Boiled clams(shui zhu xian zi )

Boiled clams

Introduction:

"There are many ways to eat clams, but the most common and common way is to cook them in water. Because it's not because of the seaside, I used to add a lot of water to every time I cooked it. When I worked at the seaside, I learned that their better and fresher way to cook clams is to use no water

Production steps:

Step 1: if the clam is new to the sea, there will be a lot of sand. If it is bought in the morning, it needs to add water and put some salt to make it spit out the sand. Otherwise, it will be very embarrassing. We usually buy in the afternoon already spit good silt, come back with clean water can do.

Step 2: because the clam is cool, you can put some onion and ginger to cool it. If you want to eat the original, you'd better not put any other ingredients!

Step 3: cool the pot, put the onion and ginger to the bottom of the pot. If you put it on the clam, it won't work.

Step 4: put the washed clams into the pot with green onion and ginger and open fire. Although we cook clams in water, we must not let them out at this time, because clams will produce a lot of water when they are cooked, and we don't use salt and other seasonings. Seafood has a certain degree of salinity.

Step 5: five minutes after the fire, a lot of water will come out of the pot. After the water is boiling, as long as the clams in the pot are open, you can turn off the heat and get out of the pot. The cooking time is basically only five minutes. If the cooking time is too long, the clams will be very old and not fresh.

Step 6: This is the finished clam. If you like the original flavor, you can move your mouth directly. Our restaurants usually serve with a kind of chili sauce or horseradish mixed with mature vinegar. I still like this kind of delicious original clam.

Materials required:

White clam: 3 jin

Scallion: right amount

Ginger: right amount

Note: 1. The pan I used to cook clams is a common frying spoon, so I don't need to add water, and I won't paste the bottom. If you use the induction cooker, you'd better add a little water to the ordinary steamer. Otherwise, the induction cooker will heat up quickly and the clams will control the water for a long time. The bottom of the pot may paste. Especially for scallops. Shellfish can also be directly steamed on the drawer, the dishes will not have soup, and the taste of the dishes is very delicious.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: Original

Chinese PinYin : Shui Zhu Xian Zi