How to fry razor clams, how to fry razor clams delicious

1. Stir-fry razor clams.

Ingredients: 500 grams of razor clams, 1 chives, 5 grams of ginger, 1 teaspoon of rice wine, 1 tablespoon of soy sauce, appropriate amount of oil.

Method] 1. Soak the razor clams in water in advance and spit out the sand and wash them (spit out the sand and wait patiently), shred the ginger, and cut the chives into sections for later use.

2.Heat a pan with cold oil and sauté the ginger and chives until fragrant.

3.Add razor clams to the pot, stir-fry the rice wine and soy sauce for a while.

Second, roasted razor clams with leeks.

Ingredients: 250 grams of fresh clam meat, 3 grams of refined salt, 50 grams of clear soup, 50 grams of peanut oil, 100 grams of leeks.

2 grams of Shao wine, 5 grams of sesame oil.

How to make:1Wash the razor clams in the original soup and remove the clean water. Remove the impurities from the leek, wash it, cut it into 3 cm long segments, and separate the leek yellow and white from the leaves in the open plate.

2.Add peanut oil to the wok, stir-fry the leek yellow and razor clams in the pot when the fire is hot to eighty percent, then add the clear soup, refined salt, Shao wine, monosodium glutamate and leek yellow leaves and fry slightly, pour sesame oil, turn the spoon and put it on the plate.

The key to the process: the razor clam meat can not be starched, high temperature and rapid fire, stir-fry and cook, the dish is crisp and tender and juicy.

Flavor characteristics:"Roasted razor clams with leeks"It is a seasonal dish with strong traditional characteristics in the coastal area of Shandong. The razor clams are matched with tender leek yellow, gather two treasures of sea vegetables as a dish, the adult dish is fresh and tender, light and not greasy, it is the first dish of spring season, and it is the most suitable to accompany wine.

3. Stir-fried razor clams with soy sauce.

After soaking the razor clams to spit out the sand, remove the intestines and take the meat, cut it into sections, and blanch it with cooking wine to remove it.

Ingredients: green and red peppers, spicy tempeh.

Heat the oil in the pot, stir-fry the garlic and ginger, stir-fry the tempeh until fragrant, add the green and red peppers and stir-fry, and pour a little water. Then put in the clam meat, add salt, sugar, chicken essence, light soy sauce, and stir well.

Oil, two large spoons, because there are more razor clams, two catties, half a green onion, cut into sections and cut in half, a large piece of ginger, sliced or shredded, a large handful of fragrant chili peppers stir-fried in oil, a spoonful of bean paste and green onion and ginger are fried on high heat. Rinse the razor clams with clean water, then drain the water with a drain basin, at least a few times without dripping. Pour the drained razor clams into the pot, immediately add half a spoon of cooking wine, stir-fry quickly over high heat, there will be a lot of water, be sure to see the 4 5 razor clams open their mouths on high fire, add a little dark soy sauce to color, taste whether the salt taste is enough, not enough to add salt, you can't put MSG in the pot, the razor clams are already very fresh.

Stir-fry razor clams. Ingredients: 700g fresh live razor clams; 20 millet peppers; 1 head of garlic; 5 slices of ginger; Maggi fresh soy sauce; sweet rice wine; Cooking oil; Cooking Wine Method Put the fresh live razor clams in lightly salted water for 2-3 hours, and let the razor clams spit out the sand. If you are in a hurry, you can add a few drops of sesame oil to the water, which can speed up the spitting of razor clams, and it can be spit out in 1-2 hours.

Prepare the ingredients while the razor clams are allowed to sit and spit out the sand. Finely chop the ginger, chop the garlic head, and cut the millet pepper into small pieces.

Remove razor clams from the salt water, rinse with clean water, drain and avoid frying.

Heat the oil in the pan, and the amount of oil needs to be more than usual when stir-frying. When the oil temperature is 70% hot, fry the chopped ginger and garlic and half of the millet pepper in the pot until fragrant, and then put the drained razor clams into the pot and stir-fry quickly.

Stir-fry for about a minute, wait for the clams to open, pour in a teaspoon of cooking wine and three tablespoons of Maggi light soy sauce, the light soy sauce itself contains salt, and you don't need to add salt to taste after releasing more light soy sauce. In the process of adding the seasoning, you need to keep stir-frying, and after the seasoning is evenly stir-fried, add the other half of the millet pepper and stir-fry.

