How to make yellow clams the most delicious, how to make yellow clams delicious

There are many ways to eat yellow clams, and you can make it according to your own liking, the common one is boiled yellow clams, which is simple, and the nutritional supplement for the body is also very good when eating.

Preparation of boiled yellow clams:

1.Put the clams in salt water, spit out the sand and wash them with water for later use.

2.Slice the green onion and ginger for later use.

3.Prepare half a pot of water, and add green onions, ginger slices, and clams in cold water.

4.Boil, and if there are individual openings, take them out, until all of them are taken out. This way it will not be cooked old, and the meat is tender.

5.Continue to heat the soup, bring to a boil for a while, then turn off the heat to settle the soup.

6.After the original soup of the clams has settled, slowly pour out the clear soup and let it cool.

7.Take an appropriate amount of clear broth, put an appropriate amount of salt, and taste it, the saltiness is about twice as much as that of the usual stir-fry.

8.Add the clams and sprinkle finely chopped green onions on top to finish.

a.If you put the cold clam in the refrigerator and eat it again, the taste is better, bFor the convenience of eating, you can also take out the meat of each yellow clam after cooking, and let the anterior and posterior obturator muscles leave the shell when taking the clam meat, so that the clam meat can be intact.

Turn the mantle of each meat over and wash it two or three times with cold water to wash off all the fine sand. Pick out the seventh article of the practice of the follow-up.

c.If you are worried about marine pollution and parasites, you can cook for 2-5 minutes after boiling, but the taste of clams will be harder and not so tender and delicious.

d.After the clams are cooked, it is best to soak them in the original soup regardless of whether they are peeled or not, otherwise the taste will be much worse.

After understanding the practice of boiling yellow clams, when making boiled yellow clams, you can follow the above methods, but in the process of making boiled yellow clams, you need to pay attention to the production time must be mastered, the production time is too long, the taste of the yellow clams will change, and it will not be delicious when eating.

Delicious home-cooked yellow clams that will make you remember the feeling of kissing at first.

The delicious way to make yellow clams is as follows:Ingredients: 1200 grams of clams.

Excipients: a few small shallots, 6 slices of ginger, 3 cloves of garlic, a little cooking wine, 2 small red peppers, 5 spoons of spicy soybean paste, a spoon of light soy sauce and 1 spoon of starch in the sauce.

Steps: 1. Prepare the ingredients needed for the swim clearance.

2. Wash the clams with water repeatedly.

3. Put a little water in the pot and add 3 slices of ginger.

4. Pour in a little cooking wine.

5. Put in the clams after the water is boiled.

6. Cook until most of the clams are opened, remove them immediately and control the moisture.

7. Heat the pan with cold oil, add green onions, ginger and garlic, and stir-fry the chili pepper until fragrant.

8. Put 5 tablespoons of soybean paste to taste spicy and stir-fry until fragrant.

9. Put in the clams and turn the spatula up and down.

10. Before leaving the pot, pour in the prepared sauce and stir-fry a few times.

The delicious way to make yellow clams is as follows:Ingredients: 1200 grams of clams, a few small pieces of shallots, 6 slices of ginger, 3 cloves of garlic, a little cooking wine, 2 small red peppers, 5 tablespoons of spicy soybean paste, a spoon of light soy sauce and 1 spoon of starch in the sauce.

1. Prepare the ingredients you need.

2. The clams are repeatedly cleaned with swim clear and round water.

3. Put a little water in the pot and add 3 slices of ginger.

4. Pour in a little cooking wine.

5. Put in the clams after the water is boiled.

6. Cook until the clams open and remove them immediately to control the moisture.

7. Heat the pan with cold oil, add green onions, ginger and garlic, and stir-fry the chili pepper until fragrant.

8. Put 5 tablespoons of soybean paste to taste spicy and stir-fry until fragrant.

9. Put in the clams and turn the spatula up and down.

10. Before leaving the pot, pour in the prepared sauce and stir-fry a few times.

Ingredients: 1000g yellow clams, 5 dried red peppers, 30 Sichuan peppercorns, 2 garlic, 1 teaspoon oyster sauce, 2 teaspoons soy sauce, 1 tablespoon refined salt.

Steps for stir-frying yellow clams:

1. Wash it several times, put yellow clams and refined salt in the water, and let it spit out sand for a few hours.

2. After three hours, all the clams opened their mouths, and the sand was almost gone.

3. Repeatedly wash and remove it several times.

4. Boil water in a pot and put in clams.

5. All the clams are open.

6. Remove and set aside.

7. Put oil in a pot, stir-fry Sichuan pepper, pepper and ginger over low heat, stir-fry garlic and green onion to bring out the fragrance, and add soy sauce and oyster sauce.

8. Pour in the clams, stir-fry a few times over high heat.

1. Peel the garlic and press it into minced garlic with a garlic press, chop the onion, shallot, ginger, coriander and Thai pepper respectively and put them in a large bowl.

2. Add 1 tablespoon of sugar, 4 to 5 tablespoons of light soy sauce and 1 tablespoon of oyster sauce.

3. Mix the juice in the bowl well, pour in the hot oil that burns until it is slightly smoking, and mix quickly.

4. Add water and ginger slices to the pot and bring to a boil, add the yellow clams, blanch until the yellow clams open, and remove the open clams.

5. Remove the half of the shell of the plum stool trace yellow clam without meat, leave only the half of the shell with the shell meat, put it on the plate, and then pour it with the sauce that was made before and eat.

It is delicious to make Thai sweet and spicy fried clams, and the specific steps are as follows:

Ingredients: 600g clams, 2 tablespoons of Thai sweet and chili sauce.

Excipients: 1 tablespoon of cooking wine, a pinch of shredded ginger, 1 tbsp of vegetable oil, a pinch of chopped green onion, 1 tbsp of Weida Mei's best oyster sauce, 1 tbsp of June fresh premium soy sauce.

1. Prepare all the ingredients and ingredients, pour the clams into the basin, soak the sand in the water, add a spoonful of salt and a drop of oil, so that the effect of spitting sand is better.

2. Heat the oil, add the ginger and stir-fry until fragrant.

3. After rinsing the soaked clams, drain and pour them into the pot.

4. Add a spoonful of cooking wine and stir-fry gently. When most of the clams are open, add the Thai sweet and chili sauce.

5. Add another spoonful of June fresh premium soy sauce and a small spoonful of fine sand Xiangtong sugar. Stir-fry gently again until all the clams are open.

6. Turn off the heat, put on a plate, sprinkle with chopped green onions, and this Thai sweet and spicy clam is complete.