Materials

Clams, green onions, ginger, cooking wine, soy sauce, soy sauce

Practice

1, to be spat out clams, brush the shell, rinse a few times until the water is clear.

2, add water to boil in the pot, put ginger, cooking wine, clams scalded until the raw shells open and then fish out, drain off the water, plate.

3, frying pan hot oil, put green onions, ginger, cooking wine, soy sauce, soy sauce, steam fish oil hot, poured on the clams can be.

Spicy clams

Ingredients

1. clams

2. minced garlic, minced ginger, minced onion (a small bowl of each), scallions

3. seasonings: Korean chili powder, fish sauce, sugar, quick noodle seasoning packet (or chicken broth powder)

4. half of a pear, grated into a pear puree

Practice

Seasoning

1. p>1. roll a pot of hot water, the cleaned clams scalded, as soon as the opening of the fish and let cool;

2. ready garlic, ginger, minced onion, green onion and mix, add all the seasonings, try the taste (salty and sweet on the right)

3. this time to the new high pear, grinded into pear puree shape, and blend into the above sauce;

4. put the haricot verts in the sauce stirred well, and put into the refrigerator for 2 hours

Tips

1. This sauce is actually the same sauce used to make Korean kimchi. You can also make a little extra sauce when pickling Korean kimchi and use it to pickle seafood. Any seafood will do;

2. The seafood should be cooked before stirring, taking care to drain off excess water. Any seafood will do, such as shellfish, squid, etc.;

3. New Takanashi mushrooms should be grated at the last stage, so as not to discolor and not fresh anymore;