Jiaqingzhai did not originally have clam rice dumplings, but the shrewd boss soon discovered Qingdao people’s persistent preference for clams. After much exploration, he finally invented clam rice dumplings, which are sold exclusively in the Qingdao market.

Beer Clams

Pour the beer into a bowl with foam and cover the clams; heat it in the microwave for 4-5 minutes.

Clams, green pepper and scrambled eggs

Preparation method: Peel the clams raw and put the meat and juice in the meat into a bowl. Beat the eggs and add salt and mix well. Cut the bell peppers into shreds, add them to the clam meat together with the egg liquid, and stir. Heat oil in the pot until it is 80% hot, add onion and ginger and stir-fry until fragrant. Add the clam meat into the pot and stir-fry until cooked. Add the washed clam meat to shredded potatoes and mix it with the batter to make clam potato pancakes.

Fried clams

Meat: Coat the washed clam meat with starch and egg paste, fry them one by one until golden brown.

Clam and persimmon soup

Add tomatoes and eggs to the washed clam meat to make delicious clam and persimmon soup. Add a little sesame oil to the soup to make it taste better. Ingredients:

Three tender cucumbers, garlic, and one pound of clams.

Method:

1. Wash the clams, add cold water to cover them, and bring to a boil over high heat;

2. Take out the clam meat;

3. Pour the original clam soup into the clam meat, wash the clam meat with a spinner, remove it and set aside;

4. Crush the cucumber with a rolling pin and break the cucumber into pieces with your hands. Small pieces;

5. Mix the washed clam meat and cucumber pieces, add mashed garlic and chopped coriander; 6. Add appropriate amount of salt, sugar, mature vinegar, cold soy sauce and MSG , sesame oil, mix well and serve on a plate.

Tips:

1. Washing the clam meat with the original soup is to fully wash away the small sediment in the clam meat without losing the original flavor;

2. The taste and feeling of cucumbers cucumbers that are patted, broken and cut with a knife are very different. Ingredients: Eggs, clams, salt, wine, soy sauce, chopped green onion

Method:

1. Soak the clams in sand, wash them, and add them to a pot of boiling water with a little cooking wine. Cook until it opens, take it out and set aside

2. Add an appropriate amount of salt to the eggs and beat them thoroughly, add about 1-1.5 times of the egg liquid, cold boiled water and mix well

3. Prepared eggs Sieve the liquid into a plate, use a spoon to scrape away the bubbles on the surface of the egg liquid, and put the clams in vertically

4. Cover the plate with plastic wrap, put it into a pot of boiling water and steam over low heat for about 12 minutes Turn off the heat and steam for another 5 minutes. Take it out, sprinkle with chopped green onion, and drizzle with Maggi fresh soy sauce.

Tips:

1. Clams are steamed with their shells on, so remember to wash the clam shells too. Use again.

2. Apply a thin layer of cooking oil to the bottom of the steamed egg dish in advance so that the egg liquid will not stick firmly to the bowl and the steamed egg bowl will be easier to wash.

3. Don’t forget to use high-temperature-resistant plastic wrap!

4. In addition, it’s cold today. When steaming eggs, do not use ice-cold ones. The effect will be better if it is steamed with a little warmth. Ingredients:

250 ??grams of clams, 200 grams of tofu, 1 large piece of salty ham (Jinhua ham is of course the best, I used bacon instead)

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

Method:

1. Wash the clams with cold water several times, put them in clean water and let them stand for 2 hours to spit out the sediment and set aside;

(Put them in the water A little sesame oil can prompt the clams to spit out sand as quickly as possible)

2. Heat the pan, cut the bacon into small pieces and stir-fry until fragrant, then add the green onions and ginger and stir-fry until fragrant; (no need to add oil in this step) , the bacon itself will have a little oil seeping out)

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

4. Add the cubed tofu and bring to a boil;

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

6. Finally add salt and white pepper. Clam is a very cheap seafood, and affordable clams can also be used to cook delicious dishes!

