What are the practices of clams, what are the practices of clams?

Stir-fried clams with ginger and shallots.

Ingredients: 1 kg of clams, 1 slice of ginger, 1 green onion, 5 garlic, 1 2 taels of nine-story tower, 1 red pepper.

Seasoning: 2 tsp soy sauce, 3 tsp soy sauce paste, 1 2 tsp pepper, 1 tsp rice wine, 3 tbsp salad oil.

Method: 1. Raise the clam with salt water for half a day and let it spit sand.

2. Finely chop the green onion, ginger and garlic, and cut the red pepper into diamond-shaped slices.

3. Stir-fry the green onion, ginger, garlic and red pepper in the oil pan until fragrant, put down the clams and fry slightly, cover the pot for 30 seconds, add seasonings, and add the nine-layer tower to start the pot according to the opening of the clams.

Small home remedies: 1. Flower clams, also known as sea melon seeds, have beautiful shell patterns, are easy to cook and eat, and can be used as a banquet dish.

2. Be sure to spit out the sand process when you buy the clams.

3. Add 1 teaspoon of sugar to the seasoning to make it more delicious.

1. Soak the clams in salt water for half an hour, spit out the sediment, rinse them repeatedly, and then remove the water control for later use.

2. Remove the stems, seeds, wash and cut the green and red peppers. Wash the ginger and slice it.

3. Pour oil into the pot, heat it over medium heat until it is 5 hot, pour in the tempeh hot sauce and ginger slices and stir-fry until fragrant.

4. Pour in the green and red pepper cubes and clams, change to high heat, cook in cooking wine and stir-fry until the clams open.

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.

Stir-fried clams.

Ingredients: clams, green onions, ginger, dried chilies.

Preparation steps: Step 1, shred the green onion, shred the ginger, because the fire has been on for the past few days, so only two dried chili peppers are put in.

Step 2, after the oil is hot, add shredded ginger, stir-fry the fragrant clams to remove the sand, stir-fry a few times, add cooking wine, shredded green onions, because the clams themselves have a salty taste, so put a little salt on it, stir-fry evenly to get out of the pot (please refer to the recipe of winter melon clam soup in front of me for removing sand).

Step 3: The clams are not easy to fry for too long, because they are already cooked, so you can stir-fry a few times when frying.

1. Braised clams. Ingredients: clams, cooking oil, bean paste, light soy sauce, tempeh, cooking wine, green onion, ginger, garlic, sugar.

1. Put the clams in a pot and soak them in salt water for 2 hours to let them spit sand.

2. Cut the dried chili peppers into segments, green onions, ginger, garlic, coriander, and chives and mince them for later use.

3. Boil water, put the clams in the pot and cook for 30 seconds until the clams open slightly, remove and wash for later use.

4. 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, put 1 spoon of Pixian bean paste into the pot, and stir-fry 1 spoon of black bean sauce to make red oil.

5. Put the green onion, ginger and garlic into the pot and stir-fry until fragrant.

6. Put the clams into the pot and stir-fry evenly.

7. Add 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar and stir-fry evenly, then cover the pot and simmer for about 2 minutes until all the clams are opened.

8. Put minced coriander and chives in the pot, stir-fry evenly and turn off the heat.

Second, the sauce pops the clams. Ingredients: clams, ginger, garlic, millet spicy, bean paste, light soy sauce, balsamic vinegar, cooking wine, water starch.

1. Rinse the clams.

2. Wash and cut the ginger, garlic, green onion and millet spicy and set aside.

3. Heat oil in a pot, add chopped garlic, ginger and millet and stir-fry until fragrant.

4. Add bean paste, a little cooking wine, balsamic vinegar and light soy sauce, and pour in the clams.

5. After stir-frying, cover the pot, simmer for 5-10 minutes, and add an appropriate amount of hot water.

6. Add a little salt, chopped green onion and stir-fry evenly.

3. Mushroom and clam soup. Ingredients: mushrooms, clams, vegetable oil, chili rings, minced garlic, chives, shredded ginger, light soy sauce, salt.

