Stewed clams with pumpkin and vine
Overview
Thinking about the breadth and depth of Chinese cuisine, we can’t help but admire the Chinese people’s spirit of daring to eat. From heaven to earth, birds, fish, insects, fruits, vegetables, grass and vines are all on the plates of the Chinese people. As a foodie, you must have the spirit of a foodie. Today I did what a standard foodie would do, which was to challenge myself with ingredients I had never tasted for the first time. Today, let’s talk about the beautiful encounter between pumpkin vines and seafood, and how different food adventures will occur. I went to the market a few days ago and saw someone selling pumpkin vines. At that time, I was also thinking about where that thing would be delicious, but when I think about it, I can't help but remember this ingredient silently. When I went back to my hometown over the weekend, I saw pumpkin vines crawling on the roof of the old house. They were all in happy postures, with their heads held high and their chests held high, as if they were flying dragons! There is also a big orange pumpkin secretly hiding under the leaves and sleeping in! Seeing how the pumpkin vines were growing, with a lot of flowers blooming, but only a few melons, I couldn't help but have the idea of pruning the branches of the pumpkins. It was also a good time to make delicacies out of the extra pumpkin vines and flowers. After a lot of pinching and picking, I soon had a small basket full of pumpkin vines and flowers. The harvest was quite a lot! Although I have the ingredients, I have never tried this thing before, so it still takes a certain amount of distance to finally make delicious food. After some attempts, I finally succeeded in making the food I wanted. Let’s get into today’s food together;
Tags
Ingredients
Steps
-
First wash the tender pumpkin vines, blanch them in a pot of boiling water, take them out and let them cool
-
Cut the blanched pumpkin vines into small pieces and mince the chives.
-
Clam spit and wash away the mud
-
Heat up the heat, add peanut oil, and stir-fry minced chives until fragrant.
-
Add appropriate amount of water and cut pumpkin vines, finally add washed clams, cover the pot and simmer
-
Simmer for about three to four minutes. When the soup boils and the clams open, add salt and sesame oil
