How to cook seafood razor clams? A complete list of seafood razor clams

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.

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.

As follows:

Ingredients: Appropriate amount of razor clams.

Excipients: appropriate amount of coriander, appropriate amount of green onion, appropriate amount of millet pepper, appropriate amount of tomatoes, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sesame oil.

1. Blanch the razor clams in the pot, and remove the shell of the blanched razor clams.

2. Dice the coriander, chopped green onion and millet pepper.

3. Chop the tomatoes into a sauce.

4. Pour the tomatoes into a pot, add coriander, chopped green onion, millet pepper, salt, light soy sauce and sesame oil and stir well for later use.

5. Pour the prepared juice over the shelled razor clams.

6. Cold razor clams can be made.

Here's how to make seafood razor clams:Ingredients: 600 grams of razor clams, 10 grams of Pixian bean paste, 10 grams of spicy sauce, 15 ml of oyster sauce, 15 ml of cooking wine, 100 ml of beer, 5 ml of chicken juice, 35 grams of sugar, 2 grams of white pepper, 2 grams of Sichuan pepper, 3 grams of sesame pepper, 10 grams of ginger, 20 grams of green onions, 60 grams of minced garlic, 3 coriander, 2 red peppers, 2 green peppers, 15 dried chili peppers, a little chives, 20 ml of chili oil.

Steps: 1. Prepare the ingredients used.

2. Blanch the razor clams and set aside.

3. In another pot, pour in an appropriate amount of salad oil, add green onions, and stir ginger slices until fragrant.

4. Pour in the peppercorns.

5. Pour in the dried chili peppers (cut into sections and remove the seeds).

6. Add 10 grams of Pixian bean paste.

7. Add 10g of spicy sauce and stir-fry the red oil.

8. Add sugar and stir-fry.

9. Pour the razor clams into the wok water.

10. Pour in the cooking wine and stir well.

11. Pour in the oyster sauce and stir-fry.

12. Add 100ml of beer.

13. Pour in 5 grams of chicken juice.

14. After stir-frying evenly, pour in the green and red peppers (cut into oblique sections) and pour in the coriander.

15. Stir-fry in minced garlic.

16. Pour in red oil before cooking.

17. Sprinkle with white pepper.

18. Stir-fry and serve.

19. Sprinkle with chopped green onions.

20. Finished product.

The main methods for making seafood razor clams are steamed razor clams and braised razor clams.

1. Stir-fry razor clams, we only need to clean the seafood razor clams, put them in the pot, and add some ginger, green onions and garlic to steam.

2. Clean the razor clams, use a small spoon to take out the clam meat, remove the sandbag of the razor clams and the black coils around it, clean it again, drain the water, and put it in a larger bowl. Cut 15 grams of chopped green onions, take about 2 grams of fresh ginger juice, and put them into the clam meat with chopped green onions. Add 5 grams of cooking wine, a trace of pepper (optional), 2 grams of salt, and mix well.

Marinate for 10 minutes to initially remove the fishiness, flavor and freshness.

Tips: 1. There is often sediment in the clams you bought, so you should put the clams in light salt water for an hour to let it spit out the sediment.

2. Blanch the razor clams in the pot, and immediately pick them up and put them in clean water when the mouth opens after 30 seconds to remove impurities, don't blanch the razor clams for too long, otherwise it will blanch its umami.

3. The razor clams only need to be steamed for 8 minutes for the second time, and the clam meat will be affected by steaming for too long.