A summary of how to make clams

1. Braised crucian carp with clams

Preparation method:

1. In the rich part of the back of the crucian carp, cut it from head to Make a straight cut on each side of the tail, with the cutter going as deep as the bone.

2. Heat the wok over high heat, add oil to the pan, add lard to about 110 degrees, blanch the fish in boiling water, put it in the pan and fry briefly, then turn over quickly , add Shaoxing wine, scallion knots, ginger cubes and milk soup, cover the pot and cook over high heat for about 5 minutes, take out the fish

, put it into the pot, filter the soup through a fine sieve and pour it in Taste the pot.

3. While the fish is cooking, blanch the washed clams in boiling water until the shells are slightly open, remove the mud coating, place them on both sides of the fish, surround them with cooked green vegetables, and drizzle with chicken oil and serve. . Bring 1 dish of minced ginger and vinegar when serving.

Features: This dish is a combination of river and seafood, with thick white juice, fresh and tender meat, delicious soup, rich nutrition and unique flavor. It is a nutritious food that is cherished by eaters and is a traditional famous dish in Hangzhou. .

Ingredients:

1 clean crucian carp, 20 clams

25 grams of green vegetables, 1 piece of ginger

2 grams of refined salt, 5 grams of MSG grams

1 dish of minced ginger vinegar 25 grams of green onion

Shaoxing wine

25 ml of cooked chicken fat 10 ml

50 grams of cooked lard 1250 ml of milk soup

2. Spicy fried clams

(1) Korean spicy clams

Ingredients: Hongdao clams

Accessories: oil, onion, ginger, coriander, red pepper. Note, there is another flavor: two tablespoons of Korean hot sauce (produced in Qingdao, packed in square plastic boxes, sold in Dongtai Jiashike), this is the key to the novelty of this dish!

Method: 1. Stir-fry red pepper, ginger and green onion in oil until fragrant, add clams and stir-fry over high heat. 2. When cooked, add Korean chili sauce and a little boiling water, stir-fry until cooked, add coriander and serve.

Key points: Do not put Korean hot sauce at the beginning, otherwise it will easily stick to the pan; nor can it be put at the end, otherwise the flavor will not be fully immersed.

(2) Spicy clams with light soy sauce

The main and auxiliary ingredients are basically the same as above, the only difference is that the Korean hot sauce is replaced with light soy sauce.

Method: 1. Same as above.

2. When cooked, add boiling water, stir fry until cooked, add light soy sauce and coriander, and serve.

Key points: Light soy sauce must be added before serving

3. Green onion clams

I like clams and I never get tired of them. Last time they were spicy. Stir-fry, this time using scallion oil, do it in a different way!

Wash the clams and marinate them in rice wine for a while, which will help the shell muscles to peel off

Blanch them with water and put them on a plate Inside, steam the fish with soy sauce, salt, pepper, and a little clam soup to make a juice

Pour the juice on the clams, cover with plastic wrap, and heat in the microwave on high heat for 5 minutes

Take it out, sprinkle with chopped green onion, and pour hot oil over it. The onions are fragrant.

4. Lazy dish - Clam and Luffa

Ingredients: One loofah, 150 grams of clams, 1 small piece of young ginger, 12 sheets of aluminum foil (10 cm × 12 cm) , 1 tablespoon of wine, half a tablespoon of salt.

Method:

1). Peel the loofah, first cut into small sections and then into thick strips, mix in half a tablespoon of salt, and mix thoroughly in a large container;

2). Cut the young ginger into shreds, put 4 loofahs on a piece of aluminum foil, then put 2 clams and a little shredded ginger, then pour some wine;

3). Place the aluminum foil Fold the paper into a rectangular paper bag, put it in the oven, bake at 200℃ for 10 minutes, take it out and open the paper bag to eat.

Lazy man’s trick:

a. Using aluminum foil as a container is convenient and trouble-free. Just throw it away after use and there is no need to wash the dishes;

b. You can make the paper wrap in advance and bake it when you eat it, so it can be completed quickly;

c. Never place foil packets in the microwave.

