How do you fry shell meat to make it delicious? How to fry large shell meat

Shell meat can be made into stir-fried shell meat.

The required ingredients are shell meat, garlic 4, millet spicy, and ginger.

Cooking wine, light soy sauce, chicken essence.

Here's how to do it:

1. Hand knead and clean the shell meat;

2. Chop ginger, garlic and millet spicy for later use;

3. Remove from the pot, pour in an appropriate amount of cooking oil after the pot is hot.

When the oil is hot, pour in the shell meat;

4. Add an appropriate amount of salt, cooking wine, and light soy sauce, and stir-fry constantly;

5. Stir-fry until the cooking wine volatilizes, put the shell meat on a plate or push it aside, pour in the chili flakes, garlic slices, and millet spicy pieces, and then add an appropriate amount of salt;

6. Add an appropriate amount of chicken essence, pour a little water into the side of the pot, and simmer for about a minute.

Ingredients: 300 grams of shell meat.

Excipients: 4 cloves of garlic, 6 spicy millet, 5 grams of ginger.

Steps: 1. Hand knead and clean the shells;

2. Chop ginger, garlic and millet for later use;

3. Remove from the pot, pour in an appropriate amount of cooking oil after the pot is hot, and pour in the shell meat after the oil is hot;

4. Add an appropriate amount of salt, cooking wine, light soy sauce, and stir-fry constantly;

5. Stir-fry until the cooking wine volatilizes, put the shell meat on a plate or push it aside, pour in the chili flakes, garlic slices, and spicy millet, and then add an appropriate amount of salt;

6. Add an appropriate amount of chicken essence, then pour a little water into the side of the pot, and simmer for about a minute.

7. Finished product drawing:

The preparation of large shell meat is as follows:

Ingredients: shells, oil, salt, ginger, light soy sauce, leeks.

1. First of all, clean the shells several times, add some salt, soak and spit sand.

2. Then boil a pot of boiling water to blanch the shells.

3. Cook until the shells are opened, and then take them out with cold water.

4. Then take out the shell meat and rinse the sand.

5. When the wok is hot, add soybean oil, then add shredded ginger and stir-fry.

6. Put the prepared shell meat into the pot.

7. Add an appropriate amount of salt and light soy sauce and stir-fry evenly.

8. Add the leeks, stir-fry and turn off the heat.

9. Remove from the pot and serve, and finish.

When it comes to shells, many people in our lives also prefer to eat shellfish seafood, shells belong to a more delicious meat, its taste is particularly tender and delicious, but how to fry shells to be delicious? Here are two ways to fry seashells to try.

Roasted shells with white wine and shallots: Soak the shells in salt water for a while to make the clams spit out the sediment, soak them and rinse them several times before they can be put into the pot. Chop the chili peppers, cut the ginger into shredded green onions, separate the green onions and green onions, and then add the butter in the pot, melt the butter, add the green onions, chili peppers, and ginger shreds and fry until fragrant, fry the shells for a while, then pour in the white wine, cover the pot and cook until the shells open, immediately turn off the heat and fry the green onions, and the green onions are cooked.

Spicy fried shells: Soak the shells in water in advance and spit out the sand, cut the onions, peppers, green onions, ginger and garlic for later use, boil an appropriate amount of water in the pot, pour in the shells and cook until the shells open, remove the water and wash them. Heat the oil in the pot, add ginger and garlic and stir-fry until fragrant, then add onion and red pepper and stir-fry, stir-fry until it is almost broken

Add the shells, add the garlic paste, oil, soy sauce, chicken essence and pepper and stir-fry quickly. Finally, pour in the water starch, sprinkle in the green onions, stir-fry evenly, and then remove from the pan.

Shells can generally be made into scallion roast and spicy, etc., which are more delicious, which not only ensures the freshness of the shells, but also does not lose the nutritional value of the shells.