Clams and tofu
Raw materials:
200 grams of clam meat, 500 grams of tofu, 50 grams of leeks, fungus, ginger, salt, peanut oil, water starch, each appropriate amount.
Production:
① Clam meat washed and drained standby; tofu cut blocks, leeks choose to wash and cut, fungus soaked and washed.
② frying pan oil hot, into the ginger pot, add clams, fungus stir-fry, then add fresh broth, tofu, salt, with a high fire to boil, thicken the soup, thickening with cornstarch thickening, into the leeks and turn, out of the pot can be.
Features:
Tender and flavorful
Ginger and scallion fried clams practice
Materials:
1 catty of clams, 1 slice of ginger, 1 branch of scallion, 5 pieces of garlic, 1/2 two of the nine layers of pagoda, 1 branch of red pepper.
Seasoning:
2 teaspoons soy sauce, 3 teaspoons soy sauce paste, 1/2 teaspoon pepper, 1 teaspoon rice wine, 3 tablespoons salad oil.
How to make:
1. Keep the clams in salt water for half a day to let them spit out the sand.
2. Mince green onion, ginger and garlic, and cut red chili into diamond-shaped slices.
3, start the frying pan onion, ginger, garlic, red pepper burst incense, put down the clams slightly fried, cover the lid of the pot for 30 seconds, add seasoning, depending on the clams open that is added to the nine layers of pagoda from the pot.
Small recipe:
1, clams, also known as the sea melon seeds, shell pattern is beautiful, easy to cook and rice, can be used as a banquet dish.
2, clams buy back to be sure to spit sand process.
3, add 1 teaspoon of sugar to the seasoning, the flavor is more delicious.
The green soup practice: half a catty of clams blanched and cooked meat (soup reserved for use); a handful of apricot cabbage (or other green leafy tender vegetables) cut fine; bell peppers cut minced; a few green peas; red pepper a sliced.
Hot clams soup two rice bowls boil, add apricot / bell peppers / green bean kernels, oyster sauce / soy sauce, a tablespoon each, a little wine / monosodium glutamate, cook for 15 minutes, add the white powder water hook embedded, drizzle with a little cooking oil / balsamic vinegar can be.
This dish is ideal as a meal delivery for the fish which is fresh and crispy, and the soup is fresh and tender!
Oil burst big clam
[main ingredients and auxiliary materials]
Fresh clam meat 200 grams of cooked lard 500 grams
Garlic .3 grams (about 50 grams)
Squid magnolia 10 grams of broth 150 grams
Salt .5 grams of wet starch 30 grams
Brussels sprouts .10 grams of green onions .5 grams
Shaoxing wine .3 grams of sesame seeds
We have a lot of good news for you, but we're not sure if you want to know what we have. Shaoxing wine .3 grams of sesame oil 2 grams
Cuisine: Shandong cuisine, Lu Cuisine
[Cooking method]
1. large clam meat washed with water, with a knife sliced into large thin slices, slightly blanch in a pot of boiling water, fish out and control the water. Broth, salt, wet starch into a fluorescent sauce; Wanglan slices, bok choy were cut into slices, standby.
2. Add cooked lard in the frying pan, high fire to ten percent heat, the clam meat under the pot a touch, quickly fished out the net oil control.
3. 25 grams of cooked lard left in the pot, with shallots, garlic slices exploded pot, add yucca slices, vegetables slightly fried, with a cooking wine, pouring clams and fluorescent juice, stir-fried into a package of gravy, drizzled with sesame oil that is into. [process key] clams scalded scald break, burst before adjusting the bowl of fluorescent, high-flame oil, instantaneous that is, the requirements of the juice halo tightly embracing, crisp and refreshing.
[Flavor characteristics]
1. Yantai coastal production of large clams are known for their tenderness and crispness and freshness. Before the Tang and Song dynasties have been tribute, according to the "Laizhou Prefecture," contained in: "before the Song Dynasty, Lei have big clams, oxalis tribute," which shows its preciousness. Large clams used to make dishes, is its abdominal muscles picked off, or fried or popped, it is appropriate for the rapid cooking of the fire, the flavor and color is good.
2. "Oil burst big clams", in Shandong coastal history has a long history, the Song Dynasty has been made, Shen Kuo "Mengxi Bianan" recorded in the method of cooking clams with oil. This method has been improved by successive generations of chefs, in the Qing Dynasty years to form the current "oil burst big clams", become a traditional dish in Shandong, in August 1912, the Republic of China Government Provisional President Sun Yat-sen to Yantai to inspect the banquet at the Zhangyu Wine Company, had tasted this dish, eaten after the great appreciation.
If it takes a long time to use up the amount you bought at one time, it's best to put it in the refrigerator to extend the shelf life.