Jia Qing Zhai originally did not have clam dumplings, but the shrewd owner quickly discovered Qingdao people's obsessive preference for clams, and after several attempts to figure out how to do it finally invented clam dumplings, which are sold exclusively in Qingdao market.
Beer clams
Beer with foam, quickly poured into a bowl to cover the clams; put it in the microwave for 4-5 minutes.
Scrambled Eggs with Clams and Green Peppers
Method: Peel the clams raw and put the meat into a bowl along with the juice from the meat. The eggs will be beaten with salt and stir well. Pepper shredded, with the egg mixture together in the clam meat, stirring. Heat oil in a pan until 80% hot, add green onions and ginger stir fry flavor, will stir the clam meat into the pan, stir fry out of the pan. The meat of the clams and the potatoes are then mixed with the batter, which can be cooked into a clam and potato pancake.
Fried clams
MeatCleaned clam meat sticky with cornstarch egg batter, one by one in the pan and fried until golden brown.
Clam and persimmon soup
The meat of the cleaned clams 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. Ingredients:
Three young cucumbers, garlic, sand clams a catty.
Practice:
1, sand clams washed, add submerged cool water, boiled over high heat;
2, take out the clam meat;
3, the original broth to cook the clams poured into the clam meat, with a strainer spinning clam meat, fish out and spare;
4, with a rolling pin tapped cucumber, with the hands of the cucumber broken into small pieces;
5, the wash good Clam meat and cucumber pieces mixed, add mashed garlic and chopped cilantro; 6, seasoned with the right amount of salt, sugar, vinegar, cold soy sauce, monosodium glutamate, sesame oil and mix well to plate.
Small nagging:
1, with the original soup wash clam meat is in order to let the clam meat in the small sediment fully washed, without losing the original flavor;
2, shoot cucumber, break cucumber and cut out with a knife cucumber taste and feel is very different. Ingredients: eggs, clams, salt, wine, soy sauce, chopped green onion
Practice:
1. clams soaked and spit out the sand after washing, into the addition of a little wine in a pot of boiling water until the opening of the fished out of the spare
2. eggs with a moderate amount of salt thoroughly beaten, add about 1-1.5 times the egg mixture of cold water and stir well
3. prepared 3. Sift the prepared egg mixture into a plate, scrape the surface of the egg mixture with a spoon to remove any air bubbles, and arrange the clams vertically
4. Cover the plate with plastic wrap, and steam the clams in a pot of boiling water over low heat for 12 minutes or so, then steam for another 5 minutes. Remove from the pan, sprinkle with green onion, and drizzle with soy sauce to serve.
Tips:
1. The clams are steamed in their shells, so remember to scrub the shells clean before using them.
2. Steamed eggs on the bottom of the plate, wipe a thin layer of cooking oil in advance, the egg will not be firmly stuck in the bowl, steamed eggs bowl will be better to wash.
3. Don't forget to use heat-resistant plastic wrap!
4. In addition, the current day is cold, steamed eggs, cool white water, do not use the kind of icy hands, slightly warm steamed out the effect will be better. Ingredients:
250 grams of clams, 200 grams of tofu, salted ham 1 large piece of meat (Jinhua ham is of course the best, I use bacon instead of is also very good)
Scallion 1, ginger 2 slices, broth 1 bowl (500ml or so), salt 1 tsp., white pepper in moderation.
Practice:
1, the clams with cold water wash a few times, put into the water to stand for 2 hours to spit out sediment spare;
(water put a little sesame oil can prompt the clams as soon as possible to spit out the sand)
2, the hot pot, the bacon meat cut into small pieces into the pot sautéed out of the flavor, and then put into the onion and ginger together with the explosion of aroma; (this step does not need to put the oil, the bacon will be a little bit of the oil will seep out!
3, pour a bowl of broth and boil over high heat;
4, put the cubed tofu and boil;
5, and then into the clams, medium heat with a lid and cook for 5 minutes;
6, and finally adjusted to the salt and white pepper can be. Clams are considered to be very cheap seafood, affordable clams can also cook a delicious meal!
