How to fry clams, how to fry clams?

Finely chop the garlic, shred the ginger, cut the dried chili into sections, and cut the shallots into sections. Put the clams in lightly salted water and soak for about 1 hour. Bring water to a boil in a pot, add the clams and cook until the clams are opened, remove and wash.

Pour oil into the pot, heat the oil to 6 hot, add minced ginger and garlic, dried chili pepper, Sichuan pepper, and 1 spoon of bean paste to stir-fry until fragrant. Then add the clams and stir-fry evenly, add light soy sauce, oyster sauce, sugar, and green onion segments and stir-fry evenly, and then you can put it on a plate.

My favorite method of clams is stir-frying, first of all, you can buy the flower box back, a knife in the water and the ground, two places of vegetable oil to let it spit out the sediment, basically can be still stocked for half a day to a day, and then rinse it clean.

Then the pot under cold water, the water can be boiled without the flower box, generally after the water is boiled, the clams will be opened, so it is easy to taste.

Then you can start another pot in the wok, put in the oil can be appropriate, and then put in a spoonful of Haitian soybean paste, after the sauce is fried until fragrant, quickly put in the flowers and stir-fry, in addition, you can also add some ginger slices and green onions appropriately, increase the fragrance, quickly stir-fry, 1 2 minutes later, you can get out of the pot deliciously.

Shred the green onions, shred the ginger, dice the garlic cloves, and cut the millet pepper into rings.

Bring water to a boil in a pot and blanch the washed clams.

Cook until the clam shells open. (If there are a few that do not open the shell, it means that they are dead and discarded) Scoop up the clams and rinse them with clean water.

Heat the pan with oil, add ginger, garlic, green onions, and peppercorns and stir-fry until fragrant.

Add the clams and stir-fry evenly.

Add the millet pepper and stir-fry evenly. Add 5ml cooking wine, 5ml light soy sauce, 5ml vinegar, 1g salt.

Stir-fry quickly and evenly, remove from heat.

When it comes to clams, I believe everyone is no stranger to them now, especially those who live by the sea, and clams are a common delicacy on the table in daily life. Now, with the development of society and the improvement of various facilities, inland people can also eat fresh clams.

Fried clams, some people blanch some people directly fry them, it's not right, learn this trick, 3 catties is not enough to eat.

When it comes to clams, I believe that the first thing that comes to mind is the red and spicy fried clams in the night market, which are fragrant and delicious, and spicy and appetizing, about three or five friends, the clams must be ordered in the night market, with beer, everyone talks about their ideals and future, which is really a great joy in life.

Fried clams, some people blanch some people directly fry them, it's not right, learn this trick, 3 catties is not enough to eat.

The meat of the clam is delicious, rich in nutrition, the protein content is very high, the type composition and ratio of amino acids are reasonable, the fat content is low, the unsaturated fatty acids are high, and it is easy to be absorbed by the human body.

Fried clams, some people blanch some people directly fry them, it's not right, learn this trick, 3 catties is not enough to eat.

Everyone knows that clams are delicious, but how to make clams delicious, many people make clams fleshy wood, and the fishy smell is very serious, today Xiao Dong will teach you a simple method, the clams made have no fishy smell, and the spitting sand is clean and tastes good, let's take a look at the specific methods.

Fried clams, some people blanch some people directly fry them, it's not right, learn this trick, 3 catties is not enough to eat.

Ingredients: clams, green chili, red chili, garlic, ginger, bean paste, beer.

Seasoning: cooking wine, light soy sauce, salt, five-spice powder, oyster sauce.

Fried clams, some people blanch some people directly fry them, it's not right, learn this trick, 3 catties is not enough to eat.

1. Prepare the green and red peppers, cut them with an oblique knife, put them on a plate for later use, pat the garlic and chop it into minced pieces, and pat the ginger into minced pieces.

Fried clams, some people blanch some people directly fry them, it's not right, learn this trick, 3 catties is not enough to eat.

