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About fresh clams cooking

Colorful fresh clams

Characteristics: Beautiful color and delicious taste.

Raw materials

300 grams of fresh clams, 20 grams of carrot balls, cucumber 20 grams of balls, 20 grams of straw mushrooms, 5 grams of shiitake mushrooms, 2 grams of salt, 3 grams of MSG, 5 grams of cooking wine, 2 grams of pepper, appropriate amount of starch and oil.

Production process

(1) Blanch the cucumber balls, cucumber balls together with straw mushrooms and shiitake mushrooms in boiling water, and sizing the fresh clams with starch. (2) Heat the pan with oil and slide the fresh clams through. (3) Pan Leave the base oil, add all the main ingredients, salt, monosodium glutamate, cooking wine and pepper, stir-fry, pour a little water starch to thicken, drizzle with oil and take out.

Fresh clams in oil

Ingredients: 200 grams of scallops

Accessories: 15 grams of garlic cloves, 25 grams of green garlic; 500 grams of seasoning vegetable oil (actual consumption is about 50 grams), 10 grams of cooking wine, 5 grams of ginger, 25 grams of green onions, 2 salt grams, 3 grams of MSG, 40 grams of wet starch, 100 grams of clear soup

Preparation:

1) Wash off the mucus on the surface of the shells, pry open the shells, take out the shell meat, and wash away the contamination Remove the tendons from the meat, cut each shellfish into sections, put it into a bowl, add clear soup, cooking wine, monosodium glutamate, salt, and wet starch to make a juice;

2) Put a frying spoon on high heat and heat the vegetable oil After boiling, put the shellfish into stir-fry for a few minutes, then pour it into a colander to drain the oil;

3) Heat the oil in the original spoon, then pour in the shellfish, and cook immediately. Once the juice is ready, stir it over several times and add sesame oil.

Sweet and sour fresh scallops

Marinate the fresh scallops with salt and pepper, carve the surface with a knife pattern, then lightly dip it in a little flour, and fry it slowly in a pan over low heat. Then fry the minced garlic in another oil pan until fragrant, add a little bean paste, spray cooking wine, then add sugar and vinegar, and a little salt water starch to combine into a slightly spicy sweet and sour sauce. Then pour it on the fried fresh clams

Fresh clam chicken rolls

[Ingredients/Seasoning] 150 grams of chicken breast, 24 fresh clams, 1 egg, bread 125 grams of powder, 3 cans each of red and green cherries, 10 grams of minced pepper, 15 g of minced Sichuan peppercorns, 15 g of tomato paste, appropriate amounts of minced garlic and sesame oil.

[Production process] ①Cut the chicken breast into 12 pieces and cut the red and green cherries in half. Beat the eggs and mix thoroughly, add spicy saucers, salt and pepper saucers, tomato sauce saucers and sesame oil saucers, and place them on the four sides of the base of the box.

②Put the fresh scallops in boiling water until cooked, drain the water, connect two groups with bamboo skewers, roll them up with chicken slices, wrap them in egg liquid and then stick them with bread flour to make them. Form into 12 chicken roll skewers. Prick each chicken roll skewer a few times.

③Heat a pan, add oil and cook until it is six or seven times ripe. When the chicken roll skewers are fried and turn golden brown, take them out, trim them neatly, and insert a skewer into the exposed end of the chicken roll skewers. Place good red and green cherries on a disc and decorate the edge with tomato flowers.

Jade Fresh Scallop Balls

Ingredients: 250g fresh scallops, 50g cooked chicken fat, 300g spinach leaves, 3 egg whites, 15g water starch, 3g MSG, 15 grams of ginger, 15 grams of cooking wine, 5 grams of salt, 10 grams of green onions, 1 fresh tomato, 300 ml of chicken broth, 10 grams of sesame oil, 5 grams of dry starch

Operation:

1. Make the fresh clam mud first: wash the fresh clams, control the water, put them on clean pig skins and smash them into mud, add ginger water (wash the ginger and smash it with a knife, soak it in warm water for about 2 hours ) into a thick paste, stir evenly and stir. Add salt, monosodium glutamate, cooking wine, and 3 egg whites and mix thoroughly, then add cooked white chicken fat and a little starch and mix well

2. Pick and wash the spinach leaves, chop them into puree with a knife, and put them into a pot of boiling water , the chlorophyll will float up, take it out and put it in cold water for use

3. Put the fresh clam mud into a porcelain basin, add chlorophyll, stir evenly, squeeze into small balls with a diameter of 1.5 cm, and cook them , put into a plate

4. Clean the frying spoon. Add chicken broth, add cooking wine, salt and MSG to boil, add wet starch, thicken the glazed gravy, drizzle with sesame oil, take out a spoon and bake on the fresh shellfish

5. Wash the fresh tomatoes and remove the stems Roots, cut into watermelon pieces, surround the plate and serve

Fresh cashew clams

Ingredients: 150 grams of fresh clams, 50 grams of cooked cashews, half a cucumber, ginger slices, Appropriate amount of carrot slices.