The last step, which is also my own secret ingredient, is to add two to three tablespoons of sweet rice wine after the millet pepper is stir-fried evenly, and the sake lees can also be added together to deepen the umami of the razor clams and make the taste better. Add a few drops of sesame oil and continue to stir-fry for about half a minute to try the taste, and then you can get out of the pot.

Spicy fried razor clams. Materials: 1 pound of the Holy Son; 2 tablespoons of Lao Gan Ma bean paste; 1 tablespoon cooking wine; half a head of garlic; 1 piece of ginger; 2 shallots; 1 tablespoon steamed fish soy sauce Preparation Finely chop the ginger and garlic, preferably mashed and chop the shallots.

The Holy Son blanched the water in boiling water until the mouth was opened, and then quickly scooped up.

Put a little cooking oil and stir-fry the ginger and garlic, and stir-fry a little under the old godmother.

Stir-fry under the holy son, add cooking wine, add steamed fish soy sauce and stir-fry.

After 2 minutes, remove from the heat and transfer to a plate and sprinkle with chopped shallots.

Stir-fried razor clams (so delicious that they tear).

Ingredients: 1 kg of razor clams; two tablespoons of rice wine; green onions, ginger and garlic; June fresh bean paste; 8-10 millet peppers Recipe Fresh and plump razor clams.

Cut off the millet pepper and shred the green onion and ginger.

When the oil is hot, add the razor clams and stir-fry over high heat, while adding two tablespoons of rice wine. Stir-fry until the clams seep water, then remove the clams and set aside. The main function of this step is to remove the smell and water.

Stir up the oil again, when it is hot, add green onions, ginger, garlic, millet peppers, and stir-fry until fragrant.

Add the razor clams and stir-fry for a quick minute. Add half a tablespoon of June fresh bean paste, stir-fry evenly, and add salt.

Get it out of the pot. Stir-fried razor clams with leeks.

Ingredients: 1 kg of razor clams; half a pound of leeks; Appropriate amount of oil; Salt to taste Method: Wash the leeks and cut them into sections.

Wash the razor clams and set aside.

Add water to the pot, put the razor clams in after boiling, boil for about half a minute, turn off the heat when the razor clams open, and remove the razor clams.

Peel out the razor clams. Heat up another pot and pour in some oil.

When the oil is hot, add the leeks and stir-fry a few times.

Add the peeled razor clams, stir-fry to your liking, add salt, and stir-fry evenly. Remove from the pan.

There is more than one way to stir-fry.

1. Spicy fried razor clams.

It is a special famous dish, which belongs to the Lu cuisine. The color is beautiful, the fresh fragrance is strong, delicious and delicious, and it is a simple and delicious seafood appetizer. Sweet, salty, cold, has the effects of clearing heat and detoxifying, replenishing yin and removing troubles, benefiting the kidneys and water, clearing the stomach and curing dysentery, and replenishing deficiency after childbirth.

1. Soak the razor clams in light salt water for 2 hours in advance, spit out all the sand, remove and drain.

2. Remove the clam meat and wash the debris, blanch the water, and shred the onion.

3. Put oil in the pot, stir-fry ginger, dried chili, bean drum and chili oil in the oil to bring out the fragrance, pour in razor clams and onions and stir-fry, add cooking wine, salt, chicken essence, stir-fry until the clams shell open, and then get out of the pot after flavoring.

2. Stir-fried razor clams with leeks.

It is a dish made of razor clams, leeks, refined salt, etc.

Cooking method: 1. Wash the clam meat to remove impurities, blanch it and set aside, wash and cut the leek into sections;

2. Sit in the pot and light the fire and put in the oil, stir-fry the minced ginger in the oil, pour in the razor clams and stir-fry when the fragrance comes out, add cooking wine, salt, chicken essence, water, and then pour in the leek and stir-fry quickly, pour in the flavor and pour in sesame oil to get out of the pot.

3. Stir-fried scallion razor clams:

Blanch the razor clams, add cooking wine and soy sauce, and marinate for a few minutes. Then put oil in the pan, heat it, add garlic, red pepper shreds, ginger, and stir-fry. Then add the marinated razor clams and stir-fry together for a while. Add green onions, an appropriate amount of salt, and continue to stir-fry to remove from the pan.

