What are the steps to make clams

There are many ways to make clams, whether it is stir-fried, cold dressed, or made into soup, I believe many people like to eat them. The taste of the clams is delicious, the meat is tender and the nutritional value is high. Today, I will introduce you to the practice of clams, and friends who like to eat clams should learn it quickly!

Preparation of milk clam soup.

Preparation of ingredients. 300 grams of clams, 100 ml of fresh milk, 1 red pepper, 2 grams of ginger, appropriate amount of chicken broth, sugar, oil and salt.

Methodological steps. 1.Soak the clams in light salt water for 1 hour to spit out the sediment, then boil them in boiling water until they open, and remove the shells. Wash the red peppers and chop them into small pieces.

2.Put oil in the pot and heat it, add ginger slices and stir-fry until fragrant, pour in fresh milk and chicken broth and boil, pour in clams, boil on high heat for 1 minute, add an appropriate amount of salt and sugar and stir well.

To prepare the fried clams with green onion and ginger.

Preparation of ingredients. 750 grams of clams, 50 grams of green onions, 25 grams of red peppers, 15 grams of ginger slices, 2 tsp refined salt, a little monosodium glutamate, 1 tbsp black bean chili, 1 tsp sugar, 4 tsp cooking wine, appropriate amount of pepper oil, 3 tbsp vegetable oil.

Methodological steps. 1.Brush the clams, put them in a container, add water and a little refined salt, mix thoroughly, soak for 2 hours to make the clams spit out the sediment, and then change the water to rinse and remove it.

2.Remove the stems and seeds of the red pepper, wash and cut into pieces; Remove the roots and old leaves of the green onions, wash them and cut them into sections.

4.Then add the clams, stir-fry quickly over high heat until the shell opens, then cook in cooking wine, add red pepper cubes, tempeh hot sauce and stir-fry for 2 minutes.

5.Then add refined salt, sugar, and monosodium glutamate to adjust the taste, pour in pepper oil and stir well, and put it on a plate.

The preparation of fried clams in soybean sauce.

Preparation of ingredients. 300 grams of clams, 6 grams of soybean paste, 1 green pepper, 1 red pepper, 3 grams of ginger, 4 grams of garlic, 6 ml of cooking wine, 3 grams of corn starch, 30 ml of water, 20 ml of cooking oil.

Methodological steps. 1.Wash the clams and soak them in salt water for 30 minutes; Wash the ginger, peel and shred; Wash and peel the garlic and slice it; Wash the green peppers, remove the heads and seeds, and cut them into diamond-shaped slices of length and width of centimeters; Wash the red peppers, remove the heads and seeds, and cut them into diamond shapes of long centimeters and centimeters wide.

2.Put 30ml of water in a bowl, add 3g of cornstarch and mix well to make a sauce and set aside.

3.Heat the oil in the pan, put the chopped garlic slices and ginger shreds over medium-low heat until the oil is hot, add the clams and stir-fry over medium heat, pour in cooking wine, and fry until the clam shells are all opened.

4.Add the soybean paste, stir-fry to color, add the chopped green peppers, and add the red peppers.

5.Pour in the sauce and stir-fry until the soup is thick.

Shop for clams. To identify whether the clam is alive, you can touch the antennae with your hands, and if the antennae can be quickly retracted, it is best to "swish" and shoot a stream of water arrows. Those who can't open or whose shells are slightly open but can't be closed are already dead.

The steps to make clams – stir-fry the clams.

Ingredients. 500 grams of clams.

1 screw pepper.

1 red pepper.

1 leek.

4 sprigs of coriander.

1 tablespoon of watercress hot sauce.

30 grams of rice wine.

Clam stock A little.

Vegetable oil to taste.

Ginger 1 piece. Garlic 4 cloves.

Methodological steps.

After buying the clams, gently scrub them with cold water two or three times to remove the impurities on the surface of the shells, then soak them in cold water, put a little salt and a few drops of sesame oil, and let them sit to let the clams spit sand; If you buy sand-free clams, it will be very worry-free and trouble-free;

Leeks, coriander, green and red peppers are cleaned, and the varieties can be adjusted, with or without them;

Cut leeks and coriander into inch segments, cut two slices of green and red peppers longitudinally, and cut them into shreds respectively.

