Chinese Food
Fried razor clam with chives in spring
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The first Chinese chives planted in the yard are called dry Chinese chives in the north, which do not apply chemical fertilizer and do not chase water. The late water content is low and the yield is low. They fry and eat a little more fiber. But the taste of spicy and full-bodied is not comparable to that of common wide leaf Chinese chives.
Cooking ingredients
Cooking Steps
Step1:A small plot of land in the garden. Leeks are kept every year. The seeds that fall in autumn will grow their own hair in spring. There is no need to sow them again. The leek is long and thin, and the yield is not high. But it can be cut one after another. The three fresh fillings in the whole spring and summer are cut. In the soil, every early spring, soybeans are used to grind and ferment the fertilizer. (the dry organic chicken manure that I bought in the early years. But there are grass seeds and insect eggs in that fertilizer. It's easy to be overgrown with weeds and suffer from insect damage. My grandfather has been grinding soybeans and fermenting fertilizer for the past two or three years. It's not bothered any more.
Step2:I cut three clusters of leeks for the first time. Just wash the dust and cut into sections.
Step3:Five slices of ginger, five cloves of garlic, Chaotianjiao and green garlic are all chopped.
Step4:Clean razor clam repeatedly.
Step5:Stir fry ginger, garlic, chilli, green garlic and razor clam until they are all open. Season with a little salt and sugar.
Step6:Out of the pot. Stir fried razor clam with hot leek.
Step7:It's hot and fat. The soup is mellow. I like to make rice.
Cooking tips:There are skills in making delicious dishes.
