Steamed clams with dill sake. This is the standard match for the dining hall at night. recipe-Chinese Food-best chinese food recipes-cooking food

Steamed clams with dill sake. This is the standard match for the dining hall at night.

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We will set off for Japan again. This time, I'm going to zuohe. It's located in Kyushu, a remote area. After a round of inquiry, few people have been there. It's gratifying that saga has the best Tanshao and beef in Japan. Maybe it's because of low-key. It makes people think that the best and cattle are in Kobe. But in fact, it's in saga. 5-day trip. No flight reservation. Know what to buy. But don't know the line. Suddenly want to muddle headed walk. Muddleheaded to see the sea. Eat seafood. Go shopping. Buy some dishes and bowls that you like. Kajima city in Saga Prefecture, just like many parts of Japan, is coastal. But it is more like a fishing village. It is quiet and pleasant. It often forgets time. Order a beer. Steam clams with a glass of wine. Afternoon alone. Dazed.

Cooking ingredients

Cooking Steps

Step1:Fresh clams. Dill. Lime.

Step2:And wine. I choose the flower carvings of 10 years this time. The taste is better. Steamed clams don't have very high requirements for wine. But the additional taste of different wines is different. It is recommended to use aged wine or some sweet wine. I've tried to make it with plum wine myself. It's also delicious.

Step3:Hot pot starts oil. Less oil. The purpose is just not to paste the pot. It is also to make the pot have a higher temperature.

Step4:Put in dill. There are two purposes of high temperature. The first is to let the taste of dill come out quickly. The other is to lock the taste of clams.