main ingredient: a piece of tofu.

ingredients: 2g pork stuffing, 1g shrimp, 1g clam, 1 coriander, 1 scallion, 1 piece of ginger and 1 egg white.

seasoning: 2 teaspoons of dry starch, a little salad oil and sesame oil, a proper amount of soy sauce, monosodium glutamate and salt.

Practice

1. Prepare a rough piece of tofu and a piece of gauze for later use. Dry the tofu with gauze for later use, and then add chopped scallion, egg white, starch and mix well.

2. Add the prepared mushrooms, proper amount of salt and monosodium glutamate into the pork stuffing, and add less sesame oil and mix well. Chop the shrimps into shrimp paste.

3. First, hold the shrimps into meatballs and wrap them with a layer of pork stuffing. It is best to make all the "sincere stuffing" first, so that the size will be even when you wrap tofu. Then, press the tofu into cakes and wrap the meatballs. After the tofu is wrapped outside, you should hold it firmly by hand.

4. put the pot on fire, pour in clear water, pour in the wrapped meatballs after the water boils, do not let the water pass through the meatballs, cook for 15 minutes and stew for 5 minutes.

5. Wash the clams and cook them with clear water. When the clams are all open, we put the cooked meatballs in, add proper amount of salt and monosodium glutamate, order a few drops of sesame oil, and add chopped green onion and coriander before closing the fire.

tips

1. don't fry the meatballs, which will better hook up the delicious taste of the flower clams. 2. Use casserole, so that the soup is more fragrant and thicker.