clams before cooking it is best to soak in seawater for a while (who do not want to be too much, the purpose is to let them spit out the sand, there is never to use salt to water as seawater, immediately choked to death), if there is no seawater, then do not have to spit, more than two times on the line, when washing to be upside down, so that inside the mud clams will be upside down, and then wash with water on the line
Cooking water do not put too much, just did not come over on the line, high heat to cook, and so see the top open half the number of times immediately turn off the fire, the residual temperature will be able to catalyze the ripening of
Cooked water should not be thrown away, stay fried, can be put in the refrigerator to freeze it (must be cooled before putting in the refrigerator, especially in the summer) If you want to peel the clams meat to freeze it, you must use the water to cook clams. If you want to peel the clams and freeze the meat, be sure to use the water used to cook clams together with the frozen, the fresh flavor will not mention
As above, there are questions and ask me again
Question 2: How long to cook clams? A pot of clams is almost cooked when the mouth opens. Yes, as soon as the mouth is open, cooked, and then cooked, the meat will be old, not delicious
Question 3: How long can the clams cook 1 Fresh clams bought if not completely spit out the sand, you can ask for some seawater back in the basin to continue to spit out the sand. Wash with clean water, water spare
2 dry red pepper, onion, ginger, garlic, red onion cut and spare
3 frying pan on the fire, the oil is hot, add dry red pepper
4 and then into the onion, ginger, garlic incense
5 pour into the clams, stir-frying over high heat, and then add soy sauce, sugar, a little salt, red onion, and continue to stir-fry to the clams open that is cooked
6 out of the dish (depending on the amount of water), and put it in the pot. 6 out of the pan on the plate (because of the amount had to pot), flavorful fried clams on the completion of
Tips
1. in the purchase of clams in general merchants will explain whether the spit net sand, try to buy spit net sand clams, if there is no spit net sand, when purchasing, be sure to ask for some seawater back. The general merchants will provide. Don't believe in the method of adding a little salt to the tap water, this is not good!
2. Frying clams must be a big fire fry, do not fry too long, the vast majority of clams are burst open on the cooked, individual does not riot open the possibility of buying is dead.
3. Stir fry to add as little salt as possible, otherwise it is easy to salty
4. Don't forget to add some sugar, the flavor is more delicious.
Question 4: clams cooking with cold water or boiling water in a pot to cook My family are boiling water in a pot to cook, wait until all the mouths can be open, a few minutes on the good, you can cook with the winter melon, the taste is particularly delicious, but also can be placed directly in the pot to fry, add a little oil and chili pepper, do not need to add salt, the taste is also very good
Question 5: the practice of boiled clams, how long do you cook boiled clams Ingredients:
500 grams of clams, 200 grams of bean sprouts, 1/2 cucumber, 5 dried chili peppers, 20 grams of vinegar pepper grains, half a green pepper, half a red pepper, 2 spoons of bean paste, 1 spoon of chili powder, half a fresh bamboo shoots, 8 asparagus, 4 garlic cloves, 4 slices of ginger, 1 pinch of coriander, 3 small green onions, 500 ml of water.
Preparation:
The clam spit out all the sand and sand and then brushed! clean, asparagus cut into sections, fresh bamboo shoots shredded, cilantro and small onions cut into sections, garlic cloves patted flat, green peppers and red peppers cut into circles, cucumber cut into sections.
Poached clams practice steps:
1, the pan under the oil heat into the garlic cloves, scallion white segment and ginger, burst incense and then into the 3 dry chili pepper and about half of the garcinia cambogia grains, stir frying the flavor of the chili pepper.
2, take 2 spoons of bean paste and 1 spoon of chili powder in the pot, stir fry the red oil and then pour in 500ml of water, then pour in the washed clams and cook until boiling.
3, when all the clams are open mouth, with a leaky spoon fish out for use.
4, pour the bean sprouts into the rest of the soup in the pot, cook until the bean sprouts become soft, fish out the bean sprouts yards in the prepared container, and then cut the cucumber segments yards in the bean sprouts on top.
5, the next asparagus segments into the pot of boiling broth, blanch for about 20 seconds, fish out, yard in the cucumber segments on top, and then blanch the fresh bamboo shoots for about half a minute, fish out yard in the asparagus segments on top.
6, finally, put the clams on top of all the ingredients, and then pour the red oil soup in the pot on the clams, ready cilantro segments, scallion segments and green and red pepper rings in the center of the clams.
7, start a frying pan, pour oil and heat, add 2 dried chili peppers and the remaining garcinia cambogia grains, burst incense and pour on the cilantro, scallion and green and red pepper rings on top of the finished.
How to cook clams in water:
To cook clams in water, make sure to put the clams in cold water, because hot water will prevent the clams from opening their mouths. If you replace the clams with other shellfish, they must also be in cold water.
