Do you use blanching to fry razor clams, blanch the razor clams for a few minutes

1 Do you blanch razor clams?

According to your preference.

Benefits of blanching.

1. Remove the fish. Clams are a type of common seafood, which carries some fishy smell, and blanching it in advance before stir-frying can remove the fishy smell to a large extent.

2. Sterilization. Clams carry a large number of bacteria and parasites, and blanching them in advance can help kill bacteria, parasites and other harmful substances, making it safer and safer to eat.

Benefits of not blanching.

1. The taste is better. Blanching razor clams will cause the protein in them to denature, which will make the meat tight, and if you fry them without blanching, the taste of the clams will be more tender.

2. It's easier to absorb the flavor. After blanching, the meat of the razor clams is tight, the soup is not easy to penetrate, and the taste will become lighter; Clams that are not blanched will be easier to absorb the flavor and have a fuller taste.

2 Blanch the razor clams.

1-2 minutes.

Clams are a kind of food that is very easy to cook, if it is blanched, it does not need to be blanched for a long time, generally blanched over high heat for about 1-2 minutes, and can be fished out after its opening, it must be noted that the blanching time should not be too long, otherwise the meat quality of the razor clams will become old and the taste is not good.

3 Blanch the razor clams in a pot under cold water.

Generally, if the fried razor clams are blanched, they should be boiled under cold water, if they are boiled in hot water, the fishy smell in the razor clams will not only not be released, but will be locked in the clam meat; In addition, razor clams are rich in protein, and they will be denatured after direct contact with hot water, and the meat quality will become tighter, resulting in a worse taste, so it is generally better to blanch razor clams in a pot under cold water, and it is recommended to cool the razor clams in cold water after blanching, so that the taste will be better.

4 How to fry razor clams is delicious and simple.

Ingredients: razor clams, red pepper, green pepper, green onion, ginger slices, cooking wine, steamed fish soy sauce, caster sugar.

Method: 1. Put the razor clams into the salt water to soak the sand and rinse well.

3. Cut the green onion into sections, shred the ginger, slice the garlic, and cut the green and red peppers into rings for later use.

4. Heat cooking oil in a pot, add green onion and ginger shreds and stir-fry until fragrant.

5. Pour in the razor clams and stir-fry until they are completely open.

6. Then add a little salt, cooking wine, steamed fish soy sauce, and sugar to continue to stir-fry to taste.

7. Add green and red peppers and stir-fry until cooked.

Hello, friend.

Personally, I think it is best to blanch the monsters, which can effectively remove the impurities, and the taste of the fried clams is very good. Thank you.

Stir-fried razor clams are to be blanched, the water content in the razor clams is high, and putting them directly into the pot will fry too much water and affect the taste, so everyone has to go through the step of blanching to prevent this from happening.

However, if you fry a small amount of razor clams on high heat, you can also not blanch them, because the heat is strong enough to evaporate the water in a small amount of razor clams.

It is best to fry razor clams by boiling them first and then frying them, and if they are fried with shells, they do not need to be blanched.

Do not blanch the razor clams. Heat oil in a pot, put shredded ginger, garlic foam, add razor clams, add cooking wine, oyster sauce, soy sauce, thirteen spices, a little sugar, a little salt, stir-fry, the razor clams are cooked, put in the coriander foam, stir-fry out of the pot.

Blanch razor clams for 7-10 minutes. Clams are an edible seafood shellfish, is a relatively easy to cook food, the time to cook razor clams has a lot to do with its amount, the more razor clams, the longer the boiling time, under normal circumstances, the razor clams can be cooked for about 7-10 minutes after cooking, if there are many razor clams, you can slightly extend the cooking time.

However, it should be noted that it should not be cooked for too long, otherwise the meat quality of the razor clams will become old and the taste will be poor;

At the same time, it should also be noted that razor clams must be cooked and eaten, because razor clams contain more bacteria and microorganisms, and if you eat clams that are not fully cooked, it is easy to cause gastrointestinal discomfort.

Blanch the razor clams until they open, about 45 to 90 seconds.

Clams are a relatively easy food to cook, and they are easy to open in the case of high temperatures, so it does not take a few minutes for razor clams to open, usually blanched on high heat for about 45 seconds to 90 seconds, and basically all razor clams will open.

Precautions for cooking razor clams

1. If you want to ensure the tender taste of razor clams, there is a small trick that needs to be used, that is, it is not recommended to remove the shell when blanching razor clams, and gently cut a knife at the connection of the back of the clam shell, so that the blanched razor clams will not open their mouths and can retain their fat and tender taste.

2. The membrane on the razor clams must be cleaned, and the clams should not be cleaned too hard to prevent the clams from falling off.

3. The amount of green onions, ginger and garlic can be prepared more, but the amount of chili pepper should be determined according to the spicy taste that the individual can accept.

It is better to blanch the razor clams in advance. The razor clams themselves have a fishy smell, blanching in advance and then frying can remove the fishy smell to a large extent, and at the same time can also eliminate the bacteria and parasites in the razor clams, which is safer to eat and the taste is more pure.