2. Put the clams in a pot under cool water, put some cooking wine, and then heat it slowly over low heat, so that the water does not need to boil, slowly heat it and wait for the clams to open their mouths, so that it is okay, everyone can take a look at the opening of the mouth, take it out and put it in cold water, so wash it and wash the sediment inside.

Fried clams, some people blanch some people directly fry them, it's not right, learn this trick, 3 catties is not enough to eat.

3. Pour oil into the pot, put ginger and garlic in the hot oil, put a spoon of bean paste after stir-frying, put clams after frying the red oil, put some cooking wine, light soy sauce, add less water, if you have beer, you can also put beer, put in green and red peppers, put less salt, five-spice powder, and then some oyster sauce, so that you can stir-fry evenly out of the pot.

Fried clams, some people blanch some people directly fry them, it's not right, learn this trick, 3 catties is not enough to eat.

2. Do not boil the water in the water of the clams, so that you can quickly spit out the sand, and the product is not fishy and has a good taste.

3. When frying clams, you can also use water or beer, which makes the taste better.

First of all, we clean the clams, then heat the oil, put in the Pixian bean paste and hot pot base, add an appropriate amount of peppercorns, and then put the clams into it, add a little salt, and stir-fry for about 10 minutes.

Put some sesame oil on the clams in advance and soak them for a while, boil water in the pot, open the water into the clams, take out the clams and wash them, pour oil into the hot pan, put the minced garlic and fry until fragrant. Pour a spoonful of bean paste, pour in the clams, stir-fry for a while, pour a spoonful of vinegar, half a bottle of beer, a little salt, bring to a boil, and you can eat.

Sprinkle some salt on the fresh clams in the water and let the clams spit out the sand first. Then you can fry it by boiling the oil, put some leeks, and the leeks and clams are delicious to fry together.

Materials. Flower clam 500g

3 millet peppers.

3 sprigs of coriander.

2 chives.

5 cloves of garlic. Ginger 1 small piece.

Oyster sauce 1 scoop.

Light soy sauce 1 scoop.

2 tablespoons cooking wine.

Starch 1 scoop.

Essence of chicken 1 scoop.

Steps. 1. A pound of fresh clams is soaked in salt water to spit sand, there is a small trick before, pour the clams into the pot and shake for a minute, and then soak the clams in salt water to facilitate faster spitting sand.

2. Slice the garlic, cut the ginger into small slices, cut the millet pepper into cubes, according to personal taste, I cut 3 millet peppers, and I already feel very spicy when I stir-fry them.

3. Cut the chives and coriander into sections for later use.

4. After an hour, wash the clams again 3 times until the water becomes clear.

5. Heat the pot over high heat, without oil, pour in the clams directly, so that they can open their mouths when heated.

6. Pour cooking wine along the edge of the pot and heat the clams to remove the smell. In a moment you will witness the moment of miracle, and the clams open their mouths one by one.

7. After the clams open their mouths, put the clams on a separate plate.

8. Don't pour the soup of the dry-fried clams, store it in a separate basin, and keep it useful for a while.

9. Prepare water starch in advance, and so on will thicken, and the amount should not be too much.

10. Heat the pan with cold oil, medium heat, after the oil is hot, add the chopped garlic slices, ginger slices, millet pepper, and stir-fry until fragrant.

11. Add another spoonful of light soy sauce, a spoonful of oil, pour in water starch to thicken, wait for the soup to concentrate and bubble up, and pour in the open clams.

12. Turn the clams to high heat, stir-fry quickly, and then add the soup during dry stir-frying, so that each of them can be evenly coated with the soup.

13. You don't need to stir-fry for too long, add green onions, coriander and coriander after the fragrance is in, and stir-fry for 7-8 times.

14. A spoonful of chicken essence before cooking, no need to add salt, if the taste is heavy, you can put less salt. Stir-fry evenly and put it on a plate, with red and green, color, flavor, and flavor, is it very appetizing.

The preparation of spicy fried clams is as follows:

Ingredients: 800 grams of clams, appropriate amount of edible oil, appropriate amount of bean paste, appropriate amount of light soy sauce, appropriate amount of tempeh, appropriate amount of cooking wine.

Steps: 1. Prepare the ingredients.

