Materials

Razor clams 500 grams, salt, cooking wine, green onion, ginger, cooking oil each moderate.

Practice

1, the razor clams will be washed, put into salt water, add a little cooking oil, so that they spit out the sediment, and then washed for use.

2, frying pan oil burned to eighty percent heat, into the onion, ginger burst pot, pour into the razor clams quickly stir-fry, while stir-frying add wine, salt, stir-fry until the razor clam shells open to reveal the razor clam meat, out of the pan into the plate.

Spicy fried razor clams practice two,

Materials

Small razor clams 1 catty, onion and ginger, hot sauce, dry red pepper, broth, seafood soy sauce, sugar, cornstarch, pepper oil

Practice

1.will be spat out of the sand of razor clams washed and dried water.

2. Heat a pan with nothing in it, pour in the razor clams, cover and simmer for two minutes. Serve the razor clams, reserving some of the water for later. Pick up the bad ones. This will force some of the water out of the razor clams, so they won't be waterlogged when you fry them, and on the other hand, you can pick out any individual razor clams that are dead and have a flavor.

3. Net pot hot sit bottom oil, add ginger, dried red pepper, a small spoon Meile spicy sauce, you can also add some dry edamame, stir fry flavor, add razor clams, scallion segments large rapid fire stir fry, stir fry flavor, dripping into the gravy (a tablespoon of broth, two tablespoons of seafood soy sauce, half a tablespoon of sugar, a tablespoon of cornstarch, a tablespoon of razor clam soup), stir frying the gravy on medium heat.

4. Drizzle in a few drops of pepper oil before serving.

Practice 3, spicy fried razor clams with edamame

Materials

Razor clams, edamame, green and red peppers, ginger, garlic, mint, chili peppers, salt

Doctrine

1. razor clams cleaned, drained

2. edamame cleaned, drained

3. green and red peppers cleaned, cut into small dices

4. ginger peeled and Slice

5. garlic peeled, cracked

6. mint washed

7. razor clams washed, water, drained

8. hot frying pan burst incense ginger and garlic and edamame, under the razor clams, and finally under the chili pepper, under the salt seasoning (pigs afraid of spicy, didn't dare to put in advance)

9. start the pan and also sprinkled a small handful of mint