Can you give me some advice on how to make dried clams porridge?

I like to cook all kinds of salty porridge, and I can mix whatever I have at home, even if it's just a little greens! Dried scallops and razor clams are always prepared at home, and a little is added when cooking porridge, noodles, and soup, which is full of umami.

The amount of the recipe is 2 servings (me and the child, one bowl per person, just right), if there are many people in the family, the various ingredients will be increased accordingly. Green vegetables can be arbitrary, add spinach, lettuce, celery, carrots, Shanghai green ......It's okay, you can put whatever you like, and you can also put some coriander to taste if you have coriander.

Dried scallops and razor clams need to be soaked in advance; Glutinous rice can also be soaked for about 10 minutes.

Ingredients: 30 grams of rice, 50 grams of glutinous rice, 30 grams of dried scallops, 20 grams of dried razor clams, 50 grams of corn kernels, 20 grams of cabbage, 15 grams of minced green onions, 15 grams of oil, 600-800 grams of water, 1 green garlic, cut into small pieces, appropriate amount of salt.

Preparation of dried scallop and razor clams.

Put the soaked scallops in the main pot.

Set 6 seconds Speed 6 to chop, and use a spatula stick to scrape the pieces of the pot wall to the bottom of the pan.

Add oil, chopped green onion and dried razor clams, set to 120 degrees for 3 minutes Speed 1 Stir-fry until fragrant.

After the fragrant is finished, add water, rice, glutinous rice, corn kernels, set for 30 minutes at 100 degrees Speed 1 and boil; With about 8 minutes left, add the chopped cabbage from the lid of the measuring cup and continue cooking; Add the green garlic, chopped green onion and salt for the last 2 minutes to taste. If you don't have green garlic, you can add or add coriander, and it's okay if you don't add it!

Note: If it is a green leafy vegetable, put it in for the last 2-3 minutes or so.

The amount of water depends on yourself, if you like to be thinner, add 800 grams, and don't want to add about 600 grams too thin.

I put about 600 grams of water, and the thickness is just right.

<> ingredients: dried clams, dried scallops, dried shrimp, carrots, corn kernels, lean meat, rice, salt, monosodium glutamate, shredded ginger, chopped green onion.

Steps:

Family. (All kinds of ingredients at home are cut into small cubes.) )

Dried razor clams, dried shrimp, scallops. (Of course, everything can choose fresh seafood to make porridge, what I made this time is a variety of dried porridge, the taste is super fresh).

Soak the dried clams and scallops in water.

Wash the clean rice, add water and pour it into the casserole, then pour in the soaked dried razor clams and scallops. Ginger. (I'll put the dried shrimp last).

Then add diced carrots, corn kernels, diced meat, I use pork belly, I don't like to eat lean meat, everyone according to their own taste).

Add an appropriate amount of water. (Dried shrimp and chopped green onion I put last).

Choose the porridge. (I use the water to stew, of course, everyone thinks that the time is long, and the available control is about 1 hour.) Stewing over water ensures that the nutrients of the food are not lost. )

When the porridge was stewed for an hour, I put in the dried shrimp. Simmer for another half hour and you're done.

When the porridge is cooked, sprinkle with chopped green onions.

Absolutely nutritious and tastes amazing.

Ingredients: 100 grams of dried razor clams, 100 grams of japonica rice, minced ginger, chopped green onion, shiitake mushrooms, refined salt, monosodium glutamate, cooking wine, a small amount of sesame oil, appropriate amount of water.

Steps:

Soak the dried razor clams in warm water, rinse them, put them in a pot of boiling water and cook them thoroughly, remove them and put them in a bowl, add a little water

Cooking wine, minced ginger, then steamed in the basket until cooked, take out, large pieces in half, the original soup for later use.

Wash the japonica rice. Soak the shiitake mushrooms in water, rinse them and tear them apart.

Put water and japonica rice in the pot, boil over a strong fire, pour in the original soup of steamed dried razor clams, add shiitake mushrooms, and then boil until the porridge is formed, then add dried razor clams, season with refined salt and monosodium glutamate, sprinkle with chopped green onions, and drizzle with sesame oil.

