How to cook clam lion head

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the method of cooking the dish of braised clams and lion's heads.

1.1. Raw material preparation;

2.2. After cleaning the clam shells, boil water in a pot and add a few slices of ginger to blanch the clams;

3.3. Remove the clams from their shells and remove the meat. Let the soup settle and remove impurities for later use.

4.4. After cleaning the clam shells, twist them slightly. Don't break them, but make sure they can open and close freely. This will make it easier to wrap the meat filling.

5.5. Apply a little starch inside the shell;

6.6. Chop the meat into small pieces, add a little cooking wine, corn starch, chopped green onion and ginger, and oil, mix well, then add clam meat and mix well to make stuffing;

7.7, Steam until cooked;

8.8. When steaming clam lion's head, prepare the loofah, peel it and soak it in salt water; remove the stems of the white jade mushrooms, wash them and set aside;

9.9. Take another soup pot and add the drained clam soup;

10.10. Add the steamed clams and simmer for about 5 minutes;

11.11. Add loofah and white jade mushroom, cover and cook;

12.12. Add salt to season and serve.

A good mood for the day, of course, starts with breakfast in the morning. The delicious braised clams and lion heads introduced to you today can put you in a good mood. The editor recommends that you try it.