Ingredients Fresh razor clams Seasoning Sea salt? Cooking wine? Salt? Ginger? Green onions? Egg white? Specific methods: 1. Wash the razor clams and let them rest. Cut the ginger into shreds, cut the green onions into sections, add salt and cooking wine, and then marinate the razor clams.
Make for 10 minutes.
2. Stir the sea salt and egg white until a slightly thick paste forms and spread evenly on the bottom of the baking pan.
3. Place the pickled razor clams, back side up, on the sea salt paste, and insert them slightly into the salt.
4. Preheat the oven, add the razor clams, and bake at 180°C for about 15 minutes. You can adjust it according to different oven performance.
Finally, sprinkle with chopped green onions when taking them out of the oven, and the delicious and juicy salt-roasted razor clams are ready.
Xiaoyi’s tip is that it is best to use light salt water for the razor clams you buy, and let them rest for half a day to a day, so that the razor clams can spit out the sand, so as not to affect the taste. However, do not rest for too long, which may cause the razor clams to become thin or die.
Opening the back of the razor clam is actually to cut off the tendons on the back of the razor clam, so that during the baking process, the razor clam will not open its shell and retain maximum moisture.
When opening the back, juice may easily splash out, so protective measures must be taken.
I am Shen Xiaoyi, a beautiful cook born in the 1980s and a gourmet self-media person.