Chinese Food
Loofah and clam soup Rosemary
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Big, thick and fat clam meat. It rolls in the heat wave with the taste of the deep sea. Loofah's natural freshness is also set off vividly. Take a sip while it's hot. It's fresh and sweet. It's lubricated and goes into the stomach.
Cooking ingredients
Cooking Steps
Step1:Soak clams in water. Add a little salt. Let stand for 4 hours and spit out the san
Step2:Peel the loofah. Cut the ho
Step3:Hot oil in the pot. Stir fry garlic until fragrant. Pour in loofah and stir wel
Step4:Add some hot water to boi
Step5:Then pour in clams and cook until ope
Step6:Finally pour in salt and sprinkle with Scallio
Step7:The fresh loofah clam soup is finishe
Cooking tips:1. The fresh clams are all closed. When selecting clams, you should pay a little attention. 2. The clams are bought and soaked in salt water for 4 hours. Wait for the clams to spit out the mud. 3. The fresh clams don't need to be cooked for too long. You can eat the seafood and make the dishes delicious.
