How to make fried cockles delicious The most authentic way to make fried cockles, fried cockles

Fried cockles (flower nails).Materials. The sixtieth nail is 3 and a half pounds.

A small piece of hot pot base.

4 slices of ginger. 1 green onion.

A pinch of sugar. 1 can of beer.

Soaked ginger 1 piece. 5 pickled peppers.

2 green peppers. Half an onion.

The practice of stir-fried nails at home.

1.Wash the nails with water two or three times after buying them, boil water in the pot, put in a few slices of ginger and two spoons of cooking wine, put the nails under cold water, take them out immediately after the nails are opened, rinse them with water and drain them.

2.Slice the ginger, soak the feet, cut the green pepper into small sections, shred the ginger, cut the onion into small pieces, and cut the green onion into sections.

3.Heat the oil, when the oil is hot for 7 layers, add the pickled ginger and chili peppers, and stir-fry until fragrant.

4.Add the hot pot base, stir-fry until fragrant, pour in the onion and green pepper, and stir-fry evenly.

5.Add the flower nails, a spoonful of seafood soy sauce, a teaspoon of oyster sauce, a little sugar, and stir-fry well.

6.Pour in half a can of beer, simmer for about five minutes, reduce the juice on high heat, and get out of the pot!

Nutritional value of the sixtieth nail.

It contains protein, iron, calcium, iodine, phosphorus, ascorbic acid, cholesterol, hasu, riboflavin, thiamine, niacin, and other nutrients. Contains iodine, which can prevent and assist thyroid diseases caused by iodine deficiency; It is rich in high-quality protein, which can supplement nutrition for people who are weak after surgery and help the body recover health; It is rich in vitamin A and vitamin B groups, which can prevent night blindness.

Material. Ingredients: 250 grams of red shellfish, auxiliary materials:

50 grams of bamboo shoots, 30 grams of mushrooms (fresh mushrooms), 30 grams of water fungus, seasoning: 20 grams of peanut oil, 5 grams of soy sauce, 10 grams of cooking wine, 3 grams of salt, 3 grams of corn starch, 5 grams of sesame oil, 5 grams of green onions, 2 grams of ginger.

Method. 1.Take out the cockle meat (red shellfish) and wash it and cut it into slices;

2.Wash bamboo shoots and mushrooms and cut into shreds;

3.Finely chop green onion, ginger and garlic;

4.Put the starch in a bowl and add water to make wet starch;

5.Remove the root of the water-haired fungus, wash and tear it into small flowers;

6.Blanch the cockles, bamboo shoots, mushrooms, and water fungus in a pot of boiling water, and remove them to dry;

7.Heat the oil in the wok, add the green onion, ginger and garlic to stir out the fragrance, add the cockle meat, bamboo shoots, mushrooms, and water fungus and stir-fry, add cooking wine, soy sauce, refined salt, and a little water and stir-fry well, thicken with water starch, and pour in sesame oil.

2 pounds of cockles; 1-2 green onions; a little sugar to enhance freshness; salt to taste; Chop pepper sauce to taste; 1 tablespoon cooking wine; a little dark soy sauce; Appropriate amount of minced ginger and garlic; a little water starch; A little spoon of sesame oil.

Method. The green onions are cut into hob pieces. Rinse the cockles with water, wash them clean, we want to take the meat, and we don't need to brush the shell. At this time, boil a pot of water and prepare the scalding cockles for a while.

After the water boils, put in the cockles, and immediately use chopsticks to pick up the mouth and put it in a basin. Don't open your mouth too much, so as not to get old after a while.

Take out the meat of the cockles, wash them while taking them, wash them with muddy water, and remove the gills (on both sides of the cockles, the black flocculents), this step should be washed well, otherwise it will affect the taste.

Heat the oil, put the minced ginger and minced garlic and stir-fry until fragrant (if you like to eat spicy, put the chili pepper at this time), and the green onions and cockles can be put into the pot together. First put the cooking wine to remove the fish, and then put in other seasonings, fry quickly on high heat, the time must be short, and then short, otherwise the cockle meat is old and difficult to bite.

Thicken the water starch thinly, turn off the heat and light the sesame oil. Serve!

Stir-fried cockle meat with leeks.

Materials. a handful of leeks; a bag of cockle meat; salt to taste; Appropriate amount of oyster sauce; Light soy sauce to taste.

Method. Remove the roots and yellow leaves of the leeks, wash them and cut them into sections, and the roots and leaves are separated.

Remove the black part of the cockle meat and wash it for later use.

Heat the oil for seven minutes, add the cockle meat, stir-fry over medium heat, add an appropriate amount of oyster sauce and light soy sauce, just a little light soy sauce!

Put in the leek roots, fry until medium-cooked, then put in the leek leaves, add an appropriate amount of salt, and fry out of the pot.

Cold cockle meat.

Materials. 4 cloves of garlic; More green onions; 3 slices of ginger; 5 dried chilies; 1 2 sprigs of coriander; 1 2 tablespoons of salt; a teaspoon of peppercorns; Large material 3 4 petals; Sugar at will; Light soy sauce at will; vinegar at will; 1 2 pounds of cooked cockle meat.

