The practice of steamed sea clams, the practice of seafood clams

Now this season is a good time to eat seafood, many people often eat some seafood to eat seafood, there are many kinds of seafood practices, people feel very refreshing and delicious, the most tender and delicious seafood belongs to razor clams, they are long and pointy, with thick shells, what are their practices, the following article will introduce the practice of steamed razor clams.

Material. 400 grams of razor clams (with shell), ginger, green onion, garlic, red pepper, cooking wine, steamed fish soy sauce, oil.

Method. 1. Buy fresh razor clams and put them in clean water, drop a few drops of sesame oil, and let them spit out the sediment and steam the razor clams.

Steamed razor clams. 2. Remove the mud and sand from the razor clams and wash them repeatedly, clean and drain the shell for later use.

3. Cut the ginger and red pepper into long strips, cut the green onion into white sections, cut the green onion leaves, and cut the garlic into minced pieces.

4. Put an appropriate amount of shredded ginger and white green onion segments at the bottom of the plate, then put the washed razor clams, and then put the remaining shredded ginger and green onion segments on the razor clams.

5. Put a little cooking wine and steam over high heat for about 5 minutes.

6. After steaming, use chopsticks to pick up the soft green onion and ginger, and then drizzle with steamed fish soy sauce.

7. Put on the shredded red pepper and minced garlic, sprinkle with chopped green onions, and drizzle with oil.

Tips: For seafood allergies, it is recommended not to consume it.

In the above article, we introduced the method of steaming razor clams, first of all, we can put the washed razor clams on the pot for steaming, the garlic tastes very good, and it will not lose their original flavor, let's try it!

Share the 4 steaming methods of razor clams, simple and delicious, which one do you like.

Clams are a very common seafood, its meat is fat, delicious, and there are many ways to eat it, not only steamed, boiled, but also stir-fried, cold dressed, etc.

In order to clean the sediment, you can add two drops of sesame oil to the water in which the clams are soaked, then blanch them in hot water, and then wash them with water, which will be clean.

Today, I will share with you 4 ways to steam razor clams, which are simple, delicious and easy to use.

The first one: [Steamed razor clams with garlic].

Ingredients: 250 grams of razor clams, 20 grams of vermicelli, a pinch of red pepper, a pinch of minced garlic, a pinch of chopped green onion, 3 grams of salt, 2 tablespoons of light soy sauce, 4 grams of oyster sauce, 2 grams of chicken broth mix, 1 tablespoon of sesame oil.

Specific methods: 1. Put the vermicelli in clean water and soak it; Clean the razor clams, control the moisture, then stack them on a plate and set them up.

2. Prepare a bowl, pour in the soaked vermicelli, then add minced garlic, red pepper grains, salt, light soy sauce, oyster sauce, chicken powder, sesame oil and mix well.

3. Spread the stirred vermicelli on the razor clams, then sprinkle the chopped green onion and red peppercorns.

4. Add water to the steamer and bring to a boil, put the razor clams into the steaming drawer, cover the pot, and steam over high heat for about 10 minutes until the ingredients are cooked through.

5. After turning off the heat, open the lid and take it out to eat.

The second paragraph: [wine-flavored steamed sea clams].

Ingredients: 260 grams of razor clams, 8 grams of shredded ginger, 15 ml of white wine, 3 grams of salt.

Specific method: 1. Put the cleaned razor clams into a bowl, stack them, pour white wine, sprinkle with salt and ginger shreds.

2. Add water to the pot and bring to a boil, put the razor clams in, then cover and steam for about 8 minutes until the ingredients are cooked thoroughly.

3. When the time is up, turn off the heat, take it out, let it cool a little and then eat.

Tips: Try to sprinkle evenly when sprinkling white wine and salt, otherwise it will affect the taste.

The third paragraph: [Steamed razor clams with vermicelli].

