Steamed white clams with garlic vermicelli
Overview
White clams are rich in protein, which is the most important nutrient for maintaining immune function and is the main component of white blood cells and antibodies. White clams are named because their shells are whiter than other clams. They are characterized by rich soup, fresh flavor and tender meat. They are very delicious when fried, steamed or boiled.
Tags
Ingredients
Steps
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Soak the vermicelli in warm water until soft, remove the water, add some salt and corn oil and mix well, then spread it flat on the steaming plate and set aside.
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This dish was taught to me by my husband when I first met him. He is a local who is very good at eating seafood. I saw him using a knife to open the clams easily with a slight horizontal stroke and a straight stroke. I couldn't learn how to do it, so I thought of spreading the clams flat in the pot without adding water, covering the pot and turning on the heat. In a few seconds, there will be small cracks in the clams.
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Then use a knife to slice it, and you can easily remove the shell without the meat. Remember to use a bowl to catch the water inside when opening the shell.
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Place the white clams with their shells removed one by one on top of the vermicelli, and pour in the water collected in the previous step.
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Spread the minced garlic evenly until every white clam is covered with it.
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Scatter a few Thai peppercorns evenly, and then use a spoon to evenly pour a little corn oil from a high position. My husband doesn’t like spicy food, so he doesn’t add chili peppers. In order to make the recipes closer to everyone’s taste, Sister Xin adds chili peppers to most of the dishes, but she can only add a small amount as a token amount. Those who like spicy food can add more.
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Bring a steamer to a boil over high heat, put in a steaming plate, and steam over high heat for 8 to 10 minutes.
