There are many good ways to make razor clams, that is, we must pay attention to let razor clams spit out the sand first, so that it will be comfortable to eat clean. . Features of boiled peanuts: delicious, especially suitable for soup. Ingredients: peanuts, razor clams, carrots. Seasoning: salt, chicken powder, cooking wine, onion and ginger. Practice: 1. Put the razor clam into clear water to make it spit sand, then blanch the water and remove the sandbags. 2. Wash carrots, peel and cut into strips and blanch, and peel peanuts for later use. 3. Put the oil in the pot. Stir-fry the onion and ginger until fragrant, then add the clear soup, and cook the carrot strips and peanuts until they are 9% ripe. 4. Finally, add the clams and add seasonings to cook for a while. Heat oil in a stir-fried razor clam pot, add onion and ginger and saute until fragrant; Stir-fry the clams until the opening, and the soup turns white; Add salt, less sugar, sprinkle pepper, and take out the pot. Stir-fry the scallion-scented razor clam: 1. Boil the water in the pot, put the razor clam in hot water for a while, and the shells of the razor clam are all open, so take out the razor clam. 2. Take out the razor clam meat and put it in a bowl. Add cooking wine (this time using Erguotou, Hehe) and a little soy sauce, and then mix well. Marinate for a few minutes. 3. Wash a small amount of garlic at the same time and chop it; Dry a little red pepper and cut it into shreds; A small amount of ginger, silk. Cut some onions. 4. Then put oil in the pot, heat it, add chopped garlic, shredded red pepper and ginger, and then stir fry. Then add the pickled razor clam (drain the remaining water in the razor clam before putting it into the pot). Then stir-fry together for a while. 5. Add the onion, add the right amount of salt and continue to stir fry. Stir-fry 6. Add a little chicken essence and cook. Scorpion with black bean pepper 1. Open the side of the scorpion to remove intestines, blanch it with ginger wine, peel off the shell, rinse it with water and drain the water. 2. Cut green and red peppers into diamond-shaped pieces, 1 tbsp of lobster sauce, rinse with water, chop with a knife a few times, chop 1 head of garlic and a little ginger. 3. Heat the pan, put oil in it, add lobster sauce, garlic and ginger, add green pepper, sprinkle a few drops of clear water, stir-fry a few times, change color, add razor clam meat, sprinkle wine, add a few drops of soy sauce to color, add soy sauce, salt and sugar to taste, soak for a few times, pour some water starch, collect thick juice and drop a few drops of sesame oil. Old friends stir-fry razor clam: 1. First, open the shell of razor clam, and cut off the ligament connecting the shell with a knife. The black thing on the snail meat is the digestive organ of the snail, which should be removed or squeezed out by hand, then put it in a basin, drain water, and stir in the same direction. Sand and broken shells will precipitate, and the razor clam meat will be fished out, so it will be washed for two or three times. The treated snail meat will be very clean without sand. Blanch the treated snail meat with ginger wine, pour it out after boiling, and drain it. 2. Cut the sour bamboo shoots into thin strips, and first stir-fry the water in a white pot. Wash lobster sauce with water and chop garlic. Put more oil in the pan, add the black bean paste, garlic, pepper, sour bamboo shoots and shredded ginger until fragrant, add a little salt and sugar, add the clams, add the light soy sauce (add a few drops of light soy sauce for coloring) and oyster sauce, stir-fry evenly, sprinkle some vinegar before taking out, and then take out the pan. Fresh and spicy fried razor clam-razor clam is rich in nutrition and delicious. It has always been a frequent visitor on my dining table. I can never get tired of eating radish soup and razor clam with scallion oil. But what I want to introduce to you today is another way. I ate it in a restaurant not long ago and thought it tasted good, so I stole it: p Fresh and spicy fried razor clam raw materials: ingredients of razor clam: dried red pepper, garlic head, bean paste and sesame oil. Practice: clean the razor clam, let it rest for half a day, and let it spit out the sediment and sundries. Cut the dried red pepper in half, and chop the garlic into garlic paste for later use. Pour clean water into the pot, pour the razor clam into blanched water after the water boils, take it out immediately after opening, and drain the water for later use. Take a large oil pan, pour the dried red pepper into the frying pan for a while, then take it out, then pour the razor clam into the frying pan for about half a minute, then take it out and drain the oil. Leave a little oil in the pot, stir-fry the dried red pepper and garlic for a while, then add a spoonful of bean paste, stir-fry the razor clams evenly, and pour sesame oil on the plate. Precautions: When blanching, take it out as soon as you open your mouth, to avoid the meat from getting old after cooking for a long time. Pay attention to the temperature and grasp the time when frying the razor clam, otherwise it will be fried into razor clam and dried.