How to cook seafood Shengzi, how to make Shengzi seafood delicious

The recipe for radish and razor clams soup is detailed.

Cuisine and efficacy: Qi replenishment recipes, constipation recipes, heat clearing and detoxification recipes, postpartum conditioning recipes, spleen and appetizing recipes.

Taste: salty and umami Process: boiled.

Ingredients for radish and razor clam soup:

Ingredients: 500 grams of razor clams, 150 grams of radish.

Seasoning: 10 grams of cooking wine, 4 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 2 grams of pepper, 15 grams of lard (refined).

Characteristics of radish and razor clam soup:

The soup is milky white, crisp and light, fresh and salty.

Step 1Wash the razor clams, soak them in lightly salted water for about 2 hours, blanch them slightly in a pot of boiling water, remove them, and take out the clams meat.

2.Peel off the skin of the radish, cut it into thin strips, put it into a pot of boiling water and blanch it slightly to remove the bitter taste, remove it, and drain the water. Wash the green onion and cut into sections. Wash and slice the ginger. Garlic cloves finely chopped flowers.

3.Put the pot on the fire, put in the cooked lard and heat it, put in the green onion section and ginger slices to stir the pot, pour in the fresh soup, add cooking wine and refined salt to boil, put in the clam meat, shredded radish, monosodium glutamate and then boil, pick out the green onion and ginger, put it in the soup bowl, sprinkle with garlic and pepper.

Tips for making radish and razor clam soup:

The razor clams must be cleaned, and they should be out of the pot quickly after they are put into the pot.

This dish contains protein, calcium, iron, vitamins, rich in nutrition, nourishing qi, strengthening the spleen and stomach, moistening the intestines and other effects.

Tip - Food Restraint:

Radish: Radish should not be eaten with ginseng and American ginseng.

Ingredients: 80g leeks, 20 razor clams.

Excipients: 1 red pepper, appropriate amount of salt, 1 piece of ginger.

How to make fried razor clams with leeks.

1. Raw material diagram.

2. Wash and cut off the leeks, separate the stems and leaves, shred the red pepper and put the leek stems together, boil the razor clams and take the meat to wash and set aside, and cut the ginger into shreds.

3. Put oil in the pot, stir-fry the ginger shreds, add the razor clams and stir-fry evenly.

4. Add the leek stalks and red pepper, add salt, and stir-fry until raw.

5. Add the leaves and stir-fry evenly.

6. Remove from the pot and put on the plate.

This question is up to me, it takes a little time to type, so please be patient.

First of all, the method of washing razor clams: I usually buy the kind with mud, which has not been raised in water, and it tastes better. First wash the mud on the surface of the razor clams, then use a small basin, sprinkle a spoonful of salt, shake the razor clams in the basin, and it will spit out the mud.

I usually do this 2-3 times, the last time I let the razor clams sit for a while, I can do something else first, wait about ten minutes and then rinse the razor clams, and that's it. I love sizzling razor clams the most, and I tried them a few times at home this year and finally got the essence. Cut or cut the junction of the clam shell first, in order to avoid bouncing it when cooked.

Then I stacked them on the iron plate in turn, and in order to avoid washing the pot, I spread a tin foil. Sprinkle a spoonful of salt and mix it out a little. Pour a circle of cooking wine, just one circle, don't use a lot, the razor clams will come out of the water.

Keep burning until the water at the bottom is dry, continue to burn, and wait until the bottom is scorched like this, and it's almost done. You can also see if there are fewer bubbles in the razor clams. Depending on your preference, you can choose to sprinkle a handful of chopped green onions.

This method especially maintains the original sweetness of the razor clams, and it will be more fragrant when it is slightly dried. Several ways to make razor clams Step 2 Butter baked razor clams, there have been many ways to bake seafood in recent years, and they are also very suitable for razor clams. Put a piece of butter in the pan (you can put a little more, put too little charred too quickly), add a few pieces of green onions, a spoonful of salt and half a spoon of sugar, and continue to heat.

Put the razor clams into the pot, pour a circle of cooking wine (the same as above, just one circle, not too much) and then cover the lid and cook for a while. After a few minutes, when all the razor clams are popped open, open the lid and continue to cook until the soup is reduced, and finally sprinkle a handful of chopped green onions, simmer for a few seconds, and you can eat. This method is very suitable for using a casserole, and it is served directly, which is super fragrant!

The practice of the Holy Son (razor clams) is as follows:Ingredients: 500 grams of razor clams.

Excipients: appropriate amount of salt, 1 green onion, several slices of ginger, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce.

Specific steps: 1. The razor clams bought back are the same as the flower nails, put them in water, add salt, and let a few drops of oil stand to spit sand.

2. Add cold water to the pot, add the washed razor clams and cooking wine, and turn off the heat when the water boils. The boiled Son is taken out and washed again with clean water.

3. After carefully washing, put it in the basket and drain the water bureau brigade.

4. Heat the pan with cold oil of orange and tung tree, add green onions, and stir-fry ginger slices until fragrant. Round and add the clams and stir-fry together.

