Clams are very affordable seafood, how do you cook them to taste better?

Many clams are liked to eat, and of course there are many ways to eat them, such as: clam stew, spicy fried clams, and various clam soups. For Qingdao people, the most classic, the simplest, and the most original way is to dry roast.

The taste is so good that a first-class stick is not enough to describe the taste of this dish. The clams we boil with beer can not only perfectly retain the umami flavor of the clams, but also blend in a delicious aroma and taste even better.

<> the clams bought in the vegetable market or supermarket are basically not allowed to be eaten if the sediment is not removed, so after the clams are bought home, they are first placed in a large container, 2 drops of sesame oil and 2 tablespoons of salt are put in, and the clams in the pot are allowed to spit out sand by themselves, about 3-5 hours; Heat the oil in the pot until it smokes slightly, stir-fry the bean paste, ginger, garlic, dried chili peppercorns and peppercorns to bring out the fragrance, stir-fry the clams in the pot until they open, add salt and chicken essence, pour in soy sauce, then sprinkle sugar to enhance the flavor, sprinkle in the green onions and stir-fry to taste.

It is to choose the clams that are alive, and when buying, we should observe that the clams will open their shells, touch them with their hands, and quickly close them, so we want to choose the ingredients with high freshness. If you don't spit out the sediment, you can use this step, boil water in a pot, boil the clams in the water, don't boil for too long, just boil. To make small gnocchi, the water should be slowly poured into the flour little by little, stirring as you drizzle, so that it can be mixed into fine dough sheets.

Do not pour all the water directly into the flour at once, it will become a large piece, and it will be difficult to cook after stirring.

Put in the green onion and ginger and stir-fry slightly, then put in the clams and stir-fry evenly, most of the clams can be added after the opening of about 2 fingers of water over the ingredients, gently turn and add the winter melon slices, cover the pot and adjust the heat to medium, cook until the winter melon is ripe, add salt, a few drops of sesame oil, sprinkle a handful of coriander, add clams, add white wine, cooking wine, fish sauce, light soy sauce, sugar, salt, stir-fry until the clams in the pot are completely open as shown in the picture, turn off the heat and remove from the pot, sprinkle with green onion decoration.

Clams are a very easy ingredient to cook, just heat the pan in oil, then stir-fry the clams and add a little water to simmer them.

I think it's better to simply stir-fry it. Add some chili peppers and minced garlic. I really like it.

Stir-fried clams are more delicious. Born inland, I couldn't help but drool at the mention of seafood, and I always longed for the taste of the sea. Stir-fried clams are simple to make and have a delicious taste.

First, put the clams in clean water and sprinkle some salt to soak them for most of the day, so that the clams can spit out the sediment in the body. To make it, boil the clams in a pot with peppercorns, green onions, ginger, etc., and remove them when the clams are all open. 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.

Ingredients: 250 grams of clams.

Seasoning: 1 tablespoon of minced green onion and ginger, 1 teaspoon of minced chili, 1/2 tablespoon of Shao wine, a little soy sauce, refined salt, monosodium glutamate, 1 tablespoon of sugar.

Spit the clams with salted water for 2 hours, then serve on a plate and add all the seasonings.

Cover with microwave film and cook on high heat for a few minutes.

Put minced ginger, chopped green onions, red pepper, stir-fry the fragrance, put the clams and stir-fry over high heat, stir-fry until there is an opening, cover the pot for about a minute, get out of the pot, do not put water, do not put salt, and do not put other ingredients, the umami of the clams themselves is stronger than any ingredients.

Note: Seafood contains a lot of purines, and eating it with beer will increase the risk of gout, so please drink alcohol in moderation.

Ingredients: clams, loofah, salt, Shao wine, pepper, green onion, ginger.

1. Soak the clams with water, change the water n times, and scrub them clean.

2. Peel off the skin of the loofah, finely chop the green onions, and cut the ginger into small purees.

3. Cut the loofah into large slices. 4. Heat the oil in a pan over medium heat.

5. When it is 50% hot, put the green onion and ginger in the stir-fry to bring out the fragrance, and then put in the clams.

Ingredients: Clam accessories: green pepper, garlic, dried chili, ginger, green onion.

