Stir Fried Clams with Ginger and Scallion Directions

Ingredients:

1 catty of clams, 1 slice of ginger, 1 branch of scallion, 5 cloves of garlic, 1/2 tael of nine layers of pagoda, and 1 branch of red chili pepper.

Seasoning:

2 teaspoons soy sauce, 3 teaspoons soy sauce paste, 1/2 teaspoon pepper, 1 teaspoon rice wine, 3 tablespoons salad oil.

Directions:

1. Keep the clams in salt water for half a day to let them spit out the sand.

2, green onion, ginger, garlic minced, red pepper cut diamond-shaped slices.

3, start the frying pan onion, ginger, garlic, red pepper burst incense, put down the clams slightly fried, cover the lid for 30 seconds, add seasoning, depending on the clams open that is to add nine layers of pagoda to start 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 in the seasoning, the flavor is more delicious Oh.

Stir-fried clams (super simple) how to do

Stir-fried clams (super simple)

Main ingredients

500g clams, coriander, two or three

Supplement

Onion, garlic, three or four

Ginger, half of a small piece of red pepper, according to personal preference to add

Peppercorns, salt, according to the taste of the person. Add

Peanut oil a little bit more than the appropriate amount of Aidanwei

Fried clams (super simple) practice steps

1. buy clams washed and put in a metal basin up and down turning back and forth top, top a moment to wash, back and forth top wash a few times the clams will be basically clean! Doing dishes when I forgot to take a picture of the top of the clams, forgive me.

2. the top of the clean clams let go of the water blanch, to be clams are open mouth after fishing out of the cold water (clean). In fact, this step can be omitted, I suggest that the clams or not blanch directly to the best taste of fried! The clams at the top are already very clean! Of course, this step is essential for people who love cleanliness!

3. scallions cut into sections, garlic cut thick slices, red pepper cut into sections, a handful of pepper, cilantro do not have to cut too broken on the good, ginger slices, spare! Here I did not cut ginger, because my son's feet scalded is not good enough to eat ginger did not put!

4. When the pot of oil is hot (the best oil began to smoke a little when), in addition to cilantro in addition to all the auxiliary ingredients into the pan stir fry for two or three minutes, out of the aroma of the clams poured into it!

5. Pour in the clams stir-fry about ten minutes over high heat, like the taste of tender stir-fry a few minutes on the good, but regardless of whether there is no blanching in front of the stir-fry process must be stir-fried to the clams are open! Note: stir fry process if fried dry can be appropriate to add some cool water!

6. almost fried after adding cilantro, pour some salt, stir fry for about a minute to pour some Amino out of the pot!

7. eat!

Tips

Just bought the clams afraid to spit not clean, put sesame oil to let it spit although it is a good way, but the time will be a little long, you can find a slightly larger metal pot (really no use of plastic is also good), the clams poured into the inside do not add water vigorously up and down back and forth to the top, the top of a while you will find the clam below the sand or dirt (if the clams themselves spit very clean, almost not the top). (If the clams themselves spit very clean on the top of the almost out of the dirty things), avoid the top of the time do not use too much vigor, or the clams will be the top of the broken! There are also clams can be directly fried, do not blanch, otherwise the taste will be greatly reduced! If you buy the clams can not eat immediately, and do not have a good brine, remember to put in the refrigerator freezer! Otherwise it will stink!

Fried clams how to do

Ingredients:

clams moderate

green onions, ginger and garlic moderate

dry chili pepper moderate

peppercorns moderate

beer moderate

soy sauce moderate

thirteen spices moderate

Making steps

clams washed, blanched. Blanch the clams, blanch them once, drain and set aside.

Cut onion, ginger and garlic, dried chili peppers, peppercorns spare, and beer.

Onion ginger garlic first stir fry, then add dry chili, pepper, stirring incense, under the clams.

Pour in the beer, beer, about 1 pound of clams, put 100ML, this is my burning clams delicious tips, burning lobster can also put Oh.

The success of the clams one by one are open, you can plate.

How to do spicy fried clams ~?

1, first of all, see if you buy the flower armor is not clean, there is no sand inside, I am the mainland of Wuhan, buy the flower armor inside the sand, so I usually buy clams fried, no sand.

