10 minutes simple and quick dish|Stir-fried clams with loofah

Summer is the season to eat loofah, Ningbo people like to use shrimp, razor clams and loofah fried together or made into soup, loofah blended with the umami of seafood can also become a delicacy on the table. Today's dish is a simple version of home-cooked dishes, and for the first time, I made it with clams and loofahs, and I found that the taste was also very good!

Ingredients

Loofah one

Clam a pound

Slicedginger two or three pieces

Cooking Instructions

Wash the loofah and cut into cubes
The clams are cleaned and rinsed for later use
After heating the oil in a pan, add the ginger slices, add the loofah and stir-fry until it changes color, add half a bowl of water, and cover the pot for about 2 minutes.
Spread the clams on top of the loofah, add a small amount of cooking wine, and cover the pot for about 2 minutes. The time is adjusted appropriately and the clam can be observed to open.
Because clams have their own salty taste and umami, add a very small amount of salt and monosodium glutamate to taste and you can get out of the pot.
Dengden!