How do you make clams?

Stir-fry clams. Ingredients: 700 grams of clams, an appropriate amount of minced green onions, ginger and garlic, 15 grams of dried chili peppers, a little minced chives, 1 tablespoon of Pixian bean paste, and 10 grams of tempeh.

Cooking wine, sugar, salt, oyster sauce, cooking oil.

1. 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.

2. Sit on a pot of water, put the clams after the water boils, turn off the fire after the clams are opened, the residual temperature will make the remaining clams open one after another, do not cook for too long, otherwise it will not be tender.

3. Prepare the seasonings you need.

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

5. 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.

The whole process takes less than ten minutes to complete, simple and tempting, and super fast.

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.

The preparation of the clam is as follows:

Tools Ingredients: 500g of flower nails, 6 dried red peppers, a little Sichuan pepper, an appropriate amount of coriander, 1 shallot, a little ginger, 2 cloves of garlic, 1 spoon of bean paste, 2 spoons of cooking wine, 1 spoon of oyster sauce, a little sugar, a little chicken essence, an appropriate amount of cooking oil, and a pot.

1. Wash and cut green onions, ginger, garlic, etc. and set aside.

2. Soak the nails in salt water overnight in advance, wash the blind and set aside.

3. Put the cold water into the pot, pour in a spoonful of cooking wine, two slices of ginger, put in the flower nails, boil over high heat, and blanch the water to remove the fishiness.

4. Remove the blanched nails, wash them and drain them for later use.

5. Heat the oil, put in the peppercorns, dried chili peppers, minced garlic and ginger shreds in turn, fry the fragrance and then put in a spoonful of Pixian bean paste, a spoonful of oyster sauce, a spoonful of cooking wine, and fry the red oil.

6. Add two tablespoons of water, add the flower nails and stir-fry for a while.

7. Add a little sugar and chicken essence to taste before cooking, and finally sprinkle with chopped green onion and coriander, and stir-fry two or three times.

How to make the clams:

Ingredients: 500 grams of clams, 200 grams of pork filling, appropriate amount of salt, 5 grams of cooking wine, 5 grams of light soy sauce, 3 grams of oyster sauce, 3 green onions, 3 grams of ginger, 5 grams of steamed fish soy sauce.

Steps:

1. Prepare the clams, put them in clean water for a few hours, and then rinse them well.

2. Finely chop the green onion and ginger.

3. Prepare the pork filling, add cooking wine, salt, oyster sauce, light soy sauce, green onion, ginger, and stir well.

4. Wear disposable gloves, grab the meat filling, and beat it vigorously many times to make it strong, and the meat is very tender and delicious.

5. Add water to the pot, pour in cooking wine and ginger slices, and bring to a boil over high heat.

6. Then put in the clams and keep the fire high.

7. When the mouth of the clam is opened, you can turn off the heat. Remove and rinse.

8. Take a flower clam and fill it with meat filling in the other half of the shell.

9. Put it in the steamer and steam it for 8 minutes on high heat.

10. Drizzle the steamed fish soy sauce before removing from the pot and enjoy.

How to choose a flower clam

1. Appearance

A good quality clam shell should have some shine and no cracks or damage. The shell is usually brown or black, and if you notice that the shell is white or other colors appear, it may be because the clam has died or gone bad.

2. Mobility

Please choose an active clam. When you touch the clad's shell, it should have some reaction, such as closing the shell, wriggling, or trying to escape. If the clam doesn't have any reaction, it may be because it has died.

3. Sense of smell

A good clam should have no odor. Smell the clams, if there is a pungent or unpleasant smell, the collapse of the branches may indicate that the clams have gone bad.

4. Freshness

Try to choose fresh clams. The neck of the clam can be observed, and if the neck is visibly contracted, it means that the clam is alive. In addition, you can also tap the shell of the clam hand circle, if the shell continues to close, it means that the clam is still alive.

5. Impurities

Check the body of the clam for impurities, such as sand, dirt or other foreign objects. High-quality clams should be free of obvious impurities.

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.

500 grams of chicken, 200 grams of clams.

Seasoning: 3 grams of salt, 5 grams of cooking wine, 5 grams of light soy sauce, 1 piece of ginger, a little pepper.

