White clam, named Tetragona, is a common benthic economic shellfish in China's coastal areas. Its meat is delicious and nutritious. Every100g of fresh meat contains protein10.8g, fat1.16g, carbohydrate 4.6g, calcium 37mg, phosphorus 82mg, iron14.2mg, vitamin A400 international unit and thiamine 0. 100g dry product contains 240 micrograms of iodine. Protein contains 9 kinds of essential amino acids in a moderate proportion, belonging to the complete protein. Fat contains 3.3% DHA (docosapentaenoic acid) and 5.5% EPA (eicosapentaenoic acid), which is the main component of brain gold. Traditional Chinese medicine believes that it tastes salty and cold, has the functions of nourishing yin and promoting diuresis, resolving phlegm and softening hardness, and can be used for edema, phlegm accumulation, lump addiction, tumor addiction, metrorrhagia and hemorrhoids.
Although the price is low, the nutritional value is still quite high and the taste is particularly fresh. The method is extremely simple. You can cook it without any seasoning. You can also bake it in the oven. Or, like me, neither spicy nor smelly. Add some pepper and garlic, stir-fry, you can definitely drink and eat. Even with zero cooking, you can make a delicious dish.
material
Ingredients: 500g white clam;
Accessories: garlic, red pepper, oil, salt and chives.
Spicy white clam
1
Prepare garlic, ginger, red pepper, chives and perilla, and wash them for later use.
2
Pepper, garlic, diced, sliced ginger, chopped leek and perilla.
three
White clams are bought and soaked in salt water for three or four hours, and water is changed several times in the middle. In fact, everything bought by others has been soaked and changed several times, which is quite clean.
four
Add water to the pot, heat it, throw a few slices of ginger, pour in white clams, cook for two minutes, and you will hear the sound of banging. When the flowers bloom one after another, you can let them out and fry.
five
When the pot is hot, add the fragrant garlic rice and ginger, and the fragrance will burst.
six
Add a spoonful of chopped pepper, then add chopped pepper and stir-fry a few times. You can add a little salt at this time, and you don't need to put salt at the back.
seven
Stir-fry the white clams and add a spoonful of cooking wine.
eight
Stir-fry until everyone is covered with garlic and pepper, add a spoonful of water, cover for two minutes, and sprinkle with chopped perilla and chives immediately after taking out the pan.
skill
I seldom cook this kind of food. First, I'm afraid of the smell of fish. Second, I'm afraid I'm not doing well. But now in good beans, I often see your cooking and learn a lot. At least I dare to try something I haven't cooked. This is progress. I have no skills. You can have a try if you like.