Ingredients: Meretrix meretrix 1 kg, Shandong cabbage 1 kg, salt 1 tsp, 2 tablespoons salad oil, 6 minced meat, 2 eggs, ginger juice 1 tsp, and salt 1/2 tsp.
Practice: 1. Clams spit sand and cut it with a knife without separation.
2. Mix the seasonings well and brew them into clams.
3. Cut the Shandong cabbage into palms, add salt and fry until soft, put it in a casserole, and put the clam in a small fire for about 15 minutes.
● Stir-fried clam with ginger and onion
Ingredients: clam 1 kg
Ingredients: shredded ginger, shredded onion, shredded red pepper, fermented soybean, soy sauce and raw flour.
Practice: Boil the water in the pot, and then pour in the clams. When the shells are opened, pick them up for later use. ...
Heat oil in a wok, add lobster sauce and shredded pepper and stir-fry until fragrant.
Add clams and stir-fry a few times, then add onions and shredded ginger.
Finally, add soy sauce, thicken with corn starch juice and serve.
● Flaming clam
Ingredients: clam, white wine, red wine, ginger juice, Japanese soy sauce, spicy juice.
Practice: The fiery red clam is a variant of the sauna clam, which feels more tragic, but from the perspective of diners, it can create the atmosphere on the table to the maximum extent. The combination of white wine and red wine made the clam drunk and then lit. After the wine is burned, the clams are cooked, and it is even more mouth-watering with ginger juice, Japanese soy sauce and spicy sauce.
● Hibiscus
Ingredients: clam, egg white. Seasoning: salt, monosodium glutamate, yellow wine and water chestnut powder.
Practice: 1. Wash the clam, boil the water, soak it, pick it up and take out the meat.
2. Beat the egg white into a paste, soak it in boiling water, pick it up, put it in the clam shell respectively, then put the clam meat on the hibiscus and hook it with glass.
● Lazy clam
Ingredients: one towel gourd, clam 150g, tender ginger 1, aluminum foil paper 12 sheets (10cm× 12cm), wine 1 tablespoon, and half a tablespoon of salt.
Practice: 1. Peel the loofah, cut it into small pieces and then cut it into thick strips, add half a tablespoon of salt and mix well in a large container;
2. Shred tender ginger, put four loofahs on a piece of aluminum foil paper, then put two clams and a little shredded ginger, and then pour some wine;
3. Fold the aluminum foil paper into a rectangular paper bag, put it in the oven, bake at 200℃ 10 minute, take it out and open the paper bag to eat.
A clever way to be lazy: 1. It is convenient and easy to use aluminum foil paper as a container. Throw it away after use, without washing dishes;
2. You can make paper bags in advance and bake them when you eat them, which can be finished quickly;
Never bake aluminum foil in microwave oven.
● Asparagus clam meat
Ingredients: clam 1 kg, asparagus half a catty, pepper, oyster sauce, rice wine, pepper, sugar, white powder and sesame oil.
Practice: 1, slice pepper, blanch clam, and take out clam shell.
2. Cut asparagus into sections, blanch it, and then pour it with boiling water.
3, from the pot, first stir-fry asparagus, then add clam meat and stir-fry, and finally add seasoning and pepper and stir-fry evenly.
Longjing clam soup
Ingredients: half a catty of clam, Longjing 10g, a little shredded ginger.
Practice: 1. After soaking Longjing in boiling water, filter the tea residue to get clean tea soup for later use.
2. After half a pot of water is boiled, add clams and shredded ginger.
3. After the clams are opened, pour in the tea soup, stir and boil.
● Clam noodle soup
Ingredients: 300g of clams, 2 garlic, a little chopped green onion, 500g of Chinese cabbage, 300g of refined powder, and 3 cups of clear soup.
Seasoning: soy sauce, salt, sugar, sesame oil and pepper.
Practice: 1, Meretrix meretrix should spit out the sand, wash it and dry it for later use. Mashed garlic and cooked Chinese cabbage.
2. Embrace garlic with two tablespoons of oil, put down the melon seeds, pour in wine and soy sauce, sprinkle with two tablespoons of water, stir fry over high fire, cover the lid and wait for the clams to open, put down the remaining seasonings and mix well, take out the clams, pour clear soup or water into the pot, add salt to taste after boiling, and turn off the fire.
3. Cook the fine noodles, pick them into the noodle bowl, add the seasoned broth, put the fried sea melon seeds on the noodles, and then put the Chinese cabbage on the table.
Steamed clams with wine
Ingredients: Clam 12, 8 cauliflower, 300CC of sauce, 200CC of wine, 200 cc of sauce 120CC, boiled clam juice 100CC, grapefruit/kloc.
Practice: 1. Put the wine and the clams into the pot, cover it with strong fire, and take it out after the clams open their mouths.
2. Dig the meat out of the shell.
3. Wash the leaves of cauliflower and cut into pieces. Boil them with salt water, remove the water, boil the mixed seasoning juice, cool, and add cauliflower.
4. Mix the sauce with 1 clam meat cooking juice and cook with strong fire. After boiling, add water-soluble starch, mix well, make stuffing, pour in 2 and heat, and serve. Add stuffing and cauliflower, and decorate with grapefruit.