Ingredients: 200 grams of razor clams, 125 grams of shuifa vermicelli, 10 grams of minced garlic, 5 grams of chopped green onions, 5 grams of ginger slices, 3 grams of sugar, 10 ml of steamed fish soy sauce, appropriate amount of cooking oil.

Specific methods: 1. Control the moisture of the soaked vermicelli in advance, put it on a plate, and spread it; Then place the cleaned razor clams on top of the vermicelli and make a shape.

2. Pour cooking oil into the pot, add minced garlic and ginger slices to stir-fry until fragrant, then add sugar, stir quickly, and adjust into a sauce. Then pour the seasoned sauce evenly over the razor clams.

3. Add water to the steamer and bring to a boil, add razor clams, cover the pot, and steam for about 15 minutes until the ingredients are cooked through.

4. Take it out after steaming, and pour in the steamed fish soy sauce while it is hot.

The fourth [steamed razor clams with cabbage juice].

Ingredients: 400 grams of razor clams, 160 ml of cabbage juice.

Specific method: 1. Put the cleaned razor clams into the plate, pose for a shape, and then pour in the cabbage juice, about three or four minutes full.

2. Add water to the pot and bring to a boil, add razor clams, cover with a lid, and steam over medium heat for about 20 minutes until the ingredients are cooked through.

3. When the time is up, turn off the heat, take it out, and let it cool a little before eating.

Ingredients for roasting razor clams; Wine; Soy sauce; Sugar; Garlic; Oil recipe Razor clams over the water and scoop up.

Marinate with cooking wine, soy sauce and sugar for a while. To make the garlic puree, add a little chilli puree and finish with the boiled oil. Put the razor clams on the tin foil, put them in the middle of the garlic oven, and heat them at about 180 degrees. Salt-baked razor clams.

Ingredients: one pound of razor clams; sea salt 250g; 1 star anise; A little pepper method After spitting out the clams, wash them, and the clams you bought have been spit out of the sand by the shopkeeper, and they are really good to eat.

There is a layer of fascia on the back of the clam shell, which is separated by a knife to prevent the fascia from shrinking and opening the shell after the razor is heated. Remember the back of the razor clams. Stir-fry sea salt, star anise and Sichuan peppercorns in a hot pan over high heat until the salt is slightly yellowed and the aroma of spices overflows.

Multiply in a baking dish. The baking pan is quickly heated by sea salt and is very hot. Line up the razor clams with their backs up, press into the salt, burn on high heat for 2 minutes, then cover on high heat for 3 minutes, turn to low heat.

until white water vapor comes out of the edge of the lid. When the lid was lifted, it was found that the flesh of the razor clams was astringent, the surface was dry, and it was cooked. Steamed razor clams with garlic enoki mushrooms.

Ingredients: 700 grams of razor clams; 1 handful of enoki mushrooms; 1 head of garlic; a few shallots; 4 millet peppers; 4 slices of ginger; light soy sauce; Oyster sauce; Vinegar; Wine; Oil; Salt procedure.

The razor clams were bought, raised with water for two hours, salt and sesame oil were added to the water, and sand was spit out.

Wash the enoki mushrooms, cut off the roots, and drain the water. Prepare minced garlic, cut the millet pepper into small pieces, put it in a small bowl, add oyster sauce, light soy sauce, a little salt and mix well, vinegar, you can put it or not, depending on personal preference. After mixing well, you can taste the taste, and it can be a little salty, because it is added to the ingredients, and the taste is just right after synthesis.

Add water to the pot, put ginger slices, and cooking wine, pour the razor clams into the boil, and see that the shells are opened one after another, you can scoop them up, and you don't need to wait until the water boils again. Remove the clams from the shell, and remember to tear off the two black edges together when operating, otherwise it will affect the taste. Add water to a pot and bring to a boil; At this time, you can put the enoki mushrooms on the bottom of the plate, and after the clams are laid, place the razor clams on the enoki mushrooms, and after they are placed, sprinkle the prepared garlic sauce evenly on top of the clams.

