Cabbage Clam Soup

Name: Cabbage Clam Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 298g Flower clam; 398g Chinese cabbage; Some oil; Some salt; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce

by Feixue Piaoxu (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I went to RT-Mart Supermarket this afternoon and saw that the clams cost only 3.98 yuan per catty, which is so cheap, so I weighed it a little. Go to the vegetables. The cabbage is pretty good, so I took a handful. When I got home, I made the cabbage clam soup, which was delicious. The character baby said: "This dish is really good! I saw only one piece of cabbage and two pieces of clams. It was delicious and cheap. Dad bought two swimming crabs for dinner the day before yesterday, and it cost me 23 yuan. I didn’t see that crab at work.) Hmm~ My baby has grown up, and now I am concerned about living things. I always like to guess the price of ingredients. After the meal, I took out the small ticket and it turned out that it was: 0.298kg of clams, 2.31 yuan; 398kg of cabbage, 1.25 yuan. The ingredients for this big bowl of soup are only 3.56 yuan! This is a benefit that I didn't think about.

Ingredients

298g Flower Clam
398g Chinese Cabbage
Some Oil
Some Salt
1 tablespoon Cooking Wine
1 tablespoon Soy Sauce

Cabbage Clam Soup

1. For the ingredients map, soak the cabbage in clean water for 10-15 minutes to remove the control water, scrub the clams and raise them in clean water.

2. Chinese cabbage cut one inch long

3. Hot oil in a pot

4. Stir-fry the cabbage

5. Stir-fried until soft and discolored

6. Pour the flower clams

7. Stir fry and add cooking wine

8. Add water to boil the ingredients

9. Add some salt after the boil

10. Add a spoonful of light soy sauce before serving, you can put it into a bowl

Tips:
1. Put the clams afterwards and cook until they are cooked. Don't just cook it, otherwise the clam meat will shrink.
2. Shellfish such as clams are very delicious. Don't add MSG or add more salt when cooking, so as not to lose the umami taste.
3. Clams and other shellfish are cold in nature, so those with deficiency of the spleen and stomach should not eat more.