Clams in clear soup(qing tang ha li )

Clams in clear soup

Introduction:

"Qingdao Jiaozhou Bay area is rich in clams, big, thick, delicious, almost no sediment. There are many ways to make clams, but Qingdao people don't like to stir fry them in soy sauce or spicy sauce. They only like to blanch them in clear water and eat them in soup. "

Production steps:

Step 1: the clams spit up the sediment and wash it for use;

Step 2: wash the fresh kelp, remove the leaves of coriander, take the stem and chop it up for later use;

Step 3: add proper amount of water and kelp into the pot, and cook slowly over low heat;

Step 4: boil until it is not boiling, take out kelp;

Step 5: after the water boils, open the fire and put the clams in;

Step 6: stir a few times to make clams evenly heated;

Step 7: when the water boils again, the clams begin to open their mouths;

Step 8: after the clams in the pan are all opened, turn off the fire immediately, sprinkle chopped coriander, and start the pan.

Materials required:

Clam: 600g

Fresh kelp: 1 segment

Coriander stem: moderate

Note: 1, kelp is only for fresh, don't like can not use; 2, don't need any other seasoning, clam with salty, just don't put too much water, just don't have clam can; 3, don't need any cooking, only a little - clam fresh enough, grasp the heat, fire boil to the opening can. By the way, I'd like to complain: with the development of logistics, even in inland areas, you can buy all the fresh clams that spit water with their necks outstretched, but I've never tasted like the seaside. I don't understand why businesses can keep "alive" but not "fresh". The taste of inland "fresh" seafood is not as good as that of "ice fresh" seafood. Who can tell me, exactly why! 4. Finally, when you go to Qingdao to eat clams, don't read "g ě Li" in Mandarin, but "g á La".

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Tang Ha Li