Dried clams. Dried taro, also called dried taro, is the dried meat of taro. Squid is called Yue in Fujian, Duckling in Zhejiang, and Claudie Branchlets in Liaoning, Hebei and Shandong. Its shape: there are two layers of shells outside, which are crisp, thin, brown, striped and rectangular. Two slender straws protrude from the shell to suck food and excrete it. There is also a flat axe foot dragging below. China coastal low-tide areas are all productive, and there are many artificial aquaculture in various provinces. ? Yours is a bleaching product. The quality is not very good.

Pork is sweet and salty, cold in nature, and enters the heart, liver and kidney meridians; Has the effects of nourishing yin, clearing away heat, relieving vexation and relieving alcoholism. It has certain curative effect on postpartum asthenia, vexation and thirst, damp-heat edema, dysentery and drunkenness. ?

Clam stew is delicious. The stew is delicious. Dried razor clam needs to be treated before cooking, and the steps are as follows:

1.？ Wash the sun-dried bamboo poles, put them in a bowl, drown them with water, steam them in a cage and take them out;

2.？ Pick up the dried clams, put them in clean water, stir them with chopsticks, and wash away all the sediment and feces;

3.？ Steam the dried fruit juice and filter for later use.

Dry roasted radish with taro

Ingredients: dried pork100g, white radish1500g, and pork 200g (fat and thin).

Seasoning: 25g cooking wine, recipe of Hunan cuisine, 2g monosodium glutamate, pepper 1g, onion 15g, ginger 10g, starch (pea) 13g, chicken oil 15g and lard 80g (refined).

Exercise:

1. Cut the onion and beat the remaining onion and ginger; Cut the fat and thin pork into large pieces. 2. Wash the dried stems with warm water, cook them in a cold water pot, take them out, remove the intestines and impurities, and then wash them with warm water until there is no sand. Boil 50 grams of lard, add the inner slices and dried garlic, stir fry, cook wine, add onion, ginger and appropriate amount of water, put in a bowl, and then take out the sliced meat, onion and ginger. ? 3. Wash the white radish, peel it, cut it into 2 cm thick slices, then cut it into 2 cm thick strips, then cut it into 5 cm long diagonal strips and cut it into olive shapes. 4. When the lard is burned to 60% heat, add the radish and simmer until it is 80% rotten. Pour the colander to drain the oil, then pour it into the pot, add 250 ml of chicken soup, salt, monosodium glutamate and bamboo to drain, stew until cooked, and thicken it with 25 g of wet starch (starch13g, water12g).

Dried pork barbecue

Materials:

350g of pork belly, 50g of dried pork 1 50g, 50g of cooked bamboo shoots, a little chopped green onion and Jiang Mo, soy sauce 1 tablespoon, sugar about1tablespoon, 3 teaspoons of Shaoxing wine, and proper amount of raw flour.

Exercise:

(1) Wash the dried bamboo poles, put them in a bowl, add clean water (submerged raw materials), steam them in a cage, take them out, take them out, put them in clean water, and stir them with chopsticks to remove impurities. Steam the dried fruit juice and filter for later use.

(2) Scrape the pork belly with skin, cut it into rectangular thin slices with a thickness of 1cm, put it in a pot, add a proper amount of clear water, boil it with strong fire, skim the floating foam, add Jiang Mo, sugar, Shaoxing wine, soy sauce, refined salt, bamboo shoots, dried bamboo shoots and raw juice when it continues to rot.

The attached picture is a photo of the top dried razor clam.