Practice
1, fresh clams bought, to wash the shells before cooking, soak in salted water, soak for more than half an hour 2, green onions cut diagonally into a diamond, chopped chili peppers, chopped garlic, chopped ginger, 3, hot pot, the pot should be very hot ~ under the oil, oil is hot add garlic, ginger, chili peppers, popping incense, 4, pour in the drained water of the clam Stir fry. 5, for a while, to the clam shells began to change color a little, add soy sauce fried. 6, cover and simmer. 7, to the clam shells are mostly open, add green onions, fried. 8, out of the pan on a plate can be.
● casserole stuffed clams
Ingredients: 1 catty clams, 1 catty Shandong cabbage, 1 teaspoon of salt, 2 tablespoons of salad oil, 6 pieces of minced pork, 2 eggs, 1 teaspoon of ginger juice, 1/2 teaspoon of salt.
Method:1. Spit the clams clean, cut with a knife without separating.
2. Stuff the clams with the ingredients.
3. Shandong cabbage cut into palm size, oil boiling salt fried soft, into the casserole, the clams into a small fire stew about 15 minutes.
● ginger and green onion fried clams
Main ingredients: 1 catty clams
Ingredients: ginger, green onion, fresh red pepper, edamame beans, soy sauce, cornstarch
Method: pot of water boiling, pour into the clams, see shells open on the fish, to be used
frying pan with oil hot into the edamame beans and pepper stir-fried incense.
Pour in the clams and stir-fry for a few seconds, then add green onions and ginger.
Finally, add soy sauce, thicken with cornstarch sauce and serve.
● Flaming clams
Ingredients: clams, white wine, red wine, ginger, Japanese soy sauce, spicy sauce
Directions: Flaming clams are a variation of sauna clams, which are more grueling to look at, but maximize the ambiance of the table from the diner's perspective. High-altitude white wine and red wine are blended to intoxicate the clams, then the fire is lit, and by the time the wine burns out, the clams are already cooked, and then supplemented with ginger, Japanese soy sauce, and spicy sauce, which makes them even more mouth-watering.
● Hibiscus clams
Ingredients: clams, egg white. Seasonings: salt, monosodium glutamate, yellow wine, water diamond powder.
Practice:1. Wash the clams, blanch the water after boiling, fish up, take out the meat.
2. The egg white into a bubble paste, into the boiling water blanch, fished up, respectively, put the clams in the shell, and then put the clam meat on top of the hibiscus, hooked on the glass gravy that is.
● Lazy clams
Ingredients: one loofah, 150 grams of clams, 1 small piece of tender ginger, aluminum foil (10 cm × 12 cm) 12 sheets, 1 tbsp wine, ? tbsp salt.
Directions:1. Peel the loofah, cut it into small pieces and then into thick strips, mix it with half a tbsp of salt, and mix it well in a large container;
2. Cut the ginger into julienne strips, put 4 loofahs on a piece of aluminum foil, put 2 clams and a little bit of shredded ginger on the foil, and then pour a little bit of wine over it;
3. Fold the foil into a rectangular paper bag shape, and then place it into an oven and bake it for 10 minutes at 200℃, then open the paper bag and serve it. After opening the paper package can be eaten.
Lazy trick: 1. Use aluminum foil as a container, both convenient and hassle-free, use the end of the throw, do not have to wash the dishes;
2. You can do a good job in advance of the paper packet, eat and then bake, so that can be quickly completed;
3. Do not put the foil packet into the microwave oven in the baking.
● asparagus clam meat
Ingredients: 1 catty of clams, half a catty of asparagus, chili pepper, oyster sauce, rice wine, pepper, sugar, tahini, sesame oil.
Method: 1, chili pepper slices, clam Sichuan hot, take out the clam meat.
2, asparagus cut Sichuan hot, into the boiling water to cool.
3, start the pan, first fried asparagus, then into the clam meat with fried, and finally into the seasoning and chili pepper fried well.
● Longjing Clam Soup
Ingredients: half a catty of clams, 10 grams of Longjing, a little ginger.
Directions:1, use boiling water to brew Longjing, filter the dregs of the tea to get clean tea soup, tea soup reserved.
2. Boil half a pot of water and add the clams and ginger.
3. When the clams are open, pour in the tea broth and mix to boil.
● Clam Noodles in Soup
Ingredients: 300g of clams, 2 cloves of garlic, a little chopped green onion, 500g of baby bok choy, 300g of thin noodles, 3 cups of broth.
Seasoning: soy sauce, salt, sugar, sesame oil, pepper
Directions:1, clams to spit out the sand, wash and cool dry water to be used. Garlic pat crushed, cabbage scalded.
2, with two tablespoons of oil to embrace the garlic, put down the melon seeds, pour wine and soy sauce, sprinkle 2 tablespoons of water, stir-fry over high heat, cover the pot with a lid and smothered until the clams open, put down the rest of the seasonings and mix well, the clams out of the pot, injected into the broth or water to the pot, cook and add salt to taste, that is, turn off the fire.
3, cooked noodles, pick to the noodle bowl, add the broth has been seasoned and then put the fried melon seeds on the noodles, and then put the cabbage on the table.
● Steamed clams with wine
Ingredients: 12 clams, 8 pieces of cauliflower, 300cc of sauce, 1/2 tablespoon of cornstarch, 200cc of wine, 120cc of seasoning sauce, 100cc of clam juice, 1/2 pomelo, salt: 1/4 tablespoon.
Method: 1, put the wine and the clams into the pot, cook with a strong fire in the lid and then take out the clams when they are open.
2, scoop out the meat from the shell.
3, the cauliflower decontaminated leaves washed, cut. Boil in salted water and remove the water and fish out, cook the mixed flavoring sauce and cool it down, add the cauliflower.
