●Stuffed clams in casserole Ingredients: 1 catty of clams, 1 catty of Chinese cabbage, 1 teaspoon of salt, 2 tablespoons of salad oil, 6 pieces of minced pork, 2 eggs, 1 teaspoon of ginger juice, 1/2 teaspoon of salt. Directions: 1. Spit out the clams and cut them with a knife without separating them. 2. Stuff the clams with the seasonings. 3. Cut the Shandong cabbage into palm-sized pieces, sauté in boiling oil with salt, and then put the clams into a casserole dish and simmer over low heat for about 15 minutes. ● ginger onion fried clams main ingredients: clams 1 catty ingredients: shredded ginger, scallion, fresh red pepper wire, black beans grain, soy sauce, cornstarch method: pot of water to boil, pour into the clams, see the shells open on the fish up, to be used ...... frying pan in the oil to heat up the black beans grain and pepper wire stir-fried incense. Pour in the clams and stir-fry a few times, then add green onions and ginger. Finally, add soy sauce, thicken with cornstarch sauce and serve. Flaming clams Ingredients: clams, white wine, red wine, ginger, Japanese soy sauce, spicy sauce Directions: Flaming clams are a variation of sauna clams, which are more grueling to the senses but maximize the atmosphere at the table from the diner's point of view. High-altitude white wine and red wine are blended to intoxicate the clams, which are then set on fire, and by the time the wine burns out, the clams are already cooked, and the ginger, Japanese soy sauce, and chili sauce make them even more mouth-watering. Ingredients: clams, egg white. Seasoning: salt, monosodium glutamate, yellow wine, water diamond powder. Approach: 1. Wash the clams, blanch the water after boiling, fish up, take out the meat. 2. egg white into a bubble paste, blanch into the boiling water, fish up, respectively, put in the shell of the clams, and then put the meat of the clams on the top of the hibiscus, hooked on the glass thickening into. ● Lazy Clams Ingredients: one loofah, 150 grams of clams, 1 small piece of tender ginger, 12 sheets of aluminum foil (10 cm × 12 cm), 1 tbsp wine, ? tbsp salt. Directions: 1. Peel the loofah, cut it into small pieces and then into thick strips, mix it with ? tbsp salt, and mix it well in a large container; 2. Cut the ginger into shreds, put 4 pieces of loofah on a piece of aluminum foil, and then put 2 clams and a little bit of shredded ginger on it, and then pour a little bit of wine over it; 3. Fold the aluminum foil into a rectangular paper bag shape, and then bake it in the oven at 200℃ for 10 minutes, and then open the paper bag after removing it and then serve it. Lazy man's trick: 1. Use aluminum foil as a container, both convenient and trouble-free, throw it away when you are finished, no need to wash the dishes; 2. You can make the paper packet beforehand, and bake it when you eat it, so that you can finish it quickly; 3. Do not bake the foil packet in the microwave oven. ● Asparagus and clam meat Ingredients: 1 catty of clams, ? catty of asparagus, chili peppers, oyster sauce, rice wine, pepper, sugar, tai bai powder, sesame oil. Directions: 1, chili pepper slices, blanch clams, take out the clam meat. 2, asparagus cut into sections of blanch, into the boiling water to cool. 3, start a pot, first stir fry asparagus, then put in the clam meat with stir fry, and finally put in the seasonings and chili pepper stir fry. Longjing Clam Soup Ingredients: Half a catty of clams, 10 grams of longjing, a little ginger. Directions: 1, use boiling water to brew longjing, filter the dregs of the tea to get clean tea broth, keep the tea broth for spare. 2, after boiling half a pot of water, put in the clams and shredded ginger. 3, when the clams open, then pour the tea broth into the tea broth, and then mix to boil. Clam Noodle Soup Ingredients: 300g clams, 2 cloves of garlic, chopped green onion, 500g baby bok choy, 300g thin noodles, 3 cups of broth. Seasonings: soy sauce, salt, sugar, sesame oil, pepper Practice: 1, the clams to spit out the sand, wash and cool dry water to be used. 2, with two tablespoons of oil to embrace the garlic, put down the papaya seeds, pour wine and soy sauce, sprinkle 2 tablespoons of water, stir-fry over high heat, cover the pan with a lid and smother until the clams are open, put down the rest of the seasonings and mix well, put out the clams, inject the broth or water into the pot, bring to a boil, add salt to taste, then turn off the heat. 3, cooked thin noodles, pick the noodles into a bowl, add the broth that has been seasoned and then put the fried papaya seeds on the noodles. Then put the cabbage on top of the noodles and serve. Steamed clams in wine Ingredients: 12 clams, 8 pieces of cauliflower, 300cc of sauce, 1/2 tablespoon of cornstarch, 200cc of wine, 120cc of sauce, 100cc of clam juice, 1/2 pomelo, 1/4 tablespoon of salt. 1, put the wine and the clams into a pot, cook over a strong fire with the lid smothered, and then take out the clams when they are open. 2, scoop the meat out of the shells. 3, wash the cauliflower and cut it up. Cut it well. Boil it in salted water, then remove the water and take it out. Boil the mixed sauce, then cool it down and put it into the cauliflower. 