【Green Su Hua Clam】---That cool taste in summer
Overview
Green Su, a plant with medicinal value, has a unique fragrance, which can relieve external cold, promote qi and stomach. It can also be used for colds, coughs and vomiting. I often use it to make dishes, such as grilling fish, spooning eggplants... Today I made green clams, which are very refreshing and delicious. When stir-frying the clams, be sure to cook them quickly. Do not overcook the clams, as this will seriously affect the taste. If you are hosting a banquet, it is also recommended to blanch the water first to avoid the mouthful of sediment appearing on the table. When blanching, boil the water before adding it, and pick up whichever one is opened first, and do not cook it for a long time.
Tags
Ingredients
Steps
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Prepare the clams and clean them.
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Prepare the ingredients: green squid, shredded ginger, and minced garlic.
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Boil an appropriate amount of water in a pot and add clams.
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Clamp the ones that are opened first, and turn off the heat when they are almost finished. The residual temperature will allow the last few to continue to open. (This is done to avoid buying clam cups filled with sediment and bringing them to the table)
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Heat appropriate amount of oil, add shredded ginger and stir-fry until fragrant.
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Pour in the clams, add salt and cooking wine and stir-fry evenly.
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Add in the chopped green squid. (You can also add a little red pepper to add color)
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Stir well and add a little vinegar before serving.
