Jiaodong How to make clam soup

• 

  1.Prepare ready-to-eat rhubarb clams Put dry into a large bowl.Originally, I was supposed to use shellfish such as white clams, flower clams, or razor clams, but I was short of time and chose ready-to-eat dried rhubarb clams.It still tastes delicious.If you don’t know how to handle clams, etc., you can leave a comment and I will explain in detail.

• 

  2.Add boiling water and soak.

• 

  3.Peel out the meat from 4 boiled prawns left over from the day before.If you don’t have any, you don’t need to add shrimps.I added them because I don’t want leftovers to be wasted.

• 

  4. Pick and wash the leeks.

• 

  5. Prepare onions and ginger.

• 

  6. Chop green onions and mince ginger.Seafood is cold in nature, so add an appropriate amount of ginger to remove the cold.

• 

  7. Prepare 2 raw eggs and break them into a bowl.

• 

  8. Beat the eggs evenly.

• 

  9. Prepare about 50 grams of dry wheat flour in a bowl.

• 

  10.Add 200 ml of purified water and stir into a thin batter.This step can be understood as preparation for thickening.

• 

  11. Wash the rhubarb clams after the water is not boiled.

• 

  12. Dry clean the clams and take them out.Do not throw away the water used to wash the clams.Leave it in Precipitate in the bowl, set aside clean water after precipitation, and discard the impurities at the bottom of the bowl.

• 

  13. Heat the pot and add about 50 grams of lard to melt.I have always used vegetable oil before, but today I tried using lard, which turned out to be more fragrant.

• 

  14. After the lard is melted and heated, add chopped green onion, minced ginger and dry stir-fry yellow clams.

• 

  15.Add boiling water, be sure to add boiling water, then add the water used to wash the clams, and cook over high heat Turn to medium-low heat and simmer for 10 minutes.Add boiling water first because boiling water can maximize the protein component of clam meat, making the soup milky white and taste more delicious.

• 

  16. Turn to high heat and add the prepared thin batter and bring to a boil, making the soup whiter and thicker , this step can be understood as thickening.But don't use too much flour, otherwise the whole pot of soup will turn into batter.

• 

  17. Pour in the egg liquid to spread it into egg blossoms, then add salt, Add salt in small amounts and many times, and taste as you go.It doesn't matter if it's a little salty.If it's too salty, it won't have enough umami.

• 

  18.Cut the leeks into fine pieces while making the soup.

• 

  19. When the salt taste is suitable in the soup, add minced leeks, stir well and bring to the boil again.

• 

  20.Bring it to a boil and immediately turn off the heat and complete.It tastes delicious and sweet.You read that right, although there is no sugar added, it has a sweet and delicious taste.Pour into a bowl and enjoy.