Mouthful of Rich Sauce-----clam with Curry Sauce

Name: Mouthful of Rich Sauce-----clam with Curry Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flower clam; Some Chives; Some ginger; Some Garlic cloves; 1 small piece Daxi Dajin Curry

by Poetic heart

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This flower was made on the day before I returned to my hometown this time, because as long as I go out, my house will not open fire. So every time I go out, I always cook a simple meal, so as not to waste it.
Shellfish, because of its own deliciousness, I particularly like it. Usually it is used to stew eggs, or cook soup, or stir fry. This time it was coated with thick curry paste. Although the preparation is very simple, but the taste is very good. "

Ingredients

300g Flower Clam
Some Chives
Some Ginger
Some Garlic Cloves
1 small piece Daxi Dajin Curry

Mouthful of Rich Sauce-----clam with Curry Sauce

1. All raw material diagrams.

Mouthful of Rich Sauce-----clam with Curry Sauce recipe

2. Add an appropriate amount of water to the pot, add the crushed green onion and ginger to a boil.

3. After the water has boiled, add the Huaha and cook until it opens. Take out the Huaha and remove the green onion and ginger.

4. Heat oil in a pot, add chopped garlic, and stir until fragrant.

5. Add an appropriate amount of water, and then add a piece of Daxida Golden Curry.

6. Cook on low heat until the curry is thick.

7. Pour in Huaha quickly and stir-fry evenly.

8. Sprinkle a little chopped green onion before serving.

9. Just install it.

Tips:
Poetry heart phrase:

1: Add some crushed green onion and ginger to the boiling water, which can effectively remove the fishy smell.

2: When cooking the flowers, just cook until the opening can be fished out, so as not to be too old, it will not taste good.

3: After the curry paste is cooked, pour it in Huaha quickly and stir evenly, because Huaha itself has a salty taste, plus curry flavor, so there is no need to add additional salt.