Clam tofu
Raw materials:
200 grams of clam meat, 500 grams of tofu, 50 grams of leek, proper amount of fungus, proper amount of shredded ginger, proper amount of salt, proper amount of peanut oil and proper amount of water starch.
Making:
① Wash and drain clam shell for later use; Cut tofu into pieces, wash leek and cut into sections, and soak fungus and wash it.
(2) Heat the wok with oil, add shredded ginger, add clam meat and auricularia, stir fry, then add fresh soup, tofu and salt, boil with strong fire, collect thick soup, thicken with water starch, add leek, stir fry evenly, and take out.
Features:
Delicious and delicious
Fried clams with ginger and onion
Materials:
Clam 1 kg, ginger 1, onion 1, garlic 5, nine-story tower 1/2, red pepper 1.
Seasoning:
2 teaspoons of soy sauce, 3 teaspoons of soy sauce, 2 teaspoons of pepper 1/,3 teaspoons of rice wine1/and salad oil.
Exercise:
1, soak the clam in salt water for half a day and let it spit sand.
2, onion, ginger, garlic minced, red pepper cut into diamond pieces.
3. Saute shallots, ginger, garlic and red pepper in the oil pan, put down the clams and stir-fry slightly. Cover the pot for 30 seconds, add seasoning, and put it in a nine-story tower to take off the pot.
Small folk prescription:
1, Meretrix meretrix, also known as sea melon seeds, has beautiful shell lines and simple cooking, and can be used as a banquet dish.
2. Be sure to spit when buying.
3. Adding 1 teaspoon sugar to the seasoning is more delicious.
Green soup practice: half a catty of clams are cooked in water (leaving soup); Slice a handful of apricot vegetables (or other green leafy vegetables); Chopped sweet pepper; A little mung bean; A piece of red pepper.
Cook two bowls of hot clam soup, add apricot/sweet pepper/green beans, one tablespoon of oyster sauce/soy sauce each, a little cooking wine/monosodium glutamate, cook for 15 minutes, add white powder to thicken, and pour a little cooked oil/balsamic vinegar.
This dish is delicious, crisp and fragrant, and the soup is tender. It is an ideal food for food delivery!
Fried clams
[Main materials and auxiliary materials]
200 grams of fresh clam meat and 500 grams of cooked lard.
3 grams of garlic slices (about 50 grams)
Hydrated Magnolia Tablets10g broth150g
Salt. 5g wet starch 30g.
Green vegetables. 10g onion. 5g。
Jiu Shao. 3g sesame oil 2g.
Gourmet: Shandong cuisine, Shandong cuisine
[Cooking method]
1. Wash the big mussel meat with clear water, slice it with a blade, blanch it in boiling water, and take it out to control the water. Clear soup, refined salt and wet starch are mixed into fluorescent juice; Slice Wang Lan and vegetables separately for later use.
2. Add cooked lard to the wok. When the fire is 100% hot, put the mussel meat in the wok and touch it, and quickly remove the oil.
3. Leave 25 grams of cooked lard in the pot, stir-fry with onion and garlic slices, add magnolia slices and vegetables, cook with Shao wine, pour clams and fluorescent juice, stir-fry into small packets, and sprinkle with sesame oil. [Key points] The clams are boiled in water and broken. Before the explosion, the bowl was stirred evenly and the oil was heated vigorously. That is, ready-to-eat, requiring the sauce to be tight, crisp, tender and cool.
[Flavor characteristics]
1. Clams produced in Yantai coastal areas are famous for their tender meat and crisp and delicious dishes. It used to be a tribute in the Tang and Song Dynasties. According to the property records of Laizhou Fuzhi, "before Kao Song, there were giant clams and bezoar tributes", which shows its treasures. Big clams are used for cooking, picking abdominal muscles, or frying or exploding, which is suitable for fast food and has good flavor and color.
2. "Fried Clam" has a long history in Shandong coastal areas, and it was made in Song Dynasty. Shen Kuo recorded the method of cooking clams with oil in Meng Qian Bi Tan. This method was improved on behalf of chefs and became a traditional dish in Shandong in the Qing Dynasty. In August 2002, Sun Yat-sen, the interim president of the Republic of China, visited Yantai and tasted this dish at the banquet of Changyu Wine Company, which was greatly appreciated after eating.
If the one-time purchase takes a long time to run out, it is best to put it in the refrigerator to extend the shelf life.