Ingredients:

Clams: one bowl

Seasoning:

Salt, ginger, garlic, cooking wine, spicy sauce, sesame oil, Appropriate amount of chives

Detailed instructions:

1. Put the clam in salt water, add a few drops of sesame oil, and let it vomit out the sediment for half a day

2. Heat oil and sauté ginger, garlic and scallions until fragrant

3. Add Haitian spicy sauce and stir-fry until fragrant

4. Add clams

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

Kitchen tips: 1. If you don’t like spicy, you don’t need to add the spicy sauce. 2. The clam opens its mouth to indicate it is ripe. Ingredients:

10 clams, 150 grams of rice (preferably northeastern rice), 20 grams of shredded ginger, water, 1 teaspoon of cooking oil (5ml), appropriate amount of salt, and appropriate amount of chopped green onion.

Method: 1. Soak the clams in salt water for more than 2 hours in advance (you can also put an appropriate amount of sesame oil in the water), let them spit out the sediment, clean the surface of the clams with a brush; After washing, soak it in appropriate amount of water with a little salt and cooking oil for 30 minutes. The oil added during soaking will blend with the porridge when making porridge. Don’t worry about greasiness. If you break the rice in advance with a blender, the porridge will be more delicate and sticky. Thick;

2. Put enough water in the pot, about 2000ml. After boiling, add the soaked rice and bring to a boil. Cover and turn to low heat to keep the porridge slightly boiled for about 40 minutes. Pay attention to stirring frequently to avoid the porridge sticking to the pot, and also pay attention to the porridge overflowing;

3. Add the washed fresh clams and shredded ginger into the cooked white porridge, turn to high heat and bring to a boil, wait for the clams to boil After shelling, turn off the heat and season with a small amount of salt (clams themselves are salty, so you don’t need to add salt if they are bland).

4. After serving the porridge, sprinkle with appropriate amount of chopped green onion. Ingredients: clams, luffa, salt, Shaoxing wine, pepper, onion, ginger.

Method: When cooking, salt should be added last, otherwise the loofah will turn black and affect its appearance.

1. Soak clams in clean water, change the water N times, and scrub clean.

2. Peel off the skin of the loofah, cut the green onions into fine pieces, and cut the ginger into small pieces.

3. Cut the loofah into large pieces.

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

5. When it is 50% hot, add the onion and ginger and stir-fry until fragrant, then add the clams. ,

6. Pour in Shaoxing wine,

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

8. Open the lid and open the clam.

9. Add the loofah and stir-fry for one minute. Sprinkle salt and pepper to taste before serving. You can thicken it with water starch. Ingredients: grass carp, clams, mushrooms, onions, ginger, salt, oil, egg white, starch.

Method:

1. Wash the grass carp, cut the onion and ginger into shreds and soak in warm water to make the onion and ginger water for later use;

2. Cut the fish into slices Next, remove the fish skin;

3. Use a food processor to beat the fish meat into minced fish meat (or use a knife to scrape the fish meat to make fish meat mince, or use a knife to chop it into minced fish meat);

4-5-6. Add onion and ginger water, salt, egg white, and starch to the minced fish one after another, and use chopsticks to stir in one direction until the fish is firm

7. Soak the clams in salt water for several hours in advance Then, wash it and put it into boiling water and cook until it opens, fish it out and set aside;

8. Heat oil in a wok, add ginger slices and fish bones with fish meat removed and fry briefly;

9. Add water and bring to a boil. Add clams and mushrooms and bring to a boil. Dig the minced fish into the soup with a spoon and cook. Then add salt. They are all very delicious ingredients, so you don’t need anything except salt. Added more.

Huihui Tips

1. Grass carp has few bones and is easy to choose. It is a fish more suitable for making fish balls. However, when mincing the meat, it should be as thin as possible. Check if there are any small thorns;

2. Since the soup itself is very delicious, be sure not to add MSG seasonings;

3. Use onion and ginger water instead of minced onion and ginger. In the fish paste, the taste is more fragrant. 1. Boiling

Everyone knows that the method of boiling in Qingdao is to wash away the sediment from the clams (cleaning means to put them in water and let the clams spit them out by themselves), put them in a pot, and add an appropriate amount of water. , bring to a boil over medium heat. Lift the lid and turn it over once three minutes after boiling to ensure even heating and to ensure that each clam is cooked through. Try not to open the lid of the pot later, and wait for five to seven minutes when the water is boiling. At this time, all the clams in the pot are open. Take it out and eat it. The meat is fresh and tender, with original flavor. It can be used with wine or for entertaining guests. Note: Do not open the lid frequently to check whether the clams are open. Just lift the lid and turn it over once, then turn off the heat and start the pot. Eat it while it's hot. If you can't finish it, you can peel it out and freeze it, make soup or stir-fry. Do not throw away the soup used to cook clams. This soup is unparalleled in deliciousness. It can be used for soups, stir-fries and various kinds of food. It is especially used to maintain the delicious taste of clam meat after peeling it off. Method: filter the residue with cool fresh soup and add Place the clam meat in a freezable container and put it in the refrigerator together. When using it as food later, the meat will be fresh and mellow and can be eaten together. All Qingdao people who love clams will not give up the soup.