1. Prepare all the seasonings, put the clams in salt water for 2 hours to spit out the sand, and clean them.

2. Pour vegetable oil into the pot, add chili rings, minced garlic and shredded ginger and stir-fry over low heat to bring out the fragrance.

3. Turn the heat to high and fry the washed mushrooms to remove the water.

4. Add an appropriate amount of water to boil, boil the clams until they open, then add light soy sauce and salt, mix well, sprinkle with chives and get out of the pot.

The clam is a common shellfish with a sturdy shell and equal petals; The sides are unequal, the beak of the top of the shell is located in the anterior half; It has a slightly oval shape. The ligaments are inline, not protruding from the shell surface, and the broad, thick brown elliptical arched body extends almost halfway to the posterior margin. It is a shellfish seafood, widely distributed in the north and south seas of China, it grows rapidly, the breeding cycle is short, the adaptability is strong, the survival time is long, it is an excellent shellfish suitable for artificial high-density culture, and it is one of the four major cultured shellfish in China.

Spicy sautéed clams.

Health benefits. Ginger: Reduces inversion and relieves vomiting, dissolves phlegm and relieves cough, dissipates cold and relieves the surface.

Cooking wine: low in protein.

Ingredients. 500 grams of clams are food.

Red pepper 2 sprigs.

Salt 1 tablespoon (for clams to spit sand).

Garlic is a three-clove food.

Pixian chili sauce 1 tablespoon.

Appropriate amount of water (for clams to spit sand).

Green onions: A few sticks of food.

Ginger two slices of Xiangke food.

Oil to taste. Light soy sauce: 2 tablespoons.

2 tablespoons of cooking wine.

Sugar: a teaspoon of food.

To prepare the spicy fried clams.

1.Put the clams in clean water first, add a spoonful of salt to make the clams spit sand. You can also ask the vendor to give some seawater when buying clams, and bring back the clams to spit sand.

2.Dice the chili peppers, shred the ginger, peel the garlic, cut the green onion into two parts, white and chopped green onion, and prepare for seasoning. 3.Add oil to the hot pan and heat it slightly, add ginger, garlic, green onions, and diced red pepper to stir until fragrant. 4.Add Pixian chili sauce to the pot and stir-fry the red oil.

5.Add the washed and drained clams and stir well.

6.Pour cooking wine into a pot.

7.Add another spoonful of light soy sauce and a teaspoon of sugar to enhance freshness, stir-fry evenly.

8.When the clams almost open their mouths, they can start the pot.

9.Put on the chopped green onion and serve!

Tip 1: Adding salt is used for clams to spit sand, no need to add salt during the cooking process, and salt is contained in light soy sauce and chili sauce.

2. Many recipes for fried clams mention that they should be blanched with water first. Personally, I think that this will make the clams lose their freshness, the meat quality will be reduced, and the taste is not as tender as if it was fried directly. If you are afraid of fishy food and are not used to it, blanch it.

Pop-fried clams with green onions. Health benefits.

Ginger: Reduces inversion and relieves vomiting, dissolves phlegm and relieves cough, dissipates cold and relieves the surface.

Ingredients. Clams 700 grams of food.

Green onions: 2 pieces of food.

Ginger 1 piece of food.

2 red rice peppers.

Oil to taste. Salt to taste.

Light soy sauce to taste.

Cooking wine to taste.

Preparation of green onion pop clams.

1.When you buy clams, ask the boss for more clean sea salt water, and raise them with sea salt water when you come back, so that the clams can spit out clean sediment.

Before preparing to put it into the pot, scrub the dirt on the shell with tap water, wash it several times until the water is clear, and finally raise it with clean water and set it aside for later use.

2.Finely chop the ginger and garlic, finely chop the red rice pepper, and cut the green onion into long sections.

3.Heat the oil in a pan and pour in minced ginger, minced garlic and chopped red rice pepper and stir until fragrant.

4.Pour in the drained clams and stir-fry over medium heat.

5.After the clams are opened, add an appropriate amount of salt, light soy sauce and cooking wine and stir-fry evenly.

