Pickled Vegetable Clam Soup with Bamboo Shoots

Pickled Vegetable Clam Soup with Bamboo Shoots

by Flower fish

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

3

Leishan is the season from the Chinese New Year to the market now. This season of the year is a delicacy that cannot be missed. Leishan is rich in nutrition and can be cooked by adding different ingredients to make a variety of delicious dishes. This soup with pickled razor clams tastes very Tasty drops. . .

Ingredients

Pickled Vegetable Clam Soup with Bamboo Shoots

1. Ingredients: bamboo shoots, razor clams (washed and boiled), pickled vegetables (washed and chopped)

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

2. Peel the bamboo shoots, cut off the old roots, and clean them.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

3. Cut into slices on the chopping board.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

4. Take the cooked razor clams and remove their shells and set aside.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

5. Afterwards, lower the cut bamboo shoots into a pot of clean water, blanch for 5 minutes, and then remove them.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

6. Add 3 tablespoons of oil to the pot to heat, add the blanched bamboo shoots and the sliced pickled vegetables, stir fry.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

7. Then, add an appropriate amount of water to a boil.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

8. Then, join the razor clam meat and turn it over.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

9. Finally, add 0.5 tablespoon of salt.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

10. Add 0.5 scoop of MSG.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

11. Stir the seasoning well and serve.

Pickled Vegetable Clam Soup with Bamboo Shoots recipe

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