Finely chop the fresh ginger and chop the garlic into cubes for later use;

Boil a pot of water, put the clams into the pot after the water boils, boil until all the mouths are opened, and then remove them; The soup is kept, and it can be drunk directly when it is warm, or it can be boiled in soup and noodles, it is very delicious, and a small half bowl is set aside for a while to fry the clams; Blanched clams can not only remove some sediment from the surface and inside, but also take a short time to keep the meat fresh and tender.

Heat the pan with cold oil, first fry a spoonful of bean paste over low heat to make the red oil, then pour the minced ginger and garlic into the pan and stir-fry the fragrance;

Put the green and red peppers and clams into the pot at the same time and stir-fry, because the bean paste is very salty, so there is no need to sprinkle salt, just pour a little rice wine, and then drizzle a little blanched clams, stir-fry evenly, so that the bean paste is evenly covered with clams;

Before removing from the pot, sprinkle the leeks and coriander into the pot, turn off the heat, stir-fry a few times, and remove from the pot.

Stir-fried clams, spicy and appetizing, fragrant!

Precautions Clams can be purchased clean without sand, which is very convenient to handle, and the taste is good when eating; After blanching, the clams are fried in the pot a few times, and mixed evenly with the ingredients; Don't waste the soup, it's also full of nutrients; The clams are very rich in umami, so do not add MSG when cooking, and do not add more salt, so as not to cover the umami.

1. Ginger and green onion clams.

Material. Clams, ginger, green onions, light soy sauce, cooking wine, salt, dried scallops.

Method. 1.Mix the juice with light soy sauce, cooking wine, salt, and dried scallops to make a small sauce.

2.Heat the oil in a pan and stir-fry the ginger and shallots until fragrant.

3.Pour the clams into the pot and add the sauce.

4.When all the clams are open, they can start the pot.

2. Spicy fried clams.

Material. 800 grams of clams, appropriate amount of green onion, ginger and garlic, appropriate amount of dried chili, appropriate amount of coriander, appropriate amount of chives.

Method. 1. Prepare the ingredients. 800 grams of clams, appropriate amount of green onion, ginger and garlic, appropriate amount of dried chili, appropriate amount of coriander, appropriate amount of chives.

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 the clams and throw them away. Put the rest in a basin and soak it for 2 hours to spit sand. (Now that it's hot, be sure to put the basin in the shade.) Otherwise, there is a possibility that the clams will die en masse)

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. (By boiling and rinsing again, the sand in the clam is almost removed.) It should be noted that the cooking time must not be too long, and the clams can be opened slightly).

6. Pour an appropriate amount of oil into the pot, put the red pepper into the pot to burst the fragrance after the oil is hot, 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. (Cover the pot and simmer it to make the clams ripen more evenly and add more flavor.) In addition, the time must not be too long, the clams can be fully opened, too long, the meat is easy to get old).

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

Wash the clams in water and soak them in water for another half an hour. Cut the peppers into rings, add a little oil to the pan, stir-fry and get out of the pan.

1. Wash the clams in water and soak them in water for another half an hour.

2. A piece of chili pepper and cut into evenly sized rings.

3. Add a little oil to the pan, but don't heat it up yet.

4. When the pot is still cold, put the clams in the pot and put them evenly together, and then put the chili rings on top of the clams and the salt on the top of the chili rings.

After seconds of high temperature, turn off the heat, stir-fry the clams, and cook for half a minute, this number of minutes depends on your actual amount of food and the size of the fire, mainly because the food can be cooked just right.

6. Turn off the heat and remove from the pot.

Precautions: 1. Wash the clams in water, soak them in water for another half an hour, and soak them for half an hour to spit out the sand in their stomachs.

2. When the clam is heated and opened, the spicy taste and nutrition of the pepper can directly penetrate into the meat of the clam. The salt is placed on top of the chili rings, and the salt can also slowly seep in.

chimmyaya

Concern. First, add sesame oil to the clams with salt water to spit out the sand, then clean and blanch the water, stir-fry the spices until fragrant, add the clams together, stir-fry for a few minutes, add seasonings and stir-fry evenly.

The specific steps are as follows:

1. Spit the clams with salt water and some sesame oil for half a day.

2. Cut the dried chili peppers diagonally into sections, shred the ginger, slice the garlic, and cut the shallots into sections.

