How to fry clam meat, how to fry clam meat delicious home cooked practice?

The clam meat is very delicious, first soak the clam clean, because it has sand mud in it, then drain the water, prepare the garlic and ginger shreds, boil the pot, pour oil and put the clams under the garlic to stir-fry, fry and put the ginger shreds, pour some oyster sauce and fry again when it is almost good, and a bowl of delicious clam meat will be served.

The private food diary brings you butter clams.

The home-cooked way to make clam meat delicious is to stir-fry it with green peppers (bell peppers), which are not spicy, and the clam meat is also very fragrant after stir-frying. Another point is that you need to put some minced garlic and stir-fry together, and the clams must have minced garlic to be delicious. Please see below for details

Ingredients:400g clam meat, 1 bell pepper; Garlic and garlic, chopped green onion, oil, light soy sauce, thirteen spices, bean paste and other ingredients.

Method:

1. Cut the green onion, garlic and chili pepper, and the chili pepper is best cut into cubes.

2. Blanch the thawed clams in hot water for about two or three minutes, and then put them out.

3. Put oil to preheat, add green onion and garlic to stir-fry to taste, put a little bean paste and stir-fry well.

4. Then put the clams and chili peppers, fry for a while, put the very fresh, oyster sauce, salt, thirteen spices, stir-fry for a while and you can get out of the pot.

5. Finished products. <>

Stir-fried clam meat is one of my favorite dishes and I make it in my free time. The specific ingredients and production steps for cooking clam meat are as follows:

Ingredients:

Clams, minced green onion, coriander, salt, oyster sauce, soy sauce, cooking wine, dried chili.

Steps:Step 1: All the ingredients are ready, pour the clam meat into a container, pour water into it, wash it and put it in a bowl for later use.

Step 2: Wash the shallots, dried peppers and coriander, and chop them separately for later use.

Step 3: Heat the appropriate amount of oil in the pot, and pour in the prepared dried chili powder to burst the fragrance.

Step 4: Pour in the chopped green onion and burst until fragrant.

Step 5: Pour in the cleaned clam meat and stir-fry evenly.

Step 6: Pour in 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oil and 1-2 tablespoons of salt, stir-fry over high heat until the soup is almost closed, pour in the chopped coriander and stir-fry until the coriander is broken, turn off the heat and serve.

Tips:1: The clam meat you bought only needs to be cleaned with water.

2: If you can't buy clam meat, you can replace it with clams, but the clams you buy should be soaked in water with salt or sesame oil for 2-3 hours to let the clams spit out the sand.

3: If you don't have coriander at home, you can replace it with leeks or don't add anything.

4: Add cooking wine, oil and dried chili peppers to make the fried clam meat without a fishy smell.

I think the best way to make clam meat is to stir-fry the clams spicy, and the method is very simple, let's make it together.

Ingredients: 500 grams of clams.

Excipients: 1 green chili, 1 red chili, 2 cloves of garlic, appropriate amount of coriander, appropriate amount of salt, appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of seafood soy sauce.

Method: Prepare the materials;

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2.The clams are cleaned and free of sediment.

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3.Cut green and red peppers into small pieces; Finely chop the garlic; Cut the parsley into sections;

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5.Pour in the clams and stir-fry, if it is a whole clam, fry until all the shells are open;

6.Add salt, 1 tablespoon light soy sauce, stir-fry the hoisin sauce a little, and sprinkle with coriander.

Stir-fried clam meat with green peppers

Materials:

2 green peppers 150g of shelled clam meat

Appropriate amount of minced green onions, 4-5 dried chilies.

1 tbsp cooking wine 1 tbsp soy sauce.

Consume 2 tbsp oil and 1-2 tbsp salt.

Method:

Step 1

All materials are ready for later use.

Step 2

Pour the clam meat into the plate in advance to melt a layer of ice on the surface, pour it into a bowl of water, clean it and set aside.

Step 3

Wash the green onion and dried chili pepper and finely chop them separately and set aside.

Step 4

Wash the green peppers and cut them into shreds for later use.

Step 5

Heat an appropriate amount of oil in a pot, add the chopped dried chili peppers to burst the fragrance, and then pour in the chopped green onions to burst the fragrance.

Step 6

Pour in the washed clam meat, stir-fry over high heat for 30 seconds, then pour in 1 tablespoon of soy sauce, 1 tablespoon of cooking wine and 1-2 tablespoons of salt, stir-fry evenly.

Step 7

Pour in the shredded green peppers, stir-fry until the green peppers are broken, then put 1 tablespoon of oil and stir-fry evenly, turn off the heat and serve.

Stir-fry clams, the most taboo is to fry directly in the pot, with the correct method, out of the pot tender and juicy, not fishy.

1.Put the clams you bought back into a pot first, add an appropriate amount of water to cover the clams, then add a spoonful of salt and a little sesame oil, cover the lid, don't disturb it, and let it spit out the sand quietly for a while. By the way, the water temperature is very important, preferably around 20 degrees, and the small flower clam will be happy to spit sand in this environment!

Soak for about 40 minutes, we pick up the pot, close the lid tightly, shake up and down, left and right, don't use too much force, otherwise the small flower clam is easy to faint, the fainting small flower clam will not spit sand, and if the force is too large, the shell of the flower clam will be broken, and the mouth will be punctured when eating. After spitting clean, rinse the clams several times to control the moisture and set aside.

2.Add a little oil to the pot, when the oil temperature is 5 hot, put in the ginger slices and green onions, fry until fragrant, then pour in the clams, stir-fry about 20 times, cover the pot and simmer for 30 seconds, then open the lid and add less salt to adjust the bottom taste, at this time you will see the clams begin to open their mouths one by one, stir-fry a few times, stir-fry the salt evenly and then cover the lid and simmer for 40 seconds, when the time is up, open the lid, the clams all open their mouths, and there is a layer of white juice at the bottom of the pot, the clams are the most tender at this time, and they are completely cooked, The nutritious and delicious clams are ready.

