Eggplant Stewed Clams are Delicious and Invincible
1.
Peel the eggplant and cut into pieces with a hob.
2.
Clam spit sand Use a brush to clean the mud and sand outside the clam skin.
3.
Put an appropriate amount of bottom oil in the pan, saute the pan with garlic, add the eggplant pieces and stir fry
4.
Add the right amount of water, add the clams
5.
Stew until the clams are open, add salt to the pan
Tips:
Huang Huang's tips:
1. If you like soy sauce, you can add it in an appropriate amount. I prefer the original eggplant, which has a unique flavor.
2. Do not cook the clams for a long time after opening, otherwise the meat will become tight and affect the taste.
3. There is a collocation, you only need to use the usual amount of cooking oil, or even less, but the eggplant made is still delicious, rich in taste, delicious and healthy. In addition to stewing, this dish is actually good for making soup. The softer the eggplant is, the better it tastes. In order to photograph the formed eggplant, it came out early. The original taste, the taste is more graceful.