Method. Bring the water to a boil and blanch the cockle meat in the pot. 10 seconds is fine. Then take it out.

Take a bowl and put peppercorns in it, large grains, dried chili peppers cut into sections, and salt. Then heat the oil in a pot, bring to a boil, and pour it into the spice bowl.

Put the green onion, ginger, garlic, and coriander on the cockle meat plate, and pour in the freshly fried chili oil. Add some sugar, soy sauce and vinegar. It's OK to mix it up.

Ingredients: 3 pounds of white cockles.

2 cloves of garlic 2 slices of ginger.

Bean paste to taste.

Cooking wine to taste.

Hot sauce to taste.

Salt a pinch of red pepper and a half.

Green pepper half.

How to make spicy fried cockles.

Spit out the white cockles, wash them and drain the water.

Cut the green onions, ginger and garlic into sections, and shred the bell peppers and green peppers and put them on a plate for later use.

Heat oil in a hot pan and stir-fry the green onions, ginger and garlic until fragrant. Add the bean paste and hot sauce to continue to fry until fragrant, then add the bell pepper and green pepper and stir-fry.

Put in the white cockles and stir-fry, put cooking wine (the time should not be too long, otherwise it will be old), and add a little salt after the pot is out of the pot (you can also do without salt, because the bean paste is salty).

Stir-fried cockle meat. Ingredients: cockle meat, half a catty, leek, a small handful, green onion, ginger, garlic, a little pepper, a little fresh millet, a little.

Oyster sauce 1 tablespoon soy sauce 4 tablespoons cooking wine 1 tablespoon salt monosodium glutamate Stir-fry cockle meat in an appropriate amount.

Remove the tail dirt from the cockle meat, wash it, blanch it in a pot under cold water, and remove it from the pot for 20 seconds.

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Green onions, ginger, garlic, peppercorns, millet, spicy small heat boiling pot.

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Cook in cooking wine, oyster sauce and soy sauce and stir-fry until fragrant.

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Put in a spoonful of water, fry the cockle meat evenly, fry the leek head, season with salt monosodium glutamate according to the saltiness, and fry the leek leaves to break off.

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Spicy with rice and wine.

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You can make spicy fried cockles, method: spit the white cockles and wash them, drain the water, cut the green onions, ginger and garlic into sections, and shred the bell peppers and green peppers and put them on a plate for later use. Stir-fry the green onions, ginger and garlic in a hot pan with hot oil until fragrant, add the bean paste and spicy sauce to continue to fry until fragrant, then add the bell pepper and green pepper and stir-fry it.

Finally, put in the white cockles and stir-fry, and put cooking wine (the time should not be too long, otherwise it will be old).

Pick and wash the spinach and cut it into pieces for later use.

Step 2: Add cold water to the pot, bring to a boil over high heat, blanch the cockles, add cooking wine, remove when boiling again, drain with cold water and set aside.

Step 3: Blanch the spinach for half a minute, overuse cold water, dry and set aside.

Step 4 Put oil in a pot, heat over high heat, add green onions, ginger and garlic and stir-fry until fragrant, (if there are chili peppers, also put in), add cockle meat, salt, white pepper, June fresh soy sauce, chicken essence, and stir-fry over high heat.

Sauté a few times and stir-fry in the spinach.

Spinach is soft and ready to be cooked.

Stir-fry on high heat, stir-fry quickly and get out of the pan.

Cooking skills. 1.The peppers are added on their own. 2.When blanching cockle meat, put less cooking wine to remove the fishiness. 3.If it is changed to cold dressing, it is to blanch the two and mix them, add salt, chicken essence, balsamic vinegar, chili oil, garlic and sesame oil and mix well.

Soak the white cockles in salted water! Ginger mud spit out!

Change the water in the middle until the water is clear!

Make a fire and stir-fry the cockles in a pot over high heat!

Add hot sauce, salt, and continue stir-frying!

Open the mouth of the cockle, dip the hot sauce evenly and it will be out of the pot!

Cockles, with large shells and thin flesh, are extremely tender and delicious. The local people of Ningbo take a coarse lead wire basket when eating cockles and leak lead, put the cockles in it, put them in a pot of boiling water and shake the basket repeatedly, until the cockles are blanched, hence the name.

Ingredients: 300g garlic sprouts, 150g cockle meat, 5g garlic, 15g red pepper, 3g ginger, 3g salt, 1g pepper, 3g corn starch, 5g oyster sauce, 2g chicken broth mix, 5g cooking wine.

1. Cut the garlic seedlings into sections, wash the cockles, chop the garlic, slice the ginger, and shred the pepper.

2. Pour oil into the cockle meat in a hot pan and stir-fry to control the water.

4. Pour in the cockle meat and stir-fry.

5. Add seasonings and stir well, then give it a thin thickener to get out of the pot.

Cockle meat is relatively easy to cook, overripe will affect the good taste and its original nutrients will also be lost. Garlic sprouts should not be cooked too badly when stir-frying, so as not to destroy the capsaicin and reduce the bactericidal effect.

