Braised clams in soy sauce(jiang shao hua ha )

Braised clams in soy sauce

Introduction:

"Meretrix meretrix has delicious meat, rich nutrition, high protein content, reasonable composition and proportion of amino acids, low fat content, high unsaturated fatty acids, easy to be digested and absorbed by human body, and various vitamins and medicinal ingredients."

Production steps:

Step 1: ginger, a little; onion, a little; garlic, a piece. Pixian bean paste, a teaspoon, can eat spicy can put more, very strong.

Step 2: keep clams in salt water for a day and let them spit out sediment.

Step 3: rinse the clams.

Step 4: smash the garlic and cut it fine; cut the scallion and put it twice; slice the ginger;

Step 5: take a pot of hot oil about a spoonful, under the garlic ginger slices and onion old saute

Step 6: stir fry the clams

Step 7: about a spoonful of cooking wine

Step 8: add a teaspoon of salt

Step 9: add cold water and bring to a boil.

Step 10: add a little soy sauce and sprinkle with scallions, then turn off the fire.

Step 11: take out the pot and put it on the plate

Materials required:

Clam: 1 jin

Ginger: a little

Shallot: a little

Garlic: a slice

Olive oil: 1 teaspoon

Pixian bean paste: 1 tsp

Cooking wine: half spoon

Salt: 1 teaspoon

Soy sauce: a little

Note: 1, clams and other shellfish itself is very delicious, do not add MSG when cooking, also should not put more salt, so as not to lose the flavor, shellfish should be spit sand, cooked after eating 2, clams and other shellfish nature more cold, so the spleen and stomach deficiency cold should not eat more.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Shao Hua Ha