Once the water is boiling, place the dish on the steaming rack for 6-8 minutes. After the pot is cooked, sprinkle the chopped green onions, heat the oil in another pot, and when the oil is hot, sprinkle it on the chopped green onions immediately, and a delicious dish is ready to serve!

A few simple steps to make a delicious razor clam soup.

First spit out the razor clams, then prepare the side dishes, the green onions, ginger and garlic are fragrant on high heat, add the onion and stir-fry, then pour the razor clams in, put the bean paste and other seasonings, stir-fry evenly, and finally put sugar, green pepper shreds, pepper and stir-fry out of the pot.

Ingredients: Appropriate amount of razor clams, appropriate amount of Sichuan pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of onion, appropriate amount of Pixian bean paste, appropriate amount of bell pepper, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of white wine, appropriate amount of sugar, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of shredded green pepper.

1. After the oil in the pot is hot, add the peppercorns, ginger, garlic and onion and stir-fry until fragrant.

2. Then put in Pixian bean paste, bell pepper, and razor clams.

3. Add dark soy sauce, oyster sauce and white wine.

4. Finally, add sugar, salt, white pepper, green pepper shreds, and stir-fry out of the pan.

5. Finished product drawing.

Precautions1. Sea clams need to be put in water in advance, add salt or sesame oil to spit out the sand.

2. Fried shellfish may scratch the coating of the pot, so it is recommended to use a pure iron pot or a stone pot.

3. Don't fry for too long, don't flip around, it's easy to fry old, and the clam meat and shell are separated.

Preparation materials: half a pound of razor clams, a pack of sun-dried sea salt, an appropriate amount of Sichuan pepper, an appropriate amount of star anise, and an appropriate amount of bay leaves.

1. Wash the mud on the surface of the razor clams with clean water.

2. Put the washed razor clams in clean water, sprinkle with a little sea salt, drop a few drops of sesame oil, and let stand for 2 hours.

3. Squeeze the shell with your hand to spitting out the sandy razor clams, and you will see the razor clams spit out a stream of water.

4. Cut the processed razor clams on the back and use kitchen paper to absorb the moisture on the surface.

5. Pour a packet of sea salt into a frying pan, add a little peppercorns, bay leaves, and star anise, and stir-fry over low heat for a while.

6. When the salt is slightly yellowed and the fragrance of Sichuan pepper overflows, remove the spices.

7. Place the razor clams on the sea salt with the opening side down, and all the clams are stacked.

8. Cover the pot, heat for 30 seconds on high heat and simmer for 10 minutes.

9. The salted razor clams are finished, and they can be eaten when they are served.

Stir-fried razor clams. Material.

500 grams of razor clams, salt, cooking wine, green onions, ginger slices, and cooking oil.

Method. 1. Wash the razor clams, put the dates into the salt water, add a little cooking oil, make it spit out the sediment, and then wash it and set aside.

2. Fill the oil in the wok, dismantle and burn until it is hot, add the green onion and ginger slices to the pot, pour in the razor clams and stir-fry quickly, add cooking wine and salt while stir-frying, fry until the clam shell opens, expose the clam meat, and put it on the plate.

Blazing razor clams material.

500 grams of razor clams, 15 grams of green onion and ginger, 25 grams of cooking wine, 4 grams of refined salt, 10 grams of sugar, and 2 grams of monosodium glutamate.

Method. 1. Cut the green onion into sections. Ginger slices. Put the razor clams into a pot of clean water and bring to a boil, skimming off the foam.

2. Add the green onion section, ginger slices, cooking wine, refined salt, sugar, monosodium glutamate (fire) for 2 minutes.

3. Scoop the razor clams into the plate, and after the soup settles, pour the clear juice into the razor clams.

Tips. Peculiarity.

The meat is tender, light and delicious.

Tips for action. The razor clams can be cooked, and the time should not be too long.

