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How to make soup with Hua Yan Zi

Materials: wax gourd 1000g, clam seed 400g, salt, 5 slices of ginger, 2 spring onions. Slice the chives and set aside; slice the ginger; soak the clams in salt water 2 hours in advance and spit out the sand. Prepare the pot, add chives, ginger, clams and the right amount of water, bring to a boil over high heat. Just cook until the clam is fully open, then remove the clam and set aside.

Seasoning: 2 roots, garlic: cloves, vegetable oil, water, wine 2 tablespoons each. Soup sauce, 1 tablespoon of soy sauce, 2 tablespoons of bean paste, 1 tablespoon of cooking wine, 2 tablespoons of wine. Practice: soak the clams in water, make them spit out sediment and scrub clean. Chop onions, ginger and garlic, and cut leeks into 3-4 cm sections.

Wash the pork in the original soup and remove the clean water. Remove the impurities from the leek and wash them, cut them into 3 cm long segments, divide the leek into yellow and white leaves and open the plate. Add peanut oil to the wok, stir-fry leek yellow and white meat and roe meat quickly when the heat is 80% hot, then add clear soup, refined salt, Shaoxing wine, monosodium glutamate and leek leaves, sprinkle with sesame oil, turn spoon and serve.

First of all, in order to ensure the cleanliness of the food materials, soak the fresh clams in clean water so that they can naturally spit out the sediment from their bodies. Next, wash the clams thoroughly with clean water to remove impurities. Prepare some onions, ginger and garlic and cut them into finely chopped pieces, while the leeks are cut into about 3-4 cm sections to prepare for subsequent cooking. The aroma of spring onions, ginger and garlic is essential to improve the flavor of dishes.

Preparation: spring onion, ginger, red pepper, cooking wine, sugar, chicken essence, salt, salad oil. Practice: shred spring onions and ginger, cut red peppers into sections, stir-fry spring onions, ginger and chili peppers in the pan when boiling oil, then stir-fry the clams washed with sand, add appropriate amount of salt chicken essence, a little sugar, and half a tablespoon of cooking wine. Cover the pot, sprinkle some minced parsley into the pot, then stir-fry until the clams open the shell and bring out. Taste: fresh, tender, fragrant, slightly spicy.

Its prescription: twenty-one ginkgo (fried yellow), three coins of ephedra, two coins of Suzi, two dollars each of winter flower, legal Pinellia ternata, mulberry bark (honey), almonds (peeled tip), Scutellaria baicalensis (micro-stir-fry), and licorice. Three bells of water, two bells of frying, two servings at any time. No ginger. Lung heat and phlegm cough, chest and diaphragm stuffed: one or two each with Fructus Trichosanthis and Pinellia ternata (steeping in soup for seven times, baking). The noodle paste pill with ginger juice is big. Take 50 pills each and put it under ginger soup after eating.

What is the practice of clam son?

1. Material: wax gourd 1000g, clam seed 400g, salt right amount, 5 slices of ginger, 2 green onions: cut chives into sections and set aside; slice ginger; soak clam seeds in salt water 2 hours in advance to spit out sediment. Prepare the pot, add chives, ginger slices, clams and the right amount of water, bring to a boil over high heat. Cook until the clam is fully open, then remove the clam and set aside.

2. Ingredients: 1000 grams of clam, right amount of garlic sauce, right amount of Pixian bean paste, right amount of little red pepper ring, 20 grams of coriander, 20 grams of onion, right amount of sesame oil, right amount of edible salt, some onion, ginger and garlic, right amount of chicken essence, right amount of oil consumption, right amount of soy sauce. Rinse the purchased clams with clean water, soak them in a basin with clean water, put in a tablespoon of salt and a tablespoon of sesame oil, soak for about 1-2 hours, let the clams spit out the sand.

3. Put the clam in the water for half a day to make it spit out sand. Rinse with clean water, control the water and set aside. Cut green onions, ginger, garlic and red peppers and set aside. Heat the oil in the pan until ripe, add pepper, red pepper and saute, then add spring onions, ginger and garlic to stir-fry. Add oyster sauce and stir-fry into juice, then add clam seeds, stir-fry over high heat.

