清汤蛤蜊

2024-08-04 12:01:46 288

清汤蛤蜊
青岛胶州湾一带盛产花蛤,个大肉厚,味道鲜美,几乎没有泥沙。花蛤的做法也很多,但青岛人即不爱酱爆,也不爱辣炒,独独喜欢清水一汆、喝汤嘬肉。

Details of ingredients

  • 花蛤600g
  • 新鲜海带1小段

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间十分钟

Steps to make 清汤蛤蜊

  • 1.花蛤吐尽泥沙,洗净备用;
  • 2.新鲜海带洗净,香菜去叶取梗切碎备用;
  • 3.锅中加入适量清水和海带,小火慢煮;
  • 4.煮至将沸未沸时,取出海带不用;
  • 5.待水沸腾后,开大火,下入蛤蜊;
  • 6.翻拌几下,使蛤蜊受热均匀;
  • 7.待水再次煮沸,蛤蜊开始张口;
  • 8.锅中蛤蜊基本全部开口后,立即关火,撒上香菜碎,起锅即可。
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