Dried clams(ha li zhu gan si )

Dried clams

Introduction:

"Among the shellfish, I love clams most, and their meat is delicious. There is also a saying among the people in Jiangsu that" after eating clam meat, all kinds of flavors fail. ". Clam has the nutritional characteristics of high protein, high trace elements, high iron, high calcium and less fat, but its nature is cold, spleen and stomach deficiency cold, diarrhea, urinal should eat less. Inspired by "boiled dried silk" in "tip of the tongue 2", we used salty and fresh clam soup instead of broth this time. The dried silk is also very delicious after being fully absorbed! "

Production steps:

Step 1: prepare the ingredients. Clams should be washed several times in clear water to remove sand, otherwise it will affect the taste.

Step 2: cut the thick shutters and mushrooms into shreds (it's too time-consuming to cut dried tofu into shreds with a knife, so I'm lazy to switch to thick shutters this time: P), and prepare shredded ginger and scallions.

Step 3: put boiling water in the pot, add appropriate amount of salt and cooking wine. When the water boils, pour in the clams.

Step 4: the clams are cooked fast and slowly, and the clams that have been opened are quickly fished out one after another to keep the taste tender and smooth.

Step 5: add shredded Lentinus edodes and Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian Venetian vene.

Step 6: take out the pot and swing the plate!

Materials required:

Clam: 6 Liang

Thick shutter: 1 piece

Lentinus edodes: 2-3

Ginger: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Note: when seasoning the whole dish, it is recommended to add only an appropriate amount of salt to maintain the delicious taste of clams.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ha Li Zhu Gan Si