Green Clam with Black Soy Sauce

Name: Green Clam with Black Soy Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Green clam; 1 tablespoon oil; 1 piece chopped green onion; 2 pcs chili; 1 tablespoon Tempeh; 1 tablespoon Soy sauce; 1/2 a spoon pepper

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Clams are a kind of seafood that grows in shallow seas. Not only does it taste delicious, but its nutrition is also relatively comprehensive, and it is indeed a cheap seafood. The clams are tender and tender, with a smooth taste, which is a healthy and delicious food.
Clams should not be fried for a long time. When I was just learning to make clams, I often worried that it was not cooked. The time to fry was a little longer, resulting in dry meat and bad taste. This time I tried cooking clams in a microwave oven, according to the cooking time of the seafood. The heat is just right. The cooked clams are tender and very delicious

Ingredients

500g Green Clam
1 tablespoon Oil
1 piece Chopped Green Onion
2 pcs Chili
1 tablespoon Tempeh
1 tablespoon Soy Sauce
1/2 a spoon Pepper

Green Clam with Black Soy Sauce

1. Clam clams are kept in clean water for a long time, and the shell is cleaned with a brush

2. Put the chopped green onion and tempeh in a small bowl and put two spoons of oil

3. Put it in the microwave and boil on medium heat for one minute

4. Dice green and red pepper and set aside

5. Wash the clam dish and place it in a dish, put it in the microwave and cook on high heat for three minutes, take it out, and peel off one side of the shell

6. Add the prepared green onion tempeh to the seasoning and mix well

7. Drizzle on top of clams

8. Sprinkle diced green onion and red pepper

9. Put it in the microwave and cook on high heat for three minutes again.

Tips:
1. For cooking with shells, the shell must be cleaned.
2. The green clams will produce water the first time they are cooked. Pour out the water.
3. According to this time, the green clam meat is very tender.