The home style practice of the fan Huaha, the home style practice of the clam fan

One: Spicy fried clams.

1. Prepare the materials, clean the clams, and do not have sediment.

2. Cut the green and red peppers into small sections, chop the garlic and chop the coriander.

4. Pour in the clams and fry them, if they are whole clams, fry until all the clams are opened.

5. Add salt, light soy sauce and hoisin sauce and stir-fry well, sprinkle with coriander.

Two: green onion ginger clams.

1. Put the clams in water with sea salt and raise them for a few hours to spit out sand.

2. Rinse the clams before eating, brush the surface of the shells with a toothbrush and drain the water.

3. Remove the oil from the pan, put an appropriate amount of oil, and stir the green onion and ginger until fragrant.

4. Pour in the clams and stir-fry quickly over high heat.

5. The mouth of the shell gradually shows signs of opening, cook in cooking wine, and a little salt.

6. Continue to stir-fry, open the mouth of the clams, sprinkle in the chopped green onions, turn off the heat and put on a plate.

Three: Roasted flower clam enoki mushroom.

1. Wash the clams and put them in water, put some salt and a few drops of oil, and place them to spit sand.

2. Remove the roots of enoki mushrooms, wash and drain them for later use.

3. Shredded ginger, shredded carrots, chopped green onions, minced garlic for later use.

4. Spread the enoki mushrooms on a baking sheet, and put the chopped garlic on top of the enoki mushrooms.

5. Put the clams on top of the enoki mushrooms, and put the shredded ginger and carrots on top of the clams.

6. Chopped green onion, white pepper, light soy sauce, oyster sauce, steamed fish soy sauce, salt, fresh soy sauce sauce.

7. Water the clams on top and preheat the oven at 180°C for five minutes.

8. Wrap the dishes and put them in the oven at 230°C for 20 minutes before serving.

The homely practice of vermicelli flowers is generally to wash the clams first. Then put the vermicelli in the pot and start to cook for about ten minutes, then reduce the garlic, chili, salt, chicken essence, monosodium glutamate, etc.

Just refer to the best of various online platforms.

How to make clam fans?

The home-style version of the fan sixtieth method is simple, and you don't have to go to the restaurant to eat it.

First prepare the washed clams, I bought them directly from the supermarket. If there is sand, it is recommended to soak it in salt water and add some sesame oil to let the clams spit out the sand.

Clean the clams, and then soak some vermicelli for later use, don't soak too soft.

Prepare a little more garlic and chop it all into minced garlic. Prepare more millet peppers and chop them all. Slice the ginger, cut the tofu into cubes, and prepare the washed enoki mushrooms.

After the oil is hot, pour in 2 3 garlic foam and stir-fry until fragrant, and stir-fry over low heat until slightly yellow.

Then add the millet pepper and the remaining garlic foam and stir-fry so that the garlic flavor is stronger. Add the ginger foam and stir-fry.

Then add light soy sauce and oyster sauce and sauté until fragrant, then add water at the end. When the soup is boiling, add salt and a teaspoon of sugar, stir well, turn off the heat, and pour into a basin for later use.

You don't need to wash the pot just now, just put enoki mushrooms, soaked vermicelli, tofu, and washed clams directly into it. Finally, pour in the soup you just made, cover the pot and cook on high heat for about 6 minutes.

Cook until all the clams are open, then turn off the heat and remove from the pot.

Well, our vermicelli clam is ready, it is delicious and nutritious, and the method is very simple.

Method 2: Ingredients: clams, vermicelli, enoki mushrooms, garlic, ginger, millet spicy, bean paste.

Seasoning: light soy sauce, cooking wine, salt, chicken essence, pepper, oyster sauce.

Method: 1. Spit clams: Put the clams into a pot, put some salt, stir evenly, let stand for 2-3 hours, spit out the sand, and then wash them several times to <>

2. Prepare the ingredients: put the vermicelli in a bowl and add warm water to soak it until soft; Prepare a handful of enoki mushrooms, remove the roots, then tear it into small florets, chop the garlic into minced pieces, put it in a bowl for later use, then cut it into minced ginger and millet spicy into rings.

3. Seasoning sauce: Mix the sauce below, put some light soy sauce, some cooking wine, put a little salt, chicken essence, pepper, and finally put some oyster sauce, add half a bowl of water and stir evenly for later use.

4. Stir-fry ingredients: Put oil in the pot, add ginger, garlic and millet spicy when the oil is hot, fry the garlic fragrance and put a spoonful of bean paste, fry the red oil and turn off the heat.

5. Casserole stew: Prepare a casserole, put enoki mushrooms at the bottom, put in the soaked vermicelli, then put in the clams, put in the fried garlic, and finally add the seasoned sauce, slightly over the clams, boil over high heat, turn to medium heat and simmer for ten minutes.

Cooking Tips]:

1. When making clams, you must let the clams spit out the sand cleanly, so that the clams taste good, tender and delicious.

2. When choosing a sixtieth nail, pick a big closed mouth and tighten it to be fresh and fat, so that the meat is more tender and has a good taste.

3. There are many ways to spit sand from clams, and the fastest one is to buckle two pots together and shake them vigorously, so that they can spit sand quickly and effectively.

Materials. Flower clams.

2 pounds. A fan of someone.

1 handful. Enoki mushrooms.

1 handful. Shallots. 3 roots. Ginger.

2 tablets. Garlic. 2 pcs. Wine.

1 scoop. Oyster sauce. 2 scoops. Salt.

A small spoonful. Pixian bean paste. 1 scoop. Sugar.

1 teaspoon. Essence of chicken.

