1. Cut clam leaves into small pieces, fry them in oil (preferably chicken oil, followed by lard) until they are cooked until dark, then add chopped taro and a little salt to the rice.

2. Heat the pan, add a little oil, and add a little garlic to stir fry until fragrant.

3. Put the taro down and fry it. When the taro turns slightly discolored, put all the ingredients in the wok and fry it. Finally, add salt.

4. After smelling the fresh fragrance of the clam basket, scoop it up and put it in the rice cooker, and cook it according to the usual cooking procedure.

Precautions-You can't put as much water in the clamshell rice as you usually cook, because the water absorption of the rice here will be reduced by about one time after soaking in water and frying in oil, so the water addition should be reduced accordingly. Clam basket rice can also be fried with lean meat, and the meat is fragrant with leaves, which is delicious.

Clam basket dumplings are made of clams, glutinous rice, pork belly, egg yolk and other materials. Adding clams and leaves to zongzi can not only eliminate the fatness of pork, but also neutralize the damp heat of glutinous rice and get rid of heat toxicity. The cooked clam leaves are dark green, mixed with white and fat glutinous rice, giving off a unique aroma, as if smelling the fragrance of nature.

clams can be used for cooking and soup besides cooking, making zongzi and making cakes. Guangxi people like to eat fried snails, but the snails themselves still have a muddy smell. When frying, everyone likes to add some ingredients to remove the fishy smell and enhance the fragrance. Clam basket leaves are one of them, so that the fried snails not only have no taste, but also have a natural fragrance.