How to boil clams, how to cook clams

Brush the shell of the clams you bought with a toothbrush, and then soak them in salt and sesame oil for two hours to spit out sand.

Step 2 Soak the green onions, ginger slices, rice wine, and water for 40 minutes to soak the flavor out, so as to remove the fishy smell.

Step 3: Pour the washed clams into boiling water, boil them and serve them on a plate, and remember that the clams that are not boiled cannot be eaten!

Step 4Mix the balsamic vinegar and sugar together, dip the clams and eat them, they are very fresh.

Ingredients: 1 kg of clams.

A few slices of ginger (shredded).

1 chopped green onion.

Coriander 1 lard to taste.

Salt to taste. Water to taste.

Garlic cloves: a few cloves.

Cooking wine to taste.

Preparation of boiled clams.

A pound of clams, sprinkle with salt.

Put in an appropriate amount of water and let it stand for half an hour to let the clams spit sand (if there is enough time, let it sit for a longer time, and the sand spitting should be much cleaner).

Soak for half an hour, wash it off and set aside.

Heat the pot, add an appropriate amount of lard, and add shredded ginger to stir-fry until fragrant.

Pour in the clams and stir-fry.

When the mouth of the clam is almost open, pour in an appropriate amount of cooking wine.

Pour in an appropriate amount of water after the mouth of the clam is completely open.

Bring to a boil over high heat, add the garlic cloves and continue to cook for a few minutes.

Add an appropriate amount of salt, put it in a large bowl, and pull in the green onion and coriander.

Tips: Be sure to spit out the clam sand, otherwise it will be hard to eat!

Ingredients.

Flower clams are a pound of food.

A few fresh shiitake mushrooms.

Garlic is a food.

Green onions are a food.

Ginger Xiangke food.

Cooking wine in chili sauce.

To prepare the clams boiled in salt water.

Preparation of boiled clams**11Ingredients: 1 pound of clams.

The practice of boiling clams**22A few fresh shiitake mushrooms, minced garlic and green onions, shredded ginger, boiled clams in chili sauce**33Hot pan hot oil stir-fry fragrant chili sauce, pour in all ginger, garlic, green onion and put half of the boiled clams**44Heat the water.

5.Add shiitake mushrooms and cook for 2 minutes.

The practice of boiling clams**66Pour in the clams, add cooking wine, salt and boil for five minutes, and put out the practice of boiling clams**77The practice of sprinkling the remaining minced garlic and onion on the clams and boiling the clams**88Wash the pan and reheat the pan.

The practice of boiling clams**99Pour hot oil over the clams, mix well when eating, and serve.

There are many ways to make flower clams in our lives, mainly spicy fried flower clams, sauce popping flower clams, Lao Gan Ma fried flower clams and green onion flower clams, etc., for spicy fried flower clams and sauce popping flower clams, these two practices are more common in our lives, because they are very good for the removal of the fishy smell of clams, and the meat quality of clams is relatively tender, so we will feel good when we eat it.

Flower clams are an ingredient, mainly because of its delicious taste and tender meat, so it is mainly used for stir-frying in our lives, and the appropriate addition of some ginger shreds can make the fishy smell of clams better removed, I hope you can make good use of it.

Ingredients and seasonings for flower clams:

Ingredients: 500 grams of clams, 1 green pepper, 1 red pepper, 3 slices of ginger, 2 tablespoons (30ml) of cooking wine, 2 tablespoons (30 grams) of Lao Gan Ma tempeh hot sauce.

Method: 1) Soak the clams in salt water for half an hour, spit out the sediment, rinse them repeatedly, and then remove the water control for later use.

2) Remove the stems and seeds of the green and red peppers, wash them and cut them into pieces. Wash the ginger and slice it.

3) Pour oil into a pan, heat over medium heat until 5 hot, pour in tempeh hot sauce and ginger slices and stir-fry until fragrant. Pour in the green and red pepper cubes and clams, change to high heat, cook in cooking wine and stir-fry until the clams open.

Ingredients: 250 grams of clams.

Seasoning: 5 grams of vegetable oil, 1 coriander, appropriate amount of water, appropriate amount of sesame pepper, appropriate amount of chili oil, 1 bag of hot pot base.

Method:1After buying the clams, wash them with clean water, put them in a basin with clean water, add 2 drops of vegetable oil to the water, and put them in a cool place to rest for 3 or 4 hours.