4. Mix the seasoning sauce with the clam cooking sauce of 1 and cook it on high heat. When it boils, add the dissolved starch and mix it well to make a filling, then pour it into 2 to heat it up and put it into a plate with the filling and cauliflower, and garnish it with pomelo. Sauna clams: Clams, pebbles, recipe: A representative of the combination of wine and flavor, both in terms of sensation and taste. Depending on the type of vessel, the clams can be boiled or gas-cooked. Boiled clams are cooked in a glass pot or a casserole dish, then many pebbles are fried to a certain temperature, and finally the clams and wine are poured on top of the stones; air-cooked clams are cooked in similar steps, except that they are cooked in a large pot with an iron mesh net in the center, and the clams are placed on top of the stones, which seems to be closer to the essence of a sauna. ● fried clams to spit out the mud and sand of the clams washed and fished into the pot, without adding salt, cover the pot with a lid, with fierce inflammation cooking, when the shell just a sheet of open, immediately out of the pot, eat while hot, the flavor is delicious, pay attention to frying, do not add water, or else, it will affect the flavor of the freshness. Some people also eat fried clams, fried with oil, and add some seasoning, this eating method is also good, but the original fresh flavor of the clam is often covered up. ● burn clam soup pot add the right amount of water, after boiling add the right amount of ginger, white onion, pepper, yellow wine, vinegar and salt, etc., at the same time the clams into the pot, to be clams after the opening of the shell to add a few drops of sesame oil, and then immediately out of the pot to eat, at this time, the soup and the clams are fresh and tasty. Chili clams and meat into the pot, add a small amount of water, boil until the shell just open (to be close to the open shell, because after the shell is open, the juice flow meat shrinkage taste poor), immediately out of the pot, peel off one side of the shell, shellfish to stay on the other side of the shell, such as the individual meat on the sand, can be in the original broth in the set of clean, the meat with the meat of the shell laid out on the plate, meat-side up, poured with the preparation of the seasoning (minced fresh ginger, scallions, vinegar, sesame oil, MSG, soy sauce, etc.), that is, become a good seasoning (minced fresh ginger, scallion, vinegar, sesame oil, MSG, soy sauce, etc.), that is, to become the soup and the meat are delicious and tasty. The meat is then served on a plate with the seasonings (grated ginger, scallion, vinegar, sesame oil, monosodium glutamate, soy sauce, etc.) on top. ● baked clams 1. clams immersed in salt water to make the sand spit clean. 2. the tip of the tip of the clams protruding ligaments cut off, to prevent the heating of the clam mouth open. 3. frying pan is hot into the clams, with a little hand pressure, so that each clam are flat against the pan, covered with a lid in the middle of the fire baked for about 90 seconds can be. Wash and boil the clams, then remove the meat. Cut kidney beans into cubes. Add peanut oil in the pot, when the oil boils, burst onion, ginger and garlic, pour kidney beans and meat into the pot and stir-fry, add water and clam broth, when the pot boils, put in clam meat, pour in the egg and stir it into the egg flower, put in a little salt, monosodium glutamate and sesame oil, and pour it into the bowl of boiled noodles to be ready. Clams scrambled eggs cooked clams to take the meat, leeks cut into inch sections, eggs open, and added to the clam meat, put the right amount of salt, and then add a little clam broth, mix well. Heat the oil in the wok and add the ingredients to the wok, stir-fry until the pieces are formed, then serve on a plate. ● spicy clams peanut oil heating, add pepper, dry pepper, ginger, garlic, stir fry, add a small amount of water, pour soy sauce, boil, put salt, pour in clams, stir fry until all the clams open, put the cilantro, monosodium glutamate, out of the pot. Baked clams in egg yolk are first made from the yolks of top-quality salted duck eggs, and then the clams are put into the yolk oil for a period of time after being rolled in the hot oil. Egg yolk clams are the best of the clam dishes, but the cooking process is very complicated, especially the selection of salted duck eggs. Scrambled eggs with clams and bell peppers: Peel the clams raw and put the meat and juice in a bowl. Beat the eggs with salt and mix well. Cut the bell peppers into julienne strips and add them to the clams along with the egg mixture. Heat oil in a wok to 80%, add green onions and ginger and stir-fry to release the flavor, then add the clams and stir-fry to cook. Clam and potato pancakes: Add cleaned clams and shredded potatoes and mix with batter to make clam and potato pancakes. ●Fried clams: Stick cleaned clams in a starchy egg batter and fry them one by one until they are golden brown. Clam and Persimmon Soup: Add tomatoes and eggs to cleaned clams to make a delicious clam and persimmon soup, and add a little sesame oil to the soup for a better flavor. Clam dumplings are made by opening the shells of fresh clams, stuffing them with oiled rice, and tying them up with a thin rope like a dumpling. ●Baked clams in a vat in a special porcelain vat with red-hot charcoal, the clams into a small iron pot, and then hang the iron pot in the vat smoked, baked clams exceptionally delicious, the production of no seasoning, to maintain the original flavor of the clams, and in addition to the meat of the clams will be baked out of the flavor of the clams more intoxicating juice. Realistic Fried Clam and Eggs This method of eating comes from an allusion. The recipe is to strip the clams and soak them in the clam juice for a while, then add the clams with the broth to the pot, add a few eggs and bring to a boil, then sprinkle with chopped chives. ● Clams in tomato sauce: Spit out the clams and wash them, control the water and put them aside. Stir fry the clams with a little oil and chopped green onion, add the clams, stir fry them, add about 350 ml of tomato sauce (the kind that isn't too sweet), add a little water and a moderate amount of salt, cover the pan with a lid, and cook for about 1 minute on a high flame, then remove them from the pan. ● beer clams will spit clean clams rinse clean, control the water into a bowl; beer open, a little shake to produce foam, quickly poured into the bowl, to cover the clams as far as possible; the clams into the microwave oven to heat up 4 to 5 minutes can be.