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material

Hua ge 600 g

Ginger1small pieces

Garlic 6 petals

Dried Chili 3 ge

seasoning

Edible oil 30 g

Chili oil1tablespoon

2 tablespoons of soy sauce

Cooking wine big spoon

Ketchup 2 tsp

Balsamic vinegar1spoon

Salt1spoon

Sugar1spoon

method of work

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1. Wash ginger and garlic and cut into powder; Wash pepper and cut into sections;

2. Heat the wok with oil, first saute ginger, garlic and pepper, then add Chili oil, soy sauce, cooking wine, tomato sauce, vinegar, salt and sugar, pour in the clams, and stir them quickly until all the clams are open.

Dish features

Sweet and sour, tender and slightly spicy [1]? .

Tips

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If the clams are cooked after being seasoned, the taste will be good.

nutritive value

Clam meat is delicious, nutritious, high in protein and reasonable in amino acid composition and ratio. Low fat content, high unsaturated fatty acid, easy to be digested and absorbed by human body, and various vitamins and medicinal components. It contains calcium, magnesium, iron, zinc and other essential trace elements, which can be used as human nutrition and green food and is favored by consumers. Clam meat and mollusks contain a kind of Dieter's 7-cholesterol and 24-methylene cholesterol, which can reduce serum cholesterol. They have the unique functions of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion, thus reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. People often have a refreshing and pleasant feeling after eating clam meat and shellfish, which is undoubtedly beneficial to relieve some troublesome symptoms. Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening and resolving phlegm, and some shellfish are also beneficial to fine and moisten the dirty. Everyone can eat it. People with high cholesterol and hyperlipidemia and people with goiter, bronchitis, stomach disease and other diseases are especially suitable.