Raw materials:

Clam 250g, tofu 200g, salted ham 1 slice (Jinhua ham is the best, of course, and it is not bad for me to use bacon instead).

1 root onion, 2 slices of ginger, 1 bowl of stock (about 500ml), 1 teaspoon of salt, and appropriate amount of white pepper.

Exercise:

1. Wash the clams with cold water for several times, put them in clean water for 2 hours, and spit out the precipitate for later use;

Adding sesame oil to the water can make the clams spit sand as soon as possible.

2, hot pot, cut the bacon into small pieces and put it in the pot to stir-fry the fragrance, then add the onion and ginger to stir-fry together;

There is no need to put oil in this step, bacon itself will ooze a little oil. )

3. Pour in a bowl of stock and bring to a boil;

4. Add diced tofu and bring to a boil;

5. Add clams, cover with medium heat and cook for 5 minutes;

6. Finally, add salt and white pepper.

Clam soup noodles

Mashed garlic and cooked Chinese cabbage; Stir-fry garlic with two spoonfuls of oil, add clams, pour in wine and soy sauce, sprinkle with two spoonfuls of water, stir-fry over high fire, cover the lid, put down the remaining seasoning and mix well, take out clams, pour clear soup or water into the pot, add salt to taste after boiling, and turn off the heat; Cook the fine noodles, pick them into the noodle bowl, add the broth with good taste, put the fried melon seeds on the noodles, and then put the Chinese cabbage on the table.

Steamed clams with wine

Put the wine and clams in a pot, cover it with strong fire, take out the clams after boiling, and take the meat; Cleaning cauliflower, cutting, boiling in salt water, taking out, boiling the mixed sauce, cooling, and adding cauliflower; Mix the sauce with the boiled clam juice, cook with strong fire, add water-soluble starch after boiling, mix well, make stuffing, pour in and heat, and serve. Add stuffing and cauliflower, and decorate with grapefruit.