5. Add more than half of the water over the razor clams, cover and simmer.

6. When the soup is boiled very white and the water is almost collected, start seasoning, add a spoonful of oyster sauce and a spoonful of light soy sauce. Winter melon strips were added as a side dish. You don't have to finish the juice, and it will be better to leave a little wrapped in razor clams.

7. Finished razor clams.

Ingredient list: 1Holy Son King 500g

2.Green pepper half.

3.Red pepper half.

4.Ginger and garlic to taste.

5.Salt to taste.

6.Cooking wine to taste.

7.Light soy sauce to taste.

8.Oyster sauce to taste.

9.Pepper to taste.

Step 1Wash the Holy Son King with a brush.

2.Choke the Holy Son King with his hands and squeeze the Holy Son King's head hard, and the Holy Son King's flesh will come out.

3.Squeeze out the internal organs of the Holy Son King with your hands, and then put them in water to wash them.

4.Cut the green and red peppers into sections, mince the ginger and garlic and set aside.

5.Put oil in the pot to boil the heat, add ginger and garlic and stir-fry until fragrant, add the Holy Son and stir-fry.

6.Stir-fry until the Holy Son King shrinks and widens, add the green and red peppers and stir-fry.

7.Add salt, cooking wine, light soy sauce, oyster sauce and pepper to taste.

8.Stir-fry quickly and evenly.

The seafood sage is supposed to refer to razor clams.

Clams, scientific name razor clams, is a mollusk, is a bivalve clam shellfish, living in the ocean, is a common seafood ingredient. The shell is brittle and thin, and it is long and flattened, and there is a diagonal groove from the top of the shell to the ventral edge, so it is called razor clam. Ningbo coastal area has many tidal flats, has a unique advantage in breeding razor clams, is a special product of Ningbo public sea, Ninghai long street area, facing Sanmen Bay, there is a large amount of fresh water injection all year round, the sea water is salty and suitable, the bait is abundant, the coating quality is mainly sediment, so the razor clams grow fast, the individual is large, the meat is tender and fat, the color is white and the taste is fresh, so it is named the long street razor clams, according to the Qing "Ninghai County Chronicles" record:

Clams, mussels, to the seed of the field is called the razor field, narrow and long like the middle finger, a Shih Tzu tongue, the beauty of the words.

Clam meat is delicious and nutritious, and it has been determined that every 100 grams of fresh meat contains 7 2 grams of protein, 1 2 grams of fat, 2 4 grams of carbohydrates, 3 grams of sugar, 133 mg of calcium, 114 mg of phosphorus, 227 mg of iron, and 200 kilojoules of calories. Razor clams also have a certain medicinal effect and have the function of replenishing deficiency. Sweet and salty clams, used for postpartum deficiency and cold, heat and dysentery, shell can be used to treat stomach diseases, sore throat.

Traditional Chinese medicine believes that the meat of razor clams is sweet and salty, cold in nature, and 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. It is recorded in "Jiayou Materia Medica": razor clams meat"Replenish the deficiency, the main dysentery.

Cooking, the housewife is weakened after childbirth, and the evil heat in the chest is irritated"。It is recorded in the "Diet Recipe of Suixingju": razor clams meat"Cleanse the stomach, cure dysentery, remove annoyance, and make up for postpartum weakness"。

Quanzhou Materia Medica" records: razor clams meat"Clear away heat and detoxify, facilitate urination, and reduce edema"。Clam meat can be ** postpartum weakness, heat and thirst, damp hot water edema, heat stroke and diarrhea, poor urination and other symptoms.

Clams are rich in iodine and selenium, it is a good health food for hyperthyroid patients, pregnant women and the elderly. Medical workers have also found that razor clams have a certain effect on dry mouth and heat caused by radiation** and chemical **.

Suitable for. 1.It is suitable for people with postpartum weakness, heat and thirst, wet and hot water edema, dysentery, drunkenness, etc.

2.People with spleen and stomach deficiency and diarrhea should eat less.

Son? You should be talking about two types of razor clams.

One is the old clams (the body is relatively large, generally boiled in soup, fried, or they are put up one by one in a bowl and steamed with water and ginger shreds, which is very fresh, and why spread coarse salt on the iron plate, arrange them so that they lie on the salt, and put the iron plate on the fire to heat).

One is the bamboo clams (slender and long, about the same length, usually fried and eaten very tender).

Clams? A mollusk with a rectangular shell, light brown in color, that lives in coastal mud and has a delicious meat.

Cultivated with seawater and ice, the temperature is controlled at about 17 degrees, or frozen.

Raw material 900 grams.

Cooking oil in moderation.

Appropriate salt. Soy sauce to taste.

Garlic to taste.

Soy sauce to taste. 2 star anise.

5 slices of ginger. Green onions to taste.

Method steps.

900 grams, washed, put in water, add a little salt, raise a little and let it spit out the sediment.

Put water in the pot, put the son in it, and cook over high heat until the son's shell opens. Take it out and place it in a bowl. There are two black lines after the holy boiling, which can be torn or not.

Prepare the seasoning, slice the ginger, cut the chives into sections, chop the garlic into a paste, add the star anise and soybean hot sauce, and set aside.

