Flaming clam

High-alcohol liquor and red wine are mixed, and the clams are soaked and ignited. When the wine is finished, the clams are cooked, and it is even more mouth-watering with ginger juice, Japanese soy sauce and spicy sauce.

Clam hibiscus

Clam hibiscus

Operation: wash the clams, boil the water, soak them, pick them up and take out the meat; Beat the egg white into a paste, soak it in boiling water, pick it up, put it in clam shells respectively, then put the clam meat on the hibiscus and hook it with glass.

Lazy clam

Practice: Peel the loofah and cut it into thick strips, add salt and mix well; Put 4 pieces of towel gourd strips, 2 clams, a little ginger and some wine on an aluminum foil; Fold into rectangular bags and bake in the oven 10 minutes.

Asparagus clam

Practice: Slice peppers, blanch clams, and take out clams; Cut asparagus, blanch, and shower with boiling water; Stir-fry asparagus first, then add clam meat and stir fry, and finally add seasoning and pepper and stir fry.

Longjing clam

Soak Longjing in boiling wat, and filtering to obtain pure tea soup; Boil half a pot of water, add clams and shredded ginger. After the clams are boiled, pour in the tea soup, mix well and bring to a boil.

Clam soup noodles

Mashed garlic and cooked Chinese cabbage; Stir-fry garlic with two spoonfuls of oil, add clams, pour in wine and soy sauce, sprinkle with two spoonfuls of water, stir-fry over high fire, cover the lid, put down the remaining seasoning and mix well, take out clams, pour clear soup or water into the pot, add salt to taste after boiling, and turn off the heat; Cook the fine noodles, pick them into the noodle bowl, add the broth with good taste, put the fried melon seeds on the noodles, and then put the Chinese cabbage on the table.

Steamed clams with wine

Put the wine and clams in a pot, cover it with strong fire, take out the clams after boiling, and take the meat; Cleaning cauliflower, cutting, boiling in salt water, taking out, boiling the mixed sauce, cooling, and adding cauliflower; Mix the sauce with the boiled clam juice, cook with strong fire, add water-soluble starch after boiling, mix well, make stuffing, pour in and heat, and serve. Add stuffing and cauliflower, and decorate with grapefruit.

Sauna clam

Sauna clams can be boiled or boiled with gas because of different utensils. Cooking is to heat a glass pot or casserole, then stir-fry more than N pebbles to a certain temperature and put them in the pot, and pour clams and wine on the stones together; The steps of gas cooking are similar.

Ketchup clam

Stir-fry a little oil and chopped green onion, add clams, add tomato sauce, add water and salt, cover and cook for about 1 minute, and serve.

Clam bean

Wash and cook the clams and take the meat. Dice kidney beans with a hob. Put peanut oil in the pot. When the oil is boiled, stir-fry onion, ginger and garlic. Pour kidney beans and diced meat into the pot and stir-fry until cooked. Add water and clam soup. After the pot is boiled, add clam meat. Pour eggs into egg blossoms, add a little salt, monosodium glutamate and sesame oil, and pour into the cooked noodle bowl.

Scrambled eggs with clams

Scrambled eggs with fresh clams

Cook clams to get meat, cut leeks into inches, open eggs, add some salt to clams, add a little clam soup and mix well. Heat the oil in the pot, pour the raw materials into the pot, stir-fry until it becomes a block, and then plate it.

Spicy clam

After peanut oil is heated, add pepper, dried pepper, ginger and garlic, stir-fry, add a little water, pour soy sauce, boil, add salt, pour clams, stir-fry until all clams are open, add coriander and monosodium glutamate, and take out.

Baked clam

Put the red-hot charcoal in a big porcelain jar, put the washed clams in a small iron pot, and hang the iron pot in the jar for smoking. Grilled clams are delicious.

Baked clam

Bobby doesn't add any seasoning.

Egg yolk clam

First, turn the yolk of the top salted duck eggs into oil, cook the clams in hot oil, and then bake them in egg butter for a while. Baked clam with egg yolk is the top grade of clam dishes, but the cooking technology is very complicated, especially the selection of salted duck eggs is very particular.

