2, heat the pan, put a little oil, put a little garlic fried.
3, put the taro down to fry, taro slightly browned on all the ingredients into the frying pan stir fry, and finally put salt.
4, smell the aroma of the clam basket after shoveling up into the rice cooker, according to the usual cooking program cooked on it.
Precautions -- pot clam basket rice can not put the usual rice cooking as much water, because here the rice soaked in water plus fried with oil, water absorption will be reduced by about double, so add water should be relatively reduced. Clam basket rice can also be added to the lean meat and stir-fried together, meat and leaf aroma, delicious.
Clam Basket Rice Dumplings are made of clam leaves, glutinous rice, pork, egg yolk and other ingredients. The addition of piper betel leaves to the rice dumplings not only eliminates the fatness of the pork, but also neutralizes the dampness and heat of the glutinous rice, and removes heat and toxins. After cooking, the clam vulgaris leaves are dark green, interspersed with the fat white glutinous rice, emitting a unique aroma, as if smelling the fresh scent of nature.
In addition to cooking rice, making dumplings, and making cakes, clams vulgaris can also be used to make dishes and soups. Guangxi people like to eat fried snails, but the snails themselves are still some mud fishy flavor, we all like to add some fishy and fragrant ingredients when frying, the clam piper leaves is one of them, so that fried snails not only have no taste of victory, there is a natural aroma.