Flower Clam Vermicelli in Clay Pot

Name: Flower Clam Vermicelli in Clay Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Flower clam; 2 small bundles Longkou vermicelli; 6 cloves garlic; 1/2 root Red chili; 4s Chives; Some Steamed Fish Soy Sauce; 20g Vegetable oil; a little Shimizu

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I made a spicy stir-fried clams that day and sent it to the circle in the middle of the night. I didn't expect to attract a group of "foodies". One of the sisters said that the clam fans are very delicious, and she patiently typed a hundred words to teach me, and finally emphasized that we must put more fans. Haha, Hippy didn't go to bed until late.
Only love and food can not be disappointed!
Clam is rich in nutrients. In addition to being rich in protein, calcium and other trace elements, taurine in it can help bile synthesis, inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol, thereby reducing cholesterol in the body. As the fat content of clams is not high, the calories per 100 grams are only 55 calories, which is low-fat meat. For those who want to control their weight, clams are a good choice.
The Longkou vermicelli I used is crystal clear and elastic, looks thin, and looks a bit like fine vermicelli after soaking. I used a wide-mouthed deep basin for vermicelli and clams, and steamed it in a steamer for 20 minutes. Through the transparent glass door of the steamer, I watched the opening state of the clams from time to time. At the beginning, only the uppermost layer of clams opened their mouths. As time went by, the height of the clams in the pot began to "bloom" like flowers. From this, it is judged that the lower clams also opened their mouths. Next time, use a shallower pot to ripen quickly and take a short time. "

Ingredients

600g Flower Clam
2 small bundles Longkou Vermicelli
6 cloves Garlic
1/2 root Red Chili
4s Chives
Some Steamed Fish Soy Sauce
20g Vegetable Oil
a little Shimizu

Flower Clam Vermicelli in Clay Pot

1. Cut the vermicelli short, soak it in cold water and put it in a steaming bowl, then pour an appropriate amount of cold water to let the vermicelli soak in it;

Flower Clam Vermicelli in Clay Pot recipe

2. Spread the cleaned and sanded clams evenly on the vermicelli. It is best to use a container with a little height to increase the heating area, which can save time. My pot is a bit deeper;

3. Put the flower clam vermicelli pot into the steaming box, the temperature is 110 degrees, the screen shows 14 minutes, but the actual time is 20 minutes; it is also possible to use an ordinary steamer, and the time is adjusted according to the firepower and capacity. Open your mouth and you can get out of the pot;

4. When steaming, prepare some seasonings: garlic, chopped and minced, chives and sweet peppers;

5. After the clams are out of the pot, evenly sprinkle the chopped green onion, garlic and chili on the surface, and then pour some steamed fish soy sauce;

6. Boil the vegetable oil until it is about to smoke, pour it on the chopped green onion, garlic and chili, stir the clams and vermicelli a few times, and start eating! Sure enough, the vermicelli is more delicious than the clams!

7. Flower clam vermicelli pot, delicious!

Tips:
1. According to personal experience, steaming in a large steamer will have enough water vapor, so the steaming time can be shorter;
2. The vermicelli will absorb the soup during the heating process, so steaming with a little water can make the vermicelli softer;
3. The clams are closed before steaming. Even if the seasoning is added, they can't get into the meat, so all the clams are sprinkled and drizzled after they are out of the pot to make them more delicious.