Accessories: 1 tablespoon of cooking wine, appropriate amounts of salt, monosodium glutamate, and water starch.

Method:

Preparation: 1. Wash and blanch the fresh clams, remove and drain.

2. Wash the cucumber and cut into cubes.

Quick stir-fry: 1. Heat the oil, sauté the ginger slices until fragrant, add fresh clams and cooking wine and stir-fry.

2. Add cashews, cucumbers and carrots, season with salt and MSG, and finally thicken with water starch.

Tips: Fresh clams are easy to ripen, and cashews will peel after soaking in vegetable juice for a while, so they should be taken out of the pot as soon as possible after adding cashews.

Mushrooms mixed with fresh clams

Ingredients: 100 grams of fresh clam meat, 200 grams of bottled mushrooms, 50 grams of celery.

Accessories: 1/3 egg white, 10 grams of chopped green onion, 3 grams of cooking wine, 3 grams of salt, 10 grams of water starch, 3 grams of sesame oil, a little each of soy sauce, pepper, and MSG.

Method:

① Remove the leaves from the celery, wash and cut into small sections; slice the mushrooms; wash the fresh clam meat, drain it, put it in a bowl and add a little salt and pepper Mix powder, cooking wine, egg white and water starch evenly, marinate for a while and blanch in boiling water, remove and add a little salt, monosodium glutamate and sesame oil, stir well and set aside; take out the mushrooms and slice them.

②Put the pot on the fire, heat the oil, add the chopped green onion and stir-fry until fragrant, add mushroom slices, celery, salt, soy sauce, stir-fry quickly, put it on a plate, and put the fresh Just pile the shellfish in the middle of the dish.

Tips: This dish contains about 540 kcal of calories, 8.2 grams of fat, and 35 grams of dietary fiber.

Xi Shi Fresh Scallops

Ingredients: 150 grams of fresh scallops, 4 egg whites, 100 ml of fresh milk, a little wolfberry

Accessories: 1 teaspoon of salt, 1 starch teaspoon

Method:

① Wash the wolfberries first and soak them in water; cut one fresh scallop into two slices, scald them first, take them out, rinse and drain.

② Beat the egg whites well, stir in the fresh milk and seasonings, then add the blanched fresh clams and wolfberries and stir evenly.

③Add 2 tablespoons of oil into the pot, put the finished product of method 2 into the pot and fry quickly until the protein is solidified, then serve out.

Tips: When frying this dish, the action should be fast and the heat should be high. Once it is stir-fried, it will be taken out. If it is stir-fried for too long, the pan will be scorched and black spots will easily appear. This dish should be eaten while it is hot. When it is cold, it will become watery and the taste will be poor.

Mixed fresh clams

Ingredients: 100 grams of fresh clams, 15 grams of soy sauce, 50 grams of vinegar, 1.5 grams of MSG, 5 grams of sesame oil, 1.5 grams of refined salt, 2 grams of chili sauce, green onions 10 grams, 10 grams of ginger, 10 grams of garlic

Method:

1. Remove the gills from the fresh scallops, wash them, blanch them in boiling water, cool them and dry them. Cut into 1 cm original shape slices; peel and wash the green onions, ginger, and garlic, and cut them into minced pieces. 2. In a porcelain bowl, add minced green onions, minced ginger, minced garlic, soy sauce, sugar, salt, monosodium glutamate, sesame oil, Stir the vinegar evenly to form a sauce, add the fresh shellfish meat, mix well, marinate for half an hour, and let it taste. 3. Wash the fresh shells, sterilize them, use them as containers, put the prepared fresh shellfish meat into the fresh shells, and then stack them In a small plate 4. When eating, put the spicy bean paste into each small plate, serve it together, dip the fresh clam meat into the spicy sauce and eat it

