Health benefits
Tofu: detoxification
Vermicelli: nourishing blood, low in protein
Ginger: reducing qi and stopping vomiting, resolving phlegm and cough, dispelling cold Solution table
Ingredients
Clam ( 300g ) | Tofu ( 300g ) |
Wakame ( 200g ) | Fans ( 1 handful ) |
Scallions ( 1 root ) | Ginger ( 6 slices ) |
Garlic ( 3 cloves ) | Cilantro ( 1 root ) |
| Oil ( 3 grams ) | Salt ( 5 Grams ) |
Oyster sauce ( 5 grams ) | Zanthoxylum bungeanum ( 6 pieces ) | White pepper ( 1g ) | Cooking wine ( 5g ) |
How to make clams and wakame vermicelli in clay pot
1.Prepare the ingredients.Clams, wakame, tofu, vermicelli, onions, ginger, garlic, and coriander.
2. Heat hot water in a pot, add cooking wine, ginger slices, and add flowers Boil the clams to remove the fishy smell.
3. Remove from the pot and set aside.
4. Cut the tofu into cubes and chop the side dishes, and you can start making delicious food..
5.Put a small amount of oil in the casserole and add Sichuan peppercorns to stir fragrant.
6.Add onion, ginger and garlic and stir-fry evenly, then add 500ml of water.
7. After the pot is boiled, add tofu and bring to a boil over high heat.
8. Then add fans.
9. After the pot is boiled, add the clams.
10.Add wakame.
11. Add seasonings, salt, oyster sauce, and white pepper.
12. After boiling the pot, cover and simmer for 3-5 minutes..
13. Sprinkle with coriander, turn off the heat and serve.
14. A bowl of fresh, smooth, tender and refreshing clams and wakame vermicelli in a clay pot.It’s done, it’s hot and delicious!
15.Another picture of the finished product.
Tips
After adding the vermicelli, don't stew it for too long, just 5-6 minutes, otherwise the vermicelli will be too melted and won't taste good.
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