1. Raw materials: 250 grams of fresh cockle meat, 15 grams of canned bamboo shoots, 15 grams of mushrooms, 40 grams of peanut oil, 15 grams of green onions, 10 grams of ginger, 5 grams of garlic, 15 grams of cooking wine, 10 grams of monosodium glutamate, 10 grams of soy sauce, 3 grams of refined salt, 15 grams of starch, 50 grams of chicken broth, 10 grams of sesame oil, 15 grams of water fungus.

2. Take out the cockle meat, wash it, and cut it into 3 mm thick slices; shredded bamboo shoots and mushrooms; Remove the root of the water fungus, wash it and tear it into small pieces; Peel the green onion, ginger and garlic, wash and mince all the pieces.

3. Blanch the cockles, bamboo shoots, mushrooms, and water fungus in boiling water, remove them, control the dryness, and set aside.

4. Put peanut oil into the wok, when it is hot, add minced green onion, minced ginger and minced garlic to stir-fry the fragrance, pour in cockle meat, bamboo shoots, mushrooms, and shuifa fungus, add cooking wine, monosodium glutamate, soy sauce, salt, chicken broth, stir-fry a few times, adjust the taste, put in a little water starch to thicken, after boiling, pour sesame oil, remove from the pot, put into the plate, you can.

Ingredients: 500 grams of cockles.

Dried chili peppers in a pinch

Lao Gan Ma 2 scoops.

2 sprigs of coriander.

Garlic, shallots, ginger to taste.

Light soy sauce 1 scoop.

Dark soy sauce a little.

Sugar: Appropriate amount.

Method: Wash the cockles and set aside, hot oil, white sugar, boil sugar, dried chili, green onions, ginger, garlic, cockles, cooking wine, soy sauce, stir-fry, and finally coriander, and finally a little chicken essence.

Remove from the pan. <>

Ingredients: 500g cockles.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, appropriate amount of hot sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of garlic.

Homemade fried cockles.

1. After the cockles are washed with water, blanch them and put a small amount of salt when blanching.

2. After blanching, put it on a plate for later use, and pick out the dead cockles that do not open their mouths and sell them quickly.

3. Put vegetable oil in the pot and bring the oil to a boil.

4. Add the blanched cockles and stir-fry for one minute.

5. Add chili sauce and cooking wine and stir-fry for two minutes, add a small amount of sugar to remove the smell.

6. Add coriander and garlic slices and stir-fry, and the coriander can be put on a plate when it is broken.

7. Serve on a plate. <>

Ingredients: Cooked cockles, Limin hot sauce, sugar, water starch, salt, cooking wine, dried chili peppers (well, that's all).

1. Heat over high heat, hot pan, and a small amount of oil!

2. Put three or four dried chili peppers! and a tablespoon of sugar! (The chili pepper here is basically just good-looking, in fact, the spicy taste basically can't get in, and the sugar is a rice spoon, not a seasoning spoon!) Those who can master the heat will wait for the sugar color, and those who can't master it will wait for the next step).

3. Put cockles (the fire must be flushed, otherwise a lot of soup will come out, and when the cockles come out of the pot, the taste will not hang).

4. Stir-fry over high heat (if you can't turn the frying spoon, use a spatula to turn it).

5. After stir-frying for more than ten seconds, you can put salt and cooking wine Turn it over twice and then put the hot sauce There will be a lot of hot sauce That thing is not spicy.

6. Because the cockles themselves are boiled and cooked, after these seasonings are stirred, they are basically flavorful. So less than a spoonful of thin root is fine! Don't just hang a thin layer

ok！Serve on the plate· If you want to look good, get some green leaves and put them on it

Appropriate amount of cockles as the main ingredient.

Adjuncts: 1 tablespoon chili noodles and 1/2 tablespoon minced garlic.

1/2 spoon sesame oil sesame seeds are missing.

1/2 tablespoon sugar 2 tablespoons of soy sauce.

The steps of mixing cockles in the Korean style.

1.The first thing to do is to wash the cockles and clean the stains on the surface of the shells.

Rinse several times with water.

2.The cockles that have been washed many times become very clean.

3.Start boiling water over high heat, wait for the water to boil and then put in the cockles, and turn off the fire when the cockles start to open their mouths, 4After that, they poured it on the basket and waited for the cockles to drain.

5.After that, mix the pulp, add two spoons, 1 spoon of chili noodles, half a spoon of minced garlic, half a spoon of sesame oil, a spoonful of sesame seeds, and 1 spoon of sugar to prepare the seasoning.

6.After that, stir well and add some chopped green onions.

7.After that, the cockles are uncovered.

If you use a spoon on the bottom of the cockle and rotate it 90 degrees, you can easily uncover the cockle8If you use a spoon on the bottom of the cockle and rotate it 90 degrees, you can easily uncover the cockle9Sprinkle some seasoning on the cooked cockles.