The easiest way to make steamed razor clams is as follows:Tools Ingredients: 500 grams of razor clams, 1 chives, 3 coriander, 10 ml of seafood soy sauce. Collapse inspection.

1. Soak the razor clams in water in advance and spit out sand and wash them for later use.

2. Place the razor clams in the Tuopu multi-functional cooking pot.

3. Put clean water in the main machine, and put the steamer on the upper layer on the main machine.

4. Turn on the multi-functional cooking pot at 1380 degrees and steam for 20 minutes.

5. Chop the coriander and chives, add the seafood soy sauce to imitate, and after the razor clams are out of the pot, dip them in the seasoned ingredients and eat them.

Homemade recipe for stir-frying razor clams:1. [Razor clams quickly spit out mud] Rinse the razor clams and add an appropriate amount of water.

2. Buckle it with another basin, and shake it dozens of times with both hands up and down.

3. Open the basin and see that the clear water just now has been obviously turbid.

4. This is the sediment spit out after shaking. Repeat this action several times until there is no sediment at the bottom of the basin.

5. Add ginger slices to the processed razor clams and steam them in a steamer for 15 minutes.

6. After the fresh razor clams are steamed, all will be automatically opened, if you encounter one that is not opened, please pick it out and throw it away, and if it is not opened, it proves that the razor clams are dead.

7. 1 tablespoon of Pixian hot sauce, the bowl juice includes: light soy sauce, cooking wine, rice vinegar, sugar, minced millet pepper, minced ginger, minced garlic and chopped shallots are ready.

8. Stir the ginger in the bottom oil of the pot until fragrant.

9. Add Pixian hot sauce and stir-fry.

10. Add chopped millet pepper and a small amount of water.

11. Add the bowl juice and add a small amount of water starch to make the soup slightly thicker.

12. Add the razor clams and stir-fry, add the chopped shallots and minced garlic and stir-fry evenly before removing from the pot.

Ingredients: razor clams, small red peppers, dried red peppers, leeks, garlic, ginger, green onions, Pixian bean paste, starch, fish sauce, light soy sauce, oil consumption, white sugar, white pepper, etc.; Add cornstarch to the razor clams and wash them, then wash them again with warm water, then wash them repeatedly with clean water, and then drain them for later use.

Wash the small red pepper and dried red pepper separately and cut into small pieces, slice the garlic and ginger, cut the green onion into small pieces, wash and cut the leeks into sections. Prepare a small bowl, add an appropriate amount of starch, fish sauce, light soy sauce, oil, white sugar and a little white pepper, stir well, make a sauce for later use.

Add oil to the wok and stir-fry it, pour in the Pixian bean paste, then pour the chili pepper and green onion, ginger and garlic into it and stir-fry until fragrant, then add razor clams and sauce and stir-fry quickly over high heat; Until the razor clams open, put the leeks in and stir-fry them a few times to get out of the pan.

Details of the preparation of razor clams.

The ripening season of razor clams is in the summer, and summer is the most suitable for seafood, on the one hand, because many seafood are abundant in summer, and the other more important reason is that the weather is hot in summer, people are prone to dry heat, and loss of appetite is a very common phenomenon, and seafood has a very strong flavor and taste, which is eaten in summer.

Not only can you enjoy the food, but you can also calm down and enjoy the hidden coolness of summer. The ** of razor clams is not expensive, and the average family can afford to consume it, plus its meat texture is very good. Wash all the ingredients prepared, add plenty of water to the pot, slice ginger and green onions, add a little salt, and cook over high heat.

After boiling, put the razor clams in, and after boiling again, you can turn off the heat, don't rush to take it out, simmer for two minutes first, then remove and drain the water, remove the shell, and remove the black line.

Cut the chives and coriander into small pieces, mash the garlic, cut the pepper into thin strips, slice the red pepper and add it to the razor clams. A pinch of salt, light soy sauce, vinegar, garlic, chili oil and sesame oil, stir well and pour on top of the razor clams, stir before eating.