2.Remove from the pot, add 2 bowls of tap water to the pot, add the hot pot ingredients and ingredients are just right for 3 people to drink, and pour the hot pot base into the pot with water after opening the package.

3.After the hot pot base is put into the pot, stir with chopsticks to make the powder fully dissolve with the water, and remove the resting clams from the water, and then rinse them with water several times to drain the water.

4.After the hot pot base is boiled, gently put in the clams and drip in the chili oil and pepper.

5.Use chopsticks to stir the clams in the pot back and forth to heat them evenly and add a small amount of vegetable oil, when you see that the clams are basically open, finally turn off the heat, remove the foam, chop the coriander and sprinkle it into the pot.

Through the article's introduction to the practice of clams, I believe you should know what are the practices of clams by now. In order to let your family enjoy delicious clams after work, we recommend that you learn one or two ways to make clams, which will be of great help to you to adjust the nutritional balance of your family.

After returning to Tianjin, I was quarantined for 15 days, and I bought a lot of delicious food today. A full 2 pounds of clams.

When it comes to clams, one thing that must be learned is:Stir-fry！Home-cooked and never tired of eating, this is an indispensable dish for the New Year's holidays!

The clam meat is delicious, nutritious, high in protein and low in fat, easy to be digested and absorbed by the human body, as well as various vitamins and a variety of essential trace elements, which can be used in medicine, can promote the regeneration of red blood cells, and has a good blood tonic effect.

Traditional Chinese medicine believes that clam meat has the effect of nourishing yin and brightening eyes, softening and firmness, and dissolving phlegm, and some shellfish are also beneficial to moisturizing the organs. It's accessible to all. It is especially suitable for people with high cholesterol and high blood lipids, as well as people with diseases such as goiter, bronchitis, and stomach problems.

Stir-fry clams

Ingredients: 700 grams of clams, appropriate amount of minced green onion, ginger and garlic, 15 grams of dried chili pepper, a little minced chives, 1 spoon of Pixian bean paste, 10 grams of tempeh, cooking wine, sugar, salt, oyster sauce, edible oil.

Method] Put the bought clams into a pot with water, add 1 tablespoon of salt, put in the clams, and let them stand for 1 hour until the clams spit sand.

Make boiling water, put in the clams, blanch for about 30 seconds, open the clams slightly, take them out and put them in a pot, wash them again, and completely remove the sediment. At the same time, prepare all kinds of seasonings that you need.

Pour an appropriate amount of cooking oil into the wok, stir-fry the chives, ginger and garlic after heating, then add 1 tablespoon of Pixian bean paste and tempeh, and stir-fry the red oil. After that, add the dried chili peppers and stir-fry until fragrant.

Put the clams in a pot and stir well, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and 1 tablespoon of sugar. Stir-fry over high heat so that the clams evenly coat the sauce. Half a minute to sprinkle with chopped chives.

tips：

1.Shellfish such as clams are very rich in umami, so there is no need to add MSG when cooking, and it is not advisable to add more salt to avoid losing umami.

2.Shellfish should be eaten after spitting sand and ripening thoroughly. If you have more time, you can fill the pot with warm water (if the water temperature is low, the clams will not spit sand) and put an appropriate amount of oil and salt.

After 2-3 hours, you will see that most of the clams have opened their shells and the water is muddy, at which point the steps of removing the sand from the clams are complete.

Isn't it simple? Nutritious and delicious, let's add a dish tonight

The world is so big, there will always be something delicious! I amRice grains, a wild photographer who loves to cook

enjoy~

Spicy stir-fry, shabu-shabu, grilled can be eaten, I personally think the spicy stir-fry is still relatively good.

It can be stewed with pears and red dates, and it is very light with some rock sugar. It's very compensating.

Ingredients: 500g clams

Excipients: 15ml oil, 2 tablespoons salt, 1 tablespoon minced ginger, 2 tablespoons minced garlic, 5 green onions, 1 red pepper, 1 tablespoon Pixian bean paste.

Steps:1Soak the clams in lightly salted water for two to three hours to allow the clams to spit out all the sedimentGinger and garlic are finely chopped, red peppers are cut into small sizes, and green onions are divided into white and green onions; Prepare the bean paste 3Heat a pan and add an appropriate amount of oil.

4.Add minced ginger, minced garlic, red pepper and green onion and stir-fry to taste.

5.Under the bean paste.

6.Stir-fry until fragrant.

7.Pour in the clams and stir-fry over high heat.

8.Add a pinch of salt to taste.

