Summary of clams 1. clams blanch crucian carp Method: 1. In the crucian carp backbone meat thick, from head to tail on both sides of the straight interjection 1 knife, knife deep to the bone. 2. 2. frying pan on a high flame, hot, with oil after scratching the pan, under the lard to about 110 degrees, the fish in boiling water, that is, into the pan frying, quickly turn over, add wine, green onion knots, ginger, milk soup, cover the lid of the pan, in the high flame for about 5 minutes, take out the fish, loaded into the pin pot, the soup with a fine sieve filtered into the pin pot. 3. in the burning fish at the same time, will be cleaned clams with boiling water until the shell is slightly open, remove the mud coat, placed on both sides of the fish, surrounded by cooked green vegetables, drizzled with chicken oil that is completed. On the table with ginger vinegar 1 dish. Characteristics: this dish river, seafood in one, thick white juice, tender meat, soup fresh and tasty, nutritious, chic flavor, is quite popular with diners cherish the nourishing delicacies for Hangzhou's traditional dishes. Raw materials: net crucian carp 1 clams 20 green vegetables 25 g ginger 1 piece refined salt 2 g MSG 5 g ginger vinegar 1 dish scallion knots 25 g Shaoxing wine 25 ml cooked chicken oil 10 ml cooked lard 50 ml milk soup 1250 ml 2. spicy fried clams (1) clams in Korean spicy sauce Main ingredients: clams on the red island Auxiliary ingredients: oil, green onions, ginger, parsley, red pepper. Note that there is a flavor: Korean hot sauce two tablespoons (produced in Qingdao, square plastic box packaging, Dongtai Jieshijie sold), which is the dish to make the key to new ideas! Practice: 1. oil fried red pepper, ginger, green onions out of the flavor, pour into the clams, stir-fry over high heat. 2. six mature, into the Korean hot sauce and a little boiling water, stir-fry add cilantro on the plate. Points: Korean hot sauce can not start to put, otherwise it is easy to stick to the pan; also can not be put last, otherwise the flavor can not be completely immersed. (2) soy sauce spicy clams main and auxiliary ingredients are basically the same as above, the only difference is that the Korean hot sauce replaced with soy sauce. Practice: 1. As above. 2. eight mature point into the boiling water, stir-fried add soy sauce, cilantro on the plate can be. Points: soy sauce must be added before the pan 3. scallion clams like to eat clams, how to eat and not get tired of, last time is spicy fried, this time with scallion oil, variations do! Clams are washed and marinated in yellow wine for a while, which helps the shell muscle peel off Blanch in water and arrange in a dish, steamed fish soy sauce, salt, pepper, a little clam broth to make a sauce Pour the sauce over the clams, cover with plastic wrap, and place in the microwave oven on high for 5 minutes Remove from the microwave oven, sprinkle with green onion, and drizzle with hot oil to be ready. Scallions are fragrant. 4. Lazy dishes - clams and loofah Ingredients: one loofah, 150g clams, 1 small piece of tender ginger, 12 sheets of aluminum foil (10cm x 12cm), 1 tbsp wine, ? tbsp salt. Directions: 1). Peel the loofah, cut into small pieces and then thick strips, mix in ? tbsp salt and toss well in a large container; 2). Cut the ginger into julienne strips and place 4 strips of loofah, 2 clams and a little ginger on a piece of aluminum foil, then pour some wine over them. 3). Fold the aluminum foil into a rectangular paper packet, put it into the oven and bake at 200℃ for 10 minutes, remove it and open the paper packet to serve. Lazy trick: a. Use aluminum foil as a container, both convenient and hassle-free, use it to throw, do not have to wash the dishes; b. You can make the paper packet beforehand, eat when baked, so that can be quickly completed; c. Do not put the foil packet into the microwave oven to bake. 5. asparagus clams rice 6. radish and clam soup Ingredients: 150 grams of white radish, clams 200 grams of radish tassels 50 grams of broth 1 cup of auxiliary ingredients: herbs cassia seeds 50 grams of almonds 3 grams of seasoning Salt 1/3 teaspoon Method: 1. white radish peeled, washed, sliced; clams in salt water, spit sand clean; radish tassels rinsed; herbs in the filter paper bag. 2. Put white radish and clams into a pot, add stock, paper bag and water to cover the ingredients. 3. Simmer for 10 minutes, add salt, turnip tassels and mix well to serve. Tips: 1. Turnip tassels do not need to be cooked, laxative effect is better. 2. Cassia seeds should be wrapped in a filter paper bag so that the soup will not be cloudy. Characteristics: Radish clam soup has the effect of laxative and intestinal cleansing, if constipation is serious can increase the amount of radish tassels and cassia seeds (available 100 grams). 7. Anti Stress Clam Soup [Ingredients/Seasoning] 8 yuan of bamboo, 8 yuan of lily, 300 grams of clams, rice wine, 1/2 tbsp. salt, 1/2 tsp. [Procedure] (1) Rinse bamboo and lily with water, and soak clams in salted water to remove sand. (2) Fill a pot with 500cc of water, add bamboo and lilies and boil over high heat, then lower the heat to low and cook for 1 hour, then add clams and boil over high heat until the shells open. (3) Add rice wine and serve. 