4. Clam is also called Huajia in Chongqing. The smaller one is 8 yuan per jin and the larger one is about 12 yuan per catty. The practice is very simple. The general step is to cook the clam in a pot first, then add seasoning and stir-fry it to taste. For details, please see my detailed explanation of the following steps. [main ingredients]: 500g clam, 1 chopped onion, 1 chopped green onion, 200g chopped garlic, 20g dried red wine pepper, 10g parsley. [excipients]: 50 grams of bean paste and 5 grams of salt.

5. First of all, to make a good clam, you need to prepare the following raw materials: peanut, chicken feet, secret kimchi, clam meat, chili oil, chicken soup. Stir-fry the above raw materials, and slowly add the chicken soup to cook, let the raw materials blend together to make a delicious clam. Secondly, the cooking process of clam seed needs to pay attention to the heat. Clams need to be roasted slowly over charcoal fire to fully absorb the aroma of hot charcoal and the smell of flue-cured tobacco.

6. The practice of clam seed is as follows: food material: Corbicula 2 jin, ginger 1 piece, garlic 5 cloves, 2 coriander, half spring onion, dried pepper, edible oil, bean paste, light soy sauce, Douchi, cooking wine, water starch, sugar and water. Tools: wok, pot, kitchen knife. Pour the clams into a basin of cold water, pour 2 tablespoons of salt and let stand for 2 hours. Treat the ingredients and cut up the ingredients such as ginger and garlic.

It is a common practice to boil clams in water.

It mainly depends on the size of clam seed. Generally speaking, medium-sized clams should be boiled for about 1 to 3 minutes, preferably no more than 3 minutes. Add water to the boil and put the clam seeds on the boil. Keep the fire and see the clam seed open its shell. The way to boil clams: after buying them, be sure to soak them in water for more than two hours, so that they can spit out the dirt inside their bellies. When you eat, there is no sand.

Wash clams; cut garlic, ginger and chili peppers; cut chopped onions; add clams and shredded ginger in the pan, add proper amount of water; heat over high heat for five minutes, remove the foam from the top, and add the right amount of cooking wine and salt; put the clams in a pot and sprinkle them with chopped onions.

Step 1: the clams bought should be soaked in clean water first, preferably with a small amount of salt, so that the clams can spit sand more quickly, and it is best to change the water several times in the middle to ensure thorough sand spitting. Step 2: then boil the water in the pot, blanch the clams in the pot, and turn off the fire when the clams begin to open their mouths, but don't fish them out immediately, wait until all of them are opened.

How long does it take to boil clams?

1. The time to cook the clam depends on the size of the clam. Generally speaking, medium-sized clams should be boiled for about 1 to 3 minutes, preferably no more than 3 minutes. Add water to the boil and put the clam seeds on the boil. Keep the fire and see the clam seed open its shell. The shell of the clam is thin and brittle, with a wide oval shape; the surface of the shell is brownish purple with black stripes; the inside of the shell is purplish.

2. How long the clam is cooked mainly depends on the size of the clam. Generally speaking, medium-sized clams should be boiled for about 1 to 3 minutes, preferably no more than 3 minutes. Add water to the boil and put the clam seeds on the boil. Keep the fire and see the clam seed open its shell. After buying clams, be sure to soak them in water for more than two hours, so that they can spit out the dirt inside their bellies. When you eat, there is no sand.

3. The time it takes to cook clams depends on the size. The big ones take more time and the small ones less, usually for three to five minutes. Generally speaking, medium-sized clams can be cooked for about three to five minutes, preferably no more than three minutes. Let the water boil and put the clams in the fire to maintain the fire. It is almost enough to see the clams open their shells. If the number is small and the size is small, it will take two minutes. If the time is too long, the meat will grow old.