Features: spicy and sour taste, clam meat Fresh and tender, unique

Babao original shell fresh scallops

Ingredients: 150 grams of fresh scallops. Clean winter bamboo shoots, 30 grams each of dried mushrooms, 50 grams each of prawn meat, cooked chicken, dried sea cucumbers, and 15 grams of ham. 15 grams of refined salt, 25 grams of soy sauce, to taste

Method:

Wash the fresh clam meat, boil it in boiling water and set aside. Winter bamboo shoots, mushrooms, ham, prawns, cooked chicken, sea cucumbers, dried sea rice, and fresh abalone meat are all cut into small dices, namely Babao dices. Slice the leftover winter bamboo shoots and mushrooms. Beat the egg whites into sherry paste, add starch and appropriate amount of water and mix well. Take 12 fresh shells, wash them in 5% liquid, boil them in boiling water, take them out and drain them, place them evenly around a large plate, steam them in a basket for 10 minutes and take them out. Add a small amount of peanut oil to a clean wok. When it is 60% hot (about 150°C), add green onions and minced ginger and stir-fry. Then add diced eight treasures and stir-fry. Then add refined salt, soy sauce, monosodium glutamate, Shaoxing wine, and clear soup. Boil it for a while, thicken it with wet starch, and drizzle it with sesame oil to make the eight-treasure filling. Pour it into a bowl and evenly distribute the eight-treasure filling inside the shell. Apply a layer of sherry paste and remove the coriander. Put the cake into the basket and steam it for 2 minutes. Take it out. Heat peanut oil in a wok, add onion and ginger slices and fry until fragrant, add clear soup, take out the onion and ginger, add fresh scallops, mushroom and bamboo shoot slices, add refined salt and Shaoxing wine and simmer for a while, then thicken the sauce and top with chicken Oil, put it in the center of a large round plate and serve.

Features: beautiful shape, bright color and fresh taste.

Soft fried fresh clams

Ingredients: 150 grams of fresh clams. 1 egg (about 50 grams). 12 grams of refined salt, 7.5 grams of MSG, 25 grams of Shaoxing wine, 20 grams of pepper salt, 50 grams of flour, 750 grams of peanut oil (75 grams of oil consumption).

Method:

Put the fresh scallops into a bowl, add refined salt, monosodium glutamate, and Shaoxing wine to marinate. Take two bowls and pound the eggs into it, add flour and clear soup and stir well to form a paste, then add the fresh clams and stir well for later use. Add peanut oil to the wok and heat it over medium heat until it is 60% hot (about 150°C). Disperse the fresh clams. Put it into the pot, stir it with a spatula, and fry until the outer layer of batter solidifies and the color is consistent, take it out and spread it out. When the oil temperature rises to 90% hot (approximately 225°C), deep-fry the fresh scallops until they are cooked. Remove when the outer layer turns golden, drain the oil, and serve on a plate. Bring pepper and salt to go with it when serving.

Features: golden color, soft and refreshing texture, delicious flavor.

First-grade fresh clams

Ingredients: 500 grams of fresh clams, 5 grams of flour, 100 grams of white chicken fat, 10 grams of ginger water, 15 grams of cooking wine, 5 grams of salt, 3 grams of MSG , 10 grams of wet starch, 6 egg whites, 50 grams of ham

Method:

1. Wash the fresh clams, control the water, chop into puree, add ginger water, and mix When it becomes a thick paste, stir vigorously, add salt, monosodium glutamate, cooking wine, and 3 egg whites and mix thoroughly, then add white chicken oil and starch, stir evenly, and set aside. 2. Put the prepared fresh clam paste into a large plate and spread it flat. Apply a little oil around the plate with a piece of oil paper, put it in a steamer, steam for about 10 minutes, take it out. 3. Make Korean paste: beat in three egg whites. In the plate, beat it with chopsticks to make it foamy, add dry flour and mix well. 4. Then change the steamed fresh clams to the plate, spread the egg paste with ham and lettuce leaves, steam it in the steamer for 1 minute and organize it into a pattern, then take it out. 5. Pour the chicken soup into the frying spoon, add ginger water, salt, bring to a boil, add wet starch, thicken the soup, and pour it on the first-grade fresh scallops.

