Grilled Clams with Keel Noodles in Clear Soup
1.
Wash the bought clams and put them in cold water and add salt. They should be as salty as sea water, add a few drops of oil, and let them stand until the clams slowly spit out the sand. Don't be idle while waiting, wash the keel you bought back out of water!
2.
Put the meat in boiling water and boil it (the northerners call it water, the Cantonese call it Feishui). At the same time the water boils, the meat and blood residues will float. Take them out and discard them. This will ensure that the broth is clear!
3.
This is all the side dishes that I use... Actually, I still bought too much and I can't use it up. The conclusion is: 50 cents onion, green pepper and red pepper are enough, garlic is the best Use one, a large piece of ginger, cut a few pieces and put them in the clams, and put the rest in the soup!
4.
When I waited for the water in the pot to boil, I took out the soup casserole and filled it with water and burned it. After the scum was treated, the fire of the two pots didn’t need to be turned off at this time, and I quickly used chopsticks from the pot of flying water. Put the meat in the boiling water and rinse it clean, and immediately put it in the soup casserole, and then repeatedly move all the meat to the soup casserole! Add a large piece of flattened ginger! (I don’t like slicing ginger when making soup. I prefer to cut a large piece and flatten it with a knife. It tastes better)
5.
Bring the soup to a boil on a high fire, simmer it for an hour, preferably for two hours, so that it will be crispy! I don’t have time, so I can just get through it...
6.
Cut green onions, shred green peppers and red peppers, and slice ginger! At this time the clams are almost soaked...
7.
Rinse the clams again, rinse and drain, put them in a tin foil dish, and sprinkle them with garlic, green and red pepper shreds, and chopped green onions! Pour in peanut oil, pour more rice wine (for fear of roasting), pour in extremely delicious soy sauce, and sprinkle a little salt! Cover with tin foil!
8.
Preheat the oven 5 minutes in advance, put it in the oven and bake for 15-20 minutes, mine is the breakfast bar oven, the oven is relatively small! So I bake it longer!
9.
At this time I started to cook noodles... be efficient 😄!
10.
Take out the cooked noodles (don’t use the noodle soup, it’s too powdery). If you want to eat the noodles with a little bit Q, you can put the noodles in cold boiling water so that the noodles will be washed away and the noodles will become smooth Q bomb), sprinkle chopped green onion, and drizzle the broth that is still simmering (remember to add salt to the broth). Take a few more pieces of meat, and the rest of the soup and meat can continue to be simmered for 2 hours! Add some green vegetables or melon meat to the soup the next day, it's another delicious meal!
11.
All the dishes are ready! Expose the picture! So fragrant... with soup, noodles and side dishes! Balanced! It's definitely safer than eating outside! (In the small pot is the leftover fermented bean curd fried water spinach at noon, skip 🙈)
12.
The clam soup is drowned in the noodles, it is very fresh!
13.
Eat well...and another Kung Fu tea! Go greasy! Very pleasant!
14.
.......Go to sleep! Baby 😄😄
Tips:
According to Shanghai people’s habits, broth likes to add rice wine, in fact, as long as the meat flies over the water and puts the flattened ginger, you don’t have to be afraid that the soup will be fishy! The keel is the pig’s strong vertebrae and meat, and the stewed soup from this part will be particularly fragrant! Add enough water to simmer in one go, the soup can be left and can be noodles, and greens can be added! My favorite is the hot pho with bean sprouts and garlic sauce! The taste of childhood! Meimei... Eat more without getting tired! The more you eat, the more appetizing!
