Sour Clams and Jicama Soup

Ingredients for Sour Clams and Jicama Soup

Clams: 1 kg, Tomatoes: 2-3, Green Tamarind: 2, Chili: 1, Jicama: 3 segments

Scallions, Garlic Chives, Cilantro. Seasonings: bouillon powder, soup mix, MSG, cooking oil

How to Make Sour Clams and Jicama Soup

Step 1: First, thoroughly wash the clams and boil them in a pot until they open. Strain the clear broth and set the clam meat aside. Chop the tomatoes into wedges, and finely chop the scallions, garlic chives, and cilantro after removing their roots and washing them.

Step 2: Prepare the ingredients. Cut the jicama into bite-sized pieces. Sauté the chopped scallions and tomatoes with a teaspoon of soup mix, covered, until the tomatoes are soft. Then, briefly stir-fry the clams.

Secret to Delicious Sour Clams Soup

Step 3: Cook the sour clams and jicama soup. Add the clam broth to a pot and bring it to a boil. Toss in the two green tamarind fruits. Boil the tamarind with the clam broth, and once they float to the top, remove them to a bowl, mash them, and strain the sour juice. Season to taste.

Step 4: Finalize the dish. Add the jicama to the pot and boil for about 2 minutes. Toss in the scallion greens, cilantro, and a teaspoon of MSG. Finally, turn off the heat and serve the sour clams and jicama soup in bowls.

Sour Clams and Pineapple Soup

Ingredients for Sour Clams and Pineapple Soup

Fresh Clams: 1 kg, Pineapple: 1, Tomatoes: 2, Scallions, Garlic Chives, Onion: 1 bulb

Seasonings: Cooking oil, bouillon powder, MSG.

How to Make Delicious Sour Clams and Pineapple Soup

Step 1: Prepare the ingredients. Rinse the clams thoroughly and boil them. Strain the clear broth and rinse the clam meat again. Wash and finely chop the scallions and garlic chives. Peel and core the pineapple, then cut it into thin, bite-sized pieces.

How to Cook Sour Clams Soup

Wash the tomatoes, wedge one, and dice the other. Sauté the onion with cooking oil. Sauté the wedged tomato until soft, adding a pinch of bouillon powder. Then, stir-fry the clams and transfer them to a serving bowl.

Step 2: Cook the sour pineapple soup. Pour the strained clam broth into a pot and boil for about 10 minutes. Add the diced tomatoes to the pot when it boils. Stir-fry the clams with seasonings to taste and add them to the soup. Just before serving, sprinkle in the scallions and a pinch of MSG.

You may also like

The Forbidden Fruits: 5 Visually-Appealing Fruits That Are a Big No-No for Ancestral Offerings

The ancient custom of burning incense as an offering has been passed down through generations, but with a curious caveat – avoid pineapple and orange fragrances at all costs. This advice, though seemingly peculiar, holds a deeper significance. Unraveling this mystery reveals a fascinating insight into the cultural and spiritual beliefs of our ancestors.

The Ultimate Guide to Cooking Catfish in a Pineapple Sauce: A Delicious and Hearty Meal for a Rainy Day

“A mouthwatering treat awaits! Get ready to indulge in a delicious masterpiece with this easy-to-follow guide to creating the perfect catfish braised in pineapple right in the comfort of your own home. Impress your taste buds and transport yourself to a tropical paradise with this unique and flavorful dish.”

The Ultimate Guide to Making Delicious Shrimp Paste with Meat, a Perfect Side Dish for Any Meal

“Delight your senses with the ultimate savory treat – homemade fermented shrimp paste with braised meat. This mouthwatering delicacy is a true culinary masterpiece, and we’re here to guide you through the process of creating it in your own kitchen. It’s easier than you think to impress your family and friends with this aromatic delight!”

“The Great Tomato Egg Drop Soup Debate: To Filter or Not to Filter?”

“When preparing tomato egg soup, our chef reveals a simple trick to create beautiful cloud-like patterns with the eggs, a technique often overlooked by many.”

The 5 Types of Fruits: Delicious, Visually Appealing, but Historically Avoided for Incense Burning.

Selecting fruits for offerings on the 1st and 15th day of the lunar month, as well as on important holidays, is a long-standing tradition for Vietnamese people. However, there are five types of fruits that the elders advise against using for offerings, despite their appealing taste and appearance.