Clam is a seafood food, and its nutritional value is very high. We know that there are many varieties of seafood, and clams are no exception. However, the nutritional value of the work presented by different methods is also different. Generally speaking, as long as the food added has nutritional content, the nutritional value of the finished product of this dish will be very high, because it contains a variety of ingredients. Food nutrition.
So it is also crucial to master different ways of cooking the same food. This can not only increase appetite, but also effectively absorb more foods that are beneficial to the body. However, making food additives is also very important, because there are many foods that cannot be cooked with seafood. So what are the ways to make clams?
Sauce-popped clams
Materials: clams, oyster sauce, seafood sauce, water, cooking wine
How to
>1. Prepare a basin of water, add a few spoons of salt, and let the water turn into light salt water. Soak the clams in the light salt water, then add one or two drops of cooking oil, soak for two to three hours, and let the clams soak the mud. Spit out all the sand
2. Wash the soaked clams and drain them
3. Prepare a small bowl with two spoons of oyster sauce, one spoon of seafood sauce and one spoon of cooking wine , make a sauce with the ratio of three spoons of water. Cut the green onions into sections, separate the white and green green onions, and cut the ginger into shreds
4. Put two slices of ginger in the pot and bring to a boil, add the clams and cook After about a minute, when you see the clam open its mouth, immediately use chopsticks to remove the water one by one and set aside for later use
5. Heat the oil pan and sauté the shredded ginger and green onion
6. Pour the sauce you just prepared into the pot and bring to a boil
7. Pour in the blanched clams and stir-fry quickly until the sauce coats the clams. Remove from the pot and sprinkle with chopped green onion.
Clams popped with black bean pepper
Ingredients: 500g clams, 1 green pepper, 1 red pepper, 3 slices of ginger, 2 tablespoons of cooking wine 30ml, 2 tablespoons of Laoganma black bean hot sauce 30 grams
Method
1. Soak clams in salt water for half an hour, spit out the sediment, rinse repeatedly, remove and control the water for later use.
2. Remove stems and seeds from green and red peppers, wash and cut into pieces. Wash and slice the ginger.
3. Pour oil into the pot, heat over medium heat until 50% hot, add black bean chili sauce and ginger slices and stir-fry until fragrant.
4. Pour in the green and red pepper cubes and clams, turn to high heat, add cooking wine and stir-fry until the clams open.
Tips
1. Soak the clams in salt water after buying them, but not too much water, just cover the clams. If you don't add salt, dropping a little sesame oil in the water can have the same effect.
2. Use medium heat when frying black bean chili sauce to avoid burning the pot. When fried clams tend to release water, be sure to stir-fry over high heat until the clams open their mouths. This will prevent the clam meat from shrinking and making the clams taste dry and hard.
There are two ways to make clams. One is popcorn clams in sauce. Its main ingredient is popcorn clams in sauce. All its nutritional value is the nutrition of clams. Eating it can help us supplement protein. of nutrients. The second type is the popcorn clams with black bean pepper, which adds the food of black bean pepper, and all its nutritional value also increases the vitamin content.