2. Pour in water and add seasoning, cooking wine, salt and monosodium glutamate until the water boils?

3. Put in the clams and wait for them to open. Add onions. Lift the pot

Clam tofu method 1:

Ingredients: ginger slices, cooking wine, salt, sugar, chicken essence, pepper, coriander.

1, soak clams in salt for 2 hours, let them spit out all sediments, and cut tofu into thick slices for later use;

2. Boil the water in the pot, add ginger slices and cook for 1 min, then put the clams in the pot and add a small amount of cooking wine;

3. Cook for eight minutes, put the tofu in the pot, add chopped green onion, add salt, sugar, chicken essence and pepper;

4. Then cook for 2 or 3 minutes.

5. Finally, add geranium.

Practice 2: Ingredients: chicken soup, cabbage, sesame oil.

1, wash the clams with micro-bubble water. What can be opened is alive, and what hasn't been opened may be dead. Don't throw it away.

2, put chicken soup in the pot, put cabbage, tofu, clams, add salt to the pot, simmer for two minutes, and order sesame oil.

Practice 3: Ingredients: Chinese cabbage, ginger, chives, salt, pepper and carrots.

1. Dice tofu and Chinese cabbage, wash carrots and slice them, and wash clams for later use;

2. Put the hot pot on fire and add water and ginger slices. After the water boils, put the tofu and carrot slices into the pot. When the pot is boiling, put the clams on the lid and cook for 2 minutes. Add cooking wine, pepper and salt to taste and sprinkle with chives.

Practice 4:

Ingredients: 3 slices of ginger, appropriate amount of chopped green onion and a little salt.

1, soak the new clam in light salt water for 2 hours in advance, let it spit out all the sediment and wash it for later use; Wash and slice tofu;

2. Put enough water and ginger slices in the pot to boil; Boil tofu in a pot; Add clams, cover with high fire, and cook until clams open; Turn off the fire and season with salt. Add chopped green onion.

Practice 5:

Ingredients: clam, tofu, wax gourd, broth essence, salt and chopped green onion.

1. Slowly soak Meretrix meretrix in clear water for 2-4 hours to make it spit out all the sediments. Of course, this requires choosing fresh clams as much as possible when buying. Remove the wax gourd and slice it, and slice the tofu for use.

2. Heat the pot with clear water, and put the slowly soaked clam into the pot and cook it slowly. After most of the clams are cooked (three or four times), turn off the fire, take out the clams and peel them. It is best to soak the clams in clear water and gently knead them to remove the sediment, and then marinate them in cooking wine for 10 ~ 15 minutes to remove the fishy smell. At the same time, cook the clam soup for later use.

3. Take another pot, precipitate the cooked clam soup, pour it into the pot, then add appropriate amount of water as appropriate, put tofu and wax gourd slices into the pot, add broth essence and salt, cook for 5-8 minutes, then add peeled clam meat into the soup, cook for 3-5 minutes, and add chopped green onion into the pot.