Menu category: Chaozhou cuisine

Recipe making: main ingredients: ingredients: "boiled clam" is a pickles, which is made by adding shredded onion, shredded ginger and red pepper into Chinese dishes, adding soy sauce and monosodium glutamate, and then pouring boiled peanut oil. You can also use orange sauce or Zhejiang vinegar.

How to make it: The correct cooking method of "boiled clam" is to rinse it repeatedly with cold water, then put it into the soup nest, stir fry, boil it in cold water until it is "shrimp eye water" and pour it into the soup nest. At this time, blisters kept popping up in the soup nest. When there are no blisters, wash them with water, then pour warm water into the soup nest and sprinkle them. It should be noted here that when pouring "shrimp water" into the soup nest, it is generally not necessary to stir the clams in the soup nest with a spoon, because when the clams move, the clams will close their shells more tightly, so that the meat in the clams' shells will not be cooked.

Features: "Boiled clams" is the most important way to eat clams in Chaozhou cuisine, and it is also chaozhou people's favorite seafood dish. Note: It seems simple to make boiled cockroaches, but it is not easy to meet the requirements. The key is to master the water temperature of boiled cockroaches. The water temperature is too high, and people in Chaoshan generally think that after the mussel shell is opened, the mussel meat has no bright red color and loses its sweetness, but the water temperature is too low, but the mussel meat is not ripe, so that even the mussel shell can't be opened.

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