The razor clams are a mollusk with rectangular, hazel shells that live in coastal mud and have a delicious meat. The meat of razor clams is delicious and cheap, so it is a popular seafood.

Clams are a delicious dish that accompanies sake in the summer. Razor clams can be mixed with cold dishes, which is the best for summer. "Fried razor clams" is made by taking the ingredients from the long part of the razor clams.

It is characterized by its crispness, tenderness and softness. In addition, you can also make a variety of dishes such as "spicy fried razor clams", "scallion oil razor clams", "alfalfa razor clams", "meat sliced razor clams" and so on. In addition, the soup with razor clams and the noodle marinade are also very delicious.

Turn on step-by-step reading mode.

Tool Material: Sea clams. How it works:

Clams in scallion oil. Ingredients: razor clams, green onion, ginger, cooking wine, oil, steamed fish soy sauce.

Method: 1. Buy the razor clams and put them in the pot to let them spit out the sediment, then rinse and drain them with running water;

2. Put water in the pot and boil, then put in the razor clams, add ginger slices, add a small amount of cooking wine and boil, and remove it. You can also let the razor clams boil in the pot a little, but don't get too old!

3. Drain the clams and serve on a plate, add shredded ginger and green onions, and drizzle with steamed fish soy sauce;

4. Heat the oil and pour it on a plate! The tender and delicious scallion oil razor clams are simply ready.

Spicy fried razor clams.

Ingredients: razor clams, dried red pepper, garlic, bean paste, sesame oil.

Method: Clean the razor clams and rest for half a day to let it spit out the sediment and debris.

Cut the dried red pepper in half, chop the garlic head into minced garlic and set aside.

Pour water into the pot, wait for the water to boil, pour the razor clams into the blanching water, remove the opening immediately, drain the water and set aside.

Stir up a large oil pan, pour the dried red pepper into it and fry it for a while, then remove it after pouring the razor clams and frying for about half a minute, drain the oil.

Leave a little residual oil in the pot, put the dried red pepper and garlic paste into the stir-fry for a while, then add a spoonful of bean paste, put the razor clams in and fry well, drizzle with sesame oil and put on the plate.

Razor clams with soy sauce. Method:

1. Remove the intestines from the clams, blanch them with ginger wine, peel off the shells, rinse them with water, and drain the water.

2. Cut the green and red peppers into diamond-shaped slices, 1 tablespoon of tempeh, rinse with water and chop a few times with a knife, chop 1 head of garlic and a little ginger.

3. Heat the pot, put oil, add tempeh, garlic and ginger, after bursting the fragrance, add green and red peppers, sprinkle a few drops of water, fry a few times, after changing color, add razor clams, sprinkle wine, add a few drops of dark soy sauce to color, add light soy sauce, salt and sugar to taste, go around a few times, pour some water starch, collect thick juice, drop a few drops of sesame oil, and get out of the pot.

Special Tips. When blanching, pay attention to remove the meat as soon as it is opened, so as to avoid the meat becoming old after boiling for a long time. When frying razor clams, pay attention to the heat and grasp the time, otherwise it will be fried into razor clams.

Have you ever eaten this method of razor clams, stir-fried with this sauce is really fragrant!

I don't know if you like seafood or not, but I especially like to eat shellfish seafood, among which razor clams are the most common and loved because of its thick meat and delicious taste. Fresh razor clams have a slight sweetness that makes you want to get over it. I basically buy razor clams once a week.

The most common method is boiled in water and then dipped in soy sauce, or boiled in onion and ginger brine, which is simple and delicious. Today I bought another pound of razor clams, and I also bought some broccoli and winter melon. Seeing that several dishes were very light today, as if a heavy meal was missing, I changed the dishes a little, made the razor clams into sauce fried clams, used a spoonful of bean paste, added a little pepper, and immediately turned into a bowl of spicy and delicious rice in five minutes.

I didn't expect it to be very popular after serving. The clam juice is thick and fresh, and the slightly spicy and slightly sweet taste in the mouth makes the razor clams even more delicious, and it is really delicious!

As a seaside person, I have really eaten seafood since I was a child, but this dish is really something I can't get tired of eating, it is really fragrant, and what I especially need in this era is to supplement nutrition, this dish is delicious and nutritious. It's very easy to make, so you might as well make this dish while you have time, it's really not difficult. Next, I will bring you a tutorial on this dish.

