Chinese Food
Korean pickled clam soup
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Cooking ingredients
Cooking Steps
Step1:Prepare the raw materials. Soak the clams half a day in advance. Add some oil to the water to help them spit out the sand.
Step2:Slice tofu, Tricholoma, zucchini and onion.
Step3:Add water in the pot. Add salt after boiling. Add tofu. Stew on low heat.
Step4:Stewed tofu Five point six Minutes later, add in the mushroom and continue to stew.
Step5:Add a little oil to the wok. Stir fry onion shreds.
Step6:Add cabbage and stir fry for 2 minutes.
Step7:Put the sauteed cabbage, onion, ginger and shallot into the Tofu Pot and boil them together.
Step8:Boil again. Add zucchini slices. Season with salt and sugar.
Step9:Put in clams and stir up fire
Step10:Add lettuc
Step11:When the clam opens, it will ripen
Step12:. sprinkle cooked sesame seeds and serve.
Cooking tips:1. The clam quickly spits the sand. You can use the sealed box to add water and the clam. Lift the box with both hands. Circle and shake the box in your own direction. After a few minutes, the clam spits the sand. After several times, the sand spits out. 2. If you want the soup to be delicious, you need to choose fresh clams. 3. It is not easy to store hot cabbage in summer. It is recommended to choose the hot cabbage in sealed package. Pay attention to the production date and cooking skills.
