How do you make sea clams delicious? How are razor clams made?

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.

Preparation materials: razor clams, shredded ginger, garlic slices, green pepper cubes, tempeh paste, soy sauce, salt, edible oil, cooking wine method:

The razor clams should be washed first, and then blanched with hot waterWhen the pan is hot, add the oil, put two spoonfuls of tempeh paste, then add the ginger, garlic slices and green pepper cubesFinally, put in razor clams, a small spoon of soy sauce, salt and cooking wine to get out of the pot So that a plate of sauce fried razor clams is ready, which is very suitable for making snacks!

Let's have two cups to eat!!

Cooking soup is the easiest, and people at the beach often eat like this Cut some winter melon, wash the razor clams, boil water in the pot, wash the razor clams after the water is boiled, put the clams directly in and cook until the opening is opened, put the winter melon in, add salt and monosodium glutamate, if you are not used to eating fishy, add a little cooking wine, not too much This is fine.

Home-style stir-fried spicy razor clams, razor clams are clean and hygienic in this way!

Stir-fried razor clams with celery and shrimp sauce.

Ingredients (for 4 people): 6 taels of fresh razor clams, 2 taels of celery, 1 tael of salted sauerkraut and carrots, a little green onion, 1 teaspoon of minced garlic and shrimp paste, 1 tael of red pepper.

Seasoning: 1/2 teaspoon each of salt and sugar, 1 teaspoon each of chicken broth and corn starch, 4 tablespoons of water.

Method: 1Wash the razor clams, fly over the cold river, and drain the water.

2.Cut celery, salted sauerkraut, red pepper and carrot into strips and set aside.

3.Heat the oil, stir-fry the garlic and shrimp paste, pour in the celery, salted sauerkraut, red pepper, carrot and razor clams, stir-fry over high heat, add the green onion and seasonings and stir-fry well.

Sea clams are delicious to make cold razor clams, with cooked sea clams as raw materials, add coriander, green onions, millet peppers and other ingredients to make cold salad, the specific method is 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.

Notes:

The razor clams you bought are rinsed with water first, then a basin of water is prepared, an appropriate amount of salt is added to dissolve, and the razor clams are soaked to make the clams spit out the sediment.

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 clams with clean water to clean the mud on the surface.

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 behind the back of the clams, 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 eight unique corners, 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.