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Before you jump to Sake Steamed Manila Clams recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.
In general, people have been conditioned to believe that “comfort” foods are terrible for the body and need to be avoided. At times, if your comfort food is basically candy or other junk foods, this holds true. Otherwise, comfort foods can be really nourishing and good for you. There are some foods that actually can improve your moods when you consume them. If you are feeling a little bit down and need a happiness pick me up, try some of these.
Cold water fish are wonderful for eating if you wish to fight depression. Salmon, herring, tuna, mackerel, trout, etcetera, they’re all chock-full of omega-3 and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s true: eating a tuna fish sandwich can actually help you overcome depression.
You can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Try some of these tips instead.
We hope you got insight from reading it, now let’s go back to sake steamed manila clams recipe. To make sake steamed manila clams you only need 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Sake Steamed Manila Clams:
- Take 600 grams of Manila clams.
- You need 50 ml of Sake.
- Use 1 dash of Butter.
- You need 1 of Green onions (optional).
Steps to make Sake Steamed Manila Clams:
- In a skillet, combine add the 50 ml of sake and the manila clams. Cover the skillet and steam the clams over medium heat..
- Once the shells have opened, add the butter, give the skillet a little shake, then you're all done!.
- Sprinkle with some chopped green onions (optional)..
While the fish is cooking, heat the peanut oil in the separate pan until it starts to smoke. Sake Steamed Clams A simple preparation using Japanese sake (rice wine). This version was closely inspired by a recipe on Food and Wine by Nobua Fukuda and a recipe on Just One Cookbook by Namiko Chen In a large saucepan, combine the sake, soy sauce, sugar, ginger, chiles and garlic and bring just to a boil, whisking to dissolve the sugar. Using a slotted spoon, transfer the clams to shallow bowls; discard the chiles and any. Heat a wok or large saucepan over high heat.
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