Meretrix meretrix is a common shellfish in the market, which is widely distributed in the north and south sea areas of China. It grows rapidly, has a short culture cycle, strong adaptability (wide temperature, wide salt and wide distribution), and has a long survival time out of water. It is an excellent shellfish suitable for artificial high-density culture, and it is one of the four major cultured shellfish in China. Edible cooking.
The practice is briefly introduced:
Clam Acer truncatum
Ingredients: clam
Accessories: meat stuffing, egg white, Lycium barbarum, water chestnut, onion, ginger, red pepper, coriander and rape.
Seasoning: salt, chicken essence, cooking wine, sesame oil, sugar, white pepper and starch.
Cooking method:
1. Add minced water chestnut, egg white, minced onion and ginger, white pepper, salt, sesame oil, cooking wine, chicken essence and starch into the meat stuffing and stir well;
2. Blanch the clams with water, take out the meat, put a layer of meat stuffing in the shell, add clam shell, wrap the clams with meat stuffing, coat them with a layer of egg white one by one, decorate each clam with a medlar, and steam for 7-8 minutes after boiling;
3. Put the cooked rape on the plate, put the steamed clam in the middle, sprinkle with shredded coriander, shredded onion and shredded red pepper, and pour the soy sauce.
Features: unique taste and beautiful shape.
Fresh clam and chicken wing soup
Ingredients: half a catty of clam, 3 chicken wings, ginger 1 2 (shredded), 5 cups of water, salt 1 teaspoon, wine 1 teaspoon, monosodium glutamate 1/4 teaspoon.
Practice:
1. Wash the chicken wings and chop them into 2-3 pieces. Soak clams in salt water to spit sand (about 2-3 hours).
2. Stew shredded ginger and chicken wings over medium heat until the wings are slightly rotten, then add clams and ingredients until the shells are open.
Note: it can be stewed in an electric cooker, which has better flavor.
Nutrition: 235 calories, protein 4 1 g, 6 grams of fat and 2 grams of sugar.
Steamed eggs with clam
Ingredients: 300g clam, 4 eggs.
Steamed eggs with clam
Seasoning: stock 1 tbsp, cooking wine 1 tbsp, refined salt 1 tbsp.
1. soak the clam in water and spit sand, then take it out after cleaning;
2. Beat the eggs into a bowl and mix well, add the broth, cooking wine and salt and mix well, then add the clams;
3. Put it in a steamer and steam until the clam opens.
Chef knows everything: If the impurities in the egg juice are filtered with a strainer first, and then the small blisters on the surface are scraped off, the steamed eggs will be more beautiful and tender in texture.
Features: smooth, tender, delicious and nutritious.
Spicy fried clam
Raw materials:
Ingredients: 750g of clam.
Accessories: 5-6 cloves of garlic, 5 slices of ginger, 5-6 dried peppers and chopped green onion.
Seasoning: 2 tablespoons edible oil, 2 tablespoons yellow wine, 2 tablespoons oyster sauce 1 tablespoon sugar, 2 tablespoons starch 1 teaspoon salt 1 teaspoon.
method of work
1soak the clam in light salt water, drop a little sesame oil and spit out the sediment for at least 2 hours.
2. Take a small bowl, add fresh shellfish sauce, salt, chicken essence, sugar and pepper and stir well for later use.
3. Boil the water in the pot, add the clams and cook until all the mouths are open.
4. Turn off the fire and put it under the faucet to wash the sediment.
5. Pour oil into the wok and saute shallots, ginger and garlic. 6. Add green and red peppers and stir well.
7. Add the clams and stir fry.
8. Add a little white wine and saute.
9. Pour in the prepared juice.
10 Stir well, add a little coriander, stir well with sesame oil and turn off the heat. Note: Clams must be soaked and spit out sediment. After boiling, rinse the sediment with clear water to ensure the taste of the dish. Don't stir-fry for too long, it is suitable for quick stir-frying in a big fire, and the clam meat will be tender.