Clam zongzi

There was no clam zongzi in Jiaqingzhai, but the shrewd boss soon discovered Qingdao people's persistent preference for clams. After several explorations, he finally invented clam zongzi, which was specially sold in Qingdao market.

Beer clam

Bubble beer, quickly pour it into the bowl and cover it with clams; Heat in the microwave oven for 4-5 minutes.

Scrambled eggs with clams and green peppers

Method: raw clams are skinned, and the clams and the juice in the meat are put into a bowl. Beat the eggs well, add salt and mix well. Shred chilies and stir in clam meat with egg liquid. Add oil to the pot and heat it to 80% heat. Add onion and ginger and stir-fry until fragrant. Stir the evenly stirred clam meat in a pot until it is cooked.

Clam potato cake

The washed clams can be mixed with shredded potatoes and batter and baked into clams and potato cakes.

Fried clam

The washed clam meat is fried in a pan with starch and egg paste until golden brown.

Clam persimmon soup

Adding tomatoes and eggs to the washed clam meat can make a delicious clam persimmon soup, and it is better to add a little sesame oil to the soup.

Meat mixed cucumber

Raw materials:

Three tender cucumbers, garlic and a catty of clams.

Exercise:

1. Wash clam, add cold water, and bring to a boil;

2. Take out the clam meat;

3. Pour the cooked clam soup into the clam meat, wash the clam meat with a colander, and take it out for later use;

4. Mash the cucumber with a rolling pin and break it into small pieces by hand;

5. Mix the washed clam meat with cucumber slices, and add garlic and chopped parsley; 6. Add appropriate amount of salt, sugar, mature vinegar, cold soy sauce, monosodium glutamate and sesame oil, and mix well to serve.

Little nagging:

1. Wash the clam meat with the original soup, in order to fully wash away the small sediments in the clam meat without losing its original flavor;

2. The taste and feel of shooting cucumber, breaking cucumber and cutting cucumber with a knife are very different.

Steamed Egg with Clams

Ingredients: eggs, clams, salt, wine, soy sauce and chopped green onion.

Exercise:

1. After foaming and spitting sand, wash the clams, put them in a boiling water pot and boil them with a little cooking wine, then take them out for later use.

2. Add the right amount of salt to the eggs and break them thoroughly. Add cold boiled water, which is about 0/-1.5 times of the egg mixture, and stir well.

3. Sieve the prepared egg liquid into a dish, scrape the bubbles on the surface of the egg liquid with a spoon, and put the clams vertically.

4. Cover the plate with plastic wrap, steam in a boiling pot for about 12 minutes, turn off the fire and steam for another 5 minutes. Take it out, sprinkle with chopped green onion and pour with delicious soy sauce.

Tips:

1. Clams are steamed together with their shells, so remember to scrub them before using them.

2. Put a thin layer of cooking oil on the bottom of the steamed egg tray in advance, so that the egg liquid will not stick to the bowl firmly and the steamed egg bowl will be easier to clean.

3. Don't forget to choose high temperature resistant plastic wrap!

Besides, it's cold now. When steaming eggs, don't use cold-boiled ice hands. It would be better to steam it a little hotter.

Clam bean soup

Raw materials:

Clam 250g, tofu 200g, salted ham 1 slice (Jinhua ham is the best, of course, and it is not bad for me to use bacon instead).

1 root onion, 2 slices of ginger, 1 bowl of stock (about 500ml), 1 teaspoon of salt, and appropriate amount of white pepper.

Exercise:

1. Wash the clams with cold water for several times, put them in clean water for 2 hours, and spit out the precipitate for later use;

Adding sesame oil to the water can make the clams spit sand as soon as possible.

2, hot pot, cut the bacon into small pieces and put it in the pot to stir-fry the fragrance, then add the onion and ginger slices to stir-fry; There is no need to put oil in this step, bacon itself will ooze a little oil. )

3. Pour in a bowl of stock and bring to a boil;

4. Add diced tofu and bring to a boil;

5. Add clams, cover with medium heat and cook for 5 minutes;

6. Finally, add salt and white pepper.

Spicy fried clams

Meretrix meretrix is a very cheap seafood, and economical Meretrix meretrix can also make delicious food!

Raw materials:

Clam: A bowl

Seasoning:

Salt, ginger, garlic, cooking wine, hot sauce, sesame oil and chives are all suitable.

