My favorite bowl of soup in autumn, the soup is sweet and nutritious, every time I make a pot, I will drink it up.

When the weather is cold, people want to drink soup. The chef introduced you a fresh and sweet three-xian soup. Today I will continue to share a delicious seafood soup with you. Everyone should be familiar with clams. I don’t know if you have such a misunderstanding before, thinking clams are sixties? The cook had such a misunderstanding before, they look really alike, but the sixtieth beetle is just a kind of clam. Clams usually live in shallow waters with clear water. They have high protein and many trace elements needed by the human body. The human body can be supplemented with these trace elements by eating clams. This day is going to teach you how to cook seafood with high nutritional value make this a loofah clam soup.

The sweetness of loofah and the deliciousness of clams must be delicious on the tip of the tongue. Many people should have eaten clam stir-fry, but the method of seafood soup may be a bit particular. If you are not careful, it will taste fishy. The most troublesome thing is the way to deal with clams. If it is not handled well, it will be mouthful of sand. Today, the chef not only introduces you how to make this pot of delicacy, but also teaches you how to make the clams spit out the sand. You have to pick up a pen and remember this carefully!

Loofah Clam Soup

Ingredients and ingredients that need to be prepared: 250 grams of clams, a loofah, a chopped green onion, a ginger, a spoonful of salt, and a teaspoon of pepper.

The first step: First, dispose of the clams that you bought. Take a clean plastic basin, pour all the clams down and add the water that has submerged the clams. Add half a spoon of salt and add a few drops of cooking oil. Soak for about half an hour. After half an hour, you will find a layer of sand on the bottom of the basin. At this time, you can take out a filter and pick up the clams and rinse them under the tap.

Step 2: Prepare the ingredients, peel the fresh loofah and cut it into a hob shape, cut the ginger into small slices, wash the green onion and chop it into small pieces and put it on a plate for later use.

Step 3: Pass the clams through the water, put the clams in the pot, add the water that just submerged the clams, put in the ginger slices and cook on high heat, about 2 minutes, the water starts to boil and the clams open their mouths one by one , After the clams are all opened, they can be picked up for use. (You can take a part of the clam soup for the first time and filter it for later use)

Step 4: Pour out the hot water in the pot, turn on the medium heat to heat the pot, put in an appropriate amount of cooking oil, continue to heat the oil, and then pour the cut loofah and stir fry for two minutes. Loofah is not easy to turn black when the soup is cooked, and it tastes better.

Step 5: After stir-frying the loofah, pour the cooked clams together, and then pour in the hot water that has been boiled in advance. The hot water needs to cover all the ingredients, and cook at medium heat. Remember to cook Remove the floating bubbles.

Step 6: Cook for about 3 minutes. When the loofah becomes soft and the color becomes tender green, it is almost ready to be out of the pot. Before out of the pot, add the fresh soup after the first cooking of clams and filter, then add salt and a small spoon of pepper Add the powder to the flavor, and finally sprinkle the chopped green onion to serve.

As long as this pot of loofah clam soup is served on the table, it must be a bowl by hand. The thick and delicious soup that comes out is the taste of the sea. The soup is delicious and has the sweetness of fresh loofah. The clams also have a hint of sweetness. It is more comfortable to eat with some rice. The family had dinner together, fried a few dishes and added this pot of seafood soup, it tasted with relish. If you like, remember to collect it and share it with friends around you.

Chef Tips:

1. When choosing loofah, choose fresh and tender ones. The old loofah tastes like a dishcloth

2. Pay attention to the time when boiling the clams. After the water boils, the clams can be fished with all their mouths open. If they are cooked for too long, the meat quality of the clams will become less tender.

3. When adding water to boil the soup, use hot water instead of boiling the soup directly under cold water.