Seasoning: salt, peanut oil, bean paste, soy sauce, light soy sauce, cooking wine.

1.Prepare the materials.

2.Slice the green peppers, cut the dried chili peppers, slice the garlic, cut the green onions, and shred the ginger for later use.

3.Soak the clams in light salt water for more than 2 hours to let them spit out the sand and mud (light salt water, it is best to soak in warm water at about 20 degrees).

4.Boil water in a pot, blanch the clams, open your mouth and remove them immediately.

5.Rinse quickly with clean water (avoid any residual sediment, or skip this step if soaking time is sufficient).

6.Pour oil into the pot, boil until 6 is hot, add garlic slices, green onions, ginger shreds, and dried chili peppers and stir-fry until fragrant.

7.Then pour in Pixian bean paste, stir-fry to bring out the fragrance, and fry the red oil.

8.Add the washed clams and green peppers.

9.Add cooking wine, salt, soy sauce and light soy sauce to taste.

10.Continue stir-frying for a while to let the clam meat absorb the flavor.

2. Add less monosodium glutamate and salt, and the seafood itself will have saltiness and umami.

3. Do not stir-fry the clams too often, so that the clams have enough time to absorb heat from the bottom of the pot.

First of all, there must be a good light soy sauce, and the fresh flavor of clams is called deliciousAnd the oysters must be carefully selected and fresh, otherwise bad clams in them will ruin a dish. Stir-fry the clams, pay attention to the fierce 100,000 heat and stir-fry, so that the juice quickly comes out of the fragrance, and the delicious clams are fused together, and the wok is full of gas. 、

The chef of the western restaurant, but he used the processing skills of the western restaurant to reinterpret this fried clam, and gave this spicy fried clam a different taste In fact, the clams are also very delicious when used for steaming, plus the sauce of its own configuration, the taste is fantastic! I've eaten skewers with clams, wow! It's a delicious and easy way to do it, and it's a delicious and simple way I've tried.

Spicy fried clams are one of my favorite specialties. Eating clams and drinking beer is a very comfortable thing. Sea oysters, also known as clams, clams, etc., are a very common seafood shellfish, although its meat texture is not so fat, but the taste is very delicious.

Whether it is stewed or steamed or fried in oil, it is very good, as an authentic Qingdao person, I am very good at this dish! Food: Fresh oysters (preferably live), ginger, dried chili peppers, saltSince the purpose of eating clams is to eat their original ecology and taste their deliciousness, so there is no need for too many seasonings, just a few types.

First of all, the oysters bought from the market were washed several times with tap water to remove the stains on the chassisof fine sand; Ginger cut into shreds, dried chili cut in half and set aside. Subsequently, pour oil into the pot, add heat to roast until there is smoke, put in dried chili peppers and ginger slices and quickly stir-fry twice, put in fresh clams with empty dry water, become popular and continue to stir-fry until the shell of some fresh clams is opened, add a small amount of salt, and stir-fry again until the shell of all small clams is opened. Points to note:

After the clam shell is opened, there is no need to stir-fry again for a long time, and the clam meat is very easy to harden after too much oil is fried, which is harmful to the taste.

MSG, paprika, pepper, these are the kinds that can be selected and are also particularly tasty, and we can adopt. Generally, boiling will do.

I know that we have to put a lot of peppercorns, dried ginger and green peppers, fresh ginger; When we make it, we need to cut the pepper into small slices, and then stir-fry it in the pot to bring out the fragrance, and then add the relics to stir-fry, add some accessories you like, onions, carrots, and green peppers to stir-fry, you can have a better taste.

There are soy sauce soy sauce Lao Gan Ma and oyster sauce, that is, the clams are first removed from the sand, and then put them in the pot to fry, and then put the ingredients on them after they are fried.

There are scallops. and clams. Cockles. I don't know what you're talking about. If the skin is relatively smooth. It should belong to the class of clams.

Big clams, some larger than fists, are delicious to make dumplings.

Clams. It is a relatively common shellfish. It is usually available in stores. And the meat is not expensive and fatty.

Clams are seafood. Clams are distributed in all oceans of the world, and generally inhabit the middle and lower areas of the intertidal zone and the shallow seabed within 100 meters of the subtidal zone, while a small number will live in the deep sea above 100 meters and live in burrows.

