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Chapter 79 Stir-Fried Clams in Black Bean Sauce

raw material:
800 grams of large clams, 100 grams of green and red peppers, appropriate amount of tempeh, ginger, garlic, oil, salt, cooking wine, pepper, and starch.

Production process:

1. Cut the green and red peppers into oblique pieces; mince the ginger and garlic; wash the clams, put them in cold water and boil until the shells open, then remove them, wash them, remove the sand, and squeeze out the water.

2. Put oil in the pot and bring to a boil, add minced ginger, minced garlic, and tempeh to sauté until fragrant, add pepper cubes, clams, add soup, add cooking wine, pepper, and salt.

3. Stir-fry for about 3 minutes, pour in water and starch to thicken, and take it out of the pan.

Nutritional effect:

Clam meat can moisten the five internal organs, relieve thirst, soften the firmness and loosen swelling. It is a nutrient and a diuretic.

Tips

Ginger with cabbage: Cabbage has the effect of clearing away heat and detoxifying. If eaten with ginger, it has a certain effect on colds, fever and cough.

(End of this chapter)