Cantonese people are famous for eating fresh food, and Bububei stayed at the table of Cantonese people with this freshness. That smell, let you taste it and you will never forget it.
White clams are used to make bububei, because among small shellfish, white clams have the thickest meat and are the most satisfying to eat!
If you don't buy white clams, you can use flower clams instead, but Gourmet still recommends white clams, which tastes really different.
Bube
White clam 500g/ doll dish 1/ cucumber half root
20ml/ chicken juice/10ml cooking wine/10ml oyster sauce.
Appropriate amount of salt/garlic/pepper/coriander/onion
1. After soaking in water and spitting mud, the white clam washes its face repeatedly, and the cucumber is cut into long slices, which can be slightly thicker. (For the method of rapid mud spitting by white clams, refer to the flower nail. Today, Gourmet Jun used a little sesame oil to soak in water. )
2. Heat oil in the pan, saute minced garlic and chopped green onion in the pan, stir-fry in oyster sauce, and add some water to boil.
3. Add chicken juice and cooking wine to prepare chicken soup for later use. (You can also use the ready-made soup at home. Gourmet Jun has no reserve here, so he uses chicken juice instead. If there is enough time, the freshly cooked chicken soup will taste fresher. )
4. Wash the baby cabbage into pieces to lay a solid foundation, and then arrange the cucumbers and white clams.
5. Finally, pour the prepared chicken soup, cover it and simmer for 5 minutes. You can see that the white clams are slowly opening one by one. When all the white clams are open, you can turn off the fire.
(bu ~ bu ~)
With a little setting, the word "fresh" appeared in every one of them! The soup is milky white and tastes good.