How to fry clams delicious, spicy and fresh, spicy fried clams do this

Here's how:

Time: min8 Kitchen experience: zero base Quantity: multiple servings Cost: 20 yuan.

Ingredients and condiments: 1000 grams of clams, small pieces of ginger, a few dried red peppers, 4 garlic pieces, half a green onion, half a green onion, 1 line pepper, 5 grams of light soy sauce, 3 grams of oyster sauce, 2 grams of salt.

1. Preparation of ingredients:

1. Pour the clams into the basin, add the water that has not been over the flowers, then add a small spoon of edible salt to the water, and soak a few drops of sesame oil for more than half an hour, so that it can spit out the sediment inside. However, the ones sold on the market now generally spit out sediment, and there is no need to clean them up again, as long as they are poured into the box, put in a small amount of edible salt and scrub them repeatedly to remove surface impurities.

2. Add a small bowl of water to the pot, pour the washed flowers into the pot, light the fire and cook until it opens. In this step, special attention should be paid not to boil the flowers old, so that they will not be counted and the taste will not be good. When the pot is boiling, turn it a few more times with a colander, and see that each flower is just open to take it out, waiting for the next operation.

3. In the process of boiling the flowers (about 2 minutes), we cut the green onion into large horseshoe slices, cut the pepper into 2 cm segments, mince the ginger and garlic, and finally cut half a green onion into small pieces and put it on a plate for later use.

Second, the frying process:

Heat the pot, pour in the minced ginger, garlic and dried Jiang pepper to fry the fragrance, then pour in the green onions, green onions and peppers and stir-fry evenly, and finally pour in the boiled flowers, add a little edible salt, a little bit can improve the taste. Then pour in oyster sauce and dark soy sauce, and if you like to eat MSG, you can put some chicken essence. However, it is not recommended here, because the clam itself has umami, and adding chicken essence destroys its original umami, and then stir-fry evenly to get out of the pot and put it on the plate.

Tips: 1. Don't pour the clam water after boiling, take out a small handful of vermicelli and throw it into the pot, re-boil the vermicelli soft and maintain a certain toughness.

2. Because, it is not only recommended to put MSG and other elements in Huaha, but also heavy seasonings, such as: thirteen spices, big ingredients, five-spice noodles, etc.

Ingredient breakdown. Live clams.

1000 grams. Salt. Crumb.

Scallions. Crumb. Ginger. Crumb.

Star anise. A few capsules. Garlic. 2 petals.

Salty and fresh. Taste. Boil. Craft.

Ten minutes. Take.

Simple. Difficulty.

Steps to boil clams in fresh water.

Steps for boiling clams in fresh water: 1 1 The clams settle in advance, and then wash them for later use.

Steps to cook clams in fresh water: 2 2 ingredients ready.

Steps to boil clams in fresh water: 3 3 Put water in a pot, boil the ingredients and cook for another 1 minute.

Steps to boil clams in fresh water: 4 4 Then put the clams and put them in.

Steps to boil clams in fresh water: 5 5 Put a little salt (a little) and then cover and wait for the pot to boil.

Steps to boil clams in fresh water: 6 6 After boiling the pot, stir and wait for the pot to boil, see that the clams are open and cooked.

Steps to boil clams in fresh water: 7 7 Then remove and prepare to serve.

Steps to boil clams in fresh water: 8 8 are loaded.

Steps to boil clams in fresh water: 9 9 Let's start the salty and fresh clams!

Tips. The clams are washed many times, and they are not so salty, so put a little salt, don't put too much, the clams are salty.

<> "Method: 1. After the clams are steamed in the pot, heat the oil and add the green onions, ginger, garlic, chili peppers, and high envy peppers to stir-fry.

2. Put in a small spoon of Pixian absolutely bean paste, fry the red oil, and then go down to the diced onion.

3Add and read into 1 tablespoon of light soy sauce, oyster sauce, 2 tablespoons of white wine, 3 tablespoons of sugar, pour in the clams and pour a bowl of starch water, stir-fry over high heat and sprinkle in coriander evenly to get out of the pot.

Authentic spicy fried clams need to be stir-fried in a pot with chili peppers, which will make them taste more fragrant.

Ingredients: clams, dried chilies, ginger.

Excipients: oil, hot sauce, sugar, oil consumption, water starch.

1. After the clams are bought, soak them in water, pour in two spoonfuls of refined salt, and let them spit out the sand. About two hours.

2. Prepare green onions, ginger and garlic, coriander, and red and dried chilies.

3. Boil the water, pour in the washed clams, blanch them, and in less than half a minute, they can be served. Rinse twice again with clean water.

4. Pour oil into the pot, then add red pepper, two spoons of Handan bean paste, fry the red oil, and then add green onions, ginger and garlic and stir-fry until fragrant.