5. Asparagus and clam rice

6. Radish and clam soup

Ingredients:

150 grams of white radish

200 grams of clams

50 grams of radish leaves

1 cup of broth

Accessories:

Medicinal materials

Cassia seeds 50g

3g almonds

Seasoning

1/3 teaspoon salt

Method:

1 .Peel, wash and slice the white radish; put the clams in salt water and spit out the sand; wash the radish leaves; put the medicinal materials into a filter paper bag.

2. Put the radish and clams into the pot, add the broth, filter paper bag and water to cover the ingredients.

3. Simmer for 10 minutes, add salt and radish leaves, mix well and serve.

Tips:

1. Radish leaves do not need to be cooked, and the laxative effect is better.

2. Cassia seeds should be wrapped in a filter paper bag so that the soup will not be turbid.

Features:

Radish and clam soup has the effect of laxative and intestinal cleansing. If constipation is severe, the dosage of radish leaves and cassia seeds can be increased (100 grams can be used).

7. Anti-stress and soothing clam soup

[Raw materials/seasonings]

Polygonatum odoratum 8 qian

Lily 8 qian

300 grams of clams

1/2 tablespoon of rice wine

Salt

1/2 teaspoon

[Preparation Process]

(1) Rinse polygonatum and lily with water, soak clams in salt water and spit out sand and set aside.

(2) Pour 500cc of water into the pot, add Polygonatum odoratum and lily, bring to a boil over high heat, then turn to low heat and simmer for 1 hour. Add clams, turn to high heat and cook until the clam shells open.

(3) Add rice wine and turn off the heat before serving.

8. Clam soup

Ingredients:

Ingredients: 600 grams of clams, 1 tablespoon of shredded mustard, 1 tablespoon of shredded ham, 2 green onions, 1/2 chili, 1 fried dough stick, 1 small handful of coriander, 1 tsp of tangerine peel. Seasonings: (A) 1 tsp rice wine, 1/2 tsp shrimp oil. (B) 1/2 tsp chicken essence. 1/4 tsp pepper. A little salt.

Preparation method:

(1) Wash the clams and cut the scallions into sections, cut the peppers into diagonal slices, cut the fried dough sticks into sections, and cut the coriander into sections and set aside.

(2) Soak the tangerine peel in hot water to overflow the flavor.

(3) Heat a wok, add 2 tablespoons of oil, sauté shallots, chili flakes, ham shreds, mustard shreds, add ingredient A and tangerine peel (with juice), add appropriate amount of water, and then add Bring the clams to a boil, add ingredient B, tear on the fried dough sticks and coriander, and serve.

Tips:

Generally, soak the clams in water and add salt to the water. Leave it for half a day to spit out the sand and mud. If there are rusty nails at home, put them in the water. When soaked in water, the sand spitting effect is even better.

9. Tea Clam Soup

Ingredients:

Ingredients: 600 grams of clams. Ingredients: 2 grams of tea, 500 grams of mineral water.

Preparation method:

(1) Soak the clams in water and spit out the sand, wash them after 2 hours and set aside.

(2) Heat the mineral water, brew the tea for 1 minute, take out the tea leaves, pour the soup into a casserole and bring to a boil, add the clams and bring to a boil.

10. Sauerkraut and clam soup

Ingredients: sauerkraut, clams Seasoning: salt, Tiantianxian, scallops, pepper

Operation:

1. Add oil to the pot, stir-fry the sauerkraut, add scallops, pepper and salt, add clams, add cooking wine and cover to cook;

2. After boiling, add some pepper, bring to a boil again and serve.

11. Stewed clams and eggs

Main ingredients: clams

Accessories: eggs, chopped green onion

Seasonings: salt, chicken essence, sugar, Cooking wine

Operation:

1) Beat eggs, add warm water, salt, chicken essence, sugar and cooking wine, beat well and put into a bowl;

2) Slightly scald the clams in boiling water. After opening, take out the clam meat, put it into a bowl, steam it with eggs for about 10 minutes, and sprinkle with chopped green onion.