3. After the clams are cleaned, blanch them in hot water and open their mouths slightly.

4. Rinse the sediment on the surface of the clam with water and set aside.

5. Heat the oil pan, when the oil temperature reaches 60% hot, put the green onion, ginger, garlic, chili pepper and pepper into the pot and stir until fragrant.

6. Add 1 tablespoon of Pixian bean paste and stir-fry evenly.

7. Put the blanched clams into the pot and stir-fry until fragrant.

8. After stir-frying for 2 minutes, add 1 teaspoon light soy sauce and 2 teaspoons of rice wine to taste, and then add 1 teaspoon of white sugar to enhance freshness.

9. Stir-fry evenly and sprinkle some shallots before cooking.

Precautions. 1. When buying clams, be sure to carry out the sand spitting process.

2. Add 1 teaspoon of sugar to the seasoning for a more delicious taste.

3. Pixian bean paste is salty, pay attention to the amount when adding salt.

The easiest way is to wash it and put it directly in the pot and stir-fry until it opens, or if it is a little troublesome, it is to clean it, pour oil into the pot, stir-fry the green onions, ginger and dried chili peppers, put in the clams, and stir-fry until the opening is OK.

Hello slippery steps, first of all, the slippery spitting sand, wash it after spitting out the sha, then heat the oil, put in the bean paste, then put the pork belly tea and pour the beer, each with seasonings and stir-fried.

Winter melon soup with clams.

Ingredients: 200 grams of clams, 300 grams of winter melon, appropriate amount of onion.

1.Buy clams full of sand, then wash the clams and put them on a plate.

2.Peel the melon, cut it into pieces about centimeters and set aside on a plate.

3.Pour an appropriate amount of water into the pot, boil the water, put it in the winter melon and cook for two or three minutes, then add the appropriate amount of refined salt, the appropriate amount of thirteen spices, and the appropriate amount of chicken essence, then wash the clams in advance, cook the water, cook, and finally add the appropriate amount of onion.

Egg stew with clams. Ingredients: eggs; clams; steamed fish drum oil; Scallions.

Method: Wash the clams, add a bowl of water and boil until all the mouths are open, pour out and set aside.

Beat the eggs evenly, slowly pour into the clam soup, the amount of the soup is your own control, I like the tender point to add the soup basically, take half of the clam meat into the egg liquid, add water to the pot and boil it into the steamed egg bowl, about 10 minutes, when the egg is stewed until the surface is solidified, put the remaining clam meat on it, continue to steam until it is fully cooked, sprinkle the green onion on the pot, pour in the appropriate amount of steamed fish drum oil and it's OK.

Loofah clam soup.

Half a pound of clams; a loofah; 3 slices of ginger; 2 green onions; cooking wine 30ml; Salt 4 g

Preparation of the required raw materials, excipients.

After the clams are washed, together with the ginger shreds, put them in boiling water and boil, add cooking wine, and blanch until the clams open their mouths. (Before cooking, soak the clams in salted water and let them spit sand).

Blanch the clams, remove them, drain and set aside.

Peel the loofah and cut it into cubes with a hob.

Put a little cooking oil in the pan and stir-fry the loofah pieces first.

Start a separate soup pot, add an appropriate amount of water, bring to a boil, and add the stir-fried loofah.

When the soup boils again, add the blanched clams.

After the soup boils, add an appropriate amount of salt according to personal taste.

Sprinkle some chopped green onions and remove from the pan.

Consommé clams. Material: clams; Ginger; Green onion; Salt.

Method: Boil water. Water open clams and shredded ginger.

After the clams are open, put salt.

Remove from heat and sprinkle with chopped green onions.

Ingredients for roasting clams.

two catties of clams; peppercorns to taste; Salt to taste.

Method: Wash the clams, add an appropriate amount of salt to the boiling water and burn them until the clams are fully open, and pick them up.

Place the open clams on a baking dish lined with tin foil, sprinkle with crushed pepper evenly, and make it more fragrant. Place in a preheated 200 degree oven. 10 minutes. ok!

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 sediment and 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 over high heat, pour in cooking wine and sugar and stir-fry evenly.

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

Tip 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 you have the arm strength, you might as well do this exercise: keep changing the water and shaking the clam to make it faint, so that it will keep spitting out the sand grains and shaking it 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.