Beautiful color, fresh fragrance, delicious.

Folding and editing this paragraph

Folding material

500g of razor clam, 2 cloves of garlic (minced), 2 slices of ginger, 3 dried peppers (seeded and cut), a little pepper and green pepper.

A little silk (I didn't have it, so I didn't put it), a proper amount of salt, and 3 tablespoons of oil.

Folding practice 1

1. Soak the razor clam in salt water for 2 hours after buying it, in order to make the razor clam spit sand.

2. Prepare ingredients: onion, ginger, garlic and shredded red pepper.

3. Heat the hot oil in a hot pot, first saute the pepper, ginger and garlic, then stir-fry the clams, add a little cooking wine to remove the smell and taste, and add a little steamed fish and soy sauce.

4. After frying for a few minutes, the shells of the clams are all open, which is ripe.

5. Add shredded onion and stir-fry a few times before cooking (add soy sauce without salt, and the seafood taste should be lighter to highlight the umami flavor), and the spicy fried clams will be made. Spicy fried razor clam

Folding practice 2

1, soak the razor clam in light salt water for 2 hours in advance (the raised razor clam can spit out all the sand in 2 hours, and the wild razor clam is said to take 2 days), spit out all the sand, and take out the dried razor clam.

2. Heat the wok, pour in the oil, add the minced garlic and ginger slices and saute until fragrant.

3. Pour in the clams and stir fry, add the dried peppers and stir fry together.

4. Stir-fry until the clam shell is open, and season with salt and pepper.

5, when eating razor clam, it is best to remove the black line around the razor clam meat, because that black line is equivalent to the "sealing strip" between the inside and outside of the razor clam shell, which is dirty.

Folding practice 3

foodstuff

400g of razor clam, 70g of onion, 6g of fermented soya beans, 3g of Chili oil, 3g of Jiang Mo, 4g of salt, 2g of chicken essence and 4g of cooking wine.

Production method

1, soak the razor clam in light salt water for 2 hours in advance, spit out all the sand, take it out and drain it. Photos of spicy fried razor clam

2. Wash the razor clam meat, blanch it and shred the onion.

3. Add oil into the pan, stir-fry ginger, dried chili, fermented soya beans and chili oil until fragrant, add razor clam and onion and stir-fry, add cooking wine, salt and chicken essence, stir-fry until the shell of razor clam is open, and then take out the pan.

Folding practice 4

Ingredients: razor clam, millet pepper, green pepper and hot sauce.

Accessories: onion, light soy sauce, cooking wine, sugar, oil and ginger.

1. Soak the razor clam in light salt water for 2 hours in advance, spit out all the sand, take it out and drain it.

2. Take out the clams with wine.

3. Wash the green pepper and cut it into sections, garlic, ginger and millet pepper.

4. Pour the oil into the pot, add the onion and ginger slices, stir-fry until fragrant, and add the green pepper.

5. Pour the drained razor clam into the pot, immediately add the cooking wine, pour in the prepared sauce, and stir fry quickly over high fire.

6. Because the clams have been blanched with water, you don't need to fry for too long, and put the millet pepper in the pan.

Folding practice five

material

700 grams of razor clam

ingredients

seasoning

The method of spicy stir-frying razor clam

1. Rinse the razor clam in clean water, then add a little salt or oil, or put a coin in the water and keep it for more than 6 hours to make it spit out all the sediment.

2. Fill the soup pot with more than half of the water, boil it, add the clams and cook until it boils again. Turn off the heat.

3. Take out the cooked razor clam.

4. Ginger and garlic are minced

5. Red and green peppers are diced for later use.

6. Add oil to the wok, stir-fry over high heat, add minced ginger and garlic, and stir-fry diced pepper until fragrant.

7. Run the blanched razor clam into the water

8. Add salt, cooking wine, soy sauce, sugar, spicy sauce, oyster sauce, chicken essence, white pepper, etc., stir well and then take out the pot.

Folding cooking skills

1, the protein of shellfish can be solidified when it is cooked in water, which is more evenly cooked than that of raw razor clam directly in the oil pan, and the heavy fishy smell of shellfish can be removed;

2, this dish pays attention to spicy stir-frying, so the oil must be spicy, and all the ingredients can be quickly fried after being quickly put in, so as to prevent the seafood meat from getting old and affecting the taste.