How to make it delicious, the home cooked practice of stir fried sauerkraut with clams

Ingredients: 500g clams, 2 sauerkraut, appropriate amount of salt, Lao Gan Ma, appropriate amount of water, and three garlic.

Steps. Step 11 of the practice of stir-fried sauerkraut with clamsAfter washing the sauerkraut, cut it into pieces and put it in a box for later use.

Step 22 of the practice of stir-fried sauerkraut with clamsThe clams are washed and packed in baskets.

Step 33 of the practice of stir-frying sauerkraut with clamsPut an appropriate amount of oil in a pot, amplify the garlic and stir-fry until fragrant.

Step 44 of the practice of stir-frying sauerkraut with clamsAdd the clams and stir-fry.

Step 55 of the preparation of fried sauerkraut with clamsAdd sauerkraut, salt, stir-fry until almost enough water.

The practice of stir-fried sauerkraut with clams is step 66After the water is boiled, the shells are opened, put in the old godmother, stir-fry, and turn off the heat!

The practice of stir-fried sauerkraut with clams is step 77Serve.

Tips: No tricks! Do it a few more times and you'll be proficient.

The home-cooked way to make clam meat delicious is to stir-fry it with green peppers (bell peppers), which are not spicy, and the clam meat is also very fragrant after stir-frying. Another point is that you need to put some minced garlic and stir-fry together, and the clams must have minced garlic to be delicious. Please see below for details

Ingredients:400g clam meat, 1 bell pepper; Garlic and garlic, chopped green onion, oil, light soy sauce, thirteen spices, bean paste and other ingredients.

Method:

1. Cut the green onion, garlic and chili pepper, and the chili pepper is best cut into cubes.

2. Blanch the thawed clams in hot water for about two or three minutes, and then put them out.

3. Put oil to preheat, add green onion and garlic to stir-fry to taste, put a little bean paste and stir-fry well.

4. Then put the clams and chili peppers, fry for a while, put the very fresh, oyster sauce, salt, thirteen spices, stir-fry for a while and you can get out of the pot.

5. Finished products. <>

Stir-fried clam meat is one of my favorite dishes and I make it in my free time. The specific ingredients and production steps for cooking clam meat are as follows:

Ingredients:

Clams, minced green onion, coriander, salt, oyster sauce, soy sauce, cooking wine, dried chili.

Steps:Step 1: All the ingredients are ready, pour the clam meat into a container, pour water into it, wash it and put it in a bowl for later use.

Step 2: Wash the shallots, dried peppers and coriander, and chop them separately for later use.

Step 3: Heat the appropriate amount of oil in the pot, and pour in the prepared dried chili powder to burst the fragrance.

Step 4: Pour in the chopped green onion and burst until fragrant.

Step 5: Pour in the cleaned clam meat and stir-fry evenly.

Step 6: Pour in 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oil and 1-2 tablespoons of salt, stir-fry over high heat until the soup is almost closed, pour in the chopped coriander and stir-fry until the coriander is broken, turn off the heat and serve.

Tips: 1: The clam meat you bought only needs to be cleaned with water.

2: If you can't buy clam meat, you can replace it with clams, but the clams you buy should be soaked in water with salt or sesame oil for 2-3 hours to let the clams spit out the sand.

3: If you don't have coriander at home, you can replace it with leeks or don't add anything.

4: Add cooking wine, oil and dried chili peppers to make the fried clam meat without a fishy smell.

I think the best way to make clam meat is to stir-fry the clams spicy, and the method is very simple, let's make it together.

Ingredients: 500 grams of clams.

Excipients: 1 green chili, 1 red chili, 2 cloves of garlic, appropriate amount of coriander, appropriate amount of salt, appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of seafood soy sauce.

Method: Prepare the materials;

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2.The clams are cleaned and free of sediment.

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3.Cut green and red peppers into small pieces; Finely chop the garlic; Cut the parsley into sections;

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5.Pour in the clams and stir-fry, if it is a whole clam, fry until all the shells are open;

6.Add salt, 1 tablespoon light soy sauce, stir-fry the hoisin sauce a little, and sprinkle with coriander.

Stir-fried clam meat with green peppers

Materials:

2 green peppers 150g of shelled clam meat

Appropriate amount of minced green onions, 4-5 dried chilies.

1 tbsp cooking wine 1 tbsp soy sauce.

Consume 2 tbsp oil and 1-2 tbsp salt.

Method:

Step 1

All materials are ready for later use.

Step 2

Pour the clam meat into the plate in advance to melt a layer of ice on the surface, pour it into a bowl of water, clean it and set aside.

Step 3

Wash the green onion and dried chili pepper and finely chop them separately and set aside.

Step 4

Wash the green peppers and cut them into shreds for later use.

Step 5

Heat an appropriate amount of oil in a pot, add the chopped dried chili peppers to burst the fragrance, and then pour in the chopped green onions to burst the fragrance.