First of all, we need to prepare the ingredients, the most important ingredients are razor clams, clams must be picky, to buy fresh. In this way, we can ensure that the final dish is very fragrant and delicious. Then there is the seasoning, the seasoning needs to prepare oil, green onion, ginger, garlic, red pepper (if you don't like spicy, you can leave it out), bean paste, soy sauce, starch.

Now that you've got all the ingredients ready, you're ready to start making the dish!

After buying the razor clams, wash the mud from the outside and add some salt to the water. It is best to store for 2 hours to allow them to spit out the silt. Clean the razor clams that have been sufficiently raised by the silt, and make a knife at the junction of the two shells on the back, so that the clams will not open after cooking, and the meat will not shrink too much.

Slice the green onion, ginger, garlic and pepper and scoop a spoonful of bean paste. In a small bowl, add half a bowl of water and bean paste, add 1 teaspoon of starch, mix well to form juice and set aside.

Boil half a pot of water in a pot first, add razor clams, and then boil, and you can take it out immediately. Don't burn it for too long, the meat will shrink. Take out seven or eight mature razor clams, open half of the clam shells and cool them a little and throw them away, leaving half of the clams shells, or you can throw them away completely, but they will look better on a plate.

Stir-fry green onions, ginger, garlic and chili peppers in a hot pot and cold oil. Add razor clams and stir-fry. It doesn't take too long.

30 seconds is enough. Add the prepared bean paste. If the color is not dark enough, add a little soy sauce.

Once the juice is boiling, add the green onion and serve.

Such a spicy and delicious sauce of fried clams is ready. It's really delicious, just on the table was robbed by my husband and children, I look at it and feel very happy, interested friends can add a collection, and learn this dish when you have time.

Spicy stir-fry is one of the easiest ways to cook small seafood, and if you get the hang of it, the razor clams can keep the fresh fat to the maximum on the basis of being cooked thoroughly.

Materials. Razor clams (razor clams) 500g

Appropriate amount of green onion, ginger and garlic (about 20g each, more is fine).

Red oil bean paste 30g (2 tablespoons).

Dried chili peppers (or millet spicy) 4.

One stalk of chives and coriander.

Steps. 1. Wash the razor clams and soak them in water, add a small amount of salt, and let them stand for one hour to spit out sand. Before making it, you can cut the film in the middle of the shell by hand and wash the end of the sandblasting.

2. Cut the green onion into sections, slice the ginger, and cut the dried chili pepper into small sections; Garlic is diced or sliced, and you can chop the garlic if you like it. Chives and coriander are mainly used to enhance flavor and color (for decoration), and are chopped or not chopped according to personal aesthetic preferences.

3. The key point of this step, the trick is here: control the moisture of the razor clams, put them directly into the hot pot (that is, empty pot, medium heat, no water or oil), and then throw two slices of ginger into it. During the process of burning, the razor clams will come out of the water on their own, and the umami flavor will be maintained to the maximum.

Burn until all the clams are open and ready to serve.

4. It will be fried for a while, so don't worry about the clams not being cooked thoroughly at this step of firing; The king of razor clams is very fat, thicker than his fingers, and there is a sweet yellow in it. Obsessive-compulsive disorder is like me, I washed it with water after burning, and the chefs went to their own devices.

5. Heat the oil in a hot pan, stir-fry the green onions, ginger, garlic and chili peppers until fragrant, add two tablespoons of Pixian bean paste, and fry the red oil. The sauce is salty enough, and the seafood itself has a salty flavor that doesn't require extra salt.

6. Add a bowl of water to boil, cook until the flavor blends with the fragrance wafts out, and friends who like the rich sauce and full of shellfish can add a little water starch at this step; If you like a refreshing taste, you don't need to add it, I didn't add it.

7. Pour the previously burned razor clams into the pot and stir-fry until the sauce is evenly filled, sprinkle chives and coriander, stir-fry evenly and put on a plate.

8. Obsessive-compulsive patients appear again: neatly stack the clams king. Very beautiful! Serving, eating, and enjoying compliments.

Tips: 1. The clam shell is opened, in fact, it marks that it is cooked, and the clam meat will become smaller and harder if burned for a long time. 2, the Pixian bean paste at home is used up, and here is a spicy sauce with sesame seeds, which also tastes very good; You can choose your favorite sauce according to your personal preference.