Clam and towel gourd rice noodle soup(hua ha si gua mi fen tang )

Clam and towel gourd rice noodle soup

Introduction:

Production steps:

Step 1: material drawing

Step 2: soak the clams in dilute brine for more than 2 hours before cleaning

Step 3: peel towel gourd, wash and slice, slice ginger and chop onion

Step 4: stir fry ginger slices and chopped green onion in hot oil

Step 5: stir fry clams for a while

Step 6: add a little cooking wine

Step 7: add a little vinegar and stir fry

Step 8: add hot water to boil and skim the foam with a spoon

Step 9: break the rice noodles in half and put them in the pot until they are broken

Step 10: add towel gourd and cook until it is broken

Step 11: add a little salt

Materials required:

Clam: right amount

Luffa: 1

Rice noodles: 1 piece

Ginger: right amount

Onion: right amount

Cooking wine: moderate

Vinegar: right amount

Salt: right amount

Oil: right amount

Note: 1 clam ahead of time with light salt water bubble more than 2 hours is to let it spit clean sand, hot weather can be put into the refrigerator. The clams are fried in oil to remove fishiness, or they can be added to the soup without frying. Finally, you can sprinkle some scallions, coriander and Tixiang, which is not available at home.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hua Ha Si Gua Mi Fen Tang