People in Ningbo also have various ways to make razor clam. The most popular is salted scallion and ginger. Add some cooking wine, add some scallion and shredded ginger and cook it. There is also iron plate clam, which is a dish with a very high order rate in the restaurant. In addition, seafood soup with razor clam, scrambled eggs with razor clam, drunk razor clam, inverted razor clam and razor clam with scallion oil are all my specialties. Today's steamed glutinous rice wine is also a very simple and delicious dish. Put the razor clam into a steaming cup with a lid, add some ginger slices and cooking wine, and steam until cooked, so as to keep the razor clam delicious and original.

Steamed taro with wine flavor

Material: 250g of razor clam from Changning Ninghai.

Accessories: ginger 1, onion 1, 50g cooking wine.

Practice: Step 1, Ninghai Changjie razor clam is half a catty, preferably loach razor clam, which has never been raised. The seasoning is very simple, ginger 1 small pieces, a onion.

Step 2: razor clams are different from clams. The mud outside is easy to clean, and there is no need to raise sediment. The scorpions raised in the market look swollen and taste watery, so try to buy them. Although they are more expensive, they are much lighter and easier to keep. It is enough to wash the water gently several times when eating. To be clean, add some salt to the water and keep it for half an hour, which will affect the taste for a long time.

Step 3: After the razor clam is washed, find a small steaming cup, the one with a lid, and put ginger slices at the bottom.

Step 4, add 50g cooking wine.

Step 5, there is a black spot at the joint of the two shells, so that the razor clam shell will not open after treatment and the juice can be preserved better.

Step 6, because the pot is deep, put a few clams at the bottom.

Step 7, insert the razor clam vertically into the steaming cup and insert it more tightly.

Step 8: Cover the pot, add water to the pot, and steam over high fire for 10 minute.

When the clams are steamed, the lid is opened, and the wine is overflowing, which has the salty taste of seafood. Clams are cultured in the spread of sea mud and have the salty taste of sea water, so they are salty enough without salt.