method:

1, the clams will be washed and soaked in salt water for 30 minutes, rinsed sediment, soybean soak, cook until the skin bursting after the fight to remove the floating skin with cool water after the cold;

2, sit in a pot on the fire into the oil, the oil temperature of 4 into the heat, into the ginger stir-fried aroma when the clams stir-fried to the shell and then add the water, open the pot to add salt, chicken broth, and boiled soybean, add pepper and then cook for a while. Add pepper and cook for a while, sprinkle in chopped scallions before serving.

Food Characteristics

Fresh and refreshing.

Raw materials:

300 grams of winter melon; 300 grams of clams; 2 scallions; ginger 1 small piece.

1 tbsp (30g) cooking wine; 1 tsp (3g) pepper; 2 tsp (6g) refined salt; 1 tsp (3g) monosodium glutamate.

Method:

1. Peel and deseed winter melon, cut into 5-mm-thick chunks; pat ginger, wash and cut scallions.

2. Clams cleaned with water, put into boiling water with refined salt, ginger, scallions, cooking wine boiled to remove the fishy flavor.

3. When the clams open, remove the viscera and sediment.

4. Pour water into the soup bowl, put the clams, on the steamer steaming half an hour, out of fresh flavor and then removed.

5. Add melon pieces to the soup, season with salt, pepper, monosodium glutamate (MSG), cover and steam for 10 minutes.

Cooking tips:

The fresh clams should be soaked in lightly salted water for 8 hours, and the clams should be spat out before making the soup.

Nutrition:

1. Clams have a high nutritional value, containing 10% protein, 1.2% fat, 2.5% carbohydrates, and rich in phosphorus, calcium, iron, vitamins and a variety of amino acids and other nutrients. Clams also have high therapeutic and medicinal value. The Compendium of Materia Medica records that it can cure "sores, boils and poisons, eliminate lumps, and detoxify alcohol" and other diseases. Modern research has shown that: clams have heat and dampness, phlegm, the efficacy of dispersal, asthma, chronic bronchitis, goiter, lymphatic tuberculosis and other diseases also have significant therapeutic effects. Consumption of Wenha, have moistened the five viscera, quench thirst, strengthen the spleen and stomach, treatment of red eyes, increase the function of lotion. Modern research has found that clam tissue extract has a strong inhibitory effect on staphylococcus. Clam citrus extract - Bowring Ⅲ, given to animals infected with leukemia venom, can make the average survival period of animals suffering from leukemia prolonged.

2. Winter melon contains a variety of vitamins and essential trace elements, can regulate the body's metabolic balance. Winter melon is cold in nature, can nourish the stomach and promote the production of fluids, clear down the stomach fire, so that people eat less, prompting the body starch, sugar into calories, but not into fat. Therefore, winter melon is the ideal vegetable for obese people. Winter melon has the role of anti-aging, eating for a long time can keep the skin white as jade, moist and smooth, and can keep the body fit. It is said that the queen of Japan Michiko is to use winter melon to beauty beauty. Winter melon has a good heat effect. Eat more winter melon in summer, not only quench the thirst of summer, diuretic, but also can make people free from boils. Because of its diuretic, and contains very little sodium, so it is chronic renal salt edema, malnutrition edema, edema in pregnant women to reduce swelling.