4, the seasoning sauce and 1 of the clam cooking juice mixed with strong fire, boil, add dissolved water starch, mix well, made into a filling, poured into the 2 heated, and then served on a plate, put the filling and cauliflower and pomelo as a garnish.
● sauna clams
Ingredients: clams, pebbles,
Directions: Both in terms of sensation and taste is a representative of the combination of wine and flavor. Sauna clams can be boiled or gas-cooked depending on the vessel. The so-called cooking is to heat the glass pot or casserole, and then will be more pebbles with oil frying to a certain temperature into the pot, and finally the clams and wine poured on top of the stone; gas cooked steps are almost the same, just to a large pot, the middle of the iron mesh between the stones under the clams in the upper, seems to be more close to the essence of the sauna.
● fried clams
After spitting the mud and sand clams cleaned and fished into the pot, without adding salt, cover the pot, with fierce inflammation cooking, when the shell just a sheet of open, immediately out of the pot, while hot to eat, the taste is delicious, pay attention to frying, do not add water, or else, it will affect the taste of freshness. Some people also eat fried clams, fried with oil, and add some seasoning, this eating method is also good, but the original fresh flavor of the clam is often covered.
● Burning clam soup
Add the right amount of water to the pot, add the right amount of ginger, white onion, pepper, yellow wine, vinegar and salt, etc., and at the same time put the clams into the pot, add a few drops of sesame oil after the clams open the shells, immediately out of the pot to eat, at this time, the soup and the meat of the clams are tasty and delicious.
● choking clam meat
The cleaned clams into the pot, add a small amount of water, burned to the shell just open (to be close to the open shell, because after the shell is open juice trickle meat shrinkage flavor poor), immediately out of the pot, peeled off one side of the shell, shellfish to stay on the other side of the shell, such as the individual meat on the sand, can be in the soup in the original set of clean, the meat with the meat of the shell laid out on the plate, meat side up, poured with the preparation of the seasoning (). Fresh ginger, white onion, vinegar, sesame oil, monosodium glutamate, soy sauce, etc.), that is, it becomes a fresh and refreshing top quality wine and food.
● baked clams
1. clams immersed in salt water to make the sand spit clean.
2. Cut off the ligaments that protrude from the tip of the clam tip to prevent the clam mouth from opening after heating.
3. Put the clams in a hot frying pan, press the clams with your hand so that each one is flat on the pan, cover with a lid and bake over medium heat for about 90 seconds.
● Clams and kidney beans noodles
Clams are washed and boiled, take the meat. Dice the kidney beans with a hobnail. Add peanut oil in the pot, after the oil boils, onion, ginger, garlic burst the pot, the kidney beans, diced meat poured into the pot and fried, add water and clam broth, open the pot, put in the clam meat, pour the egg into the stirred into the egg flower, put a little salt, monosodium glutamate, sesame oil, poured into the bowl of boiled noodles into it.
● clams scrambled eggs
Boiled clams to take the meat, leeks cut inch section, eggs open, and add the clam meat, put the right amount of salt, and then add a little clam soup, mix well. The oil in the pan is hot, pour the ingredients into the pan, stir-fry until it becomes a block, served on a plate to eat.
● spicy clams
Peanut oil heating, add peppers, dried bell pepper, ginger, garlic, sautéed, add a small amount of water, pour soy sauce, boil, salt, pour in clams, stir fry until all the clams open, put the cilantro, monosodium glutamate, out of the pot.
● egg yolk baked clams
First of all, the yolk of the top quality salted duck eggs into oil, the clams in the hot oil rolled over into the yolk oil for a period of time. Egg yolk clams are the best of the clam dishes, but the cooking process is very complicated, especially the selection of salted duck eggs is very delicate.
● clams and green peppers scrambled eggs
Peel the clams raw and put the meat and the juice in the meat together in a bowl. Beat the eggs with salt and stir well. Pepper shredded, with the egg mixture together in the clam meat, stirring. The pot of oil burned to eighty percent heat, add green onions and ginger sautéed flavor, will stir the clam meat into the pot, stir-fried out of the pot.
● Clams and Potato Pancakes
Cleaned clams and shredded potatoes and then mix the batter, you can cook into clams and potato pancakes
● Deep Fried Clams
Cleaned clams and meat sticky starch egg batter, one by one in the pan and fry until golden brown.
●Clam and persimmon soup
The cleaned clam meat with tomatoes and eggs can be made into a delicious clam and persimmon soup, add a little sesame oil in the soup, the taste is better.
● Clam dumplings
Fresh clams, open the shells and stuffed with oil rice, and then use a thin rope to tie the clams like dumplings.
● Baked clams in a vat
In a special vat put red-hot charcoal, put the clams into a small iron pot, and then hang the iron pot in the vat smoked, baked clams exceptionally delicious, the production of no seasoning, to maintain the original flavor of the clams, and the clams will bake in the meat of the clam juice is even more mesmerizing.
● Realistic scrambled clams and eggs
This eating method comes from an allusion. The practice is to peel out the clam meat and soak it in the clam juice for some time, then put the clam meat with the soup into a pot, add a few eggs and boil it over a slow fire, and finally sprinkle it with chopped leeks.
● Clams in tomato sauce
After the clams spit out the sand and wash, control the water and put aside, put a little oil, chopped green onion stir fry, put the clams, stir fry, add about 350 milliliters of tomato sauce (not sweet kind), add a small amount of water, a moderate amount of salt, cover the lid of the pot, cook for about 1 minute on high heat, served can be.
● Beer clams
Rinse the clams well, control the water and put them into a bowl; after the beer is opened, shake it a little to produce foam and pour it into the bowl quickly to cover the clams; put the clams into the microwave oven and heat them up for 4 to 5 minutes.