- Clams: 1kg
- Assorted herbs: 50g
- Bamboo shoots: 200g
- Fresh chili: 2 fruits
- Tomato: 100g
- Fish sauce: 5g
- Sour tamarind: 50g
- Salt: 5g
- Scallions: 20g
- Oil (fat): 50g
2. Processing process
2,1. Prepare, cut, marinate
- Soak the clams in rice-washing water or mineral salt water (5%) for 2 hours until the clams release all soil and dirt, then wash thoroughly with clean water, then put them in a saucepan, add a bowl of boiling water, and cover. Then, boil over high heat until you see air bubbles rising. Then, take the clams out, remove the clam meat from the shell, use your hand to squeeze the clam's abdomen to remove remaining grit, wash thoroughly and then drain. The clam broth needs to be filtered to be clear and set aside.
- Slice bamboo shoots into thin, large slices, boil thoroughly with water and a little salt.
- Wash the tomatoes and cut them into pieces.
- Boil tamarind thoroughly to get the juice.
- Wash scallions and cut them into 2cm long pieces.
- Assorted herbs, wash and drain.
- Slice fresh chili into medium thin slices.
2.2. Process
Heat the oil (fat), fry the scallions (the white lower body), add bamboo shoots and tomatoes and stir-fry, season with a little fish sauce. When the bamboo shoots have absorbed the spices, pour the prepared clam broth into the pot. If you see that the amount of water is still low, you can add more boiling water, add sour fruit juice, boil until boiling, then pour in the clam meat, season with fish sauce and salt to taste, boil until boiling then add chopped scallions and fresh chili slices, then turn off the stove.
2.3. Present
Ladle the soup into a bowl, arrange bamboo shoots and clams together, and place a few slices of chili on top.
3. Finished product requirements
- Condition: Bamboo shoots and clams are soft, not tough or hard; The ratio of broth and food is 1/1.
- Color: There is light pink fat floating on the surface, the soup is clear.
- Taste: Has a characteristic aroma of bamboo shoots and other spices, sweet, mildly sour, slightly spicy.
4. Some points to note
- Cooked fresh bamboo shoots will taste better than pickled bamboo shoots. Clams are hard-shelled seafood with many different shapes, most of which resemble mussels and freshwater molluscs but are larger. Clam meat is delicious and juicy, can be used to cook sour soup, porridge, stir-fry, and grill
- Clam soup is served hot with herbs. This dish is best served with steamed rice. Depending on the season and taste, bamboo shoots can be replaced with green pineapple.
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