Method. 1.Chop the chicken, add salt, cooking wine, light soy sauce and white pepper and marinate for 15 minutes.

2.After the clams are bought, put them in clean water, cut a chili pepper and soak them together for 30 minutes until the clams spit out all the sediment.

3.Put a little oil in the pot, stir-fry the ginger until fragrant, put the marinated chicken in the pan and fry the chicken until the surface is browned.

4.Pour in 1500g of boiling water and cook over high heat until milky white.

5.Pour the chicken broth into a casserole, bring to a boil over high heat, and cook over low heat for another 30 minutes.

6.Pour in the clams before the flowers, cook on high heat for 5 minutes, and the shell can be out of the pot immediately.

Ingredients: 100 flower nails, 15 grams of wolfberry, 150 grams of rice.

Seasoning: 3 grams of shredded ginger, salt, coriander, and appropriate amount of cooking oil.

Method. 1.Pour the Hua Xun Xingjia into boiling water and scald it until the shell is opened, quickly pick it up, and rinse it with water.

2.Wash the goji berries, rinse the parsley and chop it. Wash the rice, add a little salt, and soak it in water and cooking oil for 30 minutes.

3.Pour enough water into the casserole, bring to a boil over high heat, add the rice to boil, add the wolfberry, turn to low heat and cook until the rice soup is thick, add the flower nails and ginger shreds, and continue to boil for 10 minutes.

4.Season with salt and sprinkle with coriander.

300 grams of flower nails. Seasoning: Steamed fish soy sauce, salt, ginger, light soy sauce, red pepper.

Method. 1.Wash and slice the ginger, cut the red pepper into small slices, and wash the nails.

2.Boil the nail with ginger water, remove the shell on one side, remove the internal organs of the nail with a knife and put it into the steaming tray, put ginger slices and red pepper flakes, use a little salt, steamed fish soy sauce, and light soy sauce to adjust the taste, pour it on the nail and cover it with a layer of tin foil. Steam on high heat for 10 minutes.

50 grams of flower nails, 20 grams of red peppers, 10 grams of green onions, 5 grams of ginger.

Seasoning: 5 grams of salt, 3 grams of monosodium glutamate and pepper.

Method. 1.Wash the red pepper, remove the stems and seeds, cut into small pieces, and wash the nails.

2.Add water to the pot and boil, put in the flower nail and cook until the shell is opened, when the meat is cooked, take it out and put it in a bowl.

3.Put the nails in a bowl, add the red pepper cubes and mix well with all the seasonings.

3 grams of salt, 5 ml of Huadiao wine, 3 grams of chicken essence, 10 grams of shredded ginger, 50 grams of green onions, 1 red pepper, and an appropriate amount of chopped green onions.

Method. 1.Wash the nails, boil them in 80 degrees of water, and wash off the sediment.

2.Cut the green onion into shreds, cut the red pepper into rings, mix the shredded green onions, salt, Huadiao wine, chicken essence, ginger shreds, and the flower nails.

3.Wrap the well-mixed nails in tin foil, bake in the oven for 6 minutes, and sprinkle with red pepper rings and chopped green onions.

It can be made into "spicy fried clams", and the method is as follows:Ingredients: 1 kg of clams, 2 peppers.

Excipients: 1 green onion, 1 spoon of Pixian bean paste, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of salt, 2 drops of vinegar, 1 small piece of ginger, 2 cloves of garlic, appropriate amount of vegetable oil.

Steps: 1. Put salt or sesame oil in the clams and soak them in spit, and it is best to spit them for a longer time. If you want to spit out the sand thoroughly, you can blanch the clams until you open your mouth, and then drain them out and rinse them with running water, which can basically be cleaned, but it is best not to use this method for clams in soup, which will reduce the umami.

2. Finely chop the green onion, ginger and garlic, and cut the chili pepper into small round pieces.

3. Put oil in a pan, add green onion, ginger, garlic and bean paste.

4. Stir incense. <>

5. Add the clams, add cooking wine and a few drops of vinegar to remove the smell, stir-fry the light soy sauce, and then add the chili peppers.

6. Cover the lid, let the clams open their mouths as soon as possible, absorb the soup, and add an appropriate amount of salt.