[Ingredients]: 1500 grams of razor clams, a pinch of salt, 2 spoons of steamed fish soy sauce, an appropriate amount of cooking wine, 1 small piece of ginger, an appropriate amount of oil, an appropriate amount of chives.

Method: 1. After buying the razor clams, wash them with water several times, wash the sediment on the surface of the razor clams, and then put them in light salt water to rest for a few hours to let it spit out the sediment.

2. Pour an appropriate amount of water into the pot, add ginger and cooking wine after boiling, then put the cleaned razor clams into the pot and blanch until the foam overflows, and the clams shell can be opened.

3. Clean the black film on the surface of the boiled razor clams and remove the half of the shell without meat.

4. Put the processed razor clams on a plate, pour in 2 tablespoons of steamed fish soy sauce, and put minced green onion and ginger on top.

5. Pour oil into the pot, heat it, and pour the hot oil on the minced green onion and ginger.

Tips: 1. The clams you buy often have sediment in them, so you should put the razor clams in light salt water for an hour to let it spit out the sediment.

2. Blanch the razor clams in a pot, and immediately pick them up and put them in clean water when the mouth opens after 30 seconds, don't blanch the razor clams for too long, otherwise it will blanch its umami.

3. The second time the razor clams are steamed in the pot, it only takes 8 minutes to steam, and the clam meat will be old if it is steamed for too long.

Ingredients: 500 grams of razor clams, 300 grams of loofah, salt, chicken essence, ginger, cooking wine, sesame oil. Method 1: Wash the razor clams and rinse them with light salt water to raise the sand, and then remove the shells with water. 2. Peel and wash the loofah and cut into strips.

3. Remove from the pot, add water and a few slices of ginger to boil, add razor clams and loofah. 4. Boil and add salt, chicken essence and sesame oil.

Dried razor clams are dried products made of razor clams, which are very nutritious, and the meat is more delicious and has more protein, like many medicinal books have mentioned razor clams.

It should be used, and eating it can relieve chest tightness.

Diseases such as weakness.

Ingredient. 150 g dried razor clams, red pepper.

Dry a little. Excipients, ginger, salt, chicken essence.

Light soy sauce, soy sauce, bean paste.

Garlic. Method.

1.Soak the clams in water for 5 to 7 hours, and put two spoons of alkali in the water, so that when the clams are soaked, the clams will become bigger, and they will taste more chewy and taste good.

2. After soaking the dried razor clams, clean the internal organs of the dried razor clams and the dirt on the outside, then wash them several times, and dry the water control for later use.

3.Put oil in the pot, put the dried chili, ginger, garlic, and bean paste on low heat until fragrant, the heat is too big and it is easy to burn the chili pepper black.

4.After the auxiliary ingredients in the pot are stir-fried, you can put the dried razor clams with controlled water into the pot and stir-fry over medium heat to make them fragrant.

5. After the fragrance is fragrant, start to season, add salt, chicken essence, light soy sauce, soy sauce, stir-fry for 2 to 3 minutes.

Summary. 1.It is best to put alkali when soaking the dried razor clams in water, so that the dried razor clams soaked in this way will taste tough and taste better.

2.After the razor clams are soaked, be sure to dispose of the internal organs and the dirty things outside, so that they can be eaten more assured and tastier, and if they do not come out, they will affect the taste.

3.When burning clams, be sure to control the heat, and it is best not to burn them over high heat, so as to control the taste of the accessories.

Fat man Ashu. 3456Followers · 145Like

A complete set of tips on how to make dried razor clams.

Authentic practice of dried winter melon.

The practice of dried razor clams is very common.

Tips for how to make fried dried razor clams.

Dried sea clams are the easiest way to make.