Boiled clams practice two:
Ingredients: clams 1200 grams
Accessories: 2 green onions, ginger 5, garlic 5, 10 grams of cooking wine, star anise 2, 10 grams of wine, Pixi County Bean Sauce 15 grams of salt
Boiled clams practice steps:
1. Slightly warm water, add salt, sesame oil and repeatedly wash 3-4 times, the clams spit out sand. 4 times, clams spit sand.
2. Clams in boiling water, boil. Oil foam skimming. This time cut onion, ginger and garlic.
3. green onions and garlic cut.
4. clams are open, immediately put in cold water. The rest of the cooking clam soup do not throw.
5. hot oil in a pot, in turn, put star anise, green onions, ginger and garlic quickly fried, put PI County bean paste. Until the red oil has a spicy flavor.
6. Cold water out of clams to the frying pan.
7. Add salt, cooking wine, red wine (due to the lack of sugar, red wine refreshing) and cook on high heat for 30 minutes to collect juice. Boiled clams out of the pot multiply out.
Poached clams practice tips:
The main thing is to spit out the sand, wash the tired but eat up the time to feel everything is worth it. Compared with red meat seafood low fat and lean.
Problem six: clams fried a few minutes cooked Treatment: roughly wash with water, and then leave some water, add powder and rub on top, the purpose is to let the clams eat the powder to spit out the mud. Wait for half an hour. Then rinse, prepare ginger, green onion, garlic, ginger and garlic pat flat easier to taste.
Start the fire hot pot of oil, oil temperature is enough to put ginger and garlic stir fry until browned, put the clams, quickly stir fry and turn the heat to maximum, and when the temperature comes up, pour five teaspoons to eight teaspoons of 50 degrees to 60 degrees of shochu, and immediately cover the lid of the pot, wait a minute after the clams will be cooked all the way through, and then you can put in the cooking oil, green onions, and then on the plate
Question 7: clams cooked with water How long Wait for the water to boil and then put the clams, cooking and stirring and stirring, to all open mouth immediately after the fish,
Otherwise, the meat will be cooked old and affect the taste
Another: clam porridge:
Ingredients: 10 clams, 150 grams of rice (preferably with the Northeast rice), 20 grams of ginger, water, 1 teaspoon of cooking oil (5 ml), salt to the right amount, green onion to the right amount
Method:
1, in advance of the clams soaked in salted water for more than 2 hours (you can also put a moderate amount of sesame oil in the water), so that it spit out all the mud and sand, clean the surface of the clams with a brush; wash the rice with the right amount of water with a little salt and cooking oil soaked for 30 minutes, soak the oil added during the porridge and porridge blend, don't worry about the grease, if you will be ahead of time to use the rice with a blender broken up simmered out of the porridge will be more delicate and thick. Congee will be more delicate and sticky;
2, put enough water in the pot, about 2000ml, boil into the soaked rice cooking gallons, cover and turn the heat to keep the porridge slightly open simmering for about 40 minutes, pay attention to stirring from time to time to avoid the porridge staining the pot, but also pay attention to the porridge overflowing;
3, will be cleaned and fresh clams and ginger into the simmering congee, turn on high heat to boil, and so on, clams, and then the shells open after that is off the fire. After the shell is off the fire, with a small amount of salt seasoning can be (clams itself with salty, light taste without adding salt can also be).
4, the congee will be served after sprinkling a moderate amount of green onions can be.
Question 8: how long to steam clams A pot of clams almost mouth open are cooked.
Yes, as soon as the mouth is open, cooked, so that the meat will not be tough, and then cook, the meat will be old, not delicious
Do not put the drawer steamed, washed and put directly into the frying pan, simple seasoning, a small amount of salt, stew.
Tips:
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 bought back to be sure to spit sand process.
3, add 1 teaspoon of sugar in the seasoning, the flavor is more delicious.
I hope this helps!
Question 9: How do you cook clams in water? 1, the clams soaked into the salt water for half an hour, spit out the sediment, repeatedly rinsed, fished out of the water standby.
2, green and red bell peppers, remove seeds, wash and cut into pieces. Ginger washed and sliced.
3, pour the oil in the pot, medium heat heating to 5 into the heat, pour into the black bean sauce and ginger slices stir-fried.
4, and then pour into the green and red pepper pieces and clams, change to high heat, cook the wine and stir fry until the clams open.
Question 10: How long do you cook the clams in the river, I am cooking the river clams cooked out especially hard. Why. Is it a long time Cooking river clams to start with a large pot of water to boil, put in the clams blanch can be put in, to the shell automatically open can be fished out, a few seconds of things. Then just pick out the meat and fry it!