2, if there is sand, you have to first overwater, and so the flower armor after all the openings fished up, held in a basin, covered with cold water dip, gently shake, repeated many times, so that you can let most of the sand inside out.

3, big fire hot oil, first add bean paste (PI County) stir-fried sauce, then add ginger, garlic, pepper, dried chili peppers, salt, sugar, pepper stir fry a little, add a little water, boil, add cooking wine, Lao Ganma chili sauce, spatula scratch, pour into the leaching of the flower armor, stir fry quickly, add soy sauce or seafood sauce, add coloring with the red chili peppers. You can serve it in the pot. According to personal taste can be appropriate to add a little balsamic vinegar, and finally before starting the pot.

Spicy fried clams how to do

In seafood, clams should be the most affordable, inexpensive and tasty, well done is not inferior to other seafood dishes, especially in the summer, get a spicy fried clams, drink an ice-cold beer, it is quite cool ah, the following I'll dedicate my practice to my friends, and I hope that this dish accompanies you to spend a pleasant summer. (Here are eating connoisseurs, a bit of a class)

First of all, go to the Dai Bei market to purchase 10 yuan of clams, (3 people eat enough) if you can pick the best big, no, small, but to ensure that it must be fresh, it is best to buy in the morning, one is fresh in the morning, and the second is to buy back to the process of having a bubble,

Before doing so, the clams will be scrubbed repeatedly by hand 4 ~ ~ 5 times, and the surface of the clam, the clams are not the same, but they can be used in the same manner as in the other.

Before doing so, the clams are repeatedly scrubbed by hand for 4 to 5 times to remove some of the spoils on the surface, and then placed on the grates to dry out the water for spare time, which is best done by a woman, because women are careful and patient, and can handle the clams more cleanly.

Next, prepare onion mill, ginger mill, the amount should be larger, because seafood like onion and ginger, help to improve the taste, and prepare a coriander cut, dry red pepper 3 ~ ~ 4 chopped spare.

Now start frying, the pan is hot, put a certain amount of peanut oil, about one or two and a half or so, after the oil is hot, the first into the pepper 15 ~ 20 or so, to be a little smoke, into the onion and ginger mill stir-frying to the flavor, into the chili pepper, and quickly into the water into the clams keep stirring, and remember not to put the water, because the clams have a certain amount of water in the body, in the process of stir-frying out, to be the flower of the clam slightly open mouth, cover the lid of the clam, and the clams are not the same. Clams slightly open mouth, cover the lid smothered for about a minute, and then open the lid stir-fry, so three times, this time the clams have been all open shells, add a small amount of salt, should not be too much, because the clams contain a certain amount of salt, put the parsley section out of the pot, love to eat garlic friends can also be put into the pot before the garlic grinding, so that this dish is basically complete, you can open the beer to enjoy this delicious you do it yourself,

and the restaurant difference is that they do not make a lot of food.

The difference between the restaurant is that when they do it, they will put the clams in boiling water to blanch a little bit, when the clams are open to drizzle water and spare, my practice is to stir fry directly in the pot, so that the clams will not lose the fresh flavor, do not believe you can try, there is definitely a big difference.

Eat well, tell me oh ~~~~

Friendly reminder: in order to your health, eat the leftovers do not eat again.

Fried clams how to do meat does not fall

Main ingredients: clams 500g

Ingredients: wine, salt, chicken essence, onion, ginger, garlic, fresh chili pepper, soy sauce, sugar

Practice 1, clams put in the water with salt and placed in two hours to spit silt and sand washed

2, oil, onion, ginger and garlic popping pots, into the clams, add wine, chili pepper, stir fry until the opening. Add salt (less than the usual amount of salt), soy sauce, a little sugar, chicken stir-fry evenly

Ingredients 500 grams of clams, 15 grams of spicy sauce, 10 grams of soybean paste, 5 grams of ginger, 5 grams of garlic, 1 green pepper, 1 red pepper

Method 1. clams in lightly salted water soaked for 2 hours, so that they spit out the sand and mud (be sure to lightly salted water).

2. Brush the clam shells with a toothbrush, chop the ginger and garlic into a puree, and cut the green and red peppers diagonally into small circles.

