Chinese Food
Stewed loofah with clams
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Friends who like to eat seafood come here. Don't miss this delicious stewed loofah with clams. Loofah absorbs the fresh sweetness of clams, which is really fresh plus fresh. Soup is also very good to drink ~ ~ and a very quick and simple dish. Thank you very much for giving me this trial opportunity. I like the Shuai pot and the good pot so much. They are in a good mood~~~
Cooking ingredients
Cooking Steps
Step1:Peel and wash Luffa. Cut into hobs.
Step2:Soak clams in brine for about 30 minutes. Spit out impurities.
Step3:Remove the skin and beard of the dried onion. Wash and chop.
Step4:Rinse once or twice. Remove and drain.
Step5:Meiya powder is not sticky, put a little oil in the pot and heat it. Put down the onion and saute it.
Step6:Pour down the loofah. Use your hands to lift the non stick pot and stir fry. Or use the spatula to stir fry for a while.
Step7:With clams.
Step8:Pour in fish sauc
Step9:With a little wate
Step10:Cover the pot and simmer for about 1 minute. Let the clam shell in the pot. Let the juice flow into the loofah.
Step11:Add chicken powder and pepper and stir well.
Step12:Scoop and serve.
Cooking tips:After buying the clams, soak them in saltwater for about 30 minutes. Try to let the clams spit out the mud and impurities. Clam juice is fresh, sweet and delicious. Try not to cook it with blanching water. The cooking time of the whole dish does not need to be too long. If the time is too long, the meat quality of clams will get old and affect the taste. There are skills in making delicious dishes.
