The clams are a favorite food of many people, the meat is delicious, affordable, and it is particularly easy to do. Often bought 10 yuan full of a large pot, can be fragrant fried on a plate.

Here, the flower will share with you 3 in the practice of clams, super simple and practical:

One, stir-fried clams

needed ingredients clams 700 grams of green onions, ginger and garlic moderate amount of dried chili 15 grams of scallions a little Pixi County Bean Sauce 1 tablespoon of tempeh 10 grams

wine, sugar, salt, oyster sauce, cooking oil

practice:

1 Add 1 tablespoon of salt to the clams and let them stand for 1 hour until they spit out sand.

2, sit in a pot of hot water, water boiling into the clams, there are about 1/3 of the clams open shells, turn off the heat, the residual temperature will make the remaining clams open shells one after another, do not cook for too long, otherwise it will not be tender.

3, ready to need seasoning.

4, frying pan into the appropriate amount of cooking oil, hot, burst onion, ginger and garlic, then put 1 spoon Pixian bean paste and edamame, stir fry red oil. After that, put the dried chili pepper burst incense.

5, the clams into the pan and stir fry, add 2 spoons of cooking wine, 1 spoons of soy sauce, 1 spoon sugar. Fast fire stir fry, make the clams evenly wrapped sauce. Half a minute can be, before leaving the pan sprinkled with chopped scallions.

The whole process can be done in less than ten minutes, simple and tempting, super fast.

Two, baked clams

The first time flowers so try, is a flower to do baked fish, happen to be old mother bought clams back, originally stir-fried approach, because the oven is being used, try to clean clams baked together, put in the baked fish next to the clams, integrated into the baked fish broth flavor, it is particularly fresh. This happenstance attempt, after the flowers will make a good bowl of sauce, baked clams when used to flavor, especially fresh.

Need to be allowed: clams 500 grams of chopped chili 2 tablespoons of garlic 3 cloves of soy sauce half a spoon of sesame oil a little sugar moderate

Practice:

1, clams soaked in salt water after spitting the sand with a small brush to clean the surface, drain the water, or wipe with kitchen paper, because baked clams will still have some moisture. Place on a greased baking sheet.

2, 2 tablespoons of chopped chili pepper on the board chopped, 3 cloves of garlic minced, if there is a scallion and then cut the appropriate amount of minced scallions.

3, put half a spoonful of soy sauce, moderate water, 1 spoonful of sugar and a little sesame oil to taste.

4. Preheat the oven to 220 degrees and bake for 5 minutes. Preheat the oven for a longer period of time, 8-10 minutes, so that the temperature is close to the set temperature, so that at 5 minutes, the clams are basically open shells.

5, remove the baking dish, put the appropriate amount of sauce. Leave the oven on at this time, and keep it at the same temperature.

6, the baking dish again into the oven, continue to bake for 5 minutes.

7, this approach is really quite provincial, after serving the mat of this layer of greaseproof paper to throw away on it, even the steps of washing dishes and pots and pans are saved, the flavor is also quite awesome.

Three, wine boiled clams

Clams practice a lot, but the intoxicating practice only this - wine boiled clams.

Sounds quite emotional, the freshness of the clams drowned in the mellow aroma of rice wine, and the aroma of wine penetrates into the clam meat. The flavor is more refreshing than popping, and it's a flavor that's especially suited to summer.

Need to prepare: clams 500 grams of green onions ginger moderate shallots 3 garlic 3 petals millet pepper 4 rice wine 3 tablespoons of cooking oil 1 tsp

Practice:

1, the clams soaked in salt water for 1 hour, so that it spit sand, followed by a small brush brush.

2, fresh and fat shellfish, the freshest practice is boiled in wine, white wine, plum wine, wine, rice wine, can be used to cook, I am using 3 tablespoons of rice wine to cook, sweet taste.

3, sit in a hot frying pan, put 1 small spoon of cooking oil, burst the onion ginger and chili.

4, pour in the clams, stir-fry over a fast fire and cook for 2 minutes.

5. Pour in the rice wine, cover and cook for 2 minutes without salt, because the clams themselves have a salty flavor. During this time the clams will open their shells one after another, and the aroma of the wine will seep into them as it evaporates.

Sprinkled with chopped scallions, this cuisine is out of the pot, you have to go straight down, sucking and eating clam meat, hooked in with the tongue. Strong wine flavor, gradually also a little drunk.