Boiled clams

Ingredients ?

Clams a catty fresh mushrooms a few

Garlic, scallions, ginger, chili sauce, cooking wine, salt

What to do with boiled clams ?

1, a catty of clams soaked in water with salt to spit sand.

2, a few fresh mushrooms, garlic, green onion minced, ginger shredded, chili sauce.

3, hot pan hot oil sautéed chili sauce, ginger all poured, garlic, green onions put half.

4, heating water.

5, add mushrooms cooking two minutes, pour in clams with wine, five minutes after the sheng out.

6, clams sprinkled with the remaining garlic and green onion.

7, the pan clean, heavy frying pan.

8, hot oil poured into the clams on, eat, mix well, can be served.

Note: clams cooked for too long easy to lead to shell meat separation, the meat becomes old, it is recommended that the cooking time of no more than five minutes.

Expanded Information

The Philippine curtain clam, often also known as the miscellaneous clam or Philippine clamlet, has a shell length of 2.5-5.7 centimeters. Commercial size averages 40 millimeters. It is a common shellfish. Widely distributed in China's northern and southern sea areas, it grows rapidly, has a short culture cycle, strong adaptability (wide temperature, salt, wide distribution), and long survival time out of water, which makes it an excellent shellfish suitable for artificial high-density aquaculture, and it is one of the four major cultured shellfish in China.

The Philippine Curtain Clam is a species of the subtropical to low-cold temperate zone of the western Pacific Ocean, and is distributed in temperate regions of Europe. Wild populations are found in the Philippines, the South and East China Seas, the Yellow Sea, the Sea of Japan, the Sea of Okhotsk, and around the South Kuril Islands. Its culture first began with traditional fishing in these areas through the collection of wild clam fry.

The Philippine Curtain Clam is also known as the Philippine Clam, Miscellaneous Clams. Clams (South), clams (Liaoning), clams (Shandong).

It is edible and has high nutritional value. In mainland China, there are many large stalls that use a variety of cooking methods to prepare clams. Meat flavor, nutrient-rich, high protein content, the composition of amino acid species and a reasonable ratio; low fat content, high unsaturated fatty acids, easy to be digested and absorbed by the human body, as well as a variety of vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other essential trace elements, can be used as human nutrition, green food, favored by consumers.

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