Spitting sand: put the clams in water 1 for 2 days, remember to change the water every day and drop a few drops of soybean oil in the water. If there is a leech, it will run out by itself, and the sediment in the clam will be spit out. First, the method of steaming eggs by clams is very simple. 1, spit sand and brush the shell clean. 2. Put the cooking wine and ginger slices into half a pot of water. After opening, put in the clams and take them out. Clams open at different times. Open the fish first, so as not to get old. 3. Add water to break up two eggs, the ratio is 1: 1.5. I usually scoop water with cracked eggshells, so the proportion is very accurate. Add salt and chicken essence. 4. Open the clams and put them on a plate with a little depth. Slowly pour in the prepared egg mixture. Try not to have bubbles. Then the most important step is to cover or cover it with plastic wrap. The steamed eggs are slippery and beautiful! 5. Put the pot in cold water, put it in a plate, bring it to a boil, turn to medium heat, and steam for 10 minute. Take the pan and sprinkle with chopped green onion. Second, stir-fried clams 1. Put the fresh clams in clean water and soak them in one or two spoonfuls of salt for about half an hour (salt is put in order to make the clams spit out the sand in their shells). If it's not urgent, you'd better soak it for two or three times. 2. prepare ingredients. Specifically: appropriate amount of chopped green onion, dried pepper, soy sauce, cooking wine (or not). Note that when cooking seafood, it is customary to use ginger and garlic to alleviate its fishy smell, but clams are unique and fresh, so it is best not to destroy their fresh fragrance with the pungent smell of ginger and garlic. 3. Cooking: heat the wok first, then add a little vegetable oil to the wok, put the chopped green onion and dried Chili into the wok, then add a little soy sauce to stir-fry the chopped green onion and dried Chili until fragrant, then put the washed clams into the wok and stir-fry, add a proper amount of cooking wine after frying, and stir-fry the clams until they open their mouths. Note: Do not cover it during stewing to avoid stagnant water vapor and loose flavor; Do not add salt to avoid heavy mouth. Third, stir-fried leeks ingredients: 500 grams of clams, leeks 150 grams. Ingredients: soy sauce 15g, monosodium glutamate, cooking wine, refined salt, onion, ginger, garlic, sesame (roasted) and sesame oil. Method: (1) Wash the clams, stir-fry until the door is opened, remove the shell and take the meat, and wash. (2) Wash the leek and cut it into sections. Peel onion, garlic and ginger, wash and cut into pieces. (3) Pour sesame oil into the pot, and when it is heated to 50%, add chopped green onion, minced garlic and Jiang Mo to stir fry, add leek, stir fry a few times, add clam meat, stir fry, and add soy sauce, monosodium glutamate, cooking wine, refined salt, etc. Stir fry a little, dish and sprinkle with sesame seeds. Fourth, the production method of crucian carp: 1. The back of crucian carp, where the meat is rich, 1 The knife is straight from beginning to end, and the knife is as deep as bone. 2. Heat the wok with high fire, and draw oil on the wok. When the lard is about 1 10, put the fish in boiling water to be slightly scalded, that is, fry it in the wok, quickly turn it over, add Shaoxing wine, onion, ginger and milk soup, cover the pot, and burn for about 5 minutes, then take out the fish and put it in the pot to make soup. 3. While cooking the fish, blanch the washed clams with boiling water until the shells are slightly open, remove the mud coat, put them on both sides of the fish, surround the cooked vegetables and pour chicken oil. Bring Jiang Mo vinegar 1 when serving. Features: This dish combines fresh river and seafood, with thick white juice, tender meat, fresh soup, rich nutrition and unique flavor. It is a nourishing food cherished by foodies and a traditional dish in Hangzhou. Ingredients: clean crucian carp 1 clam, 20 green vegetables, 25g ginger, refined salt 1 slice, 2g monosodium glutamate, 5g Jiang Mo vinegar, 20g onion 1 dish, 25g Shaoxing wine, 25ml cooked chicken oil, 50ml cooked lard 10, 50ml milk soup. Note that there is also a blind eye: two spoonfuls of Korean hot sauce (produced in Qingdao, packed in square plastic boxes and sold by Dongtai Jiashike), which is the key to making this dish innovative! Practice: 1. Stir-fry red pepper, ginger and onion in oil, pour in clams and stir-fry over high heat. 2. After six ripe, add Korean hot sauce and a little boiled water, stir-fry until cooked, and add coriander to serve. Key points: Korean hot sauce can't be started, otherwise it will easily stick to the pot; Can't put it at the end, otherwise the taste can't be completely immersed. (2) The main ingredients and auxiliary materials of soy sauce are basically the same as above. The only difference is that Korean hot sauce is replaced with soy sauce. Practice: 1. Ditto. 2. Add boiling water when it is ripe, stir-fry until cooked, add soy sauce and coriander, and serve. Key points: Be sure to add soy sauce before cooking. 6. Onion-flavored clams like to eat clams, and they can never get tired of eating them. Last time, they were spicy fried. This time, they used onion oil and made it in different ways! Wash the clams and marinate them in yellow wine for a while, which will help to peel off the shell muscles. Blanch it with water and put it on a plate. Steam fish and soy sauce, salt, pepper and a little clam soup into juice, pour it on the clams, cover it with plastic wrap, heat it in the microwave for 5 minutes, take it out, sprinkle with chopped green onion and pour it with hot oil. The smell of onions is overflowing.