5. Pour the clams into the pot and stir-fry, add two spoons of cooking wine, one spoonful of oil, one spoonful of light soy sauce, one spoonful of sugar, one teaspoon of refined salt, stir-fry for a short time and simmer for two minutes.

6. The stewed clams will come out of the water, then add coriander, and fry a few times to get out of the pot.

Notes:

Be patient to remove the sand, soak it in salt water and place it in a cool place. Blanch again with hot water, for a short time, and wash again. After repeating this, the sand is basically cleared.

Materials. Ingredients: 100 grams of dried clams, 500 grams of green peppers.

Accessories: ginger, garlic, oil, salt, chicken essence, dark soy sauce, a little cooking wine.

How to stir-fry dried clams with green peppers.

1. Soak the clams overnight.

2. Wash the green pepper and cut into shreds.

3. Carefully wash off the sand after soaking the dried clams. Put water, ginger, cooking wine, wash the clams in a pot and cook for 20 to 30 minutes and remove them.

4. Slice the ginger and mince the garlic.

5. Heat the oil pan and stir-fry the ginger and garlic until fragrant.

6. Pour in the dried clams and stir-fry a few times, put an appropriate amount of cooking wine, and simmer in a little boiling water until the water dries out.

7. Pour in the shredded green pepper and fry for a while until the green pepper changes color.

8. Add a little salt, dark soy sauce, and continue to fry until the green peppers are cooked.

9. Put a little chicken essence and mix well.

<> "Spicy fried clams." Ingredients:

Clams, hot pot base, light soy sauce, sugar.

Method:1Soak the clams in salt water for three hours in advance and boil until boiling.

2.Heat the oil, heat the hot pot base and the green onion, ginger and garlic, and pour in the light soy sauce.

3.Pour in the clams and stir-fry, and finally add a spoonful of sugar.

As the saying goes, I have three provinces in my day, what do I eat in the morning, what do I eat in the afternoon, and what do I eat in the evening? Today I will share with you a delicious method of spicy fried fat clams, which is simple and easy to learn, and can be done in a few minutes.

There is a lot of sand in the belly of the clam, teach everyone a trick, as long as you cover the clam with water and drip a few drops of sesame oil, the clam will soon spit out all the sand.

After the clams are washed, boil water in a pot and put the clams, blanch them until the clams open their mouths and immediately take them out, and then rinse them with water.

Heat oil in a pan, add shredded onion and dried chili peppers, and stir-fry until fragrant.

Add a spoonful of seafood soy sauce.

Add a spoonful of red oil Pixian bean paste, stir-fry over low heat to produce red oil.

Add a spoonful of cooking wine and a spoonful of oyster sauce and stir-fry until fragrant, then add the clams and stir-fry evenly.

The seasoning is already very flavorful, so you don't need to add salt, you can add an appropriate amount of chicken essence to taste. Before coming out of the pot, you can add an appropriate amount of coriander to enhance the flavor, and the taste will be more delicious.

Stir-fry until the coriander is broken and ready to come out of the pot, and the spicy fried clams with a very delicious taste are ready, and the method is also very simple, which can be used for banquets or as a side dish. We've already taught you how to do it, go buy some clams and try them, you'll love the taste!

Flower clams are shellfish seafood that is nutritious and delicious. The method of spicy fried flower clams I introduced to you is to use red peppers, sweet paste, and auxiliary ingredients to fry with flower clams, salty and sweet, light spicy and fragrant, excellent taste, can be called a delicacy, and the following is a description of the method.

750 grams of clams, 6 red peppers.

Green onion, ginger, garlic, Sichuan pepper, starch, sweet paste, sugar, cooking wine, oyster sauce, oil.

01 Soak the clams in water to make the clams spit sand. The clams bought in the market now are also soaked and spit sand, and if they are not soaked and spit sand, they will have to be soaked at home for a day. After soaking, rinse off with water and control moisture.

02 Cut the red pepper into shreds (it doesn't matter how big or small) and set aside.

03 Slice the green onion and mince the ginger and set aside.

04 Put a little starch in a bowl, mix with water, and thicken into a thin thickening.

05 Heat the oil in the pot, add the peppercorns, green onions, ginger, garlic after the oil is hot, stir-fry the pot, and then add the red pepper to stir-fry until fragrant.

06 Add a spoonful of oyster sauce (you can also choose to put soy sauce), put in two spoons of sweet noodle sauce (you can also choose to put Pixian bean paste, according to personal preference), and then add cooking wine.

07 Stir-fry the seasonings into a sauce, then add the clams and stir-fry over high heat.

08 Stir-fry until the clams begin to open their mouths, add a spoonful of sugar (if you like to eat sweeter flavors, more varied), and do not add salt.

09 After the mouth of the clams is completely opened, put in the blended thin knots, and after the sauce is viscous, turn off the heat and remove the spoon.