Preface

Introduction of clams

Meat flavor, nutrient-rich, high protein content, amino acid composition of the species and a reasonable ratio; low fat content, unsaturated fatty acids are high, easy to be digested and absorbed by the human body, and a variety of vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other essential trace elements, can be used as human nutrition, green food, favored by consumers. Clam meat, as well as shellfish mollusks, contains a serum cholesterol-lowering effect of the daidai 7-cholesterol and 24-methylene cholesterol, which both inhibit the synthesis of cholesterol in the liver and accelerate the excretion of cholesterol unique role, so that the body cholesterol down. They are more potent than the commonly used cholesterol-lowering drug glutathione.

How to cook clams

Materials 800 grams of clams, green onions, ginger and garlic, dried chili pepper, cilantro, parsley, green onions.

Practice

1, prepare the ingredients. 800 grams of clams, green onions, ginger and garlic, dry chili peppers, cilantro, parsley and green onions.

2, prepare a larger pot, then put a little water into the pot, then put 2 spoons of salt, stir until the salt melts.

3, the clams in individual shells bad, not fresh pick out and throw away. Put the rest into a pot and soak them for 2 hours to let them spit out the sand. (Now it is hot, be sure to put the basin into the shade. Otherwise, the clams have the possibility of collective death)

4, the dried chili pepper cut into segments, onion, ginger and garlic minced, cilantro minced, scallions minced spare.

5, boil a pot of boiling water, then put the clams into the pot to cook for 30 seconds, until the clams slightly open, and then fish out and rinse again twice. (By boiling and rinsing again this step, the sand in the clams is almost removed. It should be noted that the cooking time must not be too long, the clams slightly open mouth can be)

6, the pot into the appropriate amount of oil, oil heat will be red pepper into the pot burst flavor, and then to the pot into the Pixian soybean paste, 1 tablespoon of edamame sautéed out of the red oil.

7, green onions, ginger and garlic into the pot to stir fry the flavor.

8, the clams into the pot stir fry evenly.

9, to the pan into 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar stir fry evenly, and then cover the pot with a lid to simmer for about 2 minutes, until all the clams open. (Covered stewing is to let the clams mature more evenly, more flavor. In addition, the time must not be too long, the clams all open, too long, the meat is easy to get old)

10, the cilantro, chopped scallions into the pan and stir fry evenly, then you can turn off the heat.

Warm tips: clams and other shellfish itself is very rich in flavor, cooking, do not add monosodium glutamate (MSG), should not put more salt, so as not to lose the freshness of the anti-loss, shellfish should be spit out by the sand, cooked through and eaten. Clams and other shellfish sex more cold, so the spleen and stomach cold people should not eat more.

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