Fried clam-You Are Foodie

By Larry
6

Fried clam

Towel gourd can clear away heat, cool blood and reduce summer heat. Colored pepper is rich in vitamins, with beautiful color. Vermicelli are tough and smooth, and clam meat is fresh and plump. It's a happy city in the south. There are many kinds of seafood with good quality. At noon today, Dabao went home for dinner and cooked two dishes: fried clams and fried fish. In a hurry, I didn't make soup, so I made a dessert: Mango Sago. The next menu is to share with your friends.

Main Ingredients

Venerupis philippinarum 400g
Towel gourd 1

Auxiliary Ingredients

color pepper a few
Ginger and garlic appropriate amount

Seasonings

The soy sauce A little
salt A moderate amount of

Step 1 . Prepare the ingredients.

Step 2 . Soak the clam in water and let it spit out mud.

Step 3 . Take a small amount of colored pepper, just for the sake of beautiful color. It's not delicious to stir fry more.

Step 4 . Shred.

Step 5 . Beat ginger and garlic and chop them.

Step 6 . Slice towel gourd.

Step 7 . Leave a small piece of it for ER Bao to cook porridge.

Step 8 . Stir fry ginger and garlic in hot oil in a hot pot, pour in colored peppers and stir fry a few times.

Step 9 . Pour the clam in and stir fry it a few times.

Step 10 . Don't wait too long for loofah to be poured in. It's easy to cook.

Step 11 . Fans pour in.

Step 12 . Add a little water.

Step 13 . Braise for one and a half minutes.

Step 14 . Open the lid, pour soy sauce and salt. There is no need for monosodium glutamate and chicken essence, because seafood loofah and clam have their own fresh and sweet taste. With monosodium glutamate, the taste is too heavy.

Step 15 . Put out the pot and put it on a plate.

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