Detailed practice:

1. Add a few drops of sesame oil to the clams in salt water and keep it for half a day to let them spit out all the sediments.

2. Stir-fry ginger, garlic and onion in hot oil.

3. Add Haitian Chili sauce and stir fry.

Step 4 put in clams

5. Add cooking wine. 6. Stir-fry until the clams are all open, add a little salt and serve.

Kitchen tip: 1. If you don't like spicy food, you can leave the spicy sauce. 2, the opening of the bud means ripe.

Clam porridge

Raw materials:

10 clam, 150g rice (preferably northeast rice), 20g shredded ginger, 1 teaspoon (5ml) water, cooking oil, proper amount of salt and chopped green onion.

Exercise:

Clam porridge

1. Soak Meretrix meretrix in salt water for more than 2 hours in advance (or put proper amount of sesame oil in the water), let it spit out all the sediment, and clean the surface of Meretrix meretrix with a brush; After washing rice, soak it in water with a little salt and cooking oil for 30 minutes. The oil added when soaking will be mixed with porridge when cooking, so don't worry about being greasy. If you break the rice with a blender in advance, the porridge will be more delicate and sticky.

2, put enough water in the pot, about 2000ml, add the soaked rice after boiling, cover the lid and turn to low heat to keep the porridge slightly open for about 40 minutes, pay attention to frequent stirring to avoid the porridge touching the pot, and also pay attention to the porridge overflowing;

3. Put the washed fresh clams and shredded ginger into the boiled rice porridge, and turn to high heat to boil. Turn off the heat when the clams open their shells and season with a little salt (clams are salty, so you don't need to season them lightly).

4. Sprinkle the appropriate amount of chopped green onion after the porridge is served.

Luffa clam

Ingredients: clam, loofah, salt, Shaoxing wine, pepper, onion and ginger.

Practice: Try to put salt at the end when cooking, otherwise the loofah will turn black and affect the appearance.

1. Soak Meretrix meretrix in clear water, change the water for n times, and scrub it clean.

2, loofah peeled, green onions chopped into fine powder, ginger cut into small Rong.

3. Cut the loofah into large pieces.

4. Heat the oil in the pot with medium heat.

When it is 50% hot, stir-fry onion and ginger, and then add clams. 、

6, pour Shao wine,

7. Stir fry for a while, cover and burn for two minutes.

8. Open the lid and open it.

9. Add the loofah and stir fry for one minute. Sprinkle salt and pepper to taste before cooking. You can make a thin coat with water starch.

Mushrooms and fish balls

Raw materials: grass carp, clam, mushroom, onion, ginger, salt, oil, egg white and starch.

Exercise:

1, grass carp washed, onion ginger shredded and soaked in warm water, that is, onion Jiang Shui for use;

2. Slice the fish and peel it;

3. Beat the fish into minced fish with a cooking machine (or scrape the fish into minced fish with a knife, or chop it into minced fish with a knife);

4-5-6. Add onion, Jiang Shui, salt, egg white and starch into the minced fish, and stir in one direction with chopsticks until the fish becomes firm.

7. Soak the clams in salt water for several hours in advance, then wash them and cook them in boiling water until they are fished out for later use;

8. Heat oil in a wok, add ginger slices and fish bones without fish, and stir-fry slightly;

9. Add water to boil, add clams and mushrooms to boil, dig minced fish into the soup with a spoon and cook, then add salt. They are all delicious ingredients, and nothing needs to be added except salt.

Gray prompt

1, grass fish bones are few and easy to pick, which is more suitable for making fish balls, but when smashing meat paste, try to check whether there are small bones;

2, because the soup itself is delicious, so be sure not to add monosodium glutamate to taste;

3. Add onion Jiang Shui to the fish paste instead of minced onion and ginger, and the taste will be more fragrant.

How to eat clams in Qingdao?

