Chinese Food
Blood clam porridge (original)
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My mother sent the clam specially from my hometown. I didn't dare to eat blood clam when I was a child. Because the juice in the blood clam looks like the color of blood. I'm afraid to look at it.
Cooking ingredients
Cooking Steps
Step1:Clean the clam. Boil until the water boils. Then fish it. Remove the shell and leave the meat.
Step2:This is the flesh of the bloody clam.
Step3:Cut the cabbage core for use.
Step4:Cut cabbage heart.
Step5:Slice tenderloin. Season with pepper and salt.
Step6:Prepare shredded ginger, onion, minced parsley and minced parsley.
Step7:Cook rice from boiling water. Be careful not to stick to the pot. After the rice is almost opened, put in the cabbage and ginger to boil. Add the clam meat. Boil it. Then add the tenderloin meat. As soon as the meat changes color, add the oil, salt and pepper to taste. Stir in the chopped celery, coriander and lettuce to turn off the fire. This porridge nourishes the face and replenishes the blood. It tastes sweet.
Cooking tips:The bloody clam needs to be cleaned. Remove the sediment. Pepper and ginger are fishy. There are skills in making delicious dishes.