Step 6

Pour in the washed clam meat, stir-fry over high heat for 30 seconds, then pour in 1 tablespoon of soy sauce, 1 tablespoon of cooking wine and 1-2 tablespoons of salt, stir-fry evenly.

Step 7

Pour in the shredded green peppers, stir-fry until the green peppers are broken, then put 1 tablespoon of oil and stir-fry evenly, turn off the heat and serve.

Stir-fry clams, the most taboo is to fry directly in the pot, with the correct method, out of the pot tender and juicy, not fishy.

1.Put the clams you bought back into a pot first, add an appropriate amount of water to cover the clams, then add a spoonful of salt and a little sesame oil, cover the lid, don't disturb it, and let it spit out the sand quietly for a while. By the way, the water temperature is very important, preferably around 20 degrees, and the small flower clam will be happy to spit sand in this environment!

Soak for about 40 minutes, we pick up the pot, close the lid tightly, shake up and down, left and right, don't use too much force, otherwise the small flower clam is easy to faint, the fainting small flower clam will not spit sand, and if the force is too large, the shell of the flower clam will be broken, and the mouth will be punctured when eating. After spitting clean, rinse the clams several times to control the moisture and set aside.

2.Add a little oil to the pot, when the oil temperature is 5 hot, put in the ginger slices and green onions, fry until fragrant, then pour in the clams, stir-fry about 20 times, cover the pot and simmer for 30 seconds, then open the lid and add less salt to adjust the bottom taste, at this time you will see the clams begin to open their mouths one by one, stir-fry a few times, stir-fry the salt evenly and then cover the lid and simmer for 40 seconds, when the time is up, open the lid, the clams all open their mouths, and there is a layer of white juice at the bottom of the pot, the clams are the most tender at this time, and they are completely cooked, The nutritious and delicious clams are ready.

Ingredients: 1000 grams of flower nails, 3 tablespoons of cooking oil, 3 grams of salt, 1 teaspoon of cooking wine, 1 tablespoon of hoisin sauce, teaspoon of soy sauce, 2 green peppers, 1 handful of chives, 1 small piece of ginger.

1.Put the armor in water, add a pinch of salt, and put it in an ice pack to keep for about 3 hours.

2.Shred the ginger and onion, remove the seeds from the green pepper and cut into small pieces.

3.Put the ginger in water and boil, add an appropriate amount of cooking wine, and cook on high heat for about 2 minutes until all the flower nails open.

4.Wash the armor several times, remove the shell without meat, and control the water after washing.

5.Sauté ginger and shallots in a pan of hot oil.

6.Stir-fry the sixtieth nail.

7.Add a little cooking wine. Add 1 tablespoon hoisin sauce, light soy sauce and salt.

8. Stir-fry the green peppers until they are chopped.

Personal Experience:1After buying a clam, be sure to let it spit out the sediment first.

You can soak the clams in water, add 1 teaspoon of salt, and let them stand. After about half an hour, a small amount of mud silver and sand can be clearly seen at the bottom of the basin. Clams that do not spit out sediment will greatly affect the taste.

2.When choosing clams, you can choose a larger one, and the meat will be fatter; Choose live clams, dead clams can't be eaten. Generally, the clams are set up in the seawater, and the meat is basically alive.

3.Stir-fried clams do not need to add water. When frying, the clams will come out of the water, and there is no need to add salt. The clams are already salty, just add a small amount of soy sauce to color.

4.Clams must be soaked in salt water. Because clams die instantly when placed in fresh water, the sand inside the clams will not be spit out. Only by placing it in salt water can the clam open its shell and spit out the sand in the shell.

5.When frying clams, the time for stir-frying must be short. As long as the shell of the clam is opened, the clam is ripe. If the frying time is too long, the clams will harden and lose their umami taste.

6.When we fry the clam Qingbo chain, we don't need to put salt and MSG, we only need to add a small amount of seafood soy sauce, so that its saltiness is more palatable.

Ingredients: 600g of clams, 3g of ginger, 3g of garlic, 5 spicy millet, a spoonful of bean paste, half a spoon of light soy sauce, a few drops of balsamic vinegar, a spoonful of cooking wine, and an appropriate amount of water starch.

Steps: 1. Buy the clams and put salt or sesame oil to soak them in sand, it is best to buy them in the morning, generally speaking, fresh, so that the soaking time can be longer, so that they can be completely spit clean.

2. Finely chop the ginger and garlic and set aside.

3. Wash the green onion and cut it into small pieces for later use.

4. Cut the millet into small pieces diagonally, then wash the seeds and drain the water.

5. Put a little oil in the pot, heat the oil over low heat, add the chopped garlic and ginger foam and stir-fry until fragrant.

