Materials
Clams 500 grams, 15 grams of spicy sauce, 10 grams of bean paste, 5 grams of ginger, 5 grams of garlic, 1 green bell pepper, 1 red bell pepper
Practice
1. Clams in lightly salted water soaked for 2 hours, so that they spit out the sand and mud (be sure to lightly salted water).
2. Brush the clam shells with a toothbrush, mince the ginger and garlic into a puree, and cut the green and red bell peppers diagonally into small rings.
3. pot of boiling water, put down the clams blanch, clams in boiling water will be open, no open mouth is the dead clams to be discarded. Fish up the open clams ready to cook with vegetables. (clams in the water can not blanch for too long, otherwise the meat becomes old and tasty)
4. Continue to pour oil in a hot frying pan, burned to 6 into the heat, ginger and garlic under the end of the incense, put spicy sauce, bean paste, green and red peppers mixed stir-fried salty and spicy (fire can not be too big).
5. Pour down the clams, dripping wine, fried until the clams taste can be. (Stir fry can not be too long, so as not to clam meat will fall out of the shell)
Steamed clams practice two,
Materials
"clams 1 catty", "garlic 2", "chili pepper 1", "nine layers of tartar moderate", "sunflower oil 1T", "black vinegar 1t", "quench the brewing of soybean sauce dew 1T", "pure rice cooking rice wine 1T", "sugar 1t",
Methods
1: Wash and prepare the ingredients, mince the garlic, and slice the chili pepper.
2: small heat pot, pour sunflower oil, put in the minced garlic popping aroma immediately into the clams, cover the pot and turn to medium heat, found that the first clams open, you can pick up the lid, the clams have been open one after another clip up....
3: When the amount of clams in the pot is less than 1/3, add seasonings and stir-fry, and when all the clams are open, drizzle the pot with vinegar,
4: Turn off the heat and add the nine layers of pagoda and mix well, then finished!
Practice 3: Stir-fried clams with tartar sauce
Ingredients
300g clams, 2 stalks of nine-layer pagoda, 5 cloves of garlic, 1 strip of chili pepper, 1 tbsp of Ox-Head Spicy Salsa Sauce, 1 tsp of oyster sauce, 1 tsp of sesame oil
Practice
1: Wash the clams and soak them in cold water, add 1 tsp of salt, and let the clams spit out the sand, then pull them out and set aside.
2. Slice the garlic, slice the chili peppers, and wash the leaves.
3. Chop the garlic, put the sauce, garlic and oyster sauce into a large bowl and mix well with a whisk.
4: In a wok, add 1 tablespoon of salad oil, sauté the garlic in medium heat, then add the clams in Method 1 and the seasonings in Method 3 and stir-fry until the clams open, then toss in the leaves in Method 2 and drizzle with sesame oil.
Practice 4, spicy fried clams
Ingredients
Clams, green onions, ginger, two pots of rice, soy sauce, dried chili peppers
Methods
1, the clams spit out the sand
2, boiling water onion, ginger, put in the clams, open the mouth, and then immediately removed, leaving a little water
3, frying pan, so that the ginger and dried chili peppers burst, add the clams, add wine, add soy sauce, add the clams, and then put in a small amount of water
3, frying pan, let ginger, dried chili peppers, and then put the clams, add wine, added soy sauce, and then add the clams. Add wine, add soy sauce, add water, cook for about a minute, out of the pot
Tips
1, to keep the process of boiling water, is to remove the sediment
2, put onion and ginger in the water, fishy