Baby likes to eat clams since childhood, so the clams at home basically have not been broken, not people who grew up by the sea, making seafood is really not good at, at the beginning of the fried clams, always fried to pieces, shells are shells, meat is meat, children always dislike meat is not tender.
When chatting, inadvertently chatting with friends, did not expect that the friend is a seafood fan, the best at making seafood, will be their own unique tricks one five hundred without reservation to me, go home to try, really superb, not only clams fried out beautiful, the taste is more tender, and there is no fishy taste at all! Wow, Baby got the whole set in one go! Say it's the best clam you've ever eaten!
Not to mention, in fact, cooking is really a trick, cooking is not difficult, as long as you master the trick, absolutely not to lose to the restaurant!
For seafood, clams are really a good and inexpensive ingredient, and clams are very nutritious. It contains more taurine and amino acids, and also contains iron ions, calcium ions and iodine ions. Eating some clams in moderation can increase the content of hemoglobin in the body and can improve anemia. And the calcium ions in it can increase the strength of the bones and reduce the probability of osteoporosis, especially if there are elderly people and children at home, you can eat more.
When frying clams, the most taboo is to directly add oil to fry, teach you the correct method, clams are tender and flavorful!
Many people say that making clams at home, always feel very fishy, sometimes there will be sediment, so that dare not do it at home, in fact, clams are really a very friendly seafood, do it at home, as long as you deal with it clean, eat very assured, since I learned to make clams at home, I no longer dare to buy clams outside, because the clams outside, absolutely will not be so one by one to give you to internal organs!
Let's take a look at how the clams are best eaten!
【Spicy clams】
Ingredients Clams 1000 g Garlic A few small red peppers A few green onions to taste Ginger to taste Xin and light 10 soy sauce to taste
Excipient oil to taste
Put the bought clams into the water