Braised clams and lion head

Overview

Regarding the ingredients of this soup, it is very homely. On weekdays, I mostly just have clam and loofah soup, or meatball mushroom soup. On weekends, I try to combine the two, adding freshness to make the home-cooked soup different. This soup looks light but is thick and delicious. It is a refreshing soup suitable for summer.

Tags

• hot dishes
• home cooking
• soup
• su cai
• nourishing yin
• cooking wine
• corn starch
• front leg stuffed meat
• loofah
• olive oil
• onions
• white jade mushroom
• clam
• ginger
• salt

Ingredients

Steps

1. 1 Preparation of raw materials;

   

2. 2 After cleaning the clam shells, boil water in a pot, add a few slices of ginger and blanch the clams;

   

3. 3 Remove the shells from the clams and remove the meat. The soup will be precipitated to remove impurities and set aside;

   

4. 4 Clean the clam shell and twist it slightly. Don’t twist it but it can open and close freely. It is convenient for filling the meat filling;

   

5. 5 Apply a little starch inside the shell;

   

6. 6 Cut the meat into mince, add a little cooking wine, corn starch, green onion and ginger, and oil and mix well, then add the clam meat and mix well to form a filling;

   

7. 7 Steam in a basket;

   

8. 8 When steaming clams and lion heads, process the loofah, peel and soak in salt water; remove the stems of white jade mushrooms, wash and set aside;

   

9. 9 Take another soup pot and put the clam stock from which impurities have been drained;

   

10. 10 Add the steamed clams and lion heads and simmer for about 5 minutes;

    

11. 11 Add loofah and white jade mushroom, cover and cook;

    

12. 12 Add salt to taste and serve.