Stir-fried clams with zucchini. Stir-fry the watered clam meat with zucchini, onions, fungus, and green peppers in the oil pan to make it delicious.
Recipe for fried clams with zucchini:
Fried clams with zucchini
Ingredients: 500 grams of clams, 250 grams of zucchini, some fungus, 1 green pepper , half an onion. ?
Accessories: 5 grams of light soy sauce, 2 grams of black pepper, 30 grams of salad oil. ?
Production process:
1. Buy the clams, soak them with some salt and sesame oil for half an hour to an hour and spit out the sand.
2. After spitting out the sand, wash the clams thoroughly and boil them in water. Pour cold water into the pot. When the water boils, the clam shells will open to indicate they are cooked. It's quite interesting to watch while cooking. As soon as the water boils, the clams will open their shells one by one. Bang bang bang, this sound is "fresh".
3. Take it out and let it cool slightly before peeling the clam meat.
4. Do not throw away the water used to cook the clams. Let it cool and then put it in the refrigerator. It is good for making soup or cooking noodles. It is very fresh.
5. Cut the zucchini a little thicker, about a finger width like this, and it will taste good.
6. Cut all the ingredients and start preparing for frying.
7. Put a little oil in the pot. After the oil is hot, fry the zucchini slightly until both sides turn yellow. It is recommended to use a non-stick pan for this dish, so that very little oil can be used to fry the zucchini.
8. After the zucchini is fried, add onions, fungus, green pepper, and clam meat in order and stir-fry. The onions can be sautéed for a while to release more of the sweetness. Just stir-fry the green peppers a little, and the crispy texture will be better. Just spray some light soy sauce on it before serving. There is no need to add salt to this dish because the clams and soy sauce are both salty.
9. Put it on a plate and sprinkle some black pepper. This dish is fresh and a little sweet, with the sweetness mainly coming from the zucchini and onions.