6.Pour in the green onion and turn off the heat.

7.Stir-fry a few times, using the residual heat in the pot to break the green onions.

8.Serve and enjoy.

Tip 1The clams use sea salt water to raise mud and sand so that they will not die, and they can't use their own edible salt.

2.It is best not to use a coated non-stick pan for fried clams, otherwise there will be many scratches. (I'm the one who made a fool).

3.The clam is almost cooked after opening the shell, and the heat is turned off when the seasoning is added, and the meat and the shell will be separated after a long time, and the meat will taste bad when it is old.

There are many ways to make clams, such as: tin foil clam powder, clam tofu soup, fried clams, scallion oil clams, sauced clams, fried clams with leeks, barbecue clams, fried flower nails with ginger and garlic and so on.

Material. 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 the sediment and sensitive mold 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 on high heat, pour He Xiang into cooking wine and sugar and stir-fry evenly.

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

Tips. 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 your arm strength is okay, you might as well do such an exercise: keep changing the water and shaking the clam to make it faint, so that it will continue to spit out the sand grains, and keep shaking the bridge 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.

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.

The steps to stir-fry the clams are as follows:Preparation: 1000g clams, two shallots, three garlic, a piece of ginger, a small handful of peppercorns, an appropriate amount of red pepper, a little vegetable oil, 5g oyster sauce, 5g cooking wine, 3g steamed fish soy sauce, 2g sugar, a little water starch.

1. Wash the clams.

2. Cut the shallots into sections and put them on a plate for later use, and the big brigade sells garlic and ginger and chop them for later use.

3. Prepare a small handful of Sichuan pepper and an appropriate amount of red pepper for later use.

4. Heat a wok and pour in a little vegetable oil, add Sichuan pepper and red pepper, stir-fry to bring out the fragrance, add minced garlic and ginger, stir-fry again to bring out the garlic fragrance, add oyster sauce, add clams, and pour 5g of cooking wine along the edge of the pot to remove the smell.

5. Stir-fry on high heat for about two minutes, pour in steamed fish soy sauce and sugar after all the clams are opened, stir-fry the seasoning, stir-fry well, pour in a little water starch, and finally add green onions and simply stir-fry to get out of the pot. Dismantle.

The flower clam is also called the clam, it is not only delicious and nutritious, but also has high therapeutic and medicinal value. There are many ways to make clams, and the common practices are generally garlic clams, steamed eggs, spicy fried clams, spicy clams, fried clams, pepper clams, green beans fried clams, etc., let's take garlic clams as an example to explain how to make clams.

Soak the clams in lightly salted water for 1 hour and then wash them (cooking tips: soak the clams in lightly salted water in advance until they spit out the sediment), mince 30 grams of garlic and 1 piece of ginger.

2.Put an appropriate amount of Zhisou water in the pot and boil, add clams and cooking wine, boil for 2 minutes, then remove and put on a plate for later use.

3.Put an appropriate amount of oil in the pot, heat the oil to 5 hot, add half a spoon of minced ginger and garlic and bean paste and stir-fry until fragrant, add clams and stir-fry evenly, add 1 spoon of light soy sauce, 1 spoon of oyster sauce and half a spoon of sugar and stir well. Sprinkle with chopped green onions.

Tips: Clams contain protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other components, low calorie, high egg grinding potato white, less fat, can prevent and treat chronic diseases in the elderly.

Main ingredients: 500 grams of clams, 1 tablespoon of peanut oil, 1 piece of ginger, 3 garlic pieces, 5 dried red peppers, 1 tablespoon of light soy sauce, 1 tablespoon of salt, 1 section of green onion, 1 tablespoon of chicken juice.

1. Put the vertical clams into the pot and blanch them until they open.

2. Add peanut oil to the pot, add ginger and garlic slices, and stir-fry the chili pepper until fragrant.

3. Add the blanched clams and stir-fry evenly.

4. Add salt, chicken juice and light soy sauce and stir well, and finally add chopped green onion and stir well.

5. Finished product diagram of fried clams.