Steamed White Clams with Garlic Vermicelli
1.
Soak the vermicelli in warm water, remove the water, add some salt and corn oil, mix evenly, and then spread it on the steaming tray for later use.
2.
He taught me to cook this dish when I first met my husband. He is a local who can eat seafood very well. I saw that he can easily open the white clams with a small knife, and I can’t learn it. I thought of spreading the white clams in a flat pan without adding water, covering the pot and turning on the fire. In a few seconds, the white clams will have small cracks.
3.
Then take a small knife and easily remove the meatless shell. Remember to take a bowl to catch the water inside when opening the shell.
4.
Spread the white clams from the shells one by one on top of the vermicelli, and pour them in the water that was connected in the previous step.
5.
Spread the garlic evenly, spread as much as possible on top of each white clam.
6.
Spread a little Thai pepper diced evenly, and then use a spoon to pour in a little corn oil evenly from a high place. Husband doesn’t eat spicy food, he doesn’t put peppers. In order to write the recipes closer to everyone’s taste, Sister Xin added peppers to most of the dishes, but you can only add a little bit of it. You can put more.
7.
Bring the steamer to a high heat, put it in the steaming tray, and steam on high heat for 8 to 10 minutes.
Tips:
The white clams sold in the market here are basically cleaned with sand. If the white clams you buy have sand, you can soak the white clams in the water, and put an iron kitchen knife in the iron pot directly. It’s easier to put in blisters. Shellfish have the habit of spitting out sand when they smell of iron. They are usually bought in the morning and soaked in the morning. They are already very clean during cooking at noon. Sister Xin recommends that you change the water once or twice in the middle.
