Flower Clam Vermicelli in Clay Pot
1.
Processed ingredients: mince green onion, ginger and garlic, dice onion, slice mushrooms, soak vermicelli with cold water. I asked the boss when I bought the clams and said that they are cleaned. If they are not cleaned, they must add salt water (the boss will provide) and a few drops of oil to spit out the sand in advance. I usually don’t raise them. I clean the surface, boil a pot of boiling water, put the clams in, and stand in front of the pot. The clams are picked up with a shell and immersed in cold water. After they are all picked up, they are rinsed with running water under the tap. Those that don't open their shells are bad, so throw them away. Pour the blanched clam water into a large bowl to settle impurities.
2.
Take a casserole and spread the mushrooms on the bottom.
3.
Spread another layer of vermicelli on the mushrooms.
4.
The clams are spread on the vermicelli.
5.
From the frying pan, fry the onion and spring onion, ginger and garlic until the minced garlic is slightly yellow. Add a spoonful of Pixian bean paste and fry the red oil.
6.
Put the light soy sauce, oyster sauce, and sugar in a bowl and mix well.
7.
Pour the fragrant green onions, ginger, garlic, onion, bean paste and oil into a casserole, add 2 sticks of millet for spicy, and pour the sauce into the casserole. Take the clear part of the water from the blanched clams and pour into the casserole, pour into the casserole. If it is full, add water if it is not enough.
8.
Bring to a boil over high heat. The vermicelli is soft and glutinous but not rotten, and can be removed from the fire. After tasting, you can add a little salt to adjust the taste. Finally, sprinkle some chopped green onion or coriander and serve.
Tips:
1 When picking clams, pay attention to the one with the tongue sticking out of the shell, and the one that does not retract once it touches, it must be alive.
2 Some people say that clams should not be blanched, because the umami taste will be discounted, but because I do not raise clams and do not spit sand, I still need to blanch the water. Are there any clams that spit out the sand and mud, and they are uncomfortable to eat. As for the umami taste, don’t throw away the blanched clams. The umami taste is in the soup. It is not wasted when cooking instead of water.
3 Be sure to guard the clams when they are blanched. If there is one shell, fish one. Don't wait for the whole shell to fish again, so that it will not be overcooked and the meat and shell are tightly connected.
4 Don’t cook it for a long time when you cook the casserole, otherwise the clams will become old. They are blanched. Mushrooms can be eaten as soon as they are hot. They are only for fans. They are too hard. All right.