After blanching razor clams, it is easier to cause protein denaturation, making the meat tight, and the soup is not easy to penetrate, so some people will choose to fry directly without blanching, and the meat quality of the razor clams is relatively tender.

Clams are a kind of food that is easy to cook, blanch them in a pot under cold water, and then blanch them on high heat for about 1 to 2 minutes, so as not to get old and affect the taste of eating.

Before cooking razor clams, soak them in salted water for a while to spit out the sediment, and then rinse them off when the sand is spit out.

There is no need to blanch, just put it in water to wash it and soak it for 3 hours.

The ingredients that need to be prepared in advance include: 300 grams of razor clams, appropriate amount of oil, appropriate amount of salt, 2 millet peppers, 1 tablespoon of cooking wine, 2 garlic pieces, and 1 small piece of ginger.

1. First put the prepared razor clams into water, drip sesame oil, and soak for 180 minutes.

2. Then use a kitchen knife to cut the ginger, millet pepper and garlic and set aside for later use.

3. Heat oil in a pot, add the prepared garlic, ginger shreds, millet pepper, and stir-fry quickly.

4. Put the soaked razor clams and cooking wine in the pot and stir-fry over high heat for half a minute.

5. Put salt in the pot, stir well, cover and continue to simmer.

6. After it is good, put it on the plate, so that it is done.

3-5 minutes. Stir-fried razor clams blanching time can not be too long, otherwise the meat quality of the razor clams will become old, and the meat of the razor clams will shrink a lot, but you can't rush it, quickly blanch it after fishing, if the blanching time is too short, the razor clams have not been enough to Xiaofeng enough to open the shell, the mud and sand in the clams still remain, and the taste is not good, it is recommended to blanch the clams to open the shell of each clam, about 3-5 minutes. <

3-5 minutes. Stir-fry razor clams can not be blanched for too long, otherwise the meat quality of the razor clams will become old, and the meat of the razor clams will shrink a lot, but you can't rush it, quickly blanch it after taking it out, if the blanching time is too short, the clams are not enough to open the shell, the sediment in the clams is still left, and the taste is not good, it is recommended to blanch the clams to each shell, about 3-5 minutes.

<>1. Stir-fried razor clams need to be blanched.

2. The razor clams themselves have a fishy smell, blanching in advance and then frying can remove the fishy smell to a large extent, and at the same time can also eliminate the bacteria and parasites in the razor clams. Clams are seafood shellfish and molluscs. Dig a burrow in the soft mudflats, and the depth of lurking varies with the season; The latent depth is about 5 to 6 times the length of the body, and the deepest can reach 40 cm, which is about 10 times the length of the body.

3. The two water pipes of the trap of the clams are very developed, and it completely relies on these two water pipes to keep in touch with the seawater on the beach, sucking in food and fresh seawater from the inlet pipe, and discharging waste and sewage from the drainage pipe. If we see two small holes on the beach not far apart, and a little sea water can be sprayed by a long hook, then there must be a clam underneath. These two small holes are where the two water pipes of the clams stick out.

The size of the cockle can be calculated from the distance between the two small holes, and its body length is about 3 times the distance between the two holes.

1. We can choose whether to blanch according to our own preferences, if not, you can pour it directly into the pot and stir-fry, if you blanch, you need to blanch quickly, so as not to make the clams taste very old in the end. Before we cook razor clams, we should clean them and put them in salted water to spit out sand.

2. When we fry razor clams, we can actually pour it into the pot and stir-fry it without blanching. However, there is a theory that many restaurants will blanch the clams to reduce the amount of water cracking during the cooking process when making large quantities of fried razor clams.

3. Therefore, when we usually fry razor clams, we can choose whether to blanch them according to our preferences and tastes. However, it should be noted that if you want to blanch the razor clams, you must not spend too long with them, which will cause the final clams to taste very old.

4. Before we usually make fried razor clams, we must first clean the razor clams, and then soak them in salt water for a period of time until they spit out the sand in the body.

The main ways to fry razor clams are as follows:1. Soak razor clams in salt water for 2 hours. The specific method is shown in the following figure:

2. Cut the leeks into sections. The specific method is shown in the following figure:

3. Pour oil into the pot and add green onions, ginger and garlic. The specific method is shown in the following figure:

4. Dried chili pepper, Sichuan pepper, star anise, Pixian bean paste, garlic chili sauce. The specific method is shown in the following figure:

5. Stir-fry the razor clams in red oil and stir-fry evenly. The specific method is shown in the following figure:

6. Add cooking wine, light soy sauce, oyster sauce, salt and sugar and stir-fry evenly. The specific method is shown in the following figure:

7. Cover and simmer for 3 minutes, add leeks and stir-fry for 2 minutes. The specific method is shown in the following figure:

8. Finished product drawing. All the razor clams are done. The specific method is shown in the following figure: