How to make clam and spinach soup

Chinese people have always been particular about food, and whether the food is good or not is often linked to a person's living standard. We should not deal with three meals a day casually. Some people may find it troublesome and too lazy to cook by themselves. In fact, clam spinach soup is easy to make. It only takes a little time to complete. You may as well give it a try.

1. Wash the clams. Clean the clams with a small brush and soak them in salt water for more than two hours to spit out the sand.

2. Prepare the auxiliary ingredients. Remove the roots of the small spinach and wash it. If it is large spinach, cut it into sections. Wash the ginger and scallions, slice the ginger, and chop the scallions.

3. Blanch the clams. Boil water in a pot, blanch the clams for one or two minutes after the water boils, and turn off the heat and remove them from the pot immediately after they open their shells. Those that do not open are dead clams. Throw them away and do not eat them.

4. Stew clam soup. Boil water in another pot. After the water boils, add clams, cooking wine, white pepper powder, ginger and a little salt. Simmer over high heat for about eight minutes. Add baby spinach just before serving.

5. Skim off the foam, pour into a bowl, add a few drops of rice vinegar to enhance the flavor, add a few drops of sesame oil, and sprinkle with chopped green onions. You can enjoy it beautifully!

Whether you can enjoy delicious food is also an important reflection of the quality of life. The preparation of clam spinach soup is very simple and can give people a wonderful experience.