Can Soup, Vegetable, Loofah, Clams
1.
Wash and drain the clams. Speaking of clams and clams, I personally prefer clams. The meat is crisp and no sand. You don’t have to soak in seawater for a long time without having to stay at home. You can wash them when you come back. The soup is also very good for clams. , And very clean.
2.
Wash the loofah, peel and cut the hob for later use.
3.
Put a small amount of oil in the pan, add minced garlic loofah and stir fry. I like the soft and waxy texture. You can fry for a little longer and feel less firm. Add a little salt and stir fry before proceeding to the next step.
4.
Add the right amount of water. At this time, it depends on whether you need it for cooking or for making soup. If you need it for cooking or making soup, you can cook it for a little bit less time. You can decide how long to cook according to your preference.
5.
Put in the clams and wait until the clams have opened their mouths. Taste the taste. You shouldn't need to put salt in the soup. Sprinkle a little green onion to start the pot.
Tips:
The loofah is sweet and full of the soup, and the clams are also fresh and sweet. The two add up to give you a refreshing feeling in the hot summer. Who says that you must eat spicy food for appetizers in summer. This time, you can cool it a little bit. Eat more, one bowl is not enough and another bowl.
