Introduction: Late-night canteen steamed clams with gourmet wine, Aunt Alian’s favorite, so how to make steamed clams with Japanese gourmet wine, and what are the methods? I have compiled relevant information below, and join me below Take a look. How to cook clams steamed with wine in late-night canteen

Cooking clams with wine can remove the fishy smell of clams better than water, and make the umami flavor more obvious. Add butter and green onions to make the soup more fragrant. It was the first time I tried making clams like this, and I fell in love with the rich and fresh taste. In life, no matter how much suffering there is, hope should still accompany you like a shadow. A bowl of wine-steamed clams that rekindles hope in life. I hope more people can taste its delicious taste.

Method 1 of steaming clams with wine

1. Take one pound of clams, spit out the sand, and clean the shells one by one. Steamed clams with wine - late night canteen recipe

2. Saute 2 dried chili peppers, 2 cloves of garlic and a little oil until fragrant. Wine-steamed clams - late-night canteen recipes

3. Add clams, add 60ml of sake, cover the pot and bring to a boil. Steamed clams with wine - late-night canteen recipes

4. After opening the mouths of the clams one by one, add 10g unsalted butter, 2 teaspoons of light soy sauce, a handful of chopped green onions, mix well, cook briefly, and eat !

Method 2 of steaming clams with wine

1. Pick up the clams that have been spit out and rub them with both hands to remove the dirt on the surface, rinse them with clean water several times and drain off the water. .

2. Tear the dry red pepper from the middle and squeeze out the seeds inside.

3. Flatten the garlic cloves with the back of a knife.

4. Wash the green onions and cut into small sections.

5. After the pot is heated, add dry red pepper and garlic, stir over low heat until fragrant. Add clams.

6. Pour in the wine, cover and simmer.

7. After the clam shells are boiled, open the lid, add butter and light soy sauce, and stir well.

8. Sprinkle in the green onions and serve. How to choose fresh clams

Clams are usually placed in the aquatic products section of supermarkets, placed in pots, and the appearance of the clams can be seen through the water.

1. First look at the color and choose shiny shells. Different species have different colors, with white clams being whiter and flower clams being darker.

2. Don’t think that clams that open their mouths are alive. On the contrary, the clams that have opened their mouths in the water are more likely to have been dead for a long time.

3. The closed box must be alive? Not necessarily. If you are not afraid of the fishy smell, you can pick up two pairs and knock them. It will be easy to distinguish the empty ones.

4. Choose the ones with the tongue half out. The ones that shrink in when touched are the ones that are alive, fresh and have delicious meat.

Tips for selecting clams: When selecting, you can secretly punch a small hole in the bottom of the plastic bag you purchased. While selecting, one side will already leak, so you can put a new one in when weighing. Pocket, less water when weighed, more cost-effective.

In addition, clams have aphrodisiac properties, so those who are married can try it.