The practice of clams is as follows:1. Clean the clams after spitting sand.

2. After the water is boiled, boil for a minute to see that the clam shells are almost open and removed. Laugh and laugh.

3. After taking it out, put it in a basin and wash it.

4. Slice the ginger and garlic for later use. At this time, grab a handful of peppercorns, a handful of chili peppers.

<>6. Add clams and stir-fry for a while.

7. Add oyster sauce, salt, and chicken essence and stir-fry a few times out of the pot.

The steps to stir-fry the clams are as follows:Preparation: 1000g clams, two shallots, three garlic, a piece of ginger, a small handful of peppercorns, an appropriate amount of red pepper, a little vegetable oil, 5g oyster sauce, 5g cooking wine, 3g steamed fish soy sauce, 2g sugar, a little water starch.

1. Wash the clams.

2. Cut the shallots into sections and put them on a plate for later use, and the big brigade sells garlic and ginger and chop them for later use.

3. Prepare a small handful of Sichuan pepper and an appropriate amount of red pepper for later use.

4. Heat a wok and pour in a little vegetable oil, add Sichuan pepper and red pepper, stir-fry to bring out the fragrance, add minced garlic and ginger, stir-fry again to bring out the garlic fragrance, add oyster sauce, add clams, and pour 5g of cooking wine along the edge of the pot to remove the smell.

5. Stir-fry on high heat for about two minutes, pour in steamed fish soy sauce and sugar after all the clams are opened, stir-fry the seasoning, stir-fry well, pour in a little water starch, and finally add green onions and simply stir-fry to get out of the pot. Dismantle.

The flower clam is also called the clam, it is not only delicious and nutritious, but also has high therapeutic and medicinal value. There are many ways to make clams, and the common practices are generally garlic clams, steamed eggs, spicy fried clams, spicy clams, fried clams, pepper clams, green beans fried clams, etc., let's take garlic clams as an example to explain how to make clams.

Soak the clams in lightly salted water for 1 hour and then wash them (cooking tips: soak the clams in lightly salted water in advance until they spit out the sediment), mince 30 grams of garlic and 1 piece of ginger.

2.Put an appropriate amount of Zhisou water in the pot and boil, add clams and cooking wine, boil for 2 minutes, then remove and put on a plate for later use.

3.Put an appropriate amount of oil in the pot, heat the oil to 5 hot, add half a spoon of minced ginger and garlic and bean paste and stir-fry until fragrant, add clams and stir-fry evenly, add 1 spoon of light soy sauce, 1 spoon of oyster sauce and half a spoon of sugar and stir well. Sprinkle with chopped green onions.

Tips: Clams contain protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other components, low calorie, high egg grinding potato white, less fat, can prevent and treat chronic diseases in the elderly.

Main ingredients: 500 grams of clams, 1 tablespoon of peanut oil, 1 piece of ginger, 3 garlic pieces, 5 dried red peppers, 1 tablespoon of light soy sauce, 1 tablespoon of salt, 1 section of green onion, 1 tablespoon of chicken juice.

1. Put the vertical clams into the pot and blanch them until they open.

2. Add peanut oil to the pot, add ginger and garlic slices, and stir-fry the chili pepper until fragrant.

3. Add the blanched clams and stir-fry evenly.

4. Add salt, chicken juice and light soy sauce and stir well, and finally add chopped green onion and stir well.

5. Finished product diagram of fried clams.

Material. Ingredients: 1000 grams of clams.

Seasoning: 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 2 tablespoons of bean paste, 5 grams of sugar, appropriate amount of vegetable oil.

Method. 1. Put the clams in light salt water for a few hours to spit out the sediment and sensitive mold dirt.

2. Put oil in a wok, add ginger slices and garlic cloves to stir-fry until fragrant, add bean paste and stir-fry slightly, and add washed clams.

3. Stir-fry on high heat, pour He Xiang into cooking wine and sugar and stir-fry evenly.

4. When all the clams are open, they can be removed from the pan.

Tips. 1. Add some salt to the water when soaking the clams, so that the clams are not easy to die and the meat is fresh.

2. If your arm strength is okay, you might as well do such an exercise: keep changing the water and shaking the clam to make it faint, so that it will continue to spit out the sand grains, and keep shaking the bridge until the water is no longer muddy. Haha, I can't do this job.

3. Try to keep the original taste, the saltiness of the bean paste is fine, don't put salt, monosodium glutamate, chicken essence, the clam itself is already very delicious.