Features: beautiful shape, luxurious and generous, delicious and tender

Lotus pod fresh clams

Ingredients: 400 grams of fresh clams, 40 grams of white chicken fat, 15 grams of cooking wine grams, 5 grams of salt, 3 grams of MSG, 15 grams of starch, 3 egg whites, 50 grams of green beans, 100 grams of shrimp brains, 500 milliliters of chicken broth

Method:

1. Fresh Debone the gills of the clams, wash them, drain them, chop them into a puree, add ginger water, and mix into a thick paste. Stir well, add salt, monosodium glutamate, cooking wine, 3 egg whites, and mix thoroughly, add white chicken oil and Dry starch, mix well 2. Add four-fifths of the prepared fresh clam mud and shrimp brains, stir evenly, and put it into a porcelain spoon. 3. Put the remaining one-fifth into a small porcelain bowl, press it slightly higher in the middle and surround it. Slightly lower, spread evenly, use clean green beans inside and press into lotus seed shape, put it into the steamer together with the ones in the porcelain spoon, steam for 7 minutes, then take it out 4. After taking it out, place the ingredients in the spoon around it, shaped like leaves, and put the lotus seeds in the middle , a large and whole lotus flower is ready. 5. Put chicken soup, ginger water and salt in a frying spoon, bring to a boil, add wet starch, thicken the gravy, and pour it on the lotus flower. 6. When eating, dip it in spicy soy sauce and eat it together

Features: salty and spicy, pleasing shape, tempting appetite

Wu-fried fresh clams

Ingredients: 250 grams of fresh scallops, 50 grams of cucumber, 25 grams of coriander, and 25 grams of egg white

Accessories: refined salt, Shaoxing wine, pepper, starch, green onions, and appropriate amounts of ginger

< p>Method:

1. Cut the cucumber into 3 pieces. Remove the roots of the mushrooms, wash them and cut them into sections. Cut onion and ginger into thin strips.

2. Put the fresh clams in a container, add egg white, Shaoxing wine, refined salt and starch, stir and sizing.

3. Combine refined salt, Shaoxing wine, pepper, soup and starch into juice.

4. Heat the wok, add oil to heat, add the fresh scallops and lightly fry them, then add the diced cucumber until smooth, and pour the oil into the cavity of the colander. Then pour the fresh clams into the pot, pour in the mixed juice and stir-fry quickly, add coriander and stir-fry before serving.

Fried fresh clams

Ingredients: Many fresh clams, a little ginger juice, 1 teaspoon of wine, 1 small cooked bamboo shoot, 5 shiitake mushrooms, 40 grams of pea pods, 3 cm green onions, 3 slices of thinly sliced ??ginger, 1 tablespoon cornstarch, 1 tablespoon each of frying oil, frying oil, salt, light soy sauce, and sugar.

Method:

① Remove the shreds from the pea pods and boil them in hot water with salt.

② Soak the mushrooms until soft, cut into slices, and slice the cooked bamboo shoots lengthwise into thin slices.

③ Cut fresh scallops into thin slices, add 1 tablespoon of cornstarch, 1 teaspoon of wine and a little ginger juice. After seasoning, soak in oil heated to 140 degrees Celsius.

④ Heat 3 tablespoons of oil, stir-fry onions, ginger, and cooked bamboo shoots, then add ③ fresh clams and pea pods, season with 1 tablespoon each of light soy sauce, wine, and 1 teaspoon of sugar. Thicken with water-soluble corn starch.

Tomato Fresh Scallops

Main Ingredients Fresh Scallops (BAY SCALLOP) One pound of tomatoes (fist size) and two tomatoes

Seasoning SALSA (dipped potatoes/corn chips That kind) a spoonful of refined salt, sugar, starch, chicken essence, and appropriate amount of garlic

Method

1. Blanch two tomatoes first, take them out and soak them in cold water and then peel them Cut into cubes (see picture posted previously). After washing the fresh clams, use a paper towel to absorb some of the water, add some salt and starch, mix well and set aside. 2. Heat the oil in the pan. When the oil is hot, put the garlic in the pan. Fry the tomatoes first. I added some chicken essence (see picture) and a spoonful of SALSA to prevent the taste from being monotonous. Stir-fry for a while, until it turns into a slightly sticky juice (we call it 'qisha'), add a small bowl of water or chicken soup, add some sugar and salt to taste. After boiling again, add the mixed fresh scallops into the pot, stir-fry evenly and cook for a while until the fresh scallops are cooked, then take them out of the pot. The starch mixed with fresh berries naturally forms a thin gravy. If you use large fresh clams (SEA SCALLOP), it is best to cook them with warm oil first, otherwise you may not cook them properly or they will be too old.

