Spicy fried clams is a special delicacy in Qingdao City, Shandong Province. It belongs to Shandong cuisine and is one of the top ten specialties in Qingdao. The clam meat is extremely delicious and is known as "the most delicious in the world" and " The best of all flavors." The nutritional characteristics of clams are high in protein, high in trace elements, high in iron, high in calcium, and low in fat.
Spicy fried clams are full of flavor and the spiciness of chili pepper stimulates the taste buds. It is one of the most common ways to cook clams.
Method 1
Microwave method
Ingredients: 250 grams of clams.
Seasoning: One tablespoon each of minced green onion and ginger, one teaspoon each of minced chili pepper, half a tablespoon Shaoxing wine, a little each soy sauce, refined salt, MSG, and one spoonful of sugar.
Method: ① Use salt water to make the clams spit sand for 2 hours, then put it on a plate and add all the seasonings.
② Cover with microwave film and heat on high for 3.5 minutes until cooked.
Method 2
Hot pan frying method
Put the minced ginger, chopped green onion, and red pepper into the oil pan, stir-fry until fragrant, add the clams and stir-fry over high heat , stir-fry until there is an opening, cover the pot for about a minute, and take it out of the pot. Do not add water, salt, and other ingredients. The umami flavor of the clams itself is stronger than any other ingredients.
Method 3
Ingredients: clams, luffa, salt, Shaoxing wine, pepper, green onions, and ginger.
Method:
1. Soak the clams in clean water, change the water N times, and scrub clean.
2. Peel off the skin of the loofah, cut the green onions into fine pieces, and cut the ginger into small pieces.
3. Cut the loofah into large pieces.
4. Heat the oil in the pot over medium heat.
5. When it is 50% hot, add the onion and ginger and stir-fry until fragrant, then add the clams.
Method 4
Ingredients: clams
Accessories: green pepper, garlic, dried chili pepper, ginger, green onion
Seasoning: salt, Peanut oil, watercress, soy sauce, light soy sauce, cooking wine
Method: 1. Cut green chili into cubes, cut dry chili into sections, slice garlic, cut green onion into sections, shred ginger and set aside.
2. Soak the clams in light salt water for more than 2 hours and let them spit out the sand and mud (for light salt water, it is best to use warm water of about 20 degrees for soaking).
3. Boil water in a pot, blanch the clams, open your mouth and take them out immediately.
4. Rinse quickly with clean water (to avoid residual sediment, this step can be omitted if the soaking time is sufficient).
5. Pour oil into the pot, heat until 60% hot, add garlic slices, green onion segments, ginger shreds, and dried chili peppers and saute until fragrant.
6. Pour in the Pixian bean paste, stir-fry until fragrant and red oil comes out.
7. Add washed clams and green chili peppers.
8. Add cooking wine, salt, soy sauce, and light soy sauce to taste.
9. Continue to stir-fry for a while to let the clam meat absorb the flavor.
Method 5
Ingredients: 750 grams of Hongdao clams (Hongdao is located in the northeast of Jiaozhou Bay. Due to the excellent water quality of the surrounding sea areas, special muddy tidal flats, and rich microorganisms, Therefore, it is more suitable for clams to grow. In addition, Hongdao clams usually have a shorter growth cycle of about one and a half years, so they have thin skin, tender meat and delicious taste.)
Ingredients: 5 grams each of onion, ginger and garlic slices, 5 grams of dried chili segments, appropriate amount of minced coriander
Seasoning: 6 grams of soy sauce, 1 gram of sugar, 20 grams of peanut oil
Method:
1. First, choose clams that have spit out sediment, and wash the surface of the clams several times with clean water;
2. Heat the pot, add peanut oil, add onion, ginger, garlic slices and dried chili segments Stir-fry over slow fire until fragrant. When the dried chili peppers are fragrant, add soy sauce to the cooking pot and add clams;
3. Stir-fry the pot, add sugar, cover the pot, and stir-fry over high heat. When all the clams have opened, sprinkle with coriander and serve.
Method 6
Ingredients: 250g clams, 30ml Laoganma black bean sauce, 2 green and red peppers, 2 green onions, 5 slices of ginger, 4 cloves of garlic, 5 pieces of salt grams, 8 grams of sugar, 15 ml of soy sauce, 15 ml of cooking wine
Method:
1. Soak fresh clams in light salt water for 20 minutes to spit out all the sediment and set aside. Add water to the pot, add green onion segments and 2 slices of ginger and bring to a boil. Add the clams and blanch until they open, then remove and drain;
2. Add a little oil to the pot and heat until 30% hot, put in Add the remaining ginger slices and minced garlic and stir-fry until fragrant, then add the clams, add soy sauce, sugar, and black bean sauce in turn and stir-fry until the clams turn red;
3. Finally, add green onions before serving. Red pepper and mix well. You can add appropriate amount of salt to taste according to your own taste.
Method 7
Put the clams in clean water to spit out sand (add a small spoonful of salt to the water) for about an hour. Put the clams that spit out sand into the pot under cold water, cook until they open and then take them out. Rinse it
. A spoonful of light soy sauce + half a spoonful of dark soy sauce + a spoonful of cooking wine + a spoonful of oyster sauce + a small spoonful of sugar + a spoonful of starch + a little water and stir evenly; add oil to the pot,
Heat the oil and stir-fry the shallots and ginger , garlic, dried chili, add a spoonful of bean paste and stir-fry until red oil comes out, add clams and millet and stir-fry, pour in the sauce over high heat to reduce the juice.