Clam and Luffa Soup
Overview
Clams are one of the most affordable shell seafoods. What should you do with the clams you buy? Generally, we will put it in salt water for two hours, put some oil in the water, and let it spit out sand. Some people say that I don’t have time, what should I do? Put it in a crisper, add a little water, and shake it constantly to help it spit out sand. The clams treated in this way can be cooked in the next step, but be careful not to overcook the clams. Once overcooked, they will lose their tender texture and taste. That is, they will not open their mouths at the same time when we blanch them. If you are worried that the clam meat will become old, just take out the open clams at any time. When I went to the vegetable market, I saw that loofah was very fresh. I haven't eaten it for a long time, so I used it to go with clams. Luffa is known as the beauty water. Eating it often has the effects of moisturizing and whitening the skin, strengthening the brain, activating blood circulation and dredging collaterals, detoxifying and reducing swelling. Clam loofah soup is an absolutely nutritious and healthy dish. This soup is simple to make and takes a short time to cook, but the two are really delicious when paired together. Among the emerald green loofahs, the clams bloom like lotus flowers, blooming with plump and moist clam meat like topaz. It looks good and tastes good, and is especially suitable for clearing fat and losing weight after the holidays.
Tags
Ingredients
Steps
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Prepare raw materials.
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Soak the clams in water after buying them, add a few drops of oil to the salt water, and change the water several times during the process; before preparing to make, put the clams in a crisper, add a little water, cover it, hold the crisper with both hands, and shake it up and down, so that the sand inside the clams can be cleaned more thoroughly.
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Put cold water in the pot, put the cleaned clams into it, add three slices of ginger, and cook over high heat.
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Wait until the clam shells explode. Take out the fried clams immediately and put them into a bowl for later use.
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Heat oil in a pan, add minced ginger and sauté until fragrant.
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After sautéing, add the loofah and stir-fry.
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Stir-fry the loofah a few more times, then add an appropriate amount of water and simmer.
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Bring to a boil over high heat, simmer for another two minutes, then add an appropriate amount of salt and pepper to taste.
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Finally add the blanched clams, bring to a boil over high heat and serve in a bowl.
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It's served.
