Flower flies have a short feeding cycle and are raised in both north and south. This kind of shellfish is sweet and delicious, and it is a small shellfish on the daily table in coastal cities. In recent years, inland provinces such as Sichuan, Hunan and Gansu can also buy fresh shellfish products in the market because of the developed road transportation. This kind of shellfish is high in protein, low in calories and high in unsaturated fat, which is very easy to absorb and digest. It is not only rich in nutrients such as calcium, iron and magnesium, but also contains a special carbohydrate, which can inhibit the synthesis of cholesterol in the liver and accelerate the metabolism of carbohydrates. For friends with high cholesterol and hyperlipidemia, it is a very good hangover food. I wonder if my friends feel this way. The spicy fried clams in the restaurant are quite comfortable. Is it the same as stew? Now how to make a refreshing and delicious spicy fried clam!

Dishes: Spicy fried clams need food: 2 kg of clams, ginger 1 slice, 5 cloves of garlic, 2 slices of fragrant lai, onion 1 root, dried Chili 1 piece, appropriate amount of vegetable oil, appropriate amount of Pixian bean paste, appropriate amount of soy sauce, and appropriate amount of lobster sauce. The whole cooking process: 1, prepare all the information. 2. The key to delicious clams is to spit gravel, pour 2 spoonfuls of salt into a pot of cold water and stir. 3. Put the clam in the basin for 2 hours, let the clam breathe and exhale quietly, release the pressure and spit out the sand. Then wash it by hand and wash it several times. If you are critical of your friends, you can clean the shell. While practicing yoga in badminton, we can cut all kinds of raw materials into pieces. 5. The core technology of how to make the clam taste soft and tender, and the finished product is not light: boil a pot of hot water, after the water is boiled, put the cleaned clam into the pot, turn off the fire, soak it for 10min, and the pearl shells are slightly scattered, then pick it up and dry it.

6. After the vegetable pan is hot, put cold oil. When the oil is six minutes hot, add pepper segments, a small amount of bean paste and a small amount of douchi, and stir-fry until fragrant. 7. Put the onion and garlic into the pot and saute. 8. Throw the dried clams into the pot and stir-fry them twice with slow fire, so that the aroma of pepper and onion and garlic is soaked in the clams. 9. Pour in 1 tbsp rice wine and stir-fry twice. Pour in 1 tbsp soy sauce and stir-fry twice. There is a big difference between soy sauce and soy sauce, because Pixian bean paste, water lobster sauce and clam itself are salty. 10, 3 grams of sugar, fragrant lai into the pot, a small amount of starch into the pot, turn well and take out the pot. Cooking tips: Tip 1: Soak the clams in boiling water 10 second, or soak them in clean water (turn off the fire) 10 minute, then drain the water and tighten the clams. Tip 2: the finished product will not produce soup, and the taste is tender: pour starch before cooking and collect the juice. Tip 3: Stir-fry over low heat, not stew. Novices can pour rice wine and soy sauce into a big bowl before cooking. It takes time to fry the clams out of the soup, and there is no meat when they are old.