Chinese Food
Mixed clam with spinach
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The fresh Dandong rhubarb clam. It's tender and fat. It's refreshing and greasy when it's cold. It's very delicious. But there are also some tips for handling clams.
Cooking ingredients
Cooking Steps
Step1:Clean the live clams. If you have time, you can spit sand in the water. It doesn't matter if you don't have time to spit san
Step2:Put cold water in the pot. Boil the water for another two or three minutes. Take it out immediately after opening the shell
Step3:While cooking clams, wash spinach, blanch, squeeze out water and cut into sections for use. Boiled shredded fungu
Step4:Pour out the cooked clams to cool immediately. Peel the clams out of the shell. Turn them over and rinse them in the original soup. Because the inner layer is easy to hide fine sand. If you wash it like this, I'm afraid you will be ashamed when you eat it. Rinse with original soup. No loss of flavo
Step5:Put clam meat, spinach and shredded fungus into a mixing basin. Add a little salt, chicken powder, sugar and vinegar and mix wel
Step6:Sprinkle some roasted peanuts and carrots. Order some red oil. Add sesame seeds to the plate
Step7:Finished product drawin
Cooking tips:1. I don't like roasted peanut chips and sesame seeds. I don't want them. 2. Put sugar to remove fishiness and freshness. 3. No red oil. It's OK to add a little mustard. The taste of vinegar is good with spinach and clams. There are skills in making delicious dishes.
