Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul

by Cat's eye

4.6 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

Xinlan Hand-made Private Kitchen [Clams with Spicy Scallion and Ginger]——The Imprint of the Soul

During the walk, passing by a newly built square, I was amazed by an accidental glance. The blood burned through the last sky and projected on the rising and falling fountains. Like the rosy red on a girl’s cheeks, but like the loving gold in the wrinkles of an old woman, even though it is the last light, it is still so enthusiastic, so hard, this innate prosperity, this last moment still wants to bloom wantonly Resolute, let people stop, let people move.
We are walking on the road of life, or burying our heads in chasing, or strolling in the courtyard to feel the scenery, or wandering and stopping bored, or running dangerously and desperately struggling... No matter when, where, and where we are, each of us is like Like the setting sun, he is always showing his own soul imprint, whether consciously or unconsciously, he always follows behind him like a shadow.
Shakespeare, the dean of Western theater, the genius who created "Hamlet", "Macbeth", "King Lear", "Romeo and Juliet" and other masterpieces, all shows that he is an excellent poet in his works. Those dialogue monologues full of rhythm and melody are poetic and picturesque. And those loves that try to break through the worldly vision and break through the moral obstacles may be the longing deep in his soul. Those tragedies, those sonnets, maybe it is his true love and desire. Maybe, "True love is like a flower growing on a cliff. To pick it, you must have courage." "Be loyal to yourself so that you will not cheat others." "Love, like charcoal, burns up," You have to find a way to cool it down. Let it be free, then you have to scorch a heart." That is the cry from the bottom of his heart.
This society is full of thorns, without a hard shell, maybe we are destined to be wounded all over. But, have you ever discovered that no matter how strong, cold, and ruthless we are in front of us, in the dead of night, when we are alone, the deep-buried fragility and kindness will entangle the soul like a vine and defeat the seemingly stubborn stone. It turns out that your nature is kind, but your body cannot give up protecting yourself; no matter how we succumb to reality, bow to our knees, and forget our beliefs, when the shouts in "Shawnk's Redemption" and "Brave Heart" sounded, Tears will flow arbitrarily, and the throat will twitch and choke. It turns out that your heart is longing, but your body cannot change the status quo that violates your intentions; no matter how we are obsessed with noble caviar, luxurious lobster, and precious matsutake, when the familiar taste of hometown enters, the warmth will overflow Indifferent heart, one mouthful after another, is better than any human taste. It turns out that your soul is missing, but your body can't leave the luxury of drunken gold fans...
Have you ever remembered those ballads that traverse the brain, those movies that tremble the soul, those tastes that awaken memories, that childhood innocent you... Have you never noticed, that is the mark of the soul, that is the real you...
The dish of Xinlan is addicted to chili. Even the fried clams with green onion and ginger, which should be as light as clams stewed in silver silk, is also hot and spicy. Fragrant, fresh, and spicy are Xinlan’s childhood memories, the taste of his hometown, the passionate personality of Hunanese, and the imprint of the soul. The overbearing and stimulating taste may be a portrayal of Xinlan's character, the principle of life.
The resonance of the soul is silent, the tremor of the soul is silent, and the mark of the soul is everywhere. No matter how we pretend, no matter how we conceal, she always exists in your food, clothing, housing and deeds, speech and behavior, bit by bit, and never leaves.
Chu Renxinlan sighed and closed the pen. "

Ingredients

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul

1. Wash the clams and let them rest in light salt water for 2 hours and spit sand for later use

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul recipe

2. Shred the ginger, cut the green onion, white onion, and green onion into sections. Wash the whole dried chili and set aside

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul recipe

3. Boil water in a pot, add ginger and Erguotou, cook the clams until they are open, drain and set aside

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul recipe

4. Rinse the open clams with clean water 3 times to wash off the remaining sand

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul recipe

5. Sit in a pot and add oil, add ginger and green onion until fragrant

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul recipe

6. Add dried chilies and chili oil and sauté until fragrant

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul recipe

7. Add clams, turn to high heat, spray Erguotou and stir-fry for 30 seconds, add homemade monosodium glutamate and salt, stir-fry for 2 minutes

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul recipe

8. Add the green onions, turn off the heat, stir fry evenly, and just take it out of the pan

Xinlan Hand-made Private Kitchen [clams with Spicy Scallion and Ginger]——the Imprint of The Soul recipe

Tips:

Rory Wow:

1. The time for clams to open after the water is different, be sure to fish out the clams that open first in time to avoid boiling, and don’t be lazy

2. There will still be a little sand in the shell after the clam spit sand, which can be removed by overwatering, but it still needs to be rinsed with water to remove the remaining sand, so as not to damage the taste

3. Turn off the scallions when the green onions are put in the pot, stir well and then out of the pot, use the remaining heat to force out the scallions, so that the scallions are straight and fragrant.

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