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How to cook clam meat is delicious
1. Ingredients for domestic fried clam meat: 300g of clam meat, 2 green peppers, 50g of onion, 10g of cooking oil, 10g of cooking wine, 5g of light soy sauce, 2g of salt. What to do. Wash the green pepper. Wash the onions. Cut into pieces and set aside. Pour water into the pot, bring to the boil, add wine, blanch clam meat for 1 minute, remove and drain. Put oil in the pan.
2, flower clam fried leek: steamed flower clam, take meat spare, stir-fry quickly with leek, add special sauce, add fresh, unique flavor. Clam wax gourd soup: wax gourd and clam co-cooking, sweet and fresh fragrance blend, the soup is mellow, simple and easy to make. Flower clam bean curd flavor soup: tender tofu boiled with flower clam, add white miso, delicious and not greasy, is a simple delicacy often made by families.
3. Ingredients: 400g clam, 50g leek, 2 cloves of garlic, 5g ginger, 1g millet spicy, 1g salt, half teaspoon cooking wine, 1tbsp light soy sauce, half teaspoon vinegar, 9g oil. After buying the clams, soak them in salt water for more than 2 hours, then wash them clean. The leek chooses to remove the old leaves, rinse under running water and cut into long sections. Sliced garlic and ginger, cut millet into chili rings.
4. Steaming clam is the best cooking method to retain the original taste of clam. First of all, wash the clams to remove sand and impurities. Then put the clams in the steamer and add the right amount of ginger and onions to remove the odor and increase the flavor. Steaming time should not be too long, generally 5-10 minutes, lest clam meat become old and hard. After steaming, you can sprinkle some minced garlic and coriander, order some soy sauce or steamed fish soy sauce, the taste is more delicious.
5. Fried clams with spring onions. Chopped ginger and garlic, chives, coriander, dried chili peppers and set aside. Wash the clams and set aside. Heat the pot and stir-fry the clams (without oil). Add a little water and stir-fry until the clams open their mouths automatically. Open one and pick out one until the last one.
How do you cook clams?
Wash the clams: soak the clams in salt water for 30 minutes and rinse thoroughly to remove sand. Make seasoning: cut chopped chili, garlic and ginger and set aside. Stir-fry quickly: cool oil in a hot pot, add minced ginger, garlic and chili, stir-fry until fragrant, add washed clams, then pour in cooking wine, stir-fry until clams open. Seasoning and cooking: add light soy sauce, appropriate amount of salt and chicken essence, continue to boil, let the clams fully absorb the seasoning and cook until done.
First, steamed hairy clam ingredients: 500 grams of hairy clam, 3 slices of ginger, 2 spring onions, right amount of cooking wine, a little steamed fish soy sauce. Step: clean and spit sand: soak the hairy clams in salt water for more than 2 hours to let them fully spit out the sediment. During this period, the water can be changed 1-2 times to ensure cleanliness. Processing ingredients: sliced ginger, chopped shallots and set aside. Steaming: drain the washed clams, place them on a plate, sprinkle with sliced ginger and onions, and sprinkle with proper amount of cooking wine.
Prepared ingredients: 600g Meretrix Meretrix, right amount of oil, right amount of salt, right amount of green onion, right amount of ginger, right amount of dried pepper, right amount of bean paste. Wash the clams. Slice the ginger, wash the spring onions and drain. Heat the pot with oil. Add dried chili peppers. Add ginger and scallion and stir-fry to taste. Put in the clams. Add Douban sauce and stir-fry. Add salt and stir-fry for five minutes. Load the plate.
Prepare one garlic seedling, 600g clams, one spring onion, five cloves of garlic, four or five dried chili peppers, right amount of oyster sauce, right amount of salt, right amount of chicken essence, right amount of soy sauce, one spoonful of bean paste, right amount of pepper powder, right amount of starch, right amount of ginger powder. Soak in salt water for a few hours. Rinse clean. Saute onions, garlic and dried chili peppers in hot oil. Add another spoonful of bean paste.
How to cook white clams?
Egg steamed clams: 500g clams, 2 or 3 eggs, water, chopped onions, salt, oyster sauce, sesame oil, shredded ginger, light soy sauce. First spit sand to clean the clams, put the shredded ginger in the pot and boil the water. Boil the clams until the shell is open, then turn off the heat and fish out. Then put it into the water to clean it. Don't pour out the water that boils the clams, and fish out the layer of foam floating on it.
Rinse the white clam meat with clean water, drain, and put it into the beaten egg liquid. Add chopped onions and chopped ginger (it's best to use ginger powder, because it's best to use ginger powder, so don't use ginger water, otherwise there's too much water) salt, chicken essence, steamed fish soy sauce (no light soy sauce can be used, just a little bit), heat the oil and stir-fry over medium heat. Add white pepper, sprinkle with sesame oil and serve. This dish is very easy to cook, very delicious, very fresh, very tender. It smells good.
When cooking, it is recommended to use steaming or stir-frying. Before steaming, soak slightly with cooking wine to remove the fresh. Control the cooking time, usually about 5 minutes, to prevent the meat from being overcooked and hardened. In terms of seasoning, it can be paired with ginger, minced garlic and bean paste to increase the delicious taste, while adding parsley and chopped onions to increase color and level. White clam is flexible to match and can be combined with vegetables, tofu and other ingredients, such as fried white clam with green pepper or fried white clam with bean curd to enrich the taste.
Boil the ginger and onions with water, add the washed white clams and boil until slightly boiled. Beat the eggs and mix with white clam water and 150ML. Oil the plate and put in the boiled white clams. Pour in the sifted eggs. Cover with plastic wrap, boil the water and steam for 10 minutes until the egg is set. Sprinkle with delicious soy sauce and sesame oil.
After buying the white clam, raise it in light salt water for 2 hours (I bought it in the morning), let it spit out the sand and wash it before cooking; cut into pieces of colored pepper and set aside spring onion, ginger and garlic. Boil water in the fire and order cooking wine. Put the white clam into the boiling water, stir and see the white clam spit out in turn, turn off the fire quickly, so as not to get old and affect the taste. Heat the iron pot, stir-fry the spring onions, ginger and garlic, stir-fry the colored peppers until half-ripe, put the white clams after the opening.