Raw materials:
Clams: one bowl
Seasoning:
Salt, ginger, garlic, cooking wine, spicy sauce, sesame oil, fine scallions, moderate amount
Detailed practice:
1, the clams in salted water with a few drops of sesame oil, and raise half a day to make it spit out all the sediment
2, hot oil, ginger, garlic, and scallion white
3, add Haitian spicy sauce and stir fry
4, add the clams
5, add wine 6, stir fry until all the clams are open, add a little salt and section can be removed from the pot
Kitchen Tips: 1, if you don't like spicy, you can leave out the spicy sauce. 2, the clams are open to indicate that they are ready. Ingredients:
10 clams, 150 grams of rice (preferably northeastern rice), 20 grams of ginger, water, 1 teaspoon of cooking oil (5ml), salt, green onion.
Practice: 1, soak the clams in salt water for more than 2 hours in advance (you can also put a moderate amount of sesame oil in the water), let it spit out all the mud and sand, clean the surface of the clams with a brush; wash the rice with the right amount of water with a little salt and cooking oil soaked for 30 minutes, soak the oil added during the congee and porridge blend, don't worry about the grease, if you will use the rice in advance of the blender to break up the congee will be more fine viscous;
2, put enough water in the pot, about 2000ml, boil into the soaked rice boil, cover and turn to low heat to keep the porridge slightly open simmering for about 40 minutes, pay attention to stir from time to time to avoid the porridge staining the pot, but also pay attention to the porridge overflowing;
3, will be cleaned and fresh clams and ginger into the simmering congee, turn on the heat to boil, and so on, the clams open the shell, that is, turn off the heat, with a little salt seasoning, and so on. That is off the fire, with a little salt seasoning can be (clams itself with salty, light taste without adding salt can also be).
4, after the porridge sheng out sprinkled with a moderate amount of green onions can be. Ingredients: clams, loofah, salt, wine, pepper, green onions, ginger.
Practice: Cooking salt should try to put the last, otherwise the loofah will turn black, affecting the beauty.
1, clams with water soak, change water N times, scrub clean.
2, loofah peeled, finely chopped scallions, ginger cut into small paste.
3, loofah cut into large pieces.
4, heat the oil in a pan over medium heat.
5, to be burned to fifty percent of the heat when the onion and ginger into the stir-fry flavor, and then into the clams.
6, dripping into the Shaoxing wine,
7, stir-fry for a few moments, cover and burn for two minutes.
8, open the lid clams open.
9, into the loofah stir fry for a minute. Before leaving the pan sprinkle salt, pepper to taste, you can use water starch hook a thin gravy. Ingredients: grass carp, clams, mushrooms, green onions, ginger, salt, oil, egg white, starch.
Practice:
1, clean grass carp, onion and ginger shredded soaked in warm water, that is, become the onion and ginger water to be used;
2, will be sliced under the fish, remove the skin;
3, with the cooking machine will be stirred into the fish minced fish (or scrape the fish meat with a knife that is to become the fish meat mushrooms, but also can be used to chop into the fish minced knife);
4-5-6, onion and ginger water, Salt, egg white, starch successively added to the minced fish, using chopsticks in one direction, stirring until the fish meat on the strength
7, clams soaked in salt water for a few hours beforehand, cleaned into the boiling water until the opening of the fish to be used;
8, frying pan hot oil, put ginger and remove the fish meat of the fish bone frying slightly;
9, add the water boiling, put the clams, mushrooms boiling, the minced fish with a spoon into the soup and cook, adjust the salt can be, are some very fresh ingredients, so in addition to salt, nothing more need to add.
Ash Tips
1, grass carp has fewer thorns, good to pick, is more suitable for fish balls fish, but in the stranding and beating of puree, to check as much as possible that there are no small thorns;
2, because the soup itself is very fresh, so be sure not to add monosodium glutamate seasoning;
3, use onion and ginger water instead of minced onion and ginger to add into the puree of the fish, the flavor is more fragrant. 1, white boiled
White boiled we all know, Qingdao practice is to run the clams net sediment (run net means let the clams in the water to let themselves spit clean), into the pot, add the right amount of water, medium heat to boil, open the pot three minutes after the lid turned once, in order to heat evenly, and strive for each clam are open and cooked through. Try not to open the lid behind the pot to the water when the time to open five to seven minutes after the pot, this time the pot of clams are open, served that is eaten, the meat is tender and original flavor, used for wine or banquet. Note: Do not frequently open the lid to check whether the clams are open, the lid can be turned once, pinch the time to turn off the fire to start the pot. Eat them while they are hot, and if you can't finish them, peel them out and freeze them, make soup or stir-fry them. Boiled clams soup do not pour away, this soup is fresh and beautiful, hanging soup, stir-fried vegetables and a variety of edible can be used, especially to keep the clam meat peeled out of the fresh flavor, practice: cool through the fresh broth after filtering the residue added to place the clams meat can be frozen containers, together with the refrigerator, and later used as an ingredient, the meat is fresh and mellow broth, and can be eaten together. All Qingdao people who eat clams, are not discarded soup.