2. Prepare a larger basin, then put a little water into the basin, then add 2 tablespoons of salt, and stir until the salt melts.

3. Pick out the broken shells of individual celery and lull clams and throw them away if they are not fresh. Put the rest in a basin and soak it for 2 hours to spit sand.

4. Cut the dried chili peppers into segments, mince the green onions, ginger and garlic, chop the coriander, and mince the chives for later use.

5. Boil a pot of boiling water, then put the clams in the pot and cook for 30 seconds until the clams open slightly, then remove them and rinse them twice.

6. Pour an appropriate amount of oil into the pot, after the oil is hot, put the red pepper into the pot, burst the fragrance, and then put 1 spoon of Pixian bean paste into the pot, and 1 spoon of tempeh stir-fry the red oil.

7. Put the green onion, ginger and garlic into the pot and stir-fry until fragrant.

8. Put the clams in the pot and stir-fry evenly.

9. Put 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine, and 1 tablespoon of sugar into the pot and stir-fry evenly, then cover the pot and simmer for about 2 minutes until all the clams are opened.

10. Put the chopped coriander and chives into the pot and stir-fry evenly, then turn off the heat and accompany them later.

Ingredients: 1000 grams of flower nails, 3 tablespoons of cooking oil, 3 grams of salt, 1 teaspoon of cooking wine, 1 tablespoon of hoisin sauce, teaspoon light soy sauce, 2 green peppers, 1 handful of chives, 1 small piece of ginger.

1. Put the nails in the water, add a little salt, and put them in an ice pack for about 3 hours.

2. Cut the ginger shreds, green onions, and remove the seeds from the green peppers.

3. Put ginger in water and bring to a boil, add an appropriate amount of cooking wine, and cook on high heat for about 2 minutes until all the nails are opened.

4. Clean the nails several more times, remove the meatless shell, and control the water after rinsing.

5. Stir-fry ginger and green onions in a hot oil pan until fragrant.

6. Stir-fry the lower sixtieth nail.

7. Add a little cooking wine. Add 1 tablespoon hoisin sauce, light soy sauce and salt.

8. Stir-fry the green pepper until the green pepper is broken.

First put the cornstarch and adjust it with hot water, and then put the oil and fry it over high heat, the time is not too long, half a minute, and then, put the water and condiments in the pot and boil it, get out of the pot, and moisten it like this.

Ingredients: 1000 grams of flower nails, 3 tablespoons of cooking oil, 3 grams of salt, 1 teaspoon of cooking wine, 1 tablespoon of hoisin sauce, teaspoon of soy sauce, 2 green peppers, 1 handful of chives, 1 small piece of ginger.

1.Put the armor in water, add a pinch of salt, and put it in an ice pack to keep for about 3 hours.

2.Shred the ginger and onion, remove the seeds from the green pepper and cut into small pieces.

3.Put the ginger in water and boil, add an appropriate amount of cooking wine, and cook on high heat for about 2 minutes until all the flower nails open.

4.Wash the armor several times, remove the shell without meat, and control the water after washing.

5.Sauté ginger and shallots in a pan of hot oil.

6.Stir-fry the sixtieth nail.

7.Add a little cooking wine. Add 1 tablespoon hoisin sauce, light soy sauce and salt.

8. Stir-fry the green peppers until they are chopped.

Personal Experience:1After buying a clam, be sure to let it spit out the sediment first.

You can soak the clams in water, add 1 teaspoon of salt, and let them stand. After about half an hour, a small amount of sediment can be clearly seen at the bottom of the basin. Clams that do not spit out sediment will greatly affect the taste.

2.When choosing clams, you can choose a larger one, and the meat will be fatter; Choose live clams, dead clams can't be eaten. Generally, the clams are set up in the seawater, and the meat is basically alive.

3.Stir-fried clams do not need to add water. When frying, the clams will come out of the water, and there is no need to add salt. The clams are already salty, just add a small amount of soy sauce to color.

4.Clams must be soaked in salt water. Because clams die instantly when placed in fresh water, the sand inside the clams will not be spit out. Only by placing it in salt water can the clam open its shell and spit out the sand in the shell.

