Chinese Food
Chaoyin Chaoren chaoshansheng pickled clam
(110037 views)
The clam is a common food in the eastern coastal areas. But no family eats the clam every day. Chaoshan people will eat the clam during the Spring Festival. Because it looks like an ancient purse, so its shell is also called clam shell money, which means to attract money. I hope the new year's money will roll. Previously, a large-scale food documentary China on the tip of the tongue also had special reports. The clam is not big, but its meat is crisp, full, delicious and juicy. It's unforgettable. Now let's let the editor teach you something - Chaoshan pickled clam
Cooking ingredients
Cooking Steps
Step1:Wash the clam with a brush. Put it on the plate. Set asid
Step2:Wash the cilantro. Remove the root. Chop it. Put it on the plate. Ready to us
Step3:Slice the ginger. Chop it again. Put it on the plate. Set asid
Step4:Peel garlic cloves. Pat them to pieces. Chop them. Put them on a plate. Set asid
Step5:Wash the pepper. Slice it. Put it on the plate. Set asid
Step6:Then, turn on the fire. Put some water into the pot. When the water boils, put in the clam. After boiling for one minute, you can take it up
Step7:Put the clams in a bowl. Pour in oil, fish sauce, black vinegar and soy sauce in turn. Then add coriander, chili, garlic and ginger in turn. Stir well
Step8:Finally, the finished product is finished. Taste it quickl
Cooking tips:Warm tips ❥ please choose fresh ingredients. Fresh, fresh and fresh ❥ friends who are afraid of fishy smell can add some cooking wine ❥ ginger to peel. You can use iron spoon to peel the skin. Time saving and labor saving ❥ the time of blood clam scalding should not be too long. Otherwise, the meat will not be hard enough to make fresh dishes delicious.
