Clams, we often picked up at the beach when we were young, but just took its shell to play, and did not think to eat it. But nowadays, clams have become a very hot food. Clams, also known as "flower armor", "clam", belongs to a kind of seafood, meat is very tasty, and friends in the night market and stall dinner, often order a plate of clams to eat, the flavor is very delicious.

However, a plate of fried clams in the night market will cost tens of dollars, and not many clams, not very cost-effective, so people who like to eat will be at home to fry their own. Supermarkets and markets sell clams only a few dollars a catty, counting oil, salt, soy sauce and vinegar, etc. fried a plate quite a lot of 10 yuan, both cheap and let you eat full of addictive.

Their own fried clams, not everyone can fry delicious, fried clams also need to master some tips. Master these tips, you can fry the meat tender and delicious clams. Most people fry clams at home, the first step is to blanch first. But many people do not know, when blanching clams, need to add some salt? Doing this step wrong, the clams will have a very strong fishy flavor, and the meat is also very firewood. I'm going to share with you the chef's method of frying clams, like to eat quickly look at.

Stir-fried clams

Materials: 500g clams, onions, green and red peppers, peppers, dry red pepper, garlic ginger.

Seasoning: cooking oil, salt, soy sauce, chili sauce, sugar, white wine.

Making method

The first step is to prepare a basin of water, add a spoonful of salt and a few drops of sesame oil, mix well, and pour the clams into the basin to soak for a day. After soaking, rinse the clams with water.

The second step is to add the right amount of water to the pot, boil over high heat, pour a small amount of white wine into the pot, and then pour the clams into the pot to blanch. When the shells of the clams are all boiled, then fish out the clams and put them into cold water. If there are clams that do not open their shells, they are dead clams and should be thrown away and not eaten.

The third step, start a pot, high heat and pour oil, oil temperature reached 70% hot, add dry red pepper, pepper, ginger, onions, green and red chili peppers stir fry for 15 seconds, and then add a spoonful of chili sauce and stir fry evenly, and then the clams into the pot and stir fry for half a minute, and then add salt, soy sauce, sugar, garlic and stir fry evenly. Turn off the heat, pour a little white wine into the pan and serve.

What you need to pay attention to

①When blanching clams, you don't need to add salt. On the one hand, when salt is added to the water so that the concentration rises, the water contained in the clams will be lost in large quantities, and the clam meat will end up being very faggy and not tender. On the other hand, after adding salt, the fishy flavor of the water in which the clams are cooked is getting stronger and stronger, and it is difficult to evaporate the fishy flavor of the water when the concentration is high.

②When blanching clams, add a little white wine to the water, and then immediately pour the clams into the pot to cook. After the water temperature rises, the alcohol contained in the white wine will take away the fishy flavor of the clams when it evaporates, and the clams will have no fishy taste, and they will taste more fresh and fragrant.

③Since it is fried clams, the process of frying should always use high heat, so that the good clams, flavorful meat tender