When it comes to clams, one way you must learn is to stir-fry them! Homely and never tire of eating it, this is an essential dish to go with wine during the holidays!

Clam meat is delicious and nutritious. It is high in protein and low in fat. It is easily digested and absorbed by the human body. It also has various vitamins and trace elements necessary for the human body. It can be used as medicine and can promote the regeneration of red blood cells. , has good blood-enriching effect.

Traditional Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening hardness, and resolving phlegm. Some shellfish can also benefit the essence and moisturize the internal organs. Available to all. It is especially suitable for people with high cholesterol and high blood lipids, as well as people with goiter, bronchitis, stomach problems and other diseases.

Stir-fried clams

Ingredients

700 grams of clams, appropriate amount of minced green onions, ginger and garlic, 15 grams of dried chili, a little minced chives, Pixian Douban 1 spoon of sauce, 10 grams of tempeh, cooking wine, sugar, salt, oyster sauce, cooking oil

Method

①Put the purchased clams into a basin, add water, and add 1 spoon of salt , add the clams and let it sit for 1 hour until the clams spit out sand.

② Bring boiling water, add the clams, blanch them for about 30 seconds, the clams will open slightly, take them out and put them in a basin, wash them again to completely remove the sediment. Also prepare all necessary seasonings.

③Pour an appropriate amount of cooking oil into the wok, heat it up and sauté the minced onions, ginger and garlic, then add 1 tablespoon of Pixian bean paste and tempeh, stir-fry until the red oil comes out. Then add dried chilies and sauté until fragrant.

④Put the clams into the pot and stir-fry evenly, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and 1 tablespoon of sugar. Stir-fry over high heat to coat the clams evenly with the sauce. Leave for half a minute, and before serving, sprinkle with chopped chives.

Tips:

1. Clams and other shellfish are rich in flavor. There is no need to add MSG when cooking, and it is not advisable to add too much salt to avoid losing the flavor.

2. Shellfish should be eaten after spitting sand and being cooked thoroughly. If you have more time, you can fill the basin with warm water (if the water temperature is low, the clams will not spit out sand) and add an appropriate amount of oil and salt. After leaving it for 2-3 hours, you will see that most clams have opened their shells and the water is turbid. At this time, the step of removing sand from the clams is completed.

Isn’t it very simple? It’s nutritious and delicious, let’s add another dish tonight~~

The world is so big, there will always be something delicious! I am Fanli, a wild photographer who loves to cook~

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ENJOY~