Practice:
1, according to the daily nutrition network editorial introduction of the method of dealing with fresh clams, and cut ginger, garlic, chili peppercorns;
2, will be more than the heat and put the right amount of oil, burst incense ginger, garlic, chili peppercorns, fresh peppercorns, sugar;
3, Into the treatment of clams open large fire quickly stir-fried;
4, and so clams all open mouth, immediately plate, this delicious spicy fried clams on the completion of the.
The clams are delicious, if you do not deal with clean, can not be conducive to our health, daily nutrition network editorial this will teach you to deal with clams, so that the yellow clams spit sand in two small ways.
Yellow clams spit sand method one: the yellow clams soaked in water, and then put a chopper or other iron, yellow clams will spit out the sediment, generally 2 to 3 hours.
Yellow clams spit sand method two: pots full of water, and then put two chopsticks in the pot usually not so much, the purpose is to not let the small baskets sink to the bottom, and finally will be full of yellow clams funnel basket on top of the soaking, 2-3 hours will see the bottom of the pot will be a lot of dirty things.
Clams are cold, so they are not suitable for people with weak spleen and stomach (easy to bloating and diarrhea, fear of cold and fatigue). Secondly, try not to eat them when people have a cold or fever. As shellfish mostly to seaweed for food, seaweed has toxicity, although the clams themselves will not be poisoned, but people eat clams, especially eat more will be very easy to allergic poisoning phenomenon, so clams should not be eaten at a time too much, each time to eat not more than a half a catty (the weight of the shells), and weekly consumption of up to not more than two times.
Tips for selecting fresh clams
How to select clams, the key ingredient in spicy fried clams? The daily nutrition network editor to tips. The freshness of the clams is one aspect, and the fatness of the clams is also very critical. Here are three key steps for picking clams.
One look at the shell of the clams, the clams have a glossy shell surface, if the color is positive, glossy, fresh.
Two touch, gently touch the mouth of the clams, if you can quickly close the mouth, the clams fresh, if the clams "sense" slower, but also less fresh.
Three weighing, fishing a few clams weighing a paw, if the weight in the hand, the clams meat fat, if pawing the light, it means that the clam meat is thin, eat up the taste is not good.