1 teaspoon. Millet spicy.

2 pcs. Step 1

First, chop the shallots, garlic, ginger, and millet spicy.

Step 2 Heat the oil in a pot, turn off the heat, add half of the minced garlic, all the minced ginger, shallots, and spicy millet.

Step 3Add a teaspoon of salt, sugar, chicken essence, Pixian bean paste, and oyster sauce, stir well, and set aside.

Step 4: Blanch the vermicelli with boiling water until soft.

Step 5Put enoki mushrooms and vermicelli in the bottom of the pot.

Step 6: Add the clams again.

Step 7Add the freshly prepared garlic sauce and the remaining half of the minced garlic, add the stock, and cook.

Step 8Finally, add the green onion and coriander, and remove from the heat.

Spicy clams. Original sales residue material: 600 grams of clams, 5 grams of ginger, 5 grams of garlic, 10 grams of chili pepper (red is better), 25 grams of vegetable oil, 30 grams of Huipeng chili oil, 15 grams of soy sauce, 20 grams of wine, 15 grams of tomato paste, 20 grams of balsamic vinegar, 5 grams of salt, 5 grams of sugar.

Method:1Wash and mince ginger and garlic;

2.Wash the peppers and cut them into sections;

4.Pour the clams into the simmer and stir-fry until all the clams are open.

Efficacy: Spicy clams are the dishes we eat more in life, spicy clams are not only very delicious, but also rich in nutritional value, the benefits for our human body are also very many, we often eat some spicy clams in our life can help us promote digestion, increase appetite, and for our health and health care is also very beneficial.

Flower clam tofu soup.

Ingredients: 250 grams of clams, 200 grams of tofu, 10 grams of ginger, 3 grams of salt, 2 grams of pepper.

Method:1Soak the clams and wash them well;

2.Wash the tofu and cut into thick slices;

3.Wash the rape heart; Wash the ginger and cut into shreds;

4.Put an appropriate amount of water in the pot and bring to a boil, add tofu, clams, and shredded ginger to boil;

5.Add the rape hearts, season with salt and turn off the heat;

6.Sprinkle in white pepper to taste.

Efficacy: It has the effect of moisturizing yin and dryness, diuresis and swelling, softening and dispersing knots, and <>

The delicious recipe for flower clams is as follows:Ingredients: clams.

Excipients: cooking wine, oil, soy sauce, bean paste, water, etc.

1. Wash the clams.

2. Put an appropriate amount of water in the pot, add a little cooking wine after the water boils, pour the Sun Youbi clams into it, and take them out after the water opens.

3. Pour an appropriate amount of oil into the pot, add green onion and ginger and Pixian bean paste and stir-fry the red oil.

4. Add cooking wine, soy sauce and a little water, and pour the clams into the pot.

5. Stir-fry evenly. Grinding.

6. After that, it can be cooked.

Spicy sautéed clams. Ingredients:

Ingredients: 750 grams of clams.

Excipients: 5-6 cloves of garlic, 5 large slices of ginger, 5-6 dried chilies, chopped green onions.

Seasoning: 2 tbsp cooking oil, 2 tbsp rice wine, 1 tbsp oyster sauce, 2 tsp sugar, 1 tsp starch, 1 tsp salt.

Method. 1. Soak the clams in light salt water and drop a little sesame oil, spit out the sediment, at least 2 hours.

2. Take a small bowl, add fresh shellfish sauce, salt, chicken essence, sugar, pepper and a little water, stir well and set aside.

3. Boil water in a pot and add clams and cook until possible.

4. Turn off the fire with all mouths open, and put it under the faucet to rinse off the sediment.

5. Pour oil into a wok and fry chives, ginger and garlic. 6. Add the green and red peppers and stir-fry evenly.

7. Pour the clams into the stir-fry.

8. Add a little white wine and stir-fry until fragrant.

9. Pour in the seasoned sauce.

10. After stir-frying evenly, add a little coriander, stir-fry with sesame oil and turn off the heat. Note: The clams must be soaked in sediment. After boiling the opening, rinse the sediment with water to ensure the taste of the finished dish. The stir-fry time should not be too long, it is suitable for stir-frying quickly over high heat, and the clam meat will be tender.

Cook it straight and you're good to go.

Appropriate amount of clams.

Longkou vermicelli 1 small handful.

Enoki mushrooms to taste.

6 cloves of garlic.

Ginger 1 piece. 3 small red peppers.

Coriander a little.

Shallots to taste.

Oyster sauce, light soy sauce, cooking wine to taste.

Fish sauce, sesame oil, vinegar, sugar a little.

The practice of spraying fragrant clam vermicelli.

Prepare all the materials.

Soak the clam in an appropriate amount of water and salt for more than 1 hour to allow it to spit out the sand fully.

Soak the vermicelli in water in advance to soften.

Cut off the roots of enoki mushrooms, wash them and set aside.

Finely chop the shallots and garlic cloves, shred the ginger, cut the red pepper into rings, chop the coriander and set aside.

Take a piece of tin foil, put it in a bowl, and press it out to form a bowl.

Place a bowl of tin foil in a pan.

Add clams, minced garlic, ginger, chili rings and shallots, then season with oyster sauce, light soy sauce, cooking wine, vinegar, fish sauce and sugar.

Add an appropriate amount of water and bring the soup to a boil over high heat.

Add enoki mushrooms and vermicelli in the opening of the clam and turn it slightly.

Wrap in foil and simmer over medium heat for about 5 minutes.

Open the tin foil, sprinkle with small red pepper rings, shallots, drizzle a little sesame oil into a bowl, and finally garnish with coriander.