Heat the iron pot, then put in a spoon of cooking oil, put ginger, chives, garlic, star anise and other seasonings into the oil and fry them, then add a small amount of water and soy sauce, and then pour in the soy sauce. Description: Peanut chili is also available.

Cook the above seasoning thoroughly, then pour in the half-cooked razor clams, burn them over a high fire, scoop them a few times with a spatula, cover the pot and cook until it boils.

After 1-2 minutes, the razor clams are brought to a boil and an appropriate amount of food is added.

Instructions: Try to put the salt at the end so that the clams are still full when cooked.

It's all cooked! Shovel into the bowl and the aroma of seafood fills the entire kitchen. Simple and delicious!

Razor clams are one of the seafood we often eat. The meat is very tender and delicious, and it is loved by many people in life. There are many ways to make razor clams, which can be stir-fried, can be made into soup, and can be salted.

But my favorite thing to eat is the steamed razor clams, which not only retains its original flavor, but also tastes like it doesn't lose its umami at all. And the method is also very simple, novices can also make it very delicious, delicious and nutritious, refreshing and flavorful, one bite is very enjoyable, and the family likes to eat the razor clams of this method. In the end, there is no leftover 5 catties of razor clams, it is really fresh and fragrant, and then I will write out the method for you, and interested friends can pay attention to it.

The razor clams do this without losing their umami, the meat is refreshing and tender, and one bite is very enjoyable, and the family loves it the most.

Steamed razor clams. Ingredients: razor clams, salt, minced garlic, minced onion, chili rings, sugar, shallots, etc.

Production method] 1. First of all, put the razor clams in clean water for 3 hours, and put some salt in the water. Then cut the millet pepper into rings, pat the garlic and chop it into minced garlic, and cut the small onion into minced onions. Finely chop the shallots and set aside.

2. Wash the raised razor clams with water several times, then cut them with a knife, remove the skin, separate the meat from half of the shell, and then pull off the thread inside it, and then put the clam shell down on the plate for later use.

3. Add oil to the frying pan, add minced garlic, minced onion, chili rings, salt, stir well, then add a little sugar, turn on low heat until fragrant, and then put it in a bowl for later use.

4. Start another pot, add water to the pot, then put the steaming rack in the pot, put the peeled razor clam meat on the steaming rack, cover the pot and steam for 30 minutes, and steam the meat.

5. When the time is up, take out the razor clams, pour out the soup, add the fried minced garlic, and sprinkle some chopped green onions, which is delicious.

1. The razor clams should be kept in clean water with salt for 3 hours, the purpose is to let the razor clams spit out the sediment, and it is best to change the water twice halfway.

2. When dealing with razor clams, there is a thread inside, and this thread must be removed, because there is most of the sediment and bacteria in this black line, and the taste is relatively poor, and the black line cold may also cause gastrointestinal discomfort.

3. Feed the razor clams for 3 hours, wash them several times, and finally remove the black line again, so that the razor clams will be free of sediment and the meat will be tender and fresh.

First soak it in salted water to let him spit out the excess sand, then put it in the pot and stir-fry, add your favorite toppings, and add some green onions, ginger and garlic, these things are very delicious.

Steamed razor clams, stir-fried razor clams. After washing the razor clams, put them in a pot with shredded ginger and seasonings and steam them for 20 minutes. Stir-fry minced garlic and ginger until fragrant, then add razor clams and stir-fry.

Seafood tastes better this way.

Prepare the fresh ingredients, clean them and put them in a pot, add the appropriate condiments and sauces, stir-fry evenly, pour in a can of beer, and boil for half an hour on high heat, so that the food is ready.

One of the practices of the Holy Son King: pot clams.

Ingredients: 250 grams of shelled razor clams, 2 eggs, 40 grams of flour, 6 grams of salt, 5 grams of monosodium glutamate, 10 grams of sugar, 15 grams of cooking wine, 25 grams of sesame oil, 100 ml of chicken broth, 5 grams of chopped green onion, 150 grams of cooked chicken fat, 5 grams of minced ginger, 5 grams of green garlic, 1 dried chili.

Method: 1. Wash the clams with sediment, drain the water, put them in a bowl, simmer them with salt, wine, green onion and ginger, and dip them all on the flour.

2. In a porcelain bowl, beat the eggs, beat and foam, and then put in the clams soaked in flour.

3. Heat the wok over a strong fire, put in the cooked chicken fat, wait for the oil temperature to be three hot, take the three razor clams with your hands, put them flat in the pot into a square, put them in a square with a warm fire, slowly turn the pot and fry it with warm fire, turn the front yellow and fry it again, fry it on both sides to light yellow, pour it into a colander to control the oil.

4. Put 20 grams of sesame oil in the wok after it is clean, burn it four times hot, put in the dry and spicy pepper segment, fry it until crispy but not mushy, then put in minced green onion and ginger, cook in cooking wine, add chicken soup, monosodium glutamate, sugar, and then put the fried razor clams into the pot, boil, when the soup will be drained, put the green garlic section on top of the razor clams, pour the remaining sesame oil, get out of the pot, pour it into the disc, you can.