Chinese Food
Pickled clam
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A white clam is a heavy fan of snails and shells. There are more clams in the coastal areas. It can be eaten after boiling for a few seconds. When the shell is opened, you can see the secretion like blood. So it is called a clam. If you haven't eaten the clam, it's really necessary to have a good try. Don't be afraid of the bright red blood. Only when you open the shell, you can see the degree of blood. The taste is the best. If you overcook, you will lose the flavor. You have to taste it to know that it's so delicious, crisp and easy to marinate. You can eat it directly after scalding for a few seconds. That's why it's so willful. It's just the wild with the fresh seafood. -
Cooking ingredients
Cooking Steps
Step1:Ingredients Summary - cut all onion, ginger, garlic and millet pepper into small pieces for standb
Step2:Clean the clam by hand + brush. Put it aside for us
Step3:Boil a pot of hot water. Quickly pour in the clam. Scald it for about 7 seconds (don't scald it for a long time or it will affect the taste). Then immediately remove it. Then put it in the cold water again
Step4:Peel off the clams one by one and put them in the plate for later use
Step5:Mix the delicious, aged vinegar, cooking wine, sesame oil, white sugar, ginger powder, garlic powder, scallion and millet pepper powder to make sauc
Step6:Use a spoon to evenly spoon the mixed sauce onto the prepared clam. You can eat it directly
Step7:The fresh pickled clam is finishe
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:1. Don't burn the clam too long. Otherwise, if it's too cooked, it won't taste crisp. Put it in boiling water and remember to recite 1, 2, 3, 4, 5, 6, 7 ~ and then immediately scoop it up ~ ~ 2. The final marinating time can be long or short. If you want to taste better, put it on for a long time to eat ~ ~ there are skills to make dishes delicious.
