Have you ever had a stir-fry without any seasoning? You don't have to add any seasoning, you just put the ingredients in the pan and stir-fry them, but the flavor is so delicious that you can't believe it, right?
In my hometown of Weihai, there is a kind of shellfish called sand clams. Sand clams are tasty and inexpensive, but the downside is that there is a sand sac in the body of the clams, and if they are not handled well, they will be eaten with a toothy feeling. However, the method of dealing with the sandbag is actually very simple, is to put the fresh sand clams in the sea water, if there is no seawater, their own estimate with salt with a little brine can be, sand clams will be in the sea water slowly open their mouths, stretching out a long thin "tongue", every once in a while, will be sprayed out of a small column of water, and by the way, to bring out some body sand. The sand will slowly open its mouth and stick out a thin "tongue" in the sea water. If you keep them long enough, the sand clams are basically cleaned out, so you won't have to eat them. How long it takes for the clams to be drained is related to how much sediment is in the clams themselves, so if you can't determine the time, you can change the water in a basin after a few hours so that you can judge whether the clams are ready based on the amount of sediment that settles in the basin. The day the basin is essentially free of sediment is the day the sand clams will go into the pot.
Mid-Autumn Festival, our family went to the beach to play, found that the beach is literally full of sand clams, casually pulling, you can get a handful of sand clams, so happy that we immediately gave up playing the sea water, to catch the sea. Catching the sea fruitful, an hour to harvest nearly 20 pounds of sand clams. We went home and cooked them in four big pots, and the whole family ate and ate, and then peeled the meat manually. I put the clams in small boxes, poured in the clam stock, and put them in the freezer. When I want to eat them, I take one out and defrost it, and the flavor and texture are exactly the same as the fresh ones. If you store them this way, you can eat them for half a year.
Steamed clams with leeks
It is important to mention that when you cook clams, you don't need to add water at all even though it is called "cooking". You just need to wash the clams and pour them into a waterless pot without adding any water, and then turn on the heat to cook them. The clams will slowly open up and their own water will be analyzed to help cook them. No water in the pot, but a lot of broth when the pot comes out, that's the original soup of the sand clams, with the original soup made of brine noodles is the classic pasta in Weihai area.
The above mentioned "cooking" method of sand clams is basically suitable for about shellfish. This "boiling" method to make the shells out of the original flavor and freshness. If you add water, the freshness will be diminished immediately, and if you make the dish I recommend below, the flavor will be greatly reduced. All, remember, must be no water "cooking" oh.
With the original soup soaked sand clams meat, and leeks with fried, do not need to add any seasoning, sand clams itself has a salty and fresh taste, that is really pure freshness from the sea, it will be its salty freshness to leeks, so the whole dish does not need to add any seasoning, stir-frying evenly on the pan, the whole process of even less than 5 minutes, can be said to be the most simple but very fresh.
Steamed clams with leeks
Steamed clams with leeks
Main ingredient: 200g of clams, 200g of leeks
Accessories: chopped scallions
Seasoning: wood, you're reading it right, wood!
Methods:
Chives fried clams
1. This is what I divided into small portions of frozen clams, with the original soup dipped together frozen, in order not to lead to the loss of water clams taste deterioration
2. Take a portion of clams, thawed, continue to thawed soup dipped
3. leeks washed, cut into 3-4 cm segments
4. Onion cut scallions
5. pot of oil, put the scallions fried
6. clams out into the pot and stir fry, the original broth is not put
7. add leeks stir fry
8. leeks are cooked on it, do not need to be seasoned, out of the pot it is, taste, is not it very fresh?
Chives fried clams
Small advice:
1. sand clams must be cooked without water to be fresh enough to do this dish. If they are cooked in additional water, the flavor of this dish will be greatly reduced.
2. The clams should be kept frozen in their original broth, otherwise prolonged freezing will result in loss of water in the meat and deterioration of the flavor.
3. When frying this dish, use only the clam meat, not the stock, otherwise the flavor will be too fresh. The stock can be saved to add some of the following, or used to make soup, etc., do not know what to do with it, just pour it out is not, after all, it has played a role in protecting the taste of clams, but also not false this life.
4. Leeks can also be replaced with garlic, leeks and so on. Note that vegetables must be selected like leeks, soft and easy to taste, hard vegetables because it is not easy to taste, less suitable for this dish.