Stewed Clam and Lion Head
2024-04-23 13:15:31 1383
![Stewed Clam and Lion Head](https://i3.meishichina.com/attachment/recipe/2018/04/27/2018042715247948747229732003.jpg?x-oss-process=style/c640ms)
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
Technique
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.