Longjing fresh clams

Ingredients: 50 grams of Longjing tea leaves, 250 grams of fresh clams, 2 egg whites, appropriate amounts of salt, chicken powder, and water starch, a little corn flour, 200 chicken broth to 300 grams

Preparation method

(1) Put the tea leaves into a bowl and pour in appropriate amount of boiling water.

(2) Squeeze out all the water from the fresh scallops, put them in a bowl with salt and chicken powder and marinate them evenly. Then put the egg white and corn flour into the fresh scallops and mix well.

(3) Pour away the tea juice from the head, pour an appropriate amount of boiling water into a bowl and soak for about 3 minutes, then take out about 1/3 of the tea juice, and mix the remaining tea leaves with the tea juice. Place in a glass and place upside down on a plate.

(4) Put 750 grams of water in the pot, bring to a boil, add the fresh clams to the pot, and use chopsticks to lightly break them up and take them out.

(5) Rinse the pot and put in an appropriate amount of chicken soup, then put the fresh clams, salt and chicken powder into the pot, add water starch, and pour it next to the cup on the plate; then wash the pot and put Bring the remaining tea juice to a boil and pour it into the plate.

Features: fresh color, refreshing taste and strong aroma. It is a Sichuan cuisine recipe.

How to make fresh clams and tofu soup

Ingredients: One box of tofu, 50 grams each of shrimp and fresh clams, 100 grams of corn kernels, a little green beans, wolfberry, and one ham sausage. Appropriate amount of oil, salt, sugar, chicken essence, cooking wine, pepper, water starch and ginger.

Preparation (1) Cut tofu, fresh scallops and ham into small cubes; soak wolfberry in cold water. (2) Blanch the diced tofu, corn, and green beans; add cooking wine and ginger slices when blanching fresh scallops and shrimps. (3) Heat a little oil in a pot, add chopped green onions and stir-fry, pour in tofu, corn, green beans, shrimps, fresh scallops, diced ham sausage and a little stock, add salt, sugar, chicken essence and bring to a boil over medium heat, add wolfberry, Sprinkle with pepper, thicken and serve in a bowl.

Features: Attractive color, fresh and smooth.

Fresh clam and winter melon balls

Features: Unique shape, soft texture and delicious taste.

Ingredients: 150 grams of fresh clams. 350 grams of winter melon. 13 grams of refined salt, 7.5 grams of MSG, 50 grams of wet starch, 35 grams of Shaoxing wine, 15 grams each of onion and ginger, 500 grams of peanut oil, and 500 grams of clear soup.

Production process: Wash the fresh clams and put them into a bowl. Add egg white, wet starch and appropriate amount of water to mix well and sizing. Cut the winter melon into balls with a diameter of 1 cm, simmer in boiling soup and set aside. Put peanut oil in the wok and heat it over medium heat until it is 50% hot (about 125°C). Add the fresh scallops until cooked and remove them. Add clear soup, refined salt, monosodium glutamate and wet starch to the bowl and mix thoroughly to form a juice. Leave a small amount in the wok Heat the oil until it is 70% hot (about 175°C). Add the green onion and ginger and stir-fry slightly. Add the Shaoxing wine. Then add the winter melon balls, fresh scallops and the prepared gravy. Stir fry quickly and evenly. Top with sesame seeds. Put the brains on a plate and serve.

Ginkgo and fresh scallops

Ingredients: 10 fresh scallops, half a can of canned ginkgo, 2 green onions, and 1 red pepper.

Seasoning: 1 tablespoon cooking wine, 2 tablespoons oyster sauce, half a tablespoon sugar, a little pepper, half a tablespoon water starch, 2 tablespoons water.

Method:

1. Wash the fresh scallops, blanch them in boiling water, pour 1 tablespoon of cooking wine to remove the fishy smell, take them out, rinse them, and peel off the fat on the sides. Remove;

2. Cut the green onion into small sections, cut open the red pepper, remove the seeds, and cut into triangular slices. Pour out the canned white juice and set aside;

3. Use 2 tablespoons of oil Stir-fry the scallion segments, then add the red pepper and ginkgo and stir-fry together. Add the fresh scallops and pour in all the seasonings, stir well and serve.

Fresh scallops and fish balls

[Ingredients] 250 grams of fresh scallops, 700 grams of 1 fresh fish.

