Baby Autumn Moisturizing Clam Silver Soup
Overview
After the beginning of autumn, the coolness gradually increases. As the saying goes: spring brings wind, summer brings fire, autumn brings dryness, and winter brings cold. Although autumn is not yet strong, autumn dryness has quietly arrived. This clam soup uses white radish, a common people dish. You can eat radish in winter and ginger in summer. No prescription is required from a doctor. Giving your baby more radish in autumn and winter can also help digestion and increase appetite. This soup does not have the spiciness of radish, but is delicious and refreshing. Your baby will definitely like it and make your baby fall in love with eating!
Tags
Ingredients
Steps
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Wash the clams and put them into clean water. Shake them a few times to let them spit out sand naturally. Boil the water. After the water boils, add the clams and sprinkle a little white wine. Turn the heat to medium and stop the fire as soon as all the clams open their mouths.
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While you wait for the clams to open, you can process the radishes and luncheon meat. Peel the head and tail of the radish, then finely shred and set aside. Shred the lunch meat and set aside.
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Put a little rapeseed oil pressed from Mother C's own rapeseed in the wok. When the oil is 80% hot, add the radish and stir-fry for a few times. Pour boiling water into the pot and cook the radish. While waiting for the radish to cook, take out the open clams, remove the shells and remove the meat, set aside.
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When the radish turns from white to transparent, it is almost cooked. At this time, add the clam meat and luncheon meat and cook for another 2 or 3 minutes. OK! Sprinkle a little chopped green onion, a little salt, and serve!
