Ingredients
Green-lipped clams (half-shell frozen) ( 300g ) | Oil ( 30 grams ) |
Light soy sauce ( 40g ) | Sweet wine and water ( 40 grams ) |
Scallions ( 1 small handful ) | (Decoration) red pepper shreds ( appropriate amount ) |
How to make mussels with scallion oil
1. Wash the shallots, shake them dry and chop into fine pieces.Set aside.
2. Stir the light soy sauce and sweet wine sauce until evenly set aside.
3. Completely thawed green-lipped mussels, remove the internal organs in the black position in the picture (of course if You can omit this step if you don't mind).
4. Wash the green-mouthed clams and add the sweetened light soy sauce Cook the fermented rice juice for about 15 minutes.
5. Add water to the pot and bring to a boil over high heat.
6. Steam for about 6-8 minutes.
7. After steaming the shellfish, you can turn off the heat and open the lid and leave it alone for the time being.come out.
8.Put in oil in another small pot.
9. 3.Add 2/3 of the chopped green onion to 40% heat and slow down over low heat Slow fried scallions in oil.
10. Until the green onion leaves are dry and slightly browned.
11. Use a drain net to drain the fried green onion leaves.
12. Take out the warm mussels and place them on a plate (you can put the plate in the oven Or preheat it in the microwave), pour onion oil, and sprinkle with remaining chopped green onion and red pepper shreds for decoration.
Tips
1.Shellfish are easy to cook, so don’t steam them for too long.This recipe only steams them for 6 minutes and the texture is just right.For reference.
2.If you don’t have sweet fermented rice, you can use cooking wine instead, but there will be some differences in taste.
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