As soon as you learn to get started, you can get started with ginger and onion fried clams, and Xiao Bai can also become a chef in 1 second, which is simple and delicious
Growing up in a seaside city, my favorite thing to eat is all kinds of seafood, and I have become accustomed to this taste, as if it is stuck in the bones. I still remember when I was a child, my parents always led me to the beach to catch the sea, clams, small crabs piled up, "furry green pods with shallow hair, long clams with pearls." ", today I want to introduce you to a super fresh ginger onion fried clams, the market ten pieces can buy two pounds of cost-effective is too high.
Hairy clams are similar to other clams, and the cooked clam meat is round and swollen, especially full. When choosing, you must not choose to keep your mouth shut, that is, it is already dead, and the taste is not very good. Clam meat is rich in nutrients, as well as high-quality protein, has the effect of clearing heat and vitality, suitable for all ages. Hair clams do this without fishy taste, delicious taste, very suitable for friends who like seafood!
【Dish name】: Stir-fried clams with ginger and shallots
【Ingredients required】: Appropriate amount of fresh soy sauce, a short piece of ginger, an appropriate amount of cooking oil, three cloves of garlic, a little cooking wine, an appropriate amount of hairy clams, two small chives, coriander.
【Cooking process】:
Step 1: Prepare the ingredients and all the ingredients needed to make ginger and shallot stir-fried clams in advance, get up early in the morning to buy fresh clams at the seafood market, take them home and first put them in the running water to rinse repeatedly, and then put them in water to soak and spit out the sand, and then you can take a knife to remove the clam meat for later. Wash the garlic, chives, ginger and coriander, peel and root them separately, and cut into garlic slices, shredded ginger and chives and coriander as a small ingredient.
Step 2, if you feel that the hair clam meat is troublesome to deal with by yourself, you can let the store help get it right, rinse the clam meat again, fish out of the cold water and drain the excess water next to it.
Step three, in the soup pot with an appropriate amount of water on the fire heating, after the water boiled can be put into the processing clean hair clam meat, blanched for two or three minutes the clam meat discoloration mature can be fished out, do not burn for too long.
Step 4, another waterless non-stick pan, pour in the appropriate amount of cooking oil and add to 60% heat to start sautéing garlic slices and ginger shreds, because seafood foods will be a bit cold nature, so be sure to add ginger shreds to neutralize and alleviate.
Step 5: Wait until the small ingredients are sautéed to produce the aroma, and then you can add the hair clam meat.
Step 6: Pouring in an appropriate amount of cooking wine can effectively remove the fishy odor and continue to stir-fry.
Step seven, add chives to immediately lift the umami flavor, add the right amount of soy sauce for seasoning, do not add old soy sauce to color too heavy.
Step 8: Finally, sprinkle with coriander as a garnish, stir-fry all the ingredients evenly, and then turn off the heat and get out of the pot.
【Cooking Tips】:
Hair clam meat in advance is pre-cooked in blanched water, so do not fry for too long when frying, otherwise the clam meat is easy to shrink into a ball, the most important thing is to heat evenly must choose a pot with good thermal conductivity, quickly stir-fry over high heat.
Fresh hairy clams will inevitably have a lot of sand, if you can't easily handle it clean, you can soak it in light salt water for a period of time in advance, which can promote the spitting out of sand.
Shellfish seafood are mostly cold, when eating must be cooked, otherwise raw food is easy to produce bacteria, adding ginger, cooking wine can effectively taste, help alleviate the problem of cold.
To produce bacteria, adding ginger and cooking wine can effectively deodorize and help alleviate the problem of cold.