[Preparation method]

1. Remove the fascia from the fresh scallops, blanch them in broth and set aside.

2. Clean the fish, slice off both sides of the fish, remove the large bone spurs, cut into square slices with a knife, add cooking wine, monosodium glutamate, salt, green onion and ginger juice to taste, add 6 pieces of cooked fish to hot oil Smooth the fish into balls until cooked, add fresh scallops and add thin gravy and serve.

Fresh clam porridge

Ingredients: 1 cup of rice, 10 fresh clams (about 300 grams), a little shredded ginger, 1 green onion

Seasoning: 1 teaspoon salt, a little pepper

Method: 1. Wash the rice and mix well with a little oil

2. Wash the fresh clams, add shredded ginger, a little salt and pepper Pickle and chop green onions

3. Boil 10 cups of water, add rice grains and boil, turn to medium heat and cook for about 30 minutes

4. Add fresh scallops to the porridge and cook< /p>

5 Add salt and pepper to taste, sprinkle with chopped green onion and shredded ginger and serve

Grape-fried clams

Ingredients: fresh clams, celery , red bell pepper, onion and ginger slices, salt, monosodium glutamate, water starch, etc.

Preparation: Add water starch and slurry to fresh clams, cut into warm oil to control oil, sauté green onions and ginger in hot oil, add fresh clams, cooking wine, salt, sugar, monosodium glutamate, and a little dark soy sauce , celery, and diced red pepper, stir-fry and serve.

Fragrant fresh clams

Ingredients: 300 grams of fresh clams, 100 grams of cooked winter bamboo shoots, appropriate amount of refined salt, 1 gram of MSG, 15 grams of vinegar, 10 grams each of sugar, ginger and green onions, soaked 25 grams of red pepper, 5 grams of soy sauce, 15 grams of garlic, 10 grams of cooking wine, 20 grams each of water starch and egg white starch, 50 grams of fresh soup, and 500 grams of salad oil (approximately 75 grams consumed).

Method: (1) Wash the fresh clams, put them in a bowl and mix with egg white starch; cut the cooked winter bamboo shoots into 3 mm thick slices, soak the red pepper and mince it; mince the ginger and garlic. , cut onions. (2) Use refined salt, vinegar, sugar, cooking wine, monosodium glutamate, water starch, and fresh soup to make a sweet and sour juice. (3) Put the wok on the fire, add salad oil and heat it until it is 40% hot. Add the fresh scallops and spread them until they are cooked. Leave about 30 grams of oil in the pot. Decant off the remaining oil and add the minced chili pepper and ginger. , minced garlic and stir-fry until fragrant, then add sliced ??winter bamboo shoots and chopped green onion, stir-fry evenly, pour in the sauce until the juice is reduced and the oil is bright, remove from the pan and serve.

Stir-fried scallops with broccoli (fresh scallops)

Ingredients: Scallops (fresh scallops), 8 broccoli (cut into small pieces with your hands) 1 dry starch, a little water starch, appropriate amount, 3 ginger slices

Method: 1. Scallops (fresh scallops) Add a tablespoon of wine, a little salt, seafood and starch, and marinate until delicious.

2. Put the broccoli into salted hot water, cook until soft, remove and set aside.

3. Add oil over high heat, add ginger slices and sauté until fragrant, take them out, add scallops (fresh scallops) and broccoli (2) and stir-fry evenly, add seasoning A, thicken with water starch, that is Can be plated.

*Broccoli is even more delicious when cooked in seafood broth

Fresh clam and radish balls

Main ingredients: fresh clam

< p>Accessories: small radish

Seasoning: salt, chicken essence, starch, cooking wine, cooking oil, broth, green onion, ginger, aniseed, sesame oil

Method:

1. Wash and cut the onions into sections, slice the ginger, wash and peel the radishes and cut them into balls;

2. Wash the fresh scallops and put them into a vessel, add the broth, cooking wine and green onion segments. , steam the ginger slices in a cage for 2-3 minutes;

3. Set the pot on the fire, add the radish, cook, remove and let dry for later use;

4. Set the pot on the fire Put oil, when the oil is hot, add aniseed, green onions, and ginger slices and stir-fry until fragrant. Add cooking wine, stock, and salt to the pot. Remove the seasonings, then add radish balls and scallops, simmer until thoroughly, and bring to a boil over high heat. Add chicken essence and starch to thicken the sauce and pour in sesame oil.