2. Caojia’s dry-pot clams

Caojia’s dry-pot clams recipe:

Ingredients: 500 grams of clams, cleaned of sediment, three to five cloves of garlic, flattened and chopped, Chop a small amount of green onions, chop an appropriate amount of pepper according to personal taste, chop 30 grams of pork fat, a dozen pieces of Sichuan peppercorns, and 15 grams of peanut oil.

Pour peanut oil into the pot, add Sichuan peppercorns and explode over high heat. Remove and discard. Add chili peppers and fatty pork and stir-fry. Turn off the heat when the fat shrivels and turns yellow, and let it sit for a minute or two. Turn on medium heat, add garlic and scallions to the oil and stir-fry. When the scallions are slightly brown, add the clams and stir-fry. The clams will release water and turn into soup. Stir-fry continuously. After about three to five minutes, the soup will shrink and thicken. Thick, stir-fry until the soup is almost dry, or when there is a little soup left, remove from the pot and serve while hot.

At this point, Cao’s dry-pot clams are out of the pan. They are slightly numb and spicy, oily but not greasy, rich in flavor and full of umami. They are the best choice for accompanying wine with meals or entertaining guests.

Qingdao’s beer clams actually refer to fresh beer and dry pot clams. Anyone who has never tried it will take it for granted. People who have tried it once will know what beer clams, beer barbecue and so on will be in the future. Don't even like to eat it.

Spicy fried clams, home-style clams, etc. are basically the same as the above, so I won’t go into details.

But there is one method that is different from all other methods. It is the ultimate way to eat only among special people in Qingdao. It has more requirements. Friends who do not have such conditions should not try it or try it with caution.

If there are no conditions, you can also make it with clams sold in the market. The method is the same, but the specific environment, as well as the various environments and conditions from the initial acquirer to the producer, can also be eaten. Come up with something good or not...

Forget it, tell me and you try it. If you can make it the best, I will try it too - please see the third method:

3: Grilled clams

Put the newly dug large clams in a permeable basket and follow them to the sea (Go to the sea: This is what the old Qingdao people call it, which is to catch the sea and go when the tide is low. People digging for shellfish and seafood on the beach are constantly walking in the sea water. After being frightened, the clams close their lids and are immersed in the clear sea water. They will naturally spit out the sediment they have eaten in the mudflat. As the harvest is finished, this basket of large clams will be placed alone as the best ingredients for clam roasting.

The ingredients are ready and it’s time to bake:

The unique stove in Jiangbei, clean out the cinders, fill them with charcoal or dry wood, ignite the fire, and burn the stove until it is red ( Coal is not used because it is unhygienic and unsafe. Unless it is drying or baking, coal will not be burned; burning it until it is completely red does not mean that it must be burned until the furnace body is red, it is just that it reaches a certain temperature). Use a homemade metal grid specially used for grilled clams, and arrange the clams washed in sea water on top. The mouth of the clams must be facing up and placed on the stove. It can be placed on a maximum of five or six layers, but every ten seconds. Replace the bottom layer to the top layer in order, and repeat. I used to eat it when I was a kid, and the big stove could bake nearly one and a half to two kilograms of large clams at most at one time.

As long as a large row of grilled clams open their mouths, they will be immediately washed with clean seawater taken that day. After evaporation, no salt or MSG is used, and they are already full of saltiness and freshness.

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

In my hometown back then, this flavor was especially popular when entertaining guests in autumn and winter, because in the middle of winter, people could go to the sea to dig for clams, and they could still dig such big clams, and they could even swim in the knee-high cold sea water to clean them. Nisha, this can already show the host's great importance and respect for the guests. Ordinary guests cannot eat such exquisite things.

Of course, these are easy to obtain today, but there is less care and sincerity. However, if you have the conditions, you can give this method a try. You don’t have to use sea water, salt water will do.