1, boiled in white

As we all know, Qingdao's practice is to clean the clams (meaning to put them in water to make them vomit), put them in a pot, add a proper amount of water, boil them over medium heat, and turn the lid every three minutes after boiling, in order to make the clams evenly heated and try to make every clam fully cooked. Try not to open the lid at the back, and wait for the water to boil before timing the pot for five to seven minutes. At this point, all the clams in the pot have been opened and ready to eat, and the meat is fresh and tender, which can be used for drinking or banquets. Note: Do not open the lid frequently to see if the clams are open. Just open the lid and turn it once. Turn off the fire and take off the pot. Eat while it's hot. If you can't finish eating, you can peel it off and freeze it, make soup or stir-fry it. Don't pour out the cooked clam soup. This soup is delicious, and can be used to hang soup, stir-fry and various foods, especially retaining the delicious taste of peeled clam meat. Practice: filter the residue with cool soup, put it in the clam meat freezer and put it in the refrigerator together. When it is used as food, fresh meat soup is mellow and can be eaten together. All Qingdao people who like clams don't abandon soup.

2, Cao Jia dry pot clams

Caojia griddle clam method:

Ingredients: 500 grams of clams are cleaned, 35 cloves of garlic are flattened and chopped, shallots are chopped, peppers are chopped according to personal taste, pork fat is chopped 30 grams, peppers are chopped 10, and peanut oil is chopped 15 grams.

Pour peanut oil into a pot, add pepper to saute until fragrant, remove and discard, add pepper and fat pork to stir fry, turn off the fire when the fat shrinks and turns Huang Shi, let it stand for one or two minutes, then turn on the medium heat, add garlic and green onions to stir fry to get oil, and add clams to stir fry when the green onions turn Huang Shi, and the clams will precipitate water into soup and stir fry continuously. After about three to five minutes, the soup will shrink and thicken.

At this point, Cao Jia's dry pot clams are out of the pot, slightly spicy, oily but not greasy, with a rich taste and full flavor. They are the best choice for drinking and entertaining guests.

Beer clams in Qingdao actually refer to fresh draft beer and dry pot clams. People who haven't tried take it for granted. Once you have tasted it, you will know that you don't like drinking beer clams or eating beer barbecue or anything.

Spicy fried clams, home-cooked clams, etc. They are basically the same as the above practices, so I won't go into details.

However, there is one practice that is different from all practices. It is the ultimate way to eat among the local people in Qingdao, and it requires more. Friends who do not have this condition should not try carefully.

If there is no condition, you can cook it with clams sold in the market. The practice is the same, but the specific environment, as well as various environments and conditions from the initial purchaser to the shelf, can also eat well. ...

Come on, say it and give it a try. Can make the best, let me try-please see the third way:

3: Grilled clams

A big clam newly dug in the dry sea is put in a permeable basket, and people who go into the sea (going into the sea: this is what the old Qingdao people call it, that is, catching the sea and drawing and digging shellfish and seafood at the seaside when the tide is low) keep walking in the sea. When the clam is frightened, cover it, and then immerse it in clear sea water, which will naturally spit out the sediment eaten in the mud beach. As the people in the sea finish harvesting, this big basket of clams will be placed separately as the best grilled clams.

The ingredients are ready and can be baked;

Jiangbei unique stove, clean up the cinder, fill it with charcoal or dry wood, light the fire, and burn the stove red (no coal, because it is unsanitary and unsafe, unless it is dried or dried, it will not be burned; Burning Toya doesn't mean that the furnace body must be red, but it reaches a certain temperature. Arrange the clams washed with seawater on the table with a self-made metal grid specially designed for grilled clams. Clams must be placed face up on the stove, five or six floors at most, but the bottom layer should be changed to the top layer every ten seconds, and so on. I ate it when I was a child, and the big stove can bake nearly one and a half to two pounds of big clams at most.

As long as a large row of grilled clams all open their mouths, they will be immediately washed by clean seawater taken that day. After the rice dumplings are steamed, they are salty and fresh without adding salt or monosodium glutamate.

Rush through the sea water, immediately put it on the stove and bake it twice until it is slightly dry, then take it out and put it on a plate.

In the hometown of that year, this taste was particularly popular in autumn and winter, because in winter, people can dig clams in the sea, and they can dig such large clams, and they can also wash their own sediment in knee-deep cold sea water, which shows that the host attaches great importance to and respects the guests. Ordinary guests can't eat such exquisite things.

Of course, these things are easy to get today, but they lack heart and sincerity. But you can try this method if you have the conditions. It doesn't have to be washed with seawater, but salt water will do.