Ingredients: 500 grams of razor clams, 150 grams of pickled ginger, 1 tbsp of minced garlic, pickled red bell pepper, green bell pepper, green onion, white onion.
Seasonings: water starch, a little sesame oil, salt, 2 tablespoons of cooking wine, pepper, chicken essence, a little soup.
Methods:
1. Razor clams wash away sediment, put into a pot of boiling water after boiling out, take the meat and then rinse clean sediment.
2. Pepper, green pepper, remove the tip of the shredded; bubble ginger, green onion white respectively shredded.
3. Heat the oil in the pot, put the garlic and sauté, add razor clam meat and salt, cooking wine, pepper, chicken essence, broth and fry.
4. Pour in green peppers, pickled peppers, pickled ginger, shredded white onion, stir-fry until the razor clams are flavored.
5. Finally, use water starch to thicken the gravy, pour a little sesame oil can be.
6 bean sprouts celery fried razor clams
Ingredients: celery, bean sprouts 150 grams each, 100 grams of razor clams, green onions, garlic 15 grams each.
Seasonings: 15 grams of cooking wine, 2.5 grams of refined salt, 2 grams of monosodium glutamate, 0.5 grams of pepper, 10 grams of wet starch, 25 grams of broth, 25 grams of vegetable oil.
Practice:
1. Select the leaves of celery, wash and cut into cubes.
2. Razor clams are cleaned up, blanched in a pot of boiling water and fished out.
3. Add vegetable oil to the pan and heat, add chopped scallions, garlic and stir-fry, add soybean sprouts and stir-fry for a few moments, then add razor clams and stir-fry well.
4. Lastly, add celery and stir-fry until cooked, cook with all the seasonings made of gravy and turn well, out of the pan on the plate is complete.
7 fried razor clams with blanching
depending on the amount of razor clams.
Razor clam portion, if you need to blanch, because the water content of razor clams is relatively high, a lot of razor clams fried together, fried out of the water is more, fried razor clams become boiled razor clams, which will affect the taste of the razor clams, so blanch the water before cooking, you can avoid this problem; if the razor clams are not a lot of portions of less water, the water is relatively small, open the fire to fry, water is easy to volatilize, the flavor of the razor clams is still very good, but it's not a problem. The flavor of razor clams is still well maintained, so you can not blanch.