How to make dried snow clams
1. Snow pear stewed snow clams
Method: First peel the snow pears, hollow out the core of the snow pears in the middle, and wash the pears with salt water Prevent pears from turning yellow. Then simmer the white and tender snow clams, white fungus, and rock sugar water in a pot until they are thoroughly cooked before eating.
2. Snow clam nourishing soup
Method: Prepare an appropriate amount of red dates and condensed milk, put the red dates and snow clam into a pot or cup, add an appropriate amount of water, and then pour the pot or cup Steam in a quality steamer or rice cooker over water, and finally add an appropriate amount of condensed milk to the steamed snow clams and red dates.
3. Papaya stewed snow clam
Method: First put the snow clam and rock sugar water into a small bowl, put it in a pot and steam for 10 minutes. At the same time, wash and hollow out the papaya, then pour the steamed snow clam into the papaya, including the papaya, and continue steaming. It can be eaten after ten minutes.
The common way to eat fresh snow clams is to put them in water for 10 hours. After they are cooked, steam them. After they are steamed, add some sugar and drink them. The purpose of adding sugar is to remove the fishy smell. Of course, if you add some ginger slices when steaming, it can also remove the fishy smell.
Several ways to make snow clams.
1. Stewed snow clam with papaya
Ingredients: 5 grams of snow clam, 1 papaya, 4 slices of ginger, 4 medlars, appropriate amount of rock sugar and water.
Method: Soak the snow clams in water overnight in advance and clean them before use; lay the papaya flat, cut it from one third of the belly, and use a spoon to remove the seeds inside. Be gentle and do not break the papaya. Penetrate; put water in a small pot, add a few slices of ginger, and after the water boils, put in the snow clams and blanch them to remove the fishy smell; take out the snow clams, put them in a small pot, add water and simmer for more than 20 minutes, and then stew them Pour the snow clam into the papaya together with the water used to stew the snow clam, add a few wolfberry berries, cover the papaya, put it in a steamer and steam it for 15 minutes before eating.
2. Snow clam balls with fresh milk and apricot juice
Ingredients: 500 grams of glutinous rice flour, 40 grams of cooked flour, 30 grams of sugar, 300 grams of water, 30 grams of milk, 20 grams of almond juice grams, 10 grams of snow clam, 5 grams of fish gelatin powder, appropriate amount of almond slices.
Method: Add water to glutinous rice flour, cooked flour, and sugar and beat well into glutinous rice slurry, then knead into soft glutinous rice skin and set aside. Pour the milk, almond juice, snow clam, and fish gelatin powder into the plate, mix well, and heat until the fish gelatin powder is completely dissolved. Let the cooked milk fish gelatin powder liquid cool down, then place it in the refrigerator to refrigerate until it becomes jelly-like. Cut the milk gelatin powder jelly into granules of about 2 grams. Take 5 grams of glutinous rice skin and pat it flat, wrap it in 2 grams of milk jelly filling and roll it into a round shape, then dip it in almond slices and set aside. Heat the oil to 150℃, put the rolled snow clam balls into the pot and fry for 3 minutes until golden brown, remove and drain the oil, put on a plate, and done.
3. American ginseng and snow clam
Ingredients: snow clam, rice wine, purified water, American ginseng, ginger juice, rock sugar, and white wine.
Method: Soak the snow clams in rice wine for 4 hours, then soak them in warm water until they are completely swollen, and carefully pick out the impurities with toothpicks or tweezers. Mix the ginger juice and white wine together, and remove the fishy smell from the snow clam, and set aside. Cut the American ginseng into thin slices, put it together with snow clam, rock sugar and pure water and simmer it for 4 hours.
4. Stewed snow clam with osmanthus and white fungus
Ingredients: 20 grams each of sweet-scented osmanthus and white fungus rock sugar, 10 grams of snow clam.
Method: First wash the osmanthus to remove impurities; leave the white fungus in warm water for 2 hours. Remove stems and impurities, and tear into pieces; soak snow clams in warm water, wash and chop into pieces; break rock sugar into crumbs. Finally, put the osmanthus, snow clam, rock sugar, and white fungus in a saucepan, add 500 ml of water, bring to a boil, then simmer over low heat for about 35 minutes, wait for a while and then take it out for consumption.
5. Wolfberry and snow clam soup
Ingredients: 15 grams of wolfberry, 10 grams of snow clam, 15 grams of white fungus, and 20 grams of rock sugar.
Method: Remove impurities from wolfberry and wash them; soak white fungus in warm water for 2 hours, remove the stalk and tear into flaps; soak snow clam in warm water for 6 hours, remove fascia, sunspots, and impurities, and wash ; Break rock sugar into crumbs.
Put all the ingredients together in a saucepan, add 500 ml of water, bring to a boil over high heat, then simmer over low heat for 35 minutes before serving.
6. Chicken soup with snow clam, lotus seeds and red dates
Ingredients: 19 grams of snow clam paste, 57 grams of lotus seeds, 12 red dates (pitted), chicken (a hen that has never laid eggs) 1 piece, 4 slices of ginger, 15 bowls of water, appropriate amount of salt.
Method: Remove the internal organs from the chicken, wash it, cut it in half, blanch it and set aside. Soak the snow clam paste with water until it swells, pick out the dirt, wash and scald. Wash the red dates and lotus seeds. Boil the water, put all the ingredients into the pot, simmer over high heat for 20 minutes, then simmer over low heat for 2 hours, season with salt and enjoy.
7. Coconut stewed snow clam
Ingredients: coconut, snow clam oil, rock sugar.
Method: First soak the snow clam oil in warm water, wash it, then add a little ginger slices and bring to a boil, remove and drain; add the drained snow clam paste to water and simmer for about 3 hours; add coconut Cut open the lid, pour out some coconut milk, then add the stewed snow clam paste and rock sugar, and it's ready to serve.