3. Boil water in the pot first, put down the clams blanch, clams in boiling water will open the mouth, no open mouth is a dead clam to be discarded. Fish up the open clams ready to cook with vegetables. (Clams in the water can not blanch too long, otherwise the meat becomes old and tasty)

4. Continue to pour oil in a hot frying pan, burned to 6 into the heat, under the ginger and garlic minced burst incense, put spicy sauce, bean paste, green and red peppers mixed stir fry salty and spicy (fire can not be too big).

5. Pour down the clams, pour cooking wine, stir fry until the clams can be flavored. (Stir fry can not be too long, so as to avoid the clam meat will fall out of the shell)

Tips: Spicy sauce, bean sauce has been salty, spicy, fresh three flavors all ready, I did not put salt, soy sauce, monosodium glutamate a class of salty and fresh ingredients.

The green and red peppers are for garnish, it doesn't matter if you put them in early or late, you don't have to expect to get the VC you want from just a few grams of green and red peppers.

Ingredients: 300 grams clams, 30 grams green onion, 30 grams sliced ginger, 1 red chili pepper, 30 grams kalpacho, 1 tbsp olive oil, 1 tsp chili paste, 1 tbsp fish sauce, 1 tbsp 20-proof cooking wine, 1 tsp granulated sugar 1 tbsp rice wine, 1 tbsp sugar

Directions 1. Spit out the clams in salted water; cut the red pepper into diagonal slices and set aside.

2. Heat olive oil in a pan, add green onion, ginger, and the red chili pepper slices from Method 1, then add chili sauce, fish sauce, and the clams from Method 1 and sauté over a high heat.

3. Add rice wine and sugar while stir-frying, and then add the nine layers of tartar and stir-fry when the clams open.

Ingredients clams, green onions, ginger, two pots, soy sauce, dried chili pepper

Method 1, clams spit out the sand

2, boiling water to put green onions and ginger, into the clams, open the mouth and immediately fished out, leave a little bit of water

3, start the frying pan, so that the ginger, dried chili pepper burst incense, into the clams, add wine, add soy sauce, add water, cook for a minute or so, out of the pan

tips

Tips: 1, soak the clams in the water to add some salt, so that the clams are not easy to die, the meat is also fresh.

2, if you can arm strength, you may want to do a movement: is constantly changing the water to shake the clam, so that it fainted, so that it will continue to spit out the sand, has been shaken to the water is no longer cloudy until. Haha, I can't do this job.

3, try to keep the original flavor, the salty flavor of the bean paste can be, do not put salt, MSG, chicken essence, do not put, the clams themselves have been very fresh.

Spicy fried clams how to do?

Spicy fried clams Ingredients:

Main Ingredients: 750 grams of clams

Supplementary Ingredients: 5-6 cloves of garlic, 5 large slices of ginger, 5-6 dried chili peppers, green onions

Seasoning: 2 tbsp cooking oil, 2 tbsp yellow wine, 1 tbsp oyster sauce, 2 tbsp sugar, 1 tsp cornstarch, 1 tsp salt

Spicy Fried Clams Practice:

1. of clams in water, put a spoonful of salt and a spoonful of sesame oil in the water to promote the clams to spit mud. Soak can cut sauce, onion, garlic. After soaking for a while, use two hands like a big fork in the water back and forth repeatedly rubbing the clams, so that the clams dizzy, spit out more mud.

2. long dried chili can be cut in half with scissors, garlic sliced, ginger shredded, the green part of the green onion cut into scallions, can also be used small scallions.

3. Repeatedly wash the clams several times, put the clams into a pot of boiling water, cover the pot with a lid, and then fish out after one minute.

4. blanched clams are open the shell, the blanched clam water cooled, sand will sink to the bottom, take the top water to wash clams. Wash the mud in the clams thoroughly, drain and set aside.

5. Start a pot of oil, sauté garlic and ginger, then add dried chili pepper stir fry, and then add the clams.

6. Stir fry the clams and ingredients in the pan for two to three minutes, then cook the soy sauce, then cook the wine.

7. Pour oyster sauce, sugar and stir fry evenly, taste whether the flavor still need to add salt, if the taste can be added in moderation.

8. A small spoon of dry starch into two tablespoons of water, pour into the pot on the thickening.

9. Cook the chopped green onion before leaving the pan, stir fry evenly on the pan.