The coast of Dongtai is rich in razor clams, which are famous in China. Bamboo razor clams have thin and long shells, with a yellowish-brown color. They resemble a bamboo tube when held together, and are rectangular, about 10 centimeters. The razor clam meat is tender and delicious, rich in nutrients, containing 5.5% protein, 0.8% fat, 1.8% sugar, 1.1% inorganic salt. It also contains a large amount of calcium. It can be eaten fresh, stir-fried and cooked in soup, or made into dried razor clams. Canned or boiled into razor clam oil for seasoning, it is a delicacy of fine seafood and can also cure diseases. The white razor clam meat contrasts with the winter bamboo shoots and shiitake mushrooms. It is beautiful in color, delicious and fragrant, sweet and refreshing, and has a pleasant flavor. Dried razor clams are made by peeling the shells of fresh razor clams, boiling the razor clam meat and then drying it in the sun.

Features: The razor clam body of this dish is plump, the color is like white jade, the razor clam meat is smooth and tender, the razor clam nose is crisp and tender, and the razor clam shines like silver when picked. It is extremely fresh and delicious when eaten. It is a seasonal delicacy in early spring.

Ingredients: 1000g of fresh razor clam.

Ingredients: 150 grams of cooked bamboo shoot slices.

Seasoning: 50g Shaoxing wine, 5g refined salt, 25g green onion, 5g minced ginger, 0.5g white pepper, 25g water starch, 15g sesame oil, cooked 100 grams of lard.

Production process:

1. Wash away the sediment from the razor clam, peel off the shell, take out the razor clam meat, tear off the ligaments, cut open the water pipe and razor clam body, and scrape off the internal organs. , wash the sediment, add Shaoxing wine (30g), minced ginger, refined salt (2g), soak and set aside.

2. Heat the pot over high heat, scoop in cooked lard (50 grams), and when it is 90% hot, add the razor clam meat and stir-fry quickly until it turns jade color. Set aside.

3. Put the pot on the fire and heat it up, ladle in the cooked lard (50g), add the green onions and bamboo shoots, stir-fry, add Shaoxing wine (20g), refined salt (3g), Decant in the cooked razor clam juice and bring to a boil, thicken the sauce with water starch, add the razor clam meat, pour in sesame oil over the pan, and serve on a plate, sprinkle with white pepper and serve.

(No pictures yet, welcome to provide.)