Clam Soup

Overview

Before and after Grain Rain, the white clams are huge and plump, with fresh and tender meat. The white clams on the market only need to be rinsed to remove the sediment. After cooking, the clam meat is crystal clear, contains a lot of juice, and has an excellent taste. Clams have the effect of lowering serum and cholesterol. People often feel refreshed and pleasant after eating clams. Traditional Chinese medicine believes that clam meat is cold in nature and salty in taste, so it is not suitable for people with cold stomachs. However, when it is paired with eggs and leeks, it has a neutralizing effect and is suitable for all kinds of people to enjoy. Clams can nourish yin, resolve phlegm, soften hardness, diuretic, and have the effects of improving eyesight and resolving phlegm.

Tags

• soups
• home cooking
• soup
• chives
• clear water
• egg
• flour
• peanut oil
• salt
• white clam

Ingredients

Steps

1. 1 Wash the white clams, add water and put them into the pot.

   

2. 2 The fire comes to a boil.

   

3. 3 Remove the clams, wash the meat, and pour the original soup into a basin to settle.

   

4. 4 Add the flour to the clam meat and coat evenly.

   

5. 5 Pour an appropriate amount of peanut oil into the frying pan and fry the clam meat until brown.

   

6. 6 Pour in the precipitated original soup and bring to a boil over high heat.

   

7. 7 Break the eggs into large pieces and set aside.

   

8. 8 After boiling, pour in the egg mixture.

   

9. 9 Add the leek segments.

   

10. 10 Add a small amount of salt and turn off the heat.

    

11. 11 Remove from pot, serve in bowls.