● Sauna clam
Materials: clams, pebbles,
Practice: Both sense and taste are the representatives of the combination of wine and food. Sauna clams can be cooked or steamed because of different utensils. The so-called cooking means heating a glass pot or casserole, then frying more than N pebbles to a certain temperature and putting them into the pot, and finally pouring clams and wine on the stone; The steps of cooking with gas are similar, except that a large pot is needed, with iron mesh in the middle and stones on the floor, which seems closer to the essence of sauna.
Fried clams
Wash the clams that spit out sediment, take them out and put them in the pot. No need to add salt. Cover the pot and cook over high heat. As soon as the shells are opened, take them out of the pot and eat them while they are hot. It's delicious. Be careful not to add water when frying, otherwise it will affect the delicious taste. Some people eat fried clams with oil and some seasonings. The taste is not bad, but the original taste of clams is often covered up.
● Grilled clam soup
Add a proper amount of water into the pot, add a proper amount of Jiang Mo, scallion, pepper, yellow wine, vinegar and salt after boiling, and put the clams into the pot. After the clams are opened, add a few drops of sesame oil and eat immediately. Both soup and clam meat are delicious at this time.
● Roasted clam meat
Take out the washed clams, put them in a pot, add a little water, and cook until the shells are just opened (when the shells are opened, because the juice drips after the shells are opened, the meat tastes bad), immediately take out the pot, peel off one shell and leave the shellfish on the other shell. If there is sediment on individual meat, wash it with the original soup, put the shell with meat on a plate and pour in the prepared seasoning (Jiang Mo)
● Grilled clams
1. The clams are soaked in salt water to make the sand spit out.
2. Cut off the ligament protruding from the tip of the clam to prevent the clam mouth from opening after heating.
3. Heat the wok, add the clams, gently press them with your hands, so that each clam is flat on the wok, cover the wok, and bake for about 90 seconds on medium heat.
Low clam kidney bean noodles
Wash and cook the clams and take the meat. Dice kidney beans with a hob. Put peanut oil in the pot, stir-fry onion, ginger and garlic when the oil is boiled, pour kidney beans and diced meat into the pot and stir-fry until cooked, add water and clam soup, add clam meat after the pot is boiled, pour the eggs into the beaten eggs, add a little salt, monosodium glutamate and sesame oil, and pour into the cooked noodle bowl.
Scrambled eggs with clams
Cook clams to get meat, cut leeks into inches, open eggs, put them in clams, add some salt, add a little clam soup and mix well. Heat the oil in the pot, pour the raw materials into the pot, stir-fry until it becomes a block, and then plate it.
● Spicy flower clams
After peanut oil is heated, add pepper, dried pepper, ginger and garlic, stir-fry, add a little water, pour soy sauce, boil, add salt, pour clams, stir-fry until all clams are open, add coriander and monosodium glutamate, and take out.
Baked clam with egg yolk
First, turn the yolk of top-grade salted duck eggs into oil, roll the clams in hot oil and put them in egg butter for a period of time. Egg yolk clam is the top grade in clam dishes, but the cooking technology is very complicated, especially the selection of salted duck eggs is very particular.
Scrambled eggs with clams and green peppers
Skin the clams, and put the clams and the juice in the meat into a bowl. Beat the eggs well, add salt and mix well. Shred chilies and stir in clam meat with egg liquid. Add oil to the pot and heat it to 80% heat. Add onion and ginger and stir-fry until fragrant. Stir the evenly stirred clam meat in a pot until it is cooked.
● Clam potato cake
The washed clams can be mixed with shredded potatoes and batter and baked into clams and potato cakes.
● Fried clam meat
Wash the clam meat with starch and egg paste, and fry them one by one until golden brown.
● Clam persimmon soup
Add washed clam meat to tomatoes and eggs to make delicious clam persimmon soup, and add a little sesame oil to the soup to make it taste better.
● jiaozi.
Fresh clams are shelled, stuffed with fried rice, and tied with a rope like a jiaozi.
● Grilled clams in a jar
Put the red-hot charcoal in a special big porcelain jar, put the clam in a small iron pot, and then hang the iron pot in the jar for smoking. The baked Meretrix meretrix is extremely delicious, and no seasoning is added when making, thus maintaining the original flavor of Meretrix meretrix. In addition, the delicious clam juice will be baked in clam meat, which is even more intoxicating.
● Fried clam eggs with roe deer.
This way of eating comes from an allusion. The method is to peel the clam meat, soak it in clam juice for a period of time, then put the clam meat and soup into the pot, add a few eggs and cook it slowly, and finally sprinkle with minced leeks.
Low tomato juice clams.
Wash the clams and spit sand, and control the water for later use. Add a little oil and chopped green onion and saute until fragrant. Add clams, stir fry, add about 350 ml tomato sauce (not sweet), add a little water and a proper amount of salt, cover the lid, and cook over high heat for about 1 min.
Hop clam
Wash the clams and put the purified water into a bowl; After the beer is opened, gently shake it to produce foam, and quickly pour it into a bowl to cover the clams; Heat clams in microwave oven for 4-5 minutes.