Pork can be eaten raw or processed into dried and oil. China has a long history of aquaculture, with the largest output in Fujian and Zhejiang, as well as artificial aquaculture.
Stir-fried razor clam
Materials:
500g razor clam, chives 1 root, 5g ginger, yellow rice wine 1 teaspoon, soy sauce 1 spoon, and proper amount of oil.
Exercise:
Soak razor clam in water in advance, spit sand, wash, shred ginger and cut leek into sections for later use.
2. Add cold oil to the hot pot, add shredded ginger and shredded onion and stir fry.
3. Put the clams into the pot and stir-fry with rice wine and soy sauce for a while. ? [8]?
Three-silk mixed razor clam
Ingredients: 750g fresh razor clam, 25g shredded ham, 50g cucumber, 75g mushroom, 250g leek, salt, monosodium glutamate, soy sauce, Shaoxing wine and Jiang Mo.
Making:
1. Wash the razor clam, put it in salt water for about 3 hours to spit out the sediment, take it out and wash it with clear water.
2. Put 1.5 kg of water in the wok, bring it to a boil over high fire, put it in the clams, and take it out. After cooling, peel off the shell, cut off the whiskers and mud intestines, and wash them with cold boiled water.
3. Root the leek, cut it into 3.3 cm long sections, and blanch it in boiling water; Shred mushrooms, soak leeks in the original soup of razor clam for 2 minutes, remove and let cool.
4. Put the meat, leeks, shredded mushrooms, monosodium glutamate, Shaoxing wine and salt into a bowl and mix well. Put them in a dish, surround them with flowers made of cucumber, pour in sesame oil, sprinkle with shredded ham, and dip them in seasoning dishes made of Jiang Mo, vinegar and soy sauce.
Features: bright color, tender, smooth and refreshing, hot and sour and delicious. ? [3]?
Guota constricta
Ingredients: 250g peeled razor clam, 2 eggs, 40g flour and 6g salt.
Monosodium glutamate 5g, sugar 10g, cooking wine 15g, sesame oil 25g, chicken soup 100ml, chopped green onion 5g, cooked chicken oil 150g, Jiang Mo 5g, green garlic 5g, and dried pepper 1.
Features: light yellow, fresh and delicious, light and salty.
Production method:
1. Wash the sediment of razor clam, drain the water, put it in a bowl, and simmer with salt, wine and minced onion and ginger, all of which are stained with flour.
2. In a porcelain bowl, beat the eggs until they are foamed, and then add the clams soaked in flour.
3. Heat the wok over a large fire, add cooked chicken oil, and when the oil temperature reaches 30%, take three clams in your hand, put them flat in the wok into a square, then slowly turn the wok over a slow fire until the front side turns yellow, then fry them on both sides until they are light yellow, and pour them into a colander to control the oil.
4. After the wok is cleaned, add 20g sesame oil, heat it to 40% heat, add dried chili, fry until crisp but not paste, add minced onion and ginger, cook cooking wine, add chicken soup, monosodium glutamate and white sugar, then put the fried razor clam into the wok and bring it to a boil. When the soup is dry, put the green garlic on the razor clam and turn it upside down.