Clams are seafood that are mainly found on the west coast of North America, Australia, Canada, Ashilao, France, Indonesia, Thailand, Japan, Korea, Vietnam, Japan, the Philippines, and China.

In the sea, clams feed mainly on planktonic and benthic unicellular algae such as chlorella, cyclosift, scaphoid and rhomboid, as well as invertebrate eggs, copepods, nauplii and large amounts of organic detritus.

When buying clams and seafood, try to choose some clams that are opening their mouths to ventilate, such live clams will taste more delicious, and be careful not to choose clams with open shells, because clams that have opened their shells indicate that the clams have died.

The traditional stir-fried clams with soy sauce are stir-fried over a fierce fire, so that the sauce quickly comes out with aroma, and then blends with the delicious clams, which is full of wok. Western chef Pei Jinqing used Western cooking techniques to reinterpret this stir-fried clam with soy sauce, bringing a different flavor to this stir-fried clam with soy sauce. Sauté.

Heat the pot with ginger slices, fry the onion until fragrant, then add the clams and stir-fry, add cooking wine to remove the smell, add a small spoon of sugar to enhance the freshness, and turn off the heat when the two clams are opened. Steamed eggs with clams. In fact, in the process of steaming eggs, add clams, and the time is roughly about 5 minutes after the egg batter is steamed, and then the clams are steamed for about 3 minutes.

Prepare the materials, just rinse the clams, the seafood doesn't need to be over-cleaned, I don't know how it is elsewhere, the clam sellers here are all spitting out good sand, and you can buy it back and fry it directly with an appropriate amount of green onions, ginger, garlic, pepper shreds, and stir-fry. Pour in the clams and stir-fry over high heat, no need to add water, salt to taste, fry until the clams open to the pot and put them on the plate, like the dark color and pour in an appropriate amount of light soy sauce to adjust the color, like a little green, sprinkle some coriander before the pot OK, and other seasonings are not put away.

Clams are still a relatively common seafood in our coastal areas, we often eat clams, clams, its ** is relatively cheap, now 1 catty is about six or seven yuan, its meat is delicious, its nutrition is quite high, it is rich in protein, vitamin A, vitamin B, is a food suitable for all ages. It seems complicated, but in fact, it is all sauces at the service. Of course, if you only pursue the original taste of food, it is better to boil it in plain water and steam it in a pot, and you can still have a lot of money left over to buy sauces.

Qingdao clams can not only be cooked, but also steamed buns, dumplings, afternoon tea can also be used as snacks.

Then, put oil in the pot, add heat until there is smoke, add dried chili peppers and ginger shreds and stir-fry a few times, put in clams with empty dry water, keep stir-frying over high heat until part of the clams are opened, add a little salt, continue to stir-fry until all the clams are open, at this time the clam meat is cooked, turn off the heat and put on the plate.

Clams can be stir-fried directly in oil, which is the signature dish of many restaurants, and you can also use clams to make soup, and the taste is also very delicious.

First of all, prepare chili, green onions, ginger. Boil the oil and open the chili, stir-fry the green onion and ginger until fragrant, then put the clams in the pot and stir-fry evenly, put a little water, and boil for a while, probably the clams are already good when they open.

Ingredients: 1000g clams, green onions, garlic cloves, ginger shreds, Sichuan pepper, dried chilies, star anise, 1 tablespoon of bean paste, cooking wine, light soy sauce, appropriate amount of cooking oil (peanut oil, rapeseed oil are fine).

1.After soaking for half a day after isolation, pay attention to changing the water during the period, here are two tips to share with you: 1. When soaking, drop a little sesame oil to make the clams vomit sand faster and cleaner. 2. If you are in a hurry to eat and don't have enough time to spit sand and soak, then you can wear gloves and rub the clams while washing with boiling water

2.Boil a pot of boiling water and blanch the clams....Scoop up the clams and drain them afterwards.

3.During the period, you can prepare ingredients green onion segments, garlic cloves, ginger shreds, dried chili peppers, peppercorns, star anise, etc. (generally the green onion section is roughly divided into two parts: green onion white and green onion, which will be written later when added twice).