Kuaishou Dishes Mushroom, Clams and Tofu Soup
by Find a piece of ease_
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. After spitting the sand, boil the clams in boiling water. After opening most of the mouth, turn off the heat and use cold water. Peel the clams. Put clean water in the container and stir clockwise with chopsticks for a while, remove with a colander, and then add clean water to repeatedly wash three or four times. Back, there will be no sand in the clam meat.
2. Wash the mushrooms and cut into thick slices for later use
3. Pour clean water into the pot and bring to a boil. Cut the tofu into small pieces and boil until the water boils. Remove the cold water and set aside
4. Chive white and minced ginger
5. Wash the leeks and cut into sections
6. Put a small bowl of water in a small bowl, add about 3-4 grams of salt, pour a little fish sauce, white pepper, and mix thoroughly
7. Add the ginger and green onions in a hot pan and saute until fragrant. Pour in the mushrooms and stir-fry for a while. Add some water to boil until broken. Add the tofu and stir a few times. After the clams are put in, mix the adjusted seasoning again and mix well with the water starch. After the pot, keep stirring the pot so as not to stick the pot. There is no one at home to help take pictures. I forgot to take pictures in many steps, everyone, Haihan.
8. Bring to a boil on medium and low heat, put in the leek segments, out of the pan, and serve
