Stewed Clam and Lion Head

2024-04-23 13:15:31 1383

The ingredients of this soup are very homely. On weekdays, most of them are clam sponge gourd soup or Taiwanese Meatballs mushroom soup. On weekends, I mix the two together, adding fresh to make home-made soup different< Br>

Details of ingredients

Clams400 grams
Front leg sandwich meat400 grams
Luffa2 pieces
White Jade Mushroom1 box
Cooking wine1 tablespoon
corn starch5 grams
olive oila little

Technique

difficultybeginner
workmanshipStew
tastesalty and savory
timeHalf an hour

Steps to make Stewed Clam and Lion Head

1.1. Preparation of raw materials;
2.2. After cleaning the clam shell, boil water in a pot and add a few slices of ginger to heat the clam until cooked;
3.3. Remove the shell and meat of clams, precipitate the soup to remove impurities, and set aside for later use;
4.4. After cleaning the clam shell, twist it slightly. Do not twist it, but it can open and close freely, which is convenient for filling meat;
5.5. Apply a little starch inside the shell;
6.6. Cut the meat into small pieces, add a little cooking wine, corn starch, chopped scallions and ginger, and oil to mix well, then add clam meat and mix well to form a filling;
7.7. Steaming in a steamer;
8.8. When steaming clams and lion heads, treat the luffa, peel it off, and soak it in salt water; Wash and set aside the white jade mushroom after removing its stem;
9.9. Take another soup pot and put the clam soup that has been drained of impurities into it;
10. Put in steamed clams and lion heads, and simmer for about 5 minutes;
11.11. Add luffa and white jade mushrooms, cover and cook until cooked;
12.12. Add salt to season and then remove from the pot.