Ingredients: Clam, green pepper, garlic, Jiang Mo, seafood sauce, garlic hot sauce, Shao wine and oyster sauce.

Methods: 1. Wash and fry the clams, pour them into a colander, and control the water for later use. 2. Put oil in a wok, add green and red pepper, garlic, Jiang Mo, seafood sauce, garlic hot sauce and clams, stir fry, then cook Shao wine, add oyster sauce, stir fry evenly, and serve.

(Note: Stir-fry clams quickly. )

Alfalfa clam-Shandong Shandong cuisine

[Main materials and auxiliary materials]

50 grams of clams and 6 grams of refined salt.

Auricularia auricula 15g onion ginger.6g.

4 grams of cooking wine and 3 grams of sesame oil.

250 grams of eggs and 50 grams of cooked lard.

Monosodium glutamate. 3 grams of green vegetables. 15g.

[Cooking method of menu]

1. Beat the eggs into a bowl, add onion ginger, refined salt, cooking wine, monosodium glutamate, fungus and vegetables and mix well.

2. Wash the clams with clear water, put them in a cold water pot, take them out after the water is boiled, peel off the clams, take out the black lines in the meat, and then wash them with clear water.

3. Put 50 grams of oil in the spoon, heat it, pour in the egg liquid and clam meat, stir-fry it forward with a hand spoon, and add sesame oil when the egg is fried until golden brown and tender.

[Key of Formula Technology]

Meat cooked and picked with fresh clams with shells should be rinsed repeatedly in the original soup to wash off sediment, so as not to affect the taste.

[Flavor characteristics of this recipe]

Clam is a soft shellfish with a heart-shaped shell, which grows in the sediments of fresh water ocean. There are yellow clams, black clams and white clams. The yellow shell is thin and fleshy, and the black shell is thick and fleshy, so there is a record in historical materials that "the yellow shell is better than the thin shell". In the Song Dynasty, Gu Tao gave Meretrix meretrix a very interesting name, called "Biao Jianlang". Yantai is sometimes produced along the coast, but the quantity is very small. It is very precious, so the dishes made from clam meat can be called the treasure of Haikou. This dish is a famous seasonal seafood dish in Yantai. It is made by frying mussels in egg liquid with warm fire. This dish is bright in color, juicy and tender, and delicious.

Hot and sour clam

Raw materials: raw materials:

400g of clam with shell, 40g of clean vegetables, 4g of garlic 1 0g, 4g of refined salt, 0g of monosodium glutamate 1 0g of vinegar10g, 5g of soy sauce, 20g of red pepper and 0g of pepper1g..

Method: (1) Cut lettuce into pieces with a length of 4cm, a width of 1 .5cm and a thickness of 0.2cm, and add refined salt (1g) for pickling. Wash the clams, blanch them in a pot with high fire, remove them, peel and remove the tendons for later use. Mash garlic into mud.

(2) Mix the refined salt, vinegar, soy sauce, monosodium glutamate, red pepper, garlic paste and pepper evenly to make a sour and spicy sauce.

(3) Put the mussel meat and lettuce into a dish, pour the prepared hot and sour juice on it and mix well.

Features: bright red color, crisp lettuce, tender clam meat and strong sour and spicy flavor.