How to make cockles, how to cook cockles for a few minutes

a) Ingredients: Red cheekfish recipe.

Cockles, soy sauce, green onions, ginger, garlic, salt Method:

1. The cockles bought must be soaked in clean water for half a day, and some salt can be put in the water to make the cockles spit out the sediment in their abdomen; Then rinse it off and set aside; 2. Add water to the pot and cook the cockles with a small amount of salt water, then remove them and put them on a plate; 3. Prepare the dipping sauce with soy sauce, less sugar, minced green onion, minced ginger and minced garlic to make a dipping sauce; Cooked cockles dipped in sauce are delicious.

Tips: Note: Eat cockles after cooking (heating and boiling for more than 15 minutes), although raw food cockles will taste more delicious, but for the sake of our health, we still remind everyone to prevent diseases from entering the mouth.

b) Sauce popping cockles.

Raw material. Ingredients: Cockles.

Excipients: green onion, ginger, green pepper.

Seasoning: Salt, monosodium glutamate.

Detailed step by step. 1. Soak the cockles in salt water for two hours, spit out the sediment, rinse them and remove them for later use;

2. Add an appropriate amount of water to the tempeh sauce and mix thoroughly, slice ginger and green and red peppers for later use;

3. When the oil in the pot is hot, add ginger slices and stir-fry until fragrant, then add the diluted tempeh sauce and fry slightly, add green and red pepper slices and cockles, then pour in a little cooking wine, and fry until it is completely open.

China, North Korea and Japan are off the coast, with the Bohai Sea and the East China Sea offshore.

As for Guangxi, because of habit problems, it is rarely seen on the market at present.

Because of the living environment of cockles, it is inevitable that some sediment will accumulate, as well as bacteria, parasites, pathogenic bacteria, etc. Therefore, it needs to be boiled at high temperature for about 4 minutes, and it is best to continue to cook for another 5-10 minutes after the water is boiled. The specific method of cockles is as follows:

Ingredients: a plate of cockles.

Excipients: appropriate amount of minced garlic, appropriate amount of minced green onion, appropriate amount of chili pepper segments, appropriate amount of chili noodles, appropriate amount of white sesame seeds, appropriate amount of light soy sauce, appropriate amount of wine, appropriate amount of ginger slices.

1. Wash and set aside: Before putting it in a pot for cooking, clean the cockles. Clean the epidermis and put in enough water, you can soak it in clean water for 30 minutes, then put a small amount of salt in the water, and rinse it several times with water after spitting.

The purpose of this is to make the cockles spit out the sediment.

2. Boil water and put cockles: put water in the pot, and then put the soaked cockles into the water and boil them with the water.

3. **Cooking: It needs to be boiled at high temperature for about 4 minutes, and when the water is boiled, boil for 5-10 minutes, and cook until both sides of the cockle are open.

4. Prepare dipping sauce: Prepare dipping sauce while waiting for the water to boil. Add an appropriate amount of minced garlic, minced green onion, chili pepper segments, chili noodles, white sesame seeds, and light soy sauce according to personal taste.

5. Plating: Scoop up the boiled cockles with a scoop, open the shell and put them in the empty plate.

You can make steamed cockles, cockles mixed with spinach, celery fried red cockles, etc. 1. Steamed cockles. Prepare the materials:

Cockles, garlic, coriander, red pepper, waterlogged juice, sugar, Maggi umami, sesame oil, horseradish, rice vinegar. Brush each cockle with a small brush and soak it in water for a while to clean it. Boil water in a pot until it is boiling, put the cockles into the basket and put them in the boiling water, and leave the water immediately after about 25 seconds.

1. Steamed cockles.

1. Prepare ingredients: cockles, garlic, coriander, red pepper, waterlogging juice, sugar, Maggi umami, sesame oil, horseradish, rice vinegar.

2. Brush each cockle with a small brush and soak it in water for a while to clean it.

3. Boil water in a pot until it boils, put the cockles into the fence and put them in the boiling water, and leave the water surface immediately for about 25 seconds.

4. Use a screwdriver to gently pry open the tail of the cockle, and gently scrape the meat on the next side with a knife.

5. Mix the waterlogging juice, sugar, rice vinegar, sesame oil, horseradish, and Maggi umami juice well.

6. Sprinkle minced garlic on the cockles.

7. Sprinkle the coriander and red pepper on the cockle meat.

8. Finally, pour the prepared sauce evenly on the cockle meat.

2. Cockles mixed with spinach.

1. Prepare ingredients: cockles, spinach, dried chilies, oil, garlic, salt, monosodium glutamate, sugar, vinegar.

2. Wash the cockles, boil them, and remove the shells.

3. Cut the spinach, blanch and drain for later use.

4. Put the spinach cockles together and add garlic, chili pepper to squeeze oil, add sugar, salt, monosodium glutamate and vinegar and mix well.

3. Stir-fried red cockles with celery.

1. Prepare ingredients: cockles, celery, chopped green onions, coriander, cooking wine, salt, sugar, oyster sauce, starch, garlic cloves, ginger, chicken essence.

2. Blanch the red cockles and drain them for later use.

3. Put salad oil, garlic cloves, chopped green onion and shredded ginger in a pot and stir-fry until fragrant.

4. Add celery and stir-fry to bring out bright color, then add cockles and carrots to continue stir-frying, and finally thicken with salt, pepper, cooking wine, sugar, starch, water, and oyster sauce.

5. Drizzle with chopped green onion and coriander.

Cockles. Ingredients: cockles, garlic, soy sauce;

1.Clean the cockles;

2.Add water to the pot and bring to a boil;

3.Cook until you just find an opening, then take it out;

4.Pluck off the other shell and place it on a plate;

5.Put the garlic in a bowl, pour in the soy sauce, monosodium glutamate, and make the juice;

6.Put the chili pepper on top of the cockle meat and drizzle the juice;

Ingredients: 500g cockles.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, appropriate amount of hot sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of garlic.

Homemade fried cockles.

1. After the cockles are washed with water, blanch them and put a small amount of salt when blanching.

2. After blanching, put it on a plate for later use, and pick out the dead cockles that do not open their mouths and sell them quickly.

3. Put vegetable oil in the pot and bring the oil to a boil.

4. Add the blanched cockles and stir-fry for one minute.

5. Add chili sauce and cooking wine and stir-fry for two minutes, add a small amount of sugar to remove the smell.

6. Add coriander and garlic slices and stir-fry, and the coriander can be put on a plate when it is broken.

7. Serve on a plate. <>

Preparation of vegetarian singeing cockles:

Ingredients: 800 grams of cockles.

Excipients: Appropriate amount of green onion, ginger and garlic, one large ingredient, a little salt.

1. Prepare green onions, ginger and garlic.

2. Soak cockles in salt water for 10 minutes.

3. Add water to the pot and boil, add the cockles and cook for 5 minutes.

4. Put water in another pot, add green onions, ginger and garlic, and spice.

5. Add cockles and add a little salt to cook.

6. Put it in a bowl and sprinkle with a little chopped green onion, it is delicious.

7. The cooked cockles are very delicious.