There are a lot of ways to make clams, whether it is stir-fried, cold, or made into soup, I believe many people like to eat. Clams have a delicious flavor, tender meat and high nutritional value. Today for you to introduce the practice of clams of the whole, like to eat clams friends hurry up to learn it!

Milk clam soup practice

Instrument preparation

300 grams of clams, 100 milliliters of fresh milk, 1 red persimmon pepper, 2 grams of ginger, chicken broth, sugar, oil, salt, moderate amount.

Methods

1. Soak the clams in lightly salted water for 1 hour to spit out the sediment, then boil them in boiling water until they open, and then fish out the shells; wash the red bell pepper and cut it into pieces.

2. pan into the oil heat, add ginger slices burst incense, pour fresh milk, chicken broth to boil, pour in the clams, open high heat and cook for 1 minute, add the right amount of salt, sugar and stir well can be.

How to Stir-Fry Clams with Onion and Ginger

Ingredients Preparation

750g clams, 50g green onion, 25g red bell pepper, 15g ginger, 2 tsp refined salt, a pinch of monosodium glutamate (MSG), 1 tbsp black bean chili pepper, 1 tsp sugar, 4 tsp cooking wine, moderate amount of peppercorn oil, 3 tbsp vegetable oil.

Methods

1. Brush the clams clean, put them in a container, add water and a pinch of refined salt and mix well, soak for 2 hours to make the clams spit out the sediment, then change the water to rinse and fish out.

2. red pepper to remove the tip and seeds, cleaned and cut into pieces; green onions to remove the roots and old leaves, cleaned, cut into segments.

3. Net pot on the fire, add oil to eighty percent heat, into the green onion, ginger stir fry flavor.

4. Then put the clams, stir-fry quickly with high heat until the shells open, then cook the wine, add red pepper pieces, black bean sauce stir-fry for 2 minutes.

5. Then add salt, sugar, monosodium glutamate to taste, drizzle pepper oil and stir fry, out of the pan on the plate can be.

How to stir-fry clams with soy sauce

Ingredients prepared

300 grams of clams, 6 grams of soy sauce, 1 green bell pepper, 1 red bell pepper, 3 grams of ginger, 4 grams of garlic, 6 milliliters of cooking wine, 3 grams of cornstarch, 30 milliliters of water, 20 milliliters of cooking oil.

Method Steps

1. clams washed and soaked in salt water for 30 minutes; ginger washed and peeled and shredded; garlic washed and peeled and sliced; green bell pepper washed and removed from the head and seeds, cut into long 2.5 cm, 1.5 cm wide rhombic slices; red bell peppers were washed and removed from the head and seeds, cut into long 2.5 cm, width 1.5 cm diamond shape.

2. In a bowl, put 30 ml of water, add 3 grams of cornstarch and mix well to make gravy for use.

3. hot pot of oil, until the oil is hot into the cut garlic, ginger, small fire incense, into the clams into the medium heat stir fry, pour the wine, stir fry until the clam shells all open.

4. Put soybean paste, stir fry color, put the cut green bell pepper, put the red bell pepper.

5. Pour in the gravy and stir-fry until the soup thickens.

Buy clams

Screening clams are not live, you can touch the tentacles with your hand, if the tentacles can be quickly retracted, and "whoosh" shot out a stream of water arrows of the best. Can not open or shell slightly open but can not be closed, are already dead.

How to make parsley clams

Ingredients to prepare

400 grams of clams, 125 grams of parsley, 5 grams of peppercorns, 10 grams of green onions, 1 tsp of refined salt, soy sauce, rice vinegar, monosodium glutamate, sesame oil, moderate amount of each.

Method Steps

1. Remove the parsley root, wash with water, cut into small sections, then cut into julienne.

2. Net pot set on the fire, put the water and a little salt boiling into the parsley silk blanching until cooked, fish out, cool, drain.

3. Clams brush clean, into the boiling water pot blanch down to the opening, remove the clams, into the cold water over the cool.

4. Remove the clams, peel off the shell, remove the clam meat, remove impurities, wrap with a clean cloth and clutch the water.

5. Peppercorns, chopped scallions, placed in a small bowl, plus soy sauce, salt, rice vinegar, monosodium glutamate, sesame oil, mix well into the flavor sauce.

6. Clam meat and parsley shredded in a container, pour into the seasoned sauce, when serving, mix well, plate on the table is complete.

7.