1. Braised river clams:

Ingredients:

600 grams of river clam meat, 80 grams of red pepper, 50 grams of pickled dried radish, 30 grams of cucumber . Seasoning: 5 grams each of Taitole chicken essence, water starch, and food powder, 23 grams of salt, 2 grams of Lee Kum Kee steamed fish with soy sauce, 25 grams of salad oil, and 15 grams of beer.

Method:

1. Marinate river mussels with food powder, beer, and 20 grams of salt for 1 hour, rinse with running water for 3 hours, and cut into 5 cm long and 0.3 cm thick strips ; Cut the red pepper into 0.8 cm long segments; cut the pickled radish into 5 cm long and 0.3 cm thick shreds; cut the cucumber into 0.5 cm square dices;

2. Pour boiling water into the pot and add the mussels over high heat Boil for 20 seconds, remove and remove the water, add 20 grams of salad oil in the pot and heat until 70% hot, add the raw materials and stir-fry over high heat for 0.5 minutes, add chicken essence, salt, steamed fish soy sauce, continue to stir-fry over high heat for 1.5 minutes until the ingredients are fragrant, thicken with water starch , pour in 5 grams of salad oil and take it out of the pan and put it on a plate.

2. Fresh river clam soup:

Ingredients: 200 grams of fresh river clam meat, 10 grams of soybeans, 5 grams of wolfberry, 1 chive, 1 small piece of ginger, cooking oil 10 grams, 1 tsp sesame oil, 1 tsp cooking wine, 1 tsp pepper, 1 tsp refined salt, 0.5 tsp MSG.

Method:

1. Wash the mussel meat, soak the soybeans, soak the wolfberries, wash and cut the ginger into shreds, wash and cut the chives into flowers;

2. Put oil in the pot, when the oil is hot, add shredded ginger and mussel meat and stir-fry for a while, pour in cooking wine, add soybeans, and cook over medium heat;

3. Cook until the soup becomes milky. When white, add wolfberry, add refined salt, monosodium glutamate, and pepper and bring to a boil, sprinkle with chopped chives, and pour in sesame oil.

3. Stir-fried spicy river mussels:

Materials:

Clam meat, skirt, a little cooking wine, green garlic, dried chili pepper, chili pepper, yellow chili pepper , oil, a little Lee Kum Kee black bean sauce, ginger, soy sauce, light soy sauce, oyster sauce, salt, chicken essence.

Method:

1. Slice the cleaned mussel meat and skirt. Boil a pot of water. After the water boils, add a little cooking wine, put in the clam meat and simmer for ten seconds. Take it out quickly, rinse it thoroughly under running water, drain and set aside;

2. Divide the green garlic into white and green garlic slices; cut dried chili peppers, chili peppers, and yellow chili peppers into rings (reduce some chili peppers if you are afraid of spiciness) type); cut the ginger into shreds and set aside;

3. Heat a pot with oil, add a little Lee Kum Kee black bean spicy sauce and sauté until fragrant (or use other spicy sauce you like, you can omit it if you are afraid of spiciness), add Stir-fry shredded ginger, chili rings, and white garlic until fragrant;

4. Add mussel meat and green garlic, and quickly add soy sauce, light soy sauce, oyster sauce, salt, and chicken essence, and stir-fry for a few times. Remove from the pan.