[ginger wine bloody clam] - Zhejiang People's favorite dark cuisine recipe-Chinese Food-best chinese food recipes-cooking food

[ginger wine bloody clam] - Zhejiang People's favorite dark cuisine

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It's a good spring. After a winter's dormancy, the tired taste buds must slowly open their graceful spring vision after the continuous rain. In the past, maybe you will use a plate of tender and sexy beef or a bowl of colorful and juicy salad to appetizer. But obviously, this spring's appetizer is not so monotonous. Try all kinds of seafood to start the taste buds Exploration Tour of this season. In our small island city, seafood is easy and rough to eat. The traditional way of processing is basically steaming, boiling, and then salting. The onion oil is amazing. The reason is so willful. That is to say, the wild is scattered with the fresh seafood. It's true that fresh and high-quality seafood doesn't need to be fried. Only the original taste can taste the real taste. However, in spite of this, I feel that there is a lack of creativity in private. Wenzhou, a neighbor of Zhejiang Province, is much more creative about seafood. For example, if you go to Zhoushan, you can only eat the white water clam. But Wen

Cooking ingredients

Cooking Steps

Step1:First, clean the clam.

Step2:Bring the water to a boil and turn off the heat.

Step3:Pour the clam into boiling water.

Step4:Pull it a few times. If it's small, it's 5-8 seconds. If it's big, it's about 10 seconds.

Step5:The clams are all peeled for use (if there is no opening, they can be peeled with a dollar coin).

Step6:Put ginger powder, sugar and soy sauce into Huadiao wine (or other yellow wine) and put them into the pot to boil.

Step7:Then pour it on the peeled clam.

Step8:Jam paper is OK. Eat it

Step9:Vampire has wood? Ha~

Cooking tips:Be sure to turn off the fire first. Then pour in the clam. Don't open fire to cook. The clam will be too ripe. The blood will turn brown. It's not delicious. There are skills in making delicious dishes.