12. Clam and egg soup

a. Ingredients:

500g clams, 2 eggs, 25g fungus, some bamboo shoots

Salt 2.5 grams of MSG, 1 gram

15 grams of rice wine

Preparation method:

(1) Place the wok on a high fire, add 750 grams of water and bring to a boil. Add the clams and roll until the shells open. Use a slotted spoon to take out the clams. Pour the water into the bowl. After a while, pour the top water into another bowl and set aside. Then scoop out the clam meat.

(2) Pour the clam water into the pot, add bamboo shoot slices, fungus, salt, monosodium glutamate and rice wine, bring to a boil, add clam meat, pick up the egg bowl and pour it evenly on all sides. When it solidifies, push it gently with a spoon a few times and take it out of the pot. Take out the eggs first, pour the soup into a bowl and then add the eggs.

Features: The soup is clear and fresh, the eggs float on the soup without falling apart, and are tender, and the clams are clean of sediment.

b. Clam Egg Custard

Watch MTV online: /download.asp?id=12954&dp=1

Ingredients:

Clam Egg Carrots, red pepper, salt

Chicken essence

c. Fried dough sticks and clam soup

The method is similar to b, so use it yourself.

13. Fried clams with leeks

a.

Ingredients: 500 grams of clams, 150 grams of leeks.

Ingredients: 15 grams of soy sauce, appropriate amounts of MSG, cooking wine, refined salt, green onions, ginger, garlic, sesame seeds (roasted), and sesame oil.

Preparation method:

(1) Wash the clams, fry them in a pot until the door opens, remove the shells, take out the meat, and wash them.

(2) Wash the leeks and cut into sections. Peel the green onions, garlic, and ginger, wash and chop into fine pieces.

(3) Pour sesame oil into the pot and heat it until it is 50% hot. Add in minced green onions, minced garlic and minced ginger and stir-fry until fragrant. Add leeks, stir-fry a few times and add clams. Stir-fry the meat, add soy sauce, monosodium glutamate, cooking wine, refined salt, etc., stir-fry briefly, put it into a plate, sprinkle with sesame seeds and serve.

Efficacy: This dish is good for weight loss and can also supplement trace elements such as iron. It is suitable for children.

b. There is also a Cantonese cuisine recipe with therapeutic effects:

Main ingredients:

120 grams of clam meat, 60 grams of leeks.

Method:

Blanch the clams in hot water, remove the shells and remove the meat, pick out the dirt on the meat, and then wash it with cold water; add the clam meat and leeks to the pan. Stir-fry with salt and sauce, 1-2 times a day.

Medicinal value:

Mainly used to treat pulmonary tuberculosis due to yin and yang deficiency: cough, choking and hemoptysis, bone steaming and fever, night sweats and spermatorrhea, physical weakness, shortness of breath and spontaneous sweating, floating face and swollen limbs, Decreased appetite, loose stools, red tongue, less fluid, or pale tongue, fat body with tooth marks, and thready pulse.

14. Steamed clams in mustard sauce

Ingredients

300 grams of clams

Seasonings

1 large mustard spoon and half a bowl of wine

Instructions

1. Add a little wine to the mustard and mix well until it becomes sticky.

2. Put the washed clams in the plate, add water and wine, and put the mixed mustard on one side of the plate.

3. Put the clams in the steamer and steam for 5 minutes until the clam shells open.

15. Warm and warm winter------Steamed clams

Ingredients: clams, ginger, steamed fish soy sauce

P.S.

Boil the clams in boiling water for a while, open your mouth slightly and take them out immediately.

Prepare the rice wine and chop the shallots into small pieces and set aside.

Put the clams into a plate, sprinkle with minced ginger, and then pour in rice wine.

Open the pot, put it in over high heat, and take it out after 5 minutes. Pour a little soy sauce on the steamed fish, sprinkle with chives, and it’s ready to eat!