Vegetarian fried fresh clams

Ingredients: 250 grams of fresh clams

Accessories: 20 grams of mushrooms, 20 grams of carrots, 20 grams of green bell pepper, 3 grams of salt , 1 egg white, 10 grams of cooking wine, 2 grams of MSG, 50 grams of clear soup, 4 grams of minced green onions, 3 grams of minced ginger, 500 grams of clear oil (actual consumption is about 60 grams), appropriate amount of water starch

Preparation: < /p>

1) Add salt, egg white, water starch to the fresh scallops, sizing them, mix well, wash the ingredients evenly and cut into small cubes;

2) Put the clear soup, cooking wine, Combine monosodium glutamate and water starch to form gravy;

3) Heat oil in a pot until it is 50% hot, put in the slurried scallops, and remove until smooth to control the oil;

4) Pot Leave the base oil, add onions and ginger and sauté until fragrant, add ingredients, fresh clams and stir-fry, pour in gravy, stir-fry evenly

Soft-fried fresh clams

Cuisine Shandong cuisine

The characteristics of Shandong cuisine are golden color, soft and refreshing texture, and delicious flavor.

Ingredients: 150 grams of fresh clams. 1 egg (about 50 grams). 12 grams of refined salt, 7.5 grams of MSG, 25 grams of Shaoxing wine, 20 grams of pepper salt, 50 grams of flour, 750 grams of peanut oil (75 grams of oil consumption).

Production process

Put the fresh scallops into a bowl, add refined salt, monosodium glutamate, and Shaoxing wine to marinate. Take two bowls and pound the eggs into it, add flour and clear soup and stir well to form a paste, then add the fresh clams and stir well for later use. Add peanut oil to the wok and heat it over medium heat until it is 60% hot (about 150°C). Disperse the fresh clams. Put it into the pot, stir it with a spatula, and fry until the outer layer of batter solidifies and the color is consistent, take it out and spread it out. When the oil temperature rises to 90% hot (approximately 225°C), deep-fry the fresh scallops until they are cooked. Remove when the outer layer turns golden, drain the oil, and serve on a plate. Bring pepper and salt to go with it when serving.

Steamed tofu with fresh clams

Ingredients: 250 grams of tofu, 50 grams of fresh clams, tempeh, minced garlic, salt, sugar, cooking wine, a little starch

Method :1. Cut the tofu into rectangular pieces, blanch it in boiling water, and soak it in light salt water to taste. Wash the fresh scallops, drain them, and mix them with salt, cooking wine, and starch.

2. Steam tempeh After it is cooked, chop it into pieces with a knife, stir-fry the tempeh and minced garlic in a wok with a little oil and set aside.

3. Arrange the tofu cubes on a plate, put on the fresh scallops, and sprinkle with 2 , put it in a steamer and steam it for 10 minutes, then take it out.

4. Wash the wok, decant the soup and boil it, add sugar, thicken it with water starch to make a thin gravy, pour it on the tofu and serve.

< p>Pao fresh scallops

Category Shandong cuisine

Ingredients: 350g fresh scallops, 15g lobster slices, 2g salt, 1g MSG, 5ml cooking wine, 20g starch, egg yolk 15 grams, vegetable oil 40 grams

Production process 1. Beat the egg yolks in a bowl, add starch to make a thick egg paste. Put the fresh scallops in a bowl, add salt, cooking wine, MSG, marinate to taste, and then put Pour into the egg batter and stir.

2. Heat the frying spoon, add peanut oil and heat until it is 60% hot. Add the battered fresh clams one by one and pick them up when the surface becomes hard. When the oil temperature rises, pour Add fresh scallops and fry until golden brown, remove and place on a plate. Add lobster slices and fry until fluffy, scoop them out and place them around the golden robe fresh scallops, sprinkle with salt and pepper and serve.

Flavor characteristics and color Golden, crispy on the outside and tender on the inside, delicious and delicious

Medical comments: Patients with hyperlipidemia, hypertension, coronary heart disease, and obesity should not eat it.

Yuba and fresh clam porridge

Ingredients: 100g rice, 80g fresh scallops (scallops), 30g yuba, 3g shredded ginger, 1 teaspoon salt (5g), 10g chopped chives, white A little pepper and a little dry starch

Method:

1. Wash the fresh clams, cut them into slices crosswise, and marinate them with a little dry starch for preparation. Soak the yuba in warm water until soft, wash and cut into shreds.

2. Wash the rice, add 1500ml of water to the pot, bring to a boil over high heat, then pour in the rice, and after boiling, simmer over low heat for 60 minutes.

3. Change to high heat, add shredded yuba and cook for 3 minutes. Add fresh scallop slices and shredded ginger. After boiling, add salt, chopped chives and white pepper to taste.