Stir-fry the clam meat quickly, first fry the chives, ginger, chili, add condiments, and finally pour in the clams and fry for one minute. A plate of fragrant and tender clams would be fine.

How to fry clams:Ingredients: 750 grams of clams, 2 sharp peppers, 2 spicy millet.

Excipients: appropriate amount of oil, 2 tablespoons of light soy sauce, 1 tablespoon of rice wine, 1 tablespoon of salt, appropriate amount of green onion and garlic.

Steps: 1. Prepare the ingredients.

2. Blanch the clams in water first.

3. The pepper and millet are spicy, and the onion and garlic are chopped.

4. Cook the pot with green onion and garlic to burst the fragrance.

5. Pour in the clams and stir-fry.

6. Add light soy sauce to taste.

7. Add a spoonful of rice wine to remove the smell.

8. Add a spoonful of salt.

9. Finally, add millet spicy and sharp peppers.

10. Stir-fry to taste.

Spicy clams. Ingredients: 500g clams, 4 slices of ginger, 4 dried chilies, 2 chives, 1 tablespoon garlic paste, 2 tablespoons light soy sauce.

Specific Cooking Steps:

1. Clams are a kind of seafood that everyone likes very much, and its nutritional value is very high. And the price is quite civilian, and everyone is still more acceptable for ten yuan a catty.

2. After buying back clams, if you are sure to eat them. Soak in light salt water an hour in advance to allow it to spit out the sediment. In this way, it will not affect the texture and taste of eating, and after soaking, it is washed twice in a clockwise way before being used in the dish.

3. The old ginger and shallots are used to remove the smell, and the chili pepper is used to increase the fragrance.

4. Heat an appropriate amount of oil in a pot, pour in the old ginger slices and turn to low heat to fragrant dried chili peppers.

5. Then pour in the washed clams for stir-frying, and decide whether to add two or three tablespoons of water according to the actual situation when stir-frying. Because of the difference in stoves, the use of fire is different.

6. After the clams are opened, add a spoonful of garlic sauce and shallots, and add a little light soy sauce as a seasoning and stir-fry a few times to get out of the pot.

7. A simple and delicious fast dish "spicy clams" is ready.

1.First soak the clams in lightly salted water and spit sand, generally soak for two hours, and then stir with a rolling pin, rinse with water, clean the floating dust and impurities on the surface of the clams, and the stirred water will become milky white, and you need to rinse it twice.

2.Next, in order to make the clams open, they need to be "scalded" and start boiling water.

When boiling water, prepare some accessories, slice ginger and garlic, and prepare some millet peppers, a little shallot, and some coriander.

After the water is boiled, drain the water of the clams first, then pour in the boiling water, and only blanch for 10 seconds before filtering the water again, so that the clams only open their mouths slightly.

3.Start stir-frying, heat the oil and pour in the ginger, garlic and millet pepper, stir-fry the garlic fragrance, pour in the clams, and stir-fry on high heat.

When the clams are opened, you can start seasoning, pour in the hoisin sauce, oyster sauce, light soy sauce, coriander and shallots, and quickly stir well to get out of the pan.

In addition to putting a little salt when spitting out sand, this stir-fried clam does not need to put salt in the whole process, because the clams themselves have a salty taste, so they are cheap aquatic products and even help you save salt, and even the hoisin sauce and oyster sauce are also okay, which will not affect its umami at all, in short, this affordable and convenient dish is still worth a try!

Materials:Flower clam 500g

3 millet peppers.

3 sprigs of coriander.

2 chives.

5 cloves of garlic. Ginger 1 small piece.

Oyster sauce 1 scoop.

Light soy sauce 1 scoop.

2 tablespoons cooking wine.

Starch 1 scoop.

Essence of chicken 1 scoop.

Steps. 1. A pound of fresh clams is soaked in salt water to spit sand, there is a small trick before, pour the clams into the pot and shake for a minute, and then soak the clams in salt water to facilitate faster spitting sand.

2. Slice the garlic, cut the ginger into small slices, cut the millet pepper into cubes, according to personal taste, I cut 3 millet peppers, and I already feel very spicy when I stir-fry them.

3. Cut the chives and coriander into sections for later use.

4. After an hour, wash the clams again 3 times until the water becomes clear.

5. Heat the pot over high heat, without oil, pour in the clams directly, so that they can open their mouths when heated.

6. Pour cooking wine along the edge of the pot and heat the clams to remove the smell. In a moment you will witness the moment of miracle, and the clams open their mouths one by one.

7. After the clams open their mouths, put the clams on a separate plate.

8. Don't pour the soup of the dry-fried clams, store it in a separate basin, and keep it useful for a while.

9. Prepare water starch in advance, and so on will thicken, and the amount should not be too much.

10. Heat the pan with cold oil, medium heat, after the oil is hot, add the chopped garlic slices, ginger slices, millet pepper, and stir-fry until fragrant.

11. Add another spoonful of light soy sauce, a spoonful of oil, pour in water starch to thicken, wait for the soup to concentrate and bubble up, and pour in the open clams.

12. Turn the clams to high heat, stir-fry quickly, and then add the soup during dry stir-frying, so that each of them can be evenly coated with the soup.

13. You don't need to stir-fry for too long, add green onions, coriander and coriander after the fragrance is in, and stir-fry for 7-8 times.

14. A spoonful of chicken essence before cooking, no need to add salt, if the taste is heavy, you can put less salt. Stir-fry evenly and put it on a plate, with red and green, color, flavor, and flavor, is it very appetizing.