Chinese Food
[fried clam with gold, don't change] shell seafood
(217060 views)![[fried clam with gold, don't change] shell seafood](https://cp1.douguo.com/upload/caiku/1/9/0/yuan_19bb83381a636320fc25a4b5fb96e7a0.jpg)
Jin Buhuan is used most in Chaoshan area when it is used to fry thin shells. Its special aroma makes seafood more pleasant and sweet. Fried clams are the same. This clam is really second-hand on the table. The meat is fresh and sweet, and the taste gathers the salty flavor of fresh, fragrant, spicy and preserved vegetables.
Cooking ingredients
Cooking Steps
Step1:Clean the clam, slice the preserved vegetables, peel the garlic, and cut the pepper.
Step2:Put the oil in the hot pot. Add the garlic and pepper and stir fry to give the fragrance.
Step3:Add preserved vegetables and stir fry until fragrant.
Step4:Add clams and stir fry. Add some water, cover and simmer for two minutes. (if you stir fry until it's cooked, the meat will get old. Stew with water to keep the meat fresh and tender. And cook the clam more evenly.)
Step5:When the clams are all opened, add the gold and don't change it; add a little salt to taste and stir well to make them out of the pot.
Cooking tips:If gold doesn't change, it's a nine story tower. There are skills in making delicious dishes.
