Grilled clams with black vinegar
This dish is a perfect match between the sweet and sour black vinegar flavor, the sweetness of honey, and the flavor of clams.
How to make it
1
Arrange the sand-depleted clams in a bat, and steam them for about 4 minutes without covering the container.
2
Once the clam mouth opens, remove the flesh from its shell. (Don't throw away the steamed soup as it will be used later.)
3
Sprinkle the clam meat with an appropriate amount of flour.
4
Heat 1 tsp of peanut oil and bake the flour-coloured clams.
5
Once browned, turn it over and add 2 tablespoons of the steamed soup above, black vinegar and honey, and simmer.
6
Once the broth has become melted and the shiny, stir again with 1 tablespoon of black vinegar and add a flavour. Place in a bowl and serve with the green onions and it's finished.
material
-
- that have been purged of sand
- 5
-
- flour
- Appropriate amount
-
- Peanut oil
- 1 tsp
-
- Black vinegar
- 2 tbsp
-
- Honey
- 1 tablespoon
-
- black vinegar finishing
- 1 tablespoon
-
- Green onions for garnish, finely chopped
- Appropriate amount
[PR]
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