Clams, peanuts, radish sprouts, small tofu
Overview
The farm vegetable gardens are full of autumn vitality, with eggplants, peppers, cucumbers, pumpkins, and tomatoes hanging all over the branches or climbing up the pergolas. Look at those vegetables that can only be picked in early winter. The seedlings of Chinese cabbage and radish are growing beautifully. Under the sunshine, they show their green appearance and make butterflies dance. In order to have a good harvest in winter, the redundant cabbage and radish seedlings are always set aside in advance, leaving more nutrients and space for the vigorous vegetables to develop freely. Vegetables are also a model of survival of the strong. Many of the vegetables that were set aside in advance were destroyed by the chickens and ducks raised by the farmers, but in my eyes, they were rare gourmet ingredients. I rinsed it with the natural spring water at home and packed it into many bags. Its next destination is to take it to my home in the city and give it to colleagues and friends, so that I can share with them these pure natural ingredients without any pesticides. What I want to do today is to use this year’s newly planed peanuts and these radish sprouts to make a special and delicious peanut radish sprout adzuki bean dish
Tags
Ingredients
Steps
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The first thing to do is to add appropriate amount of water to cook the clams, remove the shells and save the meat for later use;
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Use a food processor to grind the peeled fresh flowers into a paste,
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Wash the radish sprouts, blanch them in a pot of boiling water, take them out, cool them to dry them, and cut them into fine pieces
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Add the clam soup to the pot, add the beaten peanut paste into it, bring to a boil over low heat, and heat for about 20 minutes until the peanut paste is cooked;
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Add the chopped radish sprouts to the cooked peanut paste,
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Add salt and clam meat, adjust the taste and serve in a bowl.
