Boiled dried clams

Overview

Among shellfish, clams are my favorite because their meat is extremely delicious. There is a saying among Jiangsu people that eating clam meat will cause all tastes to be lost. Clams have nutritional characteristics of high protein, high trace elements, high iron, high calcium, and low fat. However, clams are cold in nature, have weak spleen and stomach, and should be eaten less by those with diarrhea and diarrhea. This time, inspired by the boiled dried shredded noodles in "Bite of the Tongue 2", I used salty clam soup instead of stock. The dried shredded noodles are also extremely delicious after being fully absorbed!

Tags

• hot dishes
• cooking wine
• mushrooms
• onions
• thick louvers
• clam
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ingredients. Clams should be rinsed several times in clean water to remove sand, otherwise the taste will be affected.

   

2. 2 Cut the thick louvers and shiitake mushrooms into shreds (cutting dried tofu into shreds is too time-consuming, so I was too lazy to use thick louvers instead because of limited time this time: P). Prepare shredded ginger and chopped green onion.

   

3. 3 Put water in the pot and add appropriate amount of salt and cooking wine. When the water boils, add the clams.

   

4. 4 Clams may be cooked quickly or slowly. Quickly remove the clams that have opened their mouths one after another to maintain a tender texture.

   

5. 5 Add thick shredded louvers and shredded shiitake mushrooms to the water in which the clams have been boiled, boil for 3-5 minutes and then season.

   

6. 6 Take out the pan and plate it!