4. The time for cooking clams can be determined according to the taste and freshness of the ingredients. Generally speaking, it is appropriate to cook clams for about 3 to 5 minutes, or until the shell of clams is fully opened. In the process of cooking, stir with a spoon at the right time to ensure that the clams are heated evenly.

Do you use cold or hot water to boil clams?

Are clams boiled in cold water? it is recommended to boil clams in cold water. If the clam is cooked directly in hot water, the meat on the outside of the clam will be tightened, but the meat inside will still be raw, which will be cooked for too long and will affect the taste and taste of the clam. Are clams boiled in cold water? it is recommended to boil clams in cold water.

Boil clams with boiling water. Clams boiled in boiling water taste fresh and tender. First boil the water, then put the clam into the pot, cook over high heat for about six minutes, cook until the clam slightly opens its mouth, then remove it. When cooking, you must control the time. If the cooking time is too short, it will not be cooked and the taste will not be good. But if you cook for too long, the meat will become very old. You can get it by opening your mouth a little bit.

Clams are relatively easy to cook, so boiled clams should be boiled in hot water. After boiling, add clams and boil them for about six minutes. At this time, the meat of the cooked clams will not be too old. Stir-fry with chili or hot pot ingredients a little. The flavor is unique, suitable for both young and old. Clam is the common name of clam, yellow clam scientific name green willow clam, produced in the shallow sea of the Yellow Sea, the shell is yellow, its meat is also yellow, axe-shaped shells, dark yellow markings.

It is most appropriate to boil the clams over high heat and boiling water. Soak the clams in salt water for 30 minutes and let them spit out some sediment. Add some spring onions, ginger and garlic to the bottom of the pot, pour in water and bring to a boil over high heat. Add clams and cook for 5 minutes. Add some sauce and serve. Quickly boil clams in boiling water and high heat to retain their fresh taste and taste.

How long will it take to cook clams?

The time to cook the clam depends on the size of the clam. Generally speaking, medium-sized clams should be boiled for about 1 to 3 minutes, preferably no more than 3 minutes. Add water to the boil and put the clam seeds on the boil. Keep the fire and see the clam seed open its shell. The shell of the clam is thin and brittle, with a wide oval shape; the surface of the shell is brownish purple with black stripes; the inside of the shell is purplish.

Generally speaking, medium-sized clams should be boiled for about 1 to 3 minutes, preferably no more than 3 minutes. Add water to the boil and put the clam seeds on the boil. Keep the fire and see the clam seed open its shell. After buying clams, be sure to soak them in water for more than two hours, so that they can spit out the dirt inside their bellies. When you eat, there is no sand. Prepare the boiled water.

The time it takes to cook clams depends on the size, with more time for the big ones and less for the small ones, usually for three to five minutes. Generally speaking, medium-sized clams can be cooked for about three to five minutes, preferably no more than three minutes. Let the water boil and put the clams in the fire to maintain the fire. It is almost enough to see the clams open their shells. If the number is small and the size is small, it will take two minutes. If the time is too long, the meat will grow old.

The time to cook clams can be determined according to the taste and freshness of the ingredients. Generally speaking, it is appropriate to cook clams for about 3 to 5 minutes, or until the shell of clams is fully opened. In the process of cooking, stir with a spoon at the right time to ensure that the clams are heated evenly.

The clams can be cooked for 3-5 minutes. Medium-sized clams should be boiled for about 1 to 3 minutes, preferably no more than 3 minutes. Add water to the boil and put the clam seeds on the boil. Keep the fire and see the clam seed open its shell. Clams can contain bacteria if they are not cooked. Vibrio parahaemolyticus is the main pathogen in clam seed, which has strong heat resistance and can be killed only when it is more than 80 ℃.

The clam needs to be cooked for 1 to 3 minutes. After buying clams, be sure to soak them in water for more than two hours, so that they can spit out the dirt inside their bellies. How long the clam is cooked depends mainly on the size of the clam. Generally speaking, medium-sized clams should be boiled for about 1 to 3 minutes, preferably no more than 3 minutes.