Chinese Food
Chaoyin Chaoren Chaoshan pickled clam
(109424 views)The method of using soy sauce, mashed garlic, coriander and red pepper for fresh pickling is also commonly used in cold dishes of Chaozhou cuisine. Marinated mussels are representative of this kind of marinating method. Because this dish requires freshness, it's not suitable for long-term storage, though it's salty. So, it's usually cooked and eaten now. This is also one of the few instant mixed saltiness in Chaoshan. Now I'll teach you how to do it - Chaoshan pickled clam
Cooking ingredients
Cooking Steps
Step1:Wash the clam, put it aside, soak it for a day, and get the sand out of i
Step2:Slice the ginger, chop it into pieces, put it in the plate, and then use i
Step3:Peel the garlic cloves, chop them into pieces, place them in the plate, and then use them
Step4:Wash the red pepper, cut it into pieces, put it on the plate, and then use it
Step5:Wash the clams that have been soaked for a day with clean water repeatedly. Scald them with boiling water. Then drain the water
Step6:After draining the water, pour the auxiliary materials into the clam one by one. Stir evenl
Step7:Then. Pour in proper amount of salt and soy sauce in turn. Marinate for 2 hours
Step8:Finally, the finished product is complete, with complete color and fragranc
Cooking tips:Warm tips ❥ please choose fresh ingredients, fresh, fresh and fresh ginger to peel. You can use iron spoon to peel the skin. It saves time and effort ❥ you can put the salted clam in the refrigerator for half an hour to two hours. There are skills for making dishes more refreshing and delicious when eating cold ice.