5.When frying clams, the time for stir-frying must be short. As long as the shell of the clam is opened, the clam is ripe. If the frying time is too long, the clams will harden and the taste will lose its umami.

6.When we fry clams, we don't need to add salt and MSG, we only need to add a small amount of seafood soy sauce so that its saltiness is more palatable.

The home-cooked practice of fried clams:

Wash the clam a little first, then put it in cold water, add salt + sesame oil, grab it with your hands, grab it a few more times, and then let it sit for a while to let it spit sand.

Prepare to cut the side dishes: Garlic and millet spicy chop, green onion into white sections, green onion into rings, ginger slices, set aside.

After the clams spit out the sand, put it in a pot under cold water, boil, and cook for another 2 minutes, then drain and set aside.

Seasoning: 3 tablespoons light soy sauce + 1 tablespoon oyster sauce + 1 tablespoon cooking wine + 1 tablespoon sugar + 1 tablespoon starch, then add a little water (not too much) and stir well.

Pour oil into a hot pan, turn to low heat after the oil is hot, put in the peppercorns and stir-fry until fragrant, remove the peppercorns after they are fried (not too much), then put in the green onions, ginger slices and stir-fry in the pot, pour in the clams and stir-fry.

Pour in the seasoned sauce.

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Fried clam delicacy benefits:

Stir-fried clams are a delicacy with clams, green onions, garlic, ginger, red peppers, soy sauce, etc. The production method is to raise the clams in salt water for half a day, let it spit sand, mince the green onion, ginger and garlic, and cut the red pepper into diamond-shaped slices.

The taste of the dish is extraordinary, the aroma is delicious, and the salty and umami flavor is full.

Spicy fried clams, delicious and delicious, simple and easy to learn!

1. After buying fresh clams, wash the shell before cooking, soak them in salted water, and soak them.

More than half an hour.

Stir-fried clamsFried clams.

2. Cut the green onion diagonally into a diamond shape, chop the chili pepper, chop the garlic, and chop the ginger.

3. Heat the pan, the pot should be very hot Add oil, add garlic, ginger, chili pepper and stir-fry until fragrant.

4. Pour in the drained clams and stir-fry.

5. After a while, until the shell of the clam begins to change color a little, add soy sauce and stir-fry.

6. Cover and simmer.

7. When most of the clams are open, add green onions and stir-fry.

8. Remove from the pot and serve on a plate.

Step 1: Raise the clam with salt water for half a day and let it spit sand.

2. Finely chop the green onion, ginger and garlic, and cut the red pepper into diamond-shaped slices.

3. Stir-fry the green onions, ginger, garlic and red pepper in the pan until fragrant, put down the clams and fry slightly, cover the pot for 30 seconds, add seasonings, and add seasonings according to the opening of the clams.

Method 1 Wash the clams. Heat the oil in a wok, add Sichuan peppercorns, ginger and garlic slices and stir-fry until fragrant.

2 Pour in the clams and cooking wine (a little more, remove the smell) and stir-fry over high heat, then add the green onion and dark soy sauce.

3 Stir-fry until all the clams are open, sprinkle with a little chicken essence, and then remove from the pan and serve.

Ingredients: 600 grams of clams, 3 4 shallots, 6 cloves of garlic, 4 5 slices of ginger, 2 3 red peppers, 1 small handful of young leaves of the nine-layer tower, 1 measuring cup of white wine, 1 tablespoon of broth, 1 teaspoon of salt, 1 2 tablespoons of cream, 1 2 tablespoons of cooking oil.

Preparation method: 1. Spit and wash the clams, cut the green onions, ginger and garlic into fine pieces, and remove the seeds of the red pepper and slice it for later use.

2. Heat the cream in a pot, fry the green onions, ginger, garlic and chili peppers until fragrant, put down the clams and stir-fry a few times, and pour the white grape light wine and broth.

3. Continue to cook over high heat until the clams are slightly opened, mix the nine-layer tower leaves, then turn off the heat and cover, simmer for 3 minutes, and serve while hot.