Chinese Food
Pickled clam
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It's a cold dish that can't stop after one bite
Cooking ingredients
Cooking Steps
Step1:Red clam. Brush the soil with a brush. [it's a time-consuming test of patience to brush the clam. Now there are a lot of people in the market to help clean it. Good news for lazy people
Step2:Put the cleaned clam in the container. Put on a handful of cilantro. Pour in the newly boiled water. Cover all the clams.
Step3:Soak for about 12 minutes. Drain the water. Pick out the cilantro.
Step4:Peel the shell. Leave one side of the shell for the meat. [actually, peeling is ha ha ha with meat and empty shell
Step5:Coriander, garlic, millet pepper, foam. Add soy sauce, abalone sauce, cooking oil, sesame oil. Stir well.
Step6:Pour the sauce evenly over each clam.
Step7:Finished product. It tastes better when marinated for a whil
Cooking tips:It's very important to scald the clam in boiling water. It's too old. It's too short and not ripe. Generally, I start to cut the sauce after pouring the boiling water. The time after cutting is almost the same. Pour the water immediately. Abalone sauce is for the sake of freshness and sweetness. Sesame oil is for fragrance. If not, you can use it. Millet pepper can be seeded, it won't be too spicy. If you like spicy, you can go with it. It's better to marinate the clam for a few hours. If you have dinner, you can make it after lunch. Put it in the refrigerator for an afternoon. There are skills in making delicious dishes.
