Clam porridge
Ingredients
- Rice 100g
- Clam 15 pieces
- Cooking wine 1 spoon
- shallots 2
- Ginger 1 small piece
- Salt/chicken powder/sesame oil Appropriate amount
Steps
1. Put the clams into clean water half a day in advance and put a little salt in the water to make them spit out the sediment. Change the water several times during the period.
2. Put water in a pot, add green onions, ginger slices, and 1 spoon of cooking wine. After the water boils, add the clams and cook until the clams open their shells. I cook a lot, part of it is used for stir-frying and part of it is used to make porridge.
3. Take out the clams and rinse them again with running water to remove the sediment more cleanly. After this step, the clams can be fried directly, or the clam meat can be used to make porridge.
4. Take out the flower clam meat.
5. Remove the sandbags.
6.
7. Cook white rice porridge (add water to rice, bring to a boil over high heat, cook over medium-low heat for 30 minutes).
8. The clam meat is put into white rice porridge and cooks for another 5 minutes.
9. Put on shallots, season with salt, chicken powder, and sesame oil.
10. Stir well and turn off the fire.
11. Put it into a bowl and that's it.