6. Then add the millet spicy and stir-fry together.

7. Then pinch in a spoonful of bean paste and stir-fry the red oil.

8. Put in the clams that spit out clean sand, hahahaha, remember the fire.

9. Put in a little cooking wine and a few drops of balsamic vinegar to remove the fishy smell, and you can also put an appropriate amount of liquor here to remove the fishy fragrance, I will put a little bit of it every time.

10. Put in a little raw soy sauce.

11. After stir-frying well, cover the pot, simmer for a while, wait for the cracked shell to taste, you can add an appropriate amount of hot water, like the soup a little more.

12. Finally, add a little salt, not too much, the bean paste soy sauce has a saltiness, put in the chopped green onion and stir-fry evenly.

13. If there is a lot of soup, you can put a little water starch to thicken it.

14. a finished product.

The home-cooked practice of fried clams:

Wash the clam a little first, then put it in cold water, add salt + sesame oil, grab it with your hands, grab it a few more times, and then let it sit for a while to let it spit sand.

Prepare to cut the side dishes: Garlic and millet spicy chop, green onion into white sections, green onion into rings, ginger slices, set aside.

After the clams spit out the sand, put it in a pot under cold water, boil, and cook for another 2 minutes, then drain and set aside.

Seasoning: 3 tablespoons light soy sauce + 1 tablespoon oyster sauce + 1 tablespoon cooking wine + 1 tablespoon sugar + 1 tablespoon starch, then add a little water (not too much) and stir well.

Pour oil into a hot pan, turn to low heat after the oil is hot, put in the peppercorns and stir-fry until fragrant, remove the peppercorns after they are fried (not too much), then put in the green onions, ginger slices and stir-fry in the pot, pour in the clams and stir-fry.

Pour in the seasoned sauce.

<> let's eat.

Fried clam delicacy benefits:

Stir-fried clams are a delicacy with clams, green onions, garlic, ginger, red peppers, soy sauce, etc. The production method is to raise the clams in salt water for half a day, let it spit sand, mince the green onion, ginger and garlic, and cut the red pepper into diamond-shaped slices.

The taste of the dish is extraordinary, the aroma is delicious, and the salty and umami flavor is full.

Ingredients: 1000 grams of flower nails, 3 tablespoons of cooking oil, 3 grams of salt, 1 teaspoon of cooking wine, 1 tablespoon of hoisin sauce, teaspoon light soy sauce, 2 green peppers, 1 handful of chives, 1 small piece of ginger.

1. Put the nails in the water, add a little salt, and put them in an ice pack for about 3 hours.

2. Cut the ginger shreds, green onions, and remove the seeds from the green peppers.

3. Put ginger in water and bring to a boil, add an appropriate amount of cooking wine, and cook on high heat for about 2 minutes until all the nails are opened.

4. Clean the nails several more times, remove the meatless shell, and control the water after rinsing.

5. Stir-fry ginger and green onions in a hot oil pan until fragrant.

6. Stir-fry the lower sixtieth nail.

7. Add a little cooking wine. Add 1 tablespoon hoisin sauce, light soy sauce and salt.

8. Stir-fry the green pepper until the green pepper is broken.

Personal experience:

1. After buying the clams, you must first let them spit out all the sediment, you can soak the clams in water, add 1 teaspoon of salt, and let it stand, after about half an hour, you can clearly see that there is a small amount of sediment at the bottom of the pot, and the clams that have not spit out the sediment will greatly affect the taste.

2. When choosing clams, you can choose a larger one, and the meat will be fatter; To choose live clams, dead clams are not edible, generally the stall will place the clams in the seawater, there are spit out of meat, will move is basically alive.

3. You don't need to add water when frying clams, the clams will come out of the water when you fry them, and you don't need to add salt.

4. The clams must be soaked in salt water, because the clams will die immediately when they are placed in fresh water, so the sand in the clams will not be spit out, and only when they are placed in salt water, the clams can open the shell and spit out the sand in the shell.

5. When frying clams, the frying time must be short, as long as the shell of the clam is opened, the clam has been ripe, if the frying time is too long, the clam meat will become hard, and the taste loses its freshness.

6. When we fry clams, we don't need to put salt and monosodium glutamate, just add a small amount of seafood soy sauce, so that its saltiness is more palatable.

1. Prepare materials: clams, oil, dried chilies, salt, oyster sauce, coriander, June fresh soy sauce.

2. Soak the clams in water after buying them, and then wash them when they are fried.

3. Wash the clams, then pick up the pot with your hands and bump the clams, rinse again, repeat a few times, and the sand will be washed off.

4. Put an appropriate amount of oil in the pot and boil it for 6 hours.

5. Add dried chili peppers and stir-fry until fragrant, then add clams and stir-fry.

6. Wait for the clams to open slightly, pour in the fresh soy sauce in June, stir-fry bright and smooth, and pour in the oyster sauce.

7. Fry until the mouth of the clams is open, add a little salt, stir well and put the coriander out of the pot.