8. Clams in soup Ingredients: Ingredients: 600g clams, 1 tbsp shredded mustard greens, 1 tbsp shredded ham, 2 green onions, 1/2 chili pepper, 1 frying stick, 1 small bunch of cilantro, 1 tsp peel. Seasoning: (A) 1 tsp rice wine, 1/2 tsp shrimp oil. (B) 1/2 tsp chicken broth. Pepper 1/4 tsp. A pinch of salt. Preparation: (1) Wash clams, cut green onion into pieces, cut chili pepper into diagonal slices, cut fritters into pieces, and cut cilantro into pieces. (2) Soak the peel in hot water to release the flavor. (3) Heat 2 tbsp oil in a frying pan, sauté scallion, chili pepper, ham and cabbage, add Ingredient A and orange peel (with juice), add water, add clams and cook until boiling, add Ingredient B, tear the fritters and cilantro, and serve. Tip: General will be soaked in water, and then add salt to the water, placed in half a day that will be able to spit out the sand, if there are rusty nails at home, will be soaked into the water, the effect of spitting sand more. 9. tea clam soup Ingredients: Main ingredients: 600 grams of clams. Ingredients: tea 2 grams, 500 grams of mineral water. Method: (1) the clams first soak in water to spit sand, 2 hours after washing spare. (2) will be hot mineral water, the tea brewing 1 minute, take out the tea, the soup will be poured into the casserole to boil, add the clams and then boil. 10. sauerkraut clam soup Main Ingredients: sauerkraut, clams Seasoning: salt, day add fresh, dry shellfish, pepper Operation: 1, pot into the oil, into the sauerkraut stir fry, add dry shellfish, pepper, salt, pour into the clams, add wine cover to burn; 2, boil, add some pepper, and then once again boil can be removed from the pot. 11. Clams stewed eggs Main Ingredients: clams Accessories: eggs, scallions Seasonings: salt, chicken essence, sugar, cooking wine Operation: 1), eggs beaten, add warm water, add salt, chicken essence, sugar, cooking wine, beat well, put into a bowl; 2), will be slightly scalded by the boiling water, to open, take out the meat of the clams, put into a bowl, and the eggs on the steamer for about 10 minutes, sprinkled with scallions can be. 12. clams and egg soup a. Raw materials: clams 500 grams of eggs 2 fungus a little bamboo shoots 25 grams of salt 2.5 grams of monosodium glutamate 1 gram of wine 15 grams of method: (1) frying pan on a high flame, put 750 grams of water to boil, into the clams, rolled to the shells open, with a spoon to the clams out of the water poured into a bowl for a few moments above the water, decanting into another bowl to be used, and then scooped out the meat of the clams. (2) clams water into the pot, add bamboo shoots, fungus, salt, monosodium glutamate and yellow wine, boil to boiling, into the clam meat, the egg bowl evenly dripping on all sides, a condensation that is gently pushed a few times with a hand spoon out of the pot, the first egg out of the soup into the bowl and then into the egg. Characteristics: Clear soup, fresh, egg floats on the soup without breaking, tender, clams are free of sediment. b. Clam and Egg Soup MTV Online: /download.asp?id=12954&dp=1 Ingredients: clams, eggs, carrots, red pepper, salt, chicken broth c. Clam Soup with Frying Sticks The recipe is similar to that of b. Play it out. 13. Fried clams with leeks a. Ingredients: 500 g clams, 150 g leeks. b. Soy sauce, 15 g leeks. c. Soy sauce, 15 g leeks. d. Sauce. Ingredients: 15 grams of soy sauce, monosodium glutamate, cooking wine, refined salt, green onions, ginger, garlic, sesame seeds (roasted), sesame oil, each appropriate amount. Method: (1) clams washed, into the pan fried until the door opens, remove the shell to take the meat, wash. (2) leek cleaned, cut into sections. Onion, garlic, ginger peeled, washed and chopped. (3) will be sesame oil into the pot, burned to fifty percent hot, into the end of the onion, garlic, ginger stir-fried flavor, put leeks, stir fry a few times, into the clam meat, stir fry, add soy sauce, monosodium glutamate, cooking wine, salt, etc., a little stir fry and then sheng into the dish, sprinkled with sesame seeds that is completed. Efficacy: this dish is conducive to weight loss, but also supplemental iron and other trace elements, suitable for children to eat, b. There is another Cantonese practice, therapeutic effect: Ingredients: clams 120 grams of meat, leeks 60 grams. Method: clams with hot water, remove the shell to take the meat, pick out the dirt on the meat, and then washed with cold water; oil pan under the clam meat, leeks and salt sauce seasoning fried food, 1-2 times a day. Medicinal value: the main treatment of tuberculosis yin and yang deficiency: coughing and hemoptysis, bone vapor and labor heat, night sweating and spermatorrhea, physical weakness, shortness of breath and self-sweating, swelling of the face and limbs, decreased appetite, loose stools, red tongue, less fluid, or tongue pale body fat with teeth marks, pulse is fine. 14. Steamed Clams with Mustard Sauce Ingredients 300g clams Seasoning 1 tbsp mustard, half bowl of wine Method 1. Add a little wine to the mustard and mix well until it becomes sticky. 2. 2. Place washed clams on a plate, fill with water and wine, and place wasabi on one side of the plate. 3. Steam the clams in a steamer for 5 minutes until the shells open. 15. Warm Warm Winter ------ Steamed Clams Ingredients: clams, ginger, steamed fish soy sauce P.S. Blanch the clams slightly in boiling water, and fish them out as soon as their mouths open slightly. Prepare the yellow wine and chop the scallions. Put the clams in a dish, sprinkle with minced ginger, and then pour in the yellow wine. Open the pan, put them in it over high heat and remove them after 5 minutes. Drizzle with a little steamed fish soy sauce, sprinkle with small scallions, and get ready to eat! 6