Scapharca Huanghua

Origin: Huanghua, Hebei, China. Features: In early spring or late autumn, Scapharca subcrenata is plump, tender and delicious. The cooked food is delicious and easy to digest and absorb, and can also be dried for later use and canned. (Huanghua) How to eat Scapharca subcrenata: Scapharca subcrenata mixed with spinach taste: delicious, refreshing and delicious. Main materials: Scapharca subcrenata 250g, spinach 250g, 1 small piece of ginger, 4 cloves of garlic seasoning: 2 tsps of sesame oil, 1 tsp of balsamic vinegar, 1 tsp of refined salt and 1/2 tsp of monosodium glutamate 1. 2. Wash the spinach, blanch it too cold, drain it and cut it into sections; 3. Mix Scapharca subcrenata, spinach, salt, vinegar, monosodium glutamate, sesame oil, Jiang Mo, and minced garlic, and serve. Sauce-exploded clam 1. Soak the bought clam in salt water for two hours, spit out the sediment, rinse it off and remove it for later use; 2. Add appropriate amount of water to the lobster sauce and mix well. Slice ginger and green pepper for later use. 3. When the oil in the pot is 70% hot, add ginger slices and stir-fry until fragrant, then add diluted lobster sauce and stir-fry slightly, add green and red pepper slices and clams, then add a little cooking wine and stir-fry until it is completely open. Be sure to cook it.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)