2, Caojia dry pot clams
Caojia dry pot clams practice:
Ingredients: 500 grams of clams to run clean sediment, three or five cloves of garlic patted and chopped, a small amount of chopped green onions, chili pepper chopped according to personal taste in moderation, thirty grams of pork chopped, peppercorns, peanut oil fifteen grams.
Pour peanut oil into the pot, put the peppercorns explosion on high heat, fishing out discarded, put the chili and fat pork stir-fry to fat meat shrinking yellow when the fire, stand for a minute or two after the opening of the fire, oil open into the garlic and shallots stir-fry a little bit of shallots yellow when put into the clams, stir-frying, clams will precipitate the water into the broth, stir-frying, about three minutes to five minutes after the soup contraction of thick, stir-frying to the broth to dry!
Then, Caojia dry pot clams out of the pot, slightly numb and spicy, smooth and not greasy, thick flavor, full of fresh flavor, is the wine with meals, banquets and guests of choice.
Qingdao's beer clams, in fact, that is fresh loose beer and dry pot clams, did not try to take for granted casually said, tried once the people will know, after what beer clams beer baked meat what do not love to eat.
Spicy fried clams, homemade clams and so on, basically with the above practice is slightly the same, not to repeat.
But there is one way to do it that is different from all the others, and it is the ultimate way to eat them, which is only available to a special group of people in Qingdao, and it requires a lot of effort, so if you don't have this kind of condition, please don't try it or try it with caution.
If you don't have the conditions, you can also use the clams sold in the market to do it, the practice is the same, but the specific environment, as well as from the initial getter to the shelf maker of a variety of different environments and conditions, you can eat a good or bad to ......
Forget it, you can try to say it out, and there are those who can do it out of the best! The clams are frightened, close their lids and are dipped into the fresh water, naturally spitting out the mud they have eaten in the mudflats. As the seafarers finish harvesting, the large baskets of clams are left alone as the perfect baked clam ingredient.
The ingredients are ready, and it's time to bake:
The stove, unique to the north of the river, is hollowed out of cinders, filled entirely with charcoal or dry wood, and a fire is started to burn the stove until it reaches a reddish color. (Coal is not used because it is not hygienic or safe to use, so unless it is for drying or roasting, no coal is burned; and burning it until it reaches reddish color doesn't mean that the stove has to be reddish, but just that it has reached some kind of temperature). Using a homemade, metal grid designed for baking clams, the clams, washed in seawater, are arranged on it, and the mouths of the clams must be facing upward, and placed on the stove in up to five or six tiers, but every ten or so seconds the bottom tier is replaced with the top tier in sequence, and so on and so forth. I had them as a kid, and the big ovens can bake up to nearly a pound and a half to two pounds of large clams at a time.
As soon as a row of clams is baked and all the mouths are opened, it is immediately washed down with clean seawater taken from the day's water, which evaporates and becomes salty and fresh without salt or MSG.
After rinsing the seawater, the clams are immediately put on the stove and baked twice, until they are slightly dry, then they can be dished out and served on a plate.
Then the hometown, this flavor in the fall and winter hospitality is particularly prevalent, because the winter can go to the sea to dig clams, but also dug so big, but also in the knee cold sea water to run clean its sediment, which can already show that the host of the guests of the immense importance of the respect of the guests, the general guests, you can not eat such a delicate thing.
Of course, in today's these are very easy to obtain, just less heart and sincerity. However, this practice, we have the conditions can try, do not have to sea water rinse, salt water is also OK.