In the summer seafood season, which kind of seafood is more popular and popular may be clam. Clams are called clams and oysters in some places, and they are called by different names all over the country. This kind of seafood is delicious and cost-effective, which is liked by many people. The biggest problem with fried clams is their teeth, which are very fresh and tender. Take a bite, tooth, no matter how tender this dish is, it is a complete failure. Among the many cooking methods of clams, spicy fried clams are the most popular. How to fry clams needs tender, fresh and fragrant meat, which is not enough for customers.
The spicy fried clams in this life are not spicy clams of Sichuan cuisine, but there is a big gap between the materials and cooking. Try to buy clams in the afternoon. Nowadays, seafood shops provide high-quality sand spitting and scientific and reasonable salinity preparation. After a day of spitting sand, the clams have almost no gravel. That's not enough. If you buy it back, you need to put it in a relatively large iron basin, shake it constantly and clean it again. Boil cold water, keep the heat, add clams, and pick them up immediately after opening their mouths. In this way, although a part of the fresh fragrance was sacrificed heroically, every clam was guaranteed to be fresh and delicious. Personally, I prefer to soak clams in water before cooking, and there are great objections in these aspects.
The processing technology of spicy fried clam (a) is 1. Prepare 750g of Meretrix meretrix in advance, pour it into an iron basin, shake it a few times and clean it constantly.
2. Prepare seasoning in advance: Wash fresh green peppers and cut them into semi-diamond-shaped slices. After the dried red pepper is cut into strips, soak it in warm water and drain the water, so that the dried red pepper is not easy to fry, which is especially beautiful when fried. Chop chopped green onion, ginger slices, garlic paste and garlic.
3. Put a little cold water in the pot. Keep boiling after stewing, and put the washed clams in. As soon as you see a clam open its mouth, pick it up and drain it. After the water of roasted clams is precipitated, the original soup with clear surface remains. Whether it is seafood soup or fried seafood dishes, it is a delicious white soup.
4. Cook the wok early, pour 30g of cooking oil into the wok, when the temperature is 40% to 50% hot, add dried red pepper and stir-fry until it is spicy, then add ginger slices, garlic paste and onion slices and stir-fry until fragrant. Add water to clams, cook rice wine 15g, pour in 30g of cooked clam stock, and stir quickly and evenly. Add fresh green and red pepper slices, stir-fry again until it breaks, add 2g of salt, 2g of white sugar (optional), chicken essence or chicken essence powder 1 g (optional), and a small amount of white pepper, and stir well again. This is an automatic fast food. These two steps should be done in one go, and it takes less than 10 second. Sprinkle incense for a while, pour sesame oil or 5 grams of Ming oil to improve color, freshness and taste, and call a truce.
5. Put the fried clams on the plate and serve. Fried clams like that taste tender, fresh and fragrant, and customers can use several plates directly, but one plate is not enough.
6. Features of dishes: bright color, elegant fragrance, delicate clams, salty taste, endless aftertaste, spicy taste, well-known dishes and traditions in life.