Spicy fried clams

Ingredients: 500 grams of live flower clams

Ingredients: green onions, shredded ginger, garlic slices, dried red pepper, Coriander

Ingredients: oil, salt,

Method: 1 Soak the clams in water for about an hour, slowly remove the sand, and set aside;

2 Pot Put oil in the pot, light the fire, add green onion slices, shredded ginger, garlic slices, and dry red pepper, stir-fry until fragrant;

3 Pour the slowed clams into the pot, stir-fry, and put salt, then cover the pot and simmer;

4 After most clams open their mouths, you can turn off the heat, sprinkle with coriander, plate and serve. Report

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How to make cold clams

The main ingredient is fresh clams and the ingredients are green chives , the seasonings are soy sauce, mustard, and sesame oil. Wash the fresh clams, blanch them in boiling water until they open and take them out; take out the clam meat, wash it with water, drain and set aside. Wash the leek greens, blanch them in boiling water, rinse them in cold water, take them out, drain them and put them on a plate. Put the clam meat on top, mix the juice with the above seasonings, and pour it over.

Spicy fried clams

Ingredients: 500 grams of live flower clams

Ingredients: green onions, shredded ginger, garlic slices, dried red pepper, Coriander

Ingredients: oil, salt,

Method: 1 Soak the clams in water for about an hour, slowly remove the sand, and set aside;

2 Pot Put oil in the pot, light the fire, add green onion slices, shredded ginger, garlic slices, and dry red pepper, stir-fry until fragrant;

3 Pour the slowed clams into the pot, stir-fry, and put salt, then cover the pot and simmer;

4 After most of the clams open their mouths, you can turn off the heat, sprinkle with coriander, put on a plate and serve.

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Kellow and shell stewed soup bones

< p>Ingredients: 1000 grams of pork soup bones, 200 grams of kelp, appropriate amounts of refined salt, cooking wine, green onions, ginger slices, and sesame oil.

Pour the bone soup into the pot, add a small piece of old ginger (clap it a few times with the side of a knife), one or two green onions (just pinch it into two sections with your hands), add kelp, and drip. Add a few drops of vinegar (to make it easier for the calcium in the bones to dissolve into the soup). After the water boils, skim off the blood foam that floats to the surface. There is a method: soak the bones in cold water for about an hour, and the blood will basically seep out completely, which can save you the trouble of skimming the blood). After the fire comes to a boil, you can simmer it on warm fire for about an hour. If you have time, you can also simmer it for two hours. Ten minutes before serving, add the shells. Finally, add some salt and serve. The lotus seeds are not even added with MSG. I heard it tastes more delicious this way.

Tips: If you are a knotted kelp. It needs to be dismantled and washed. Tie it on again. Because there is a lot of sand in it.

The soup bones are stewed with shells and kelp, which can not only supplement calcium, but also relieve the pain of patients with systemic or localized skin itching, mainly on the limbs