The practice of stir frying clams, the common practice of stir frying fresh clams?

Home Cooking – Stir-fried clams to make.

Ingredients: 500 grams of clams, 20 grams of shredded ginger, 10 grams of green onions.

Seasoning: 3 grams of salt, 8 ml of light soy sauce, 4 ml of dark soy sauce, appropriate amount of cooking wine, chicken powder, water starch and cooking oil.

Method: 1. Pour an appropriate amount of water into the pot, bring to a boil over high heat, and pour in the clams.

2. Cook for about 2 minutes until the clam shells open. Remove the clams.

3. Put the clams in a bowl, wash the clams with water and break them open.

4. Stir the pot with oil, pour in the ginger shreds, and stir-fry until fragrant.

5. Pour in the processed clams and stir well, pour in a little cooking wine.

6. Add salt and chicken powder, pour in a small amount of light soy sauce and dark soy sauce, stir-fry well to taste, and cook for a while.

7. Pour in water starch and hook ash.

8. Stir-fry the ingredients in the pan until flavorful.

9. Add the green onion and stir well, then serve on a plate.

Bring the clam shells to a boil and then remove them to allow the seasoning to penetrate better.

Hello! Ingredients: clams, Sichuan peppercorns, green onions, ginger, garlic, cooking wine, salt, red pepper.

Cooking process: 1. First put the clams bought back in clean water and sprinkle some salt for most of the day, so that the clams can spit out the sediment in the body.

2. Clean the clams and boil them in a pot with peppercorns, green onions, and ginger, and remove them when they all open their mouths.

3. Put a small amount of oil in another pot, add minced green onion and ginger when it is hot, and fry until fragrant.

4. Then pour in the clams, add a little cooking wine and stir-fry, add a little salt and red pepper powder, and a little sauce out of the pot.

There is a lot of sediment in the body of the clams that are bought, and they must be soaked in clean water for a while, and sprinkled with a little salt to simulate the taste of seawater, because clams can only survive for a long time in seawater.

Check it out for you, as follows:

1.First, boil the clams and an appropriate amount of peppercorns, green onions, ginger, etc. in a pot of cold water, at which point the clams should open their mouths. If you find that there is a lot of sand, you can rinse it a few more times and drain it.

2.In another pot, put a small amount of oil, put in the minced green onion and ginger when it is hot, stir-fry the fragrance, then pour in the clams, a little wine, stir-fry, add a little salt and red pepper powder, and a little sauce out of the pot.

Stir-fry clams. Autumn is the harvest season, but also a good time to eat seafood, in addition to fish, shrimp and crabs, shellfish is also very popular, clams are the most common ingredients, the most favorite in the home practice is the practice of stir-frying, the fire stimulates the umami of the clams, the fast fire can retain the crisp and tender taste of the clams, plus the taste of perilla, the saliva is flowing.

Ingredients: clams, perilla, green onions, garlic, ginger, oyster sauce, cooking wine, cooking oil, chili peppers, garlic.

Steps: <>

Step 1: Wash the clams that spit out the mud and set aside.

Step 2: Cut the garlic and green onion into sections, put the garlic white and shallots aside, slice the ginger and crush the garlic cloves, and only take the leaves and chop the perilla finely.

Step 3: After the wok is heated, add two tablespoons of cooking oil, add ginger, garlic and chili rice after the oil is hot, and stir-fry until fragrant.

Step 4: Add green onion and garlic and stir-fry twice.

Step 5: Pour in the clams and stir-fry twice, pour in cooking wine and continue to stir-fry twice.

Step 6: Cover the pot, remember to keep the heat high, and when the shells of the clams open one after another, open the lid of the pot.

Step 7: Add the oyster sauce and stir-fry evenly.

Step 8: Add perilla, garlic leaves, and green onion leaves and stir-fry.

Step 9, half a minute to cook, oyster sauce itself contains salt, and the clams are very easy to taste, no need to add extra salt.

Step 10: Get it done, start while it's hot.

Tips: The clams themselves will have water when stir-frying, so you don't need to add extra water, because the stir-fry time is short, and cover the pot to ensure that the meat is cooked thoroughly.

Stir-fried fresh clams with zero cooking.

Use the most ordinary seafood, the simplest ingredients, to make the most delicious dishes.

Ingredients: 500 grams of clams.

Green onion 1 2 stalks.

Oyster sauce 1 2 scoops.

Pepper 1 gram.

Cooking oil to taste.

The practice of stir-frying fresh clams with zero cooking skills.

Soak the clams in seawater made with 1 liter of water + 35 grams of salt for 30 minutes to allow them to spit out the sand thoroughly.

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Put oil in a pan, sauté the green onions until fragrant, add the clams, drizzle in the oyster sauce and pepper.

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Cover the pot, simmer for 2 minutes on medium heat, then open the lid and stir-fry, cover and simmer for about 2 minutes (just watch the clams open their mouths fully).

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Turn off the heat, remove the delicious clams from the pan, and eat