Clams and burdock stew
The key is to pour it over hot rice. It is recommended to finish the eggs in a half-boiled state.
How to make it
1
[Preparation]
Cut the burdock into shredded pieces and pre-boil.
Remove the clams from the sand. Chop the garlic, white leeks and red peppers into small pieces.
2
Heat 1 tablespoon of scallion oil in a pot and fry the garlic and white scallions to give it a aroma. Add [A], clams and burdock and bring to a boil.
3
Once the clams are open, add [B], taste and adjust with salt.
4
Once the soup has a burdock scent, spin the beaten eggs and turn off the fire when the eggs float, and finish off the fire with scallion oil.
5
Pour it on top of the bowl with rice and it's finished. Sprinkle with green onions (not included in the portions) if desired.
Ingredients for 1 person
-
- Rice (freshly cooked)
- 200g
-
- burdock and pre-boil
- 40g
-
- Remove the clam
- 200g
-
- Chop garlic
- 1/2 tsp
-
- Chop white leeks
- 1 tablespoon
-
- Scallion oil
- 1 tablespoon
-
[A]
- Chinese soup
- 400cc
-
- Alcohol
- 1 tablespoon
-
[B]
- Red chili pepper chopped
- 1/2
-
- Coarsely smelt black pepper
- 1/3 tsp
-
- Beat egg
- 1 piece
-
- For aromatic scallion
- 1 tablespoon
[PR]
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