Seafood mushroom and clam soup(hai xian gu hua ha tang )

Seafood mushroom and clam soup

Introduction:

"This clam is a small part of the clam that my husband bought and prepared to stir fry. With Shanghai fresh mushrooms, it can be called a pot of fresh. Casually put some carrot slices, Dutch beans, you eat your fried clams, I eat my clam soup, do not steal my, ah! Did you stick your chopsticks in the bowl? This light taste goes well with your beer? "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash the seafood mushroom and cut it into two sections with a knife.

Step 3: cut the peas and carrots into diamond slices.

Step 4: put a little oil in the pot and saute shredded ginger with scallion.

Step 5: add the seafood mushrooms and stir fry.

Step 6: stir fry the seafood mushrooms until the water is out.

Step 7: put in the clams.

Step 8: add a little water. (not too much, because clams also spit out some water.)

Step 9: after boiling, clam mouth, first add carrot slices.

Step 10: add the peas.

Step 11: turn off the heat and add a little sesame oil.

Step 12: add a little salt according to your taste.

Step 13: appropriate amount of pepper, mix well, then out of the pot.

Materials required:

Clam: right amount

Seafood mushroom: right amount

Scallion: right amount

Ginger: right amount

Moderate amount: carrot

Peas: moderate

Pepper: right amount

Salt: right amount

Sesame oil: right amount

Note: because the clams in the shop have spit up the sand, so you can rest assured to put it in the pot. If you are not sure, please blanch it in advance and then wash it again. Don't throw away the soup of blanching clams. The soup will taste fresh only after precipitation.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hai Xian Gu Hua Ha Tang