Seafood and radish lump soup
Simple, fresh and refreshing, with a curl of heat and a strong fragrance, the white noodle radish silk lump soup, which is as crystal clear as pearl and jade, is staged again in the prosperous city. There are more cheap seafood and a little more fashion. It is still so simple and simple, and it is quiet and indifferent to return to nature.
Step 1 . The clam uses a toothbrush to brush the lower surface, rinse it, soak it in water for a period of time, and change the water several times in the middle.
Step 2 . Peel and shred the green radish and dice the ginger.
Step 3 . Mix the flour with water to make a thin paste.
Step 4 . Put the oil in the hot pot, stir fry the ginger powder, and stir fry the radish shreds together.
Step 5 . Add enough water. It depends on the number of people.
Step 6 . Take out the clams and put them in a boiling pot. Rinse them with warm water.
Step 7 . After the water in the frying pan boils, put in the common clams, remove the shells of the other half, and only put the meat.
Step 8 . Boil again and pour in the batter.
Step 9 . Bring to a boil again and simmer for a few minutes. Add salt and stir to stop the fire. Drizzle with sesame oil.
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