Stewed white gourd with clam(ha li dun dong gua )

Stewed white gourd with clam

Introduction:

"In summer, it's time to eat small seafood again. I saw a kind of shellfish that I had never seen before in the market. The boss screamed" yellow clam ", so I bought some to taste. Wax gourd has diuretic detumescence, clearing heat and relieving heat, is a common dish in summer

Production steps:

Step 1: wash clams, soak in brine and spit sand

Step 2: slice the wax gourd

Step 3: put clams, wax gourd and ginger slices in a soup bowl, add cold boiled water and salt, and steam them in a pot.

Step 4: steam for five minutes, turn off the heat, do not open the lid, take out after 3-4 minutes, put the scallion, a fresh clam steamed wax gourd, especially suitable for summer.

Materials required:

Clam: one jin (yellow clam)

Wax gourd: moderate

Salt: right amount

Ginger: moderate

Scallion: right amount

Note: 1. Steamed clam soup taste more delicious than cooked, in addition to salt, do not need other condiments, but clams must buy live. 2. Too long steaming time will affect the taste of clams. If the time is not enough, I'm afraid the soup will not boil. Be careful and steam it with cold boiled water. 3. Because the steaming time is not long, the wax gourd should be cut into thin slices, and don't open the lid immediately after turning off the heat. After a while, the wax gourd can only be boiled when it becomes transparent.

Production difficulty: simple

Process: steaming

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Ha Li Dun Dong Gua