Four-step coup to quickly remove sediment from clam;

1. Wash the sediment in the clam shell with clear water.

2. Put the clams in a waterless pot.

3. Heat it to medium heat for about 3 minutes, and the clams will open one after another.

4. immediately pick an open clam and put it under the faucet to wash away the sediment inside.

The method is simple, and the freshness, nutrition and moisture of clam shell are not easy to be lost. Even the newly bought clams can be cooked and served immediately without worrying about "precipitation".

In the past, I used to fry clams with ginger, onion and garlic to keep the original flavor of shellfish. This time, I cooked with tomatoes in brown sauce. The sweet and sour taste of tomatoes, combined with the special flavor of basil, is unique and suitable for hot summer without appetite.

Steps/methods

1

Wash the sediment in the clam shell with clear water.

Put the clams in a pot without water.

Heat it to medium heat for about 3 minutes, and the clams will open their mouths one after another.

Immediately pick out an open clam and put it under the tap to wash away the sediment inside.

Wash the mud and prepare the clams and tomatoes for braising.

Chop ginger, garlic and onion, make onion leaves into onion rings, and crush dried basil.

Pour two bowls of water into the pot, add tomatoes to braise in soy sauce, and boil the two bowls of water into a bowl of tomatoes to braise in soy sauce.

Saute ginger, garlic and onion in oil in another pot.

Pour in the clams and stir fry quickly.

Then pour in tomatoes and braise in soy sauce.

Sprinkle chopped dried basil.

Simmer for a minute.

skill

1, tomato red stew is salty, no need to add salt.

2. Stir-fry the clams quickly, or they will get old and lose moisture.

3. If it is spicy, you can add some hot sauce.

If there is no stewed tomato, you can use ketchup instead.