Time: 8 minutes Kitchen experience: zero basic weight: multi-person cost: 2 yuan

Ingredients and condiments used: 1 grams of clam, small pieces of ginger, a few dried red peppers, 4 pieces of garlic, half a green onion, half a green onion, 1 string pepper, 5 grams of soy sauce, 3 grams of oyster sauce and edible salt.

1. Preparation of ingredients:

1. Pour the clams into a basin, add fresh water that has not been flowered, add a teaspoon of edible salt to the fresh water, and soak it with a few drops of sesame oil for more than half an hour, so that it can spit out the sediment in the basin. However, most of the products sold in the market now spit out sediment, so it is not necessary to clean them again. Just pour them into a box, add a small amount of edible salt and rub them repeatedly to remove surface impurities.

2. Add a small bowl of water to the pot, pour the washed flowers into the pot, and cook until the opening. In this step, we should pay special attention not to overcook the flowers, which will not count and taste bad. When the pot is opened, turn it over several times with a colander. When you see that each flower has just opened its mouth, you can take it out and wait for the next operation.

3. In the process of cooking flowers (about 2 minutes), we cut the green onion into larger horseshoe pieces, cut the line pepper into 2 cm pieces, mince the ginger and garlic, and finally cut half a onion into small pieces and put them on a plate for later use.

second, the frying process:

bring the pot to a boil, add Jiang Mo, minced garlic and dried chili to stir-fry until fragrant, then add green onion, spring onion and string pepper, stir-fry evenly and cut off raw materials, and finally add the cooked flower, add a little edible salt, and it will do. Then pour in oyster sauce and soy sauce. If you like vegetarian food, you can put some chicken essence. However, Brother Dong doesn't recommend it here, because the clam itself has a delicate flavor, adding chicken essence will destroy its original delicate flavor, and then stir-fry it evenly to serve.

Tip:

1. Don't pour the water after cooking the clams. Take out a handful of vermicelli and throw it into the pot. Re-fire the vermicelli to make it soft and keep a certain toughness.

2, because, not only is it not recommended to put flavorings and other flavorings, but also heavy flavorings, such as thirteen spices, aniseed, spiced noodles and so on.