Stewed rice with clams
Introduction:
Production steps:
Step 1: Materials
Step 2: Boil the clams and leave the soup for later use. Cut other vegetables for later use
Step 3: wash the rice and soak it for a quarter of an hour
Step 4: stir fry scallion flowers in hot pot for 5 minutes
Step 5: pour clam soup with a little water into the pot, the amount of water is usually the amount of steamed rice, medium heat, turn to low heat after boiling water
Step 6: when the rice soup thickens, add tomatoes and white mushrooms
Step 7: drain the water over low heat, turn off the heat and mix the clams and leek moss
Step 8: Sprinkle with a little pepper
Materials required:
Clams: moderate
Rice: right amount
Tomatoes: right amount
White jade mushroom: right amount
Scallion: right amount
Leek Moss: appropriate amount
Pepper: right amount
Precautions: 1. Stewed rice in clam soup is very fresh without salt and other seasonings. 2. The hardness of the meal is related to the amount of water and the heat. Children should eat it as soft as possible. 3. Clams must be put last to avoid being too old and skinny. The leek moss is put last. 4. Vegetables almost 7-8 minutes before the pot, not too bad, to maintain the taste.
Production difficulty: ordinary
Technology: stewing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Ha Li Men Fan
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