Dried razor clams are braised and delicious, and the method is as follows:

1. Dry wash the razor clams and put them in a bowl, add water to submerge them, steam them in the basket and take them out;

2. Scoop up the dried clams and put them in clean water, stir them with chopsticks, and wash away the sediment and dung;

3. The original juice of steamed dried clams, filtered and set aside;

4. Peel the winter bamboo shoots, wash them, cook them, and slice them;

5. Scrape and wash the pork belly with skin, cut it into rectangular slices with a thickness of 1 cm and put it in the pot, add water and meat level, and cook it over a strong fire;

6. After boiling, skim off the foam, and when it is rotten over low heat, add minced ginger, sugar, rice wine, soy sauce, refined salt, bamboo shoots, dried razor clams and original juice;

7. When it continues to burn until it is rotten, dilute and thicken with wet starch, remove from the pot and put it on a plate, and sprinkle with minced green onions.

Dried razor clams. 1) Dried large razor clams, processed with larger razor clams, with a rectangular body shape, fat head point, golden color, and the largest output in Qidong County, Jiangsu.

2) Dried razor clams: the body length is about 25 mm, the body is long shoulder-shaped, and there are two small tips on the head (that is, the outlet pipe and inlet pipe of the dried razor clams), its quality is lower than that of the large dried razor clams, and the yield of Fujian and Zhejiang is more.

3) Japanese dried razor clams: its quality is like a large clam, the body shape is round, and the quality is not as good as that of the Chinese large clams.

Answer: 1. Ingredients needed to make fried razor clams with ginger:

200 grams of ginger, appropriate amount of salt, 350 grams of dried razor clams, 6 millet peppers, 2 cloves of garlic, appropriate amount of light soy sauce, appropriate amount of aged vinegar.

Second, the practice of stir-fried dried razor clams with ginger.

1. Wash the ginger and slice it diagonally.

2. Finely chop the millet pepper and slice the garlic.

3. Soak the dried razor clams in advance and wash them well.

4. Put oil in the pot and stir-fry the dried razor clams, until golden brown, add millet pepper and garlic slices, and stir-fry for a while.

5. Add ginger, light soy sauce, aged vinegar, salt, and stir-fry over high heat for a few minutes.

6. Finally, add mint leaves to decorate, drizzle a little homemade chili oil, and stir-fry the dried razor clams with ginger and it is ready.

How to make spicy fried dried razor clams.

1.Soak the razor clams in water for a day, remove the internal organs and wash them.

2.Bring water to a boil and remove the razor clams.

3.Green peppers, green and red peppers cut into shreds.

4.Add a little salt to the shredded meat, mix well with cooking wine, add shredded ginger in the pan, add shredded meat, fry the shredded meat.

6.Put oil in a pan, pour in the razor clams and stir-fry, add a tablespoon of oyster sauce and stir-fry well.

7.Pour the shredded meat and green pepper into the pan and mix well.

1. Ingredients: 10 dried razor clams, 50g of ribs or cavity bones, a little ginger, a little cooking wine (rice wine), and a little salt.

2. First of all, you should prepare the pot for making soup, and it is recommended to use the electric saucepan with purple sand liner, which is more convenient with the reservation function. Only the soup that is stewed in water will be crystal clear.

3. Blanch the chopped pork ribs in boiling water, and then rinse them with cold water under the faucet to remove the white foam and keep the soup clear.

4. Put the pork ribs, dried razor clams, and ginger slices into the stew pot and add enough cold water.

5. Set the saucepan to the "soup" setting. You can also add a little cooking wine.

6. About 3 hours later, the clam pork rib soup is ready, put it in a small bowl, and add a little salt.

<>1. Soak the dried razor clams in cold water for 10 hours, and add a little alkali to the water. After adding alkali, the soaking time is shortened and the dried razor clams become larger, which makes them more tough, chewy and has a better taste;

2. After the razor clams are soaked, remove the internal organs and peripheral dirt, then clean them, drain the water and set aside;

3. Put oil in the virtual pot, then put in the chili pepper and stir-fry until fragrant, pay attention to low heat, the oil temperature should not be too high, otherwise the chili pepper is easy to burn;

4. After the chili pepper is stir-fried, add the dried razor clams to accompany the stir-fry, which is less likely to burn over medium heat;

5. After the clams are fried, add salt, chicken essence and light soy sauce to taste.