Clams in curry sauce(man kou de nong yu jiang zhi ka li jiang hua ha )

Clams in curry sauce

Introduction:

"This huaha was made on the day before I went back to my hometown this time, because as soon as I went out, my family would not open fire. So every time before going out is to do some simple meals, so as to avoid eating waste. Shellfish, because of their own delicious, let me particularly like. Usually used to stew eggs, or soup, or stir fry. This time it was wrapped in a thick curry sauce. It's very simple to make, but it tastes good. "

Production steps:

Step 1: all raw material drawings.

Step 2: add appropriate amount of water into the pot, put in the chopped green onion and ginger and bring to a boil.

Step 3: after boiling, add huaha and cook until the opening, then remove huaha and remove onion and ginger.

Step 4: heat the oil in the pan, add the chopped garlic and stir fry until fragrant.

Step 5: add appropriate amount of water, and then add a piece of dahida gold curry.

Step 6: cook over low heat until curry silk is thick.

Step 7: pour in huaha and stir fry well.

Step 8: sprinkle a little scallion before leaving the pot.

Step 9: load the plate.

Materials required:

Clam: 300g

Chives: right amount

Ginger: moderate

Garlic: right amount

Daxida gold curry: 1 small piece

Note: heart of the poem phrase: 1: add some chopped green onion and ginger into the water of boiled huaha, which can effectively remove the fishy smell. 2: As long as you cook the flowers until they are open, you can take them out to avoid being too old and not delicious. 3: After the curry sauce is cooked, pour it into huaha and stir it evenly. Because huaha has its own salty flavor and curry flavor, there is no need to add salt.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: Curry

Chinese PinYin : Man Kou De Nong Yu Jiang Zhi Ka Li Jiang Hua Ha