Tips: Fresh scallops are the meat inside the scallops. If it is not easy to buy in the market, you can look for it in the supermarket's freezer. The name is - frozen fresh scallops.

Stir-fried fresh clams

Size the fresh clams with starch and salt, heat the oil in a pan, when the oil is 50% hot, remove the fresh clams until they are cooked, heat another pan with oil, and fry the peas. Dice carrots and mushrooms, stir-fry, add fresh scallops, salt, and thicken the gravy.

Boil the diced carrots first, you can also use diced cucumbers, green peppers, etc.

Milk-baked fresh scallops

[Ingredients/Condiments] 200 grams of shredded cheese, 16 fresh scallops, appropriate amount of white wine, a little salt

Pesto Mayonnaise 200 grams of scallops, appropriate amount of Brazilian minced meat

[Production process]

(1) Wash and dry the fresh scallops, apply white wine on them, sprinkle with a little salt and set aside.

(2) String the scallops with bamboo skewers, 4 pieces per string.

(3) Pour the pesto mayonnaise over the scallops and sprinkle with shredded cheese.

(4) Set the oven temperature to 250°C, then place the scallop skewers on the baking sheet, bake them in the oven for about 10 minutes, take them out, and sprinkle with Brazilian minced meat.

Quantity: 4 skewers

Enoki mushrooms mixed with fresh clams

Ingredients: quick-frozen fresh clam meat, Enoki mushrooms

Seasoning: white vinegar, healthy and balanced Salt, Maggi fresh soy sauce, sugar, chili sauce

Ingredients: chives, ginger, garlic

Method:

Thaw the fresh clams and rinse with water Rinse well. Take a soup pot, pour half of the water into it, turn on high heat, and after the water boils, pour the fresh clams into the pot, break them up with chopsticks, take them out after a while, drain the water, and cut them into thin slices.

Cut off the roots of the enoki mushrooms, rinse them with clean water, pour them into a soup pot, take them out after they are cooked, drain them and cut them into sections.

Wash the scallions and cut them into very fine pieces. Peel off the skin of the garlic head, clean it, and mince it into minced garlic. Wash the ginger and chop into minced ginger.

Take a deep bowl, put the fresh scallops into the bowl, add sugar, healthy balanced salt, Maggi fresh soy sauce, white vinegar, chopped green onion, minced garlic, and minced ginger. Stir evenly and let it sit for about 20 minutes. , making it tasty.

Take a bowl, put the cut enoki mushrooms into the bowl, add a little chili sauce and mix well. Take a book plate, spread the enoki mushrooms on the bottom of the plate, spread the mixed fresh scallops on the enoki mushrooms, use a small spoon to pour the remaining chili sauce evenly on the fresh scallops, and serve.

Features: Enoki mushrooms are smooth and delicious, shellfish meat is sour and spicy, fresh and tender.

Fish-flavored fresh clams

Cantonese cuisine

Special Cantonese cuisine

Basic characteristics: The dish is bright red in color and the fresh clams are smooth. Soft and delicious.

Basic ingredients fresh scallops, water chestnuts, minced garlic, minced ginger, pepper, chopped green onion

Ingredients: (1) 200 grams of fresh scallops (2) 50 grams of water chestnuts (3) 10 minced garlic Grams (4) 5 grams of minced ginger (5) 10 grams of pepper (6) 20 grams of chopped green onion

Seasoning: a (1) 1 egg white (2) 1 spoon of starch (3) half spoon of salt b ( 1) 1 spoon of chili sauce (2) 1 spoon of sugar (3) 10 spoons of MSG (4) 1 spoon of cooking wine (5) 1 spoon of vinegar (6) 1 spoon of sesame oil (7) 1 spoon of water starch

Method: 1. Wash the fresh scallops and add seasonings a(1)-(3) and mix well 2. Chop the water chestnuts into fine pieces, remove the seeds and mince the peppers 3. Take a sesame bowl and mix the seasonings b(1)-(2) Make a sauce. 4. Heat the pot, first slide it with oil, then pour in the clear oil, add in the fresh clams, break them up and drain the oil. Leave the bottom oil in the pot and add the ingredients (2)-(5) and chili sauce until fragrant. , add the fresh scallops, cook in the juice, chopped green onion, and stir-fry evenly with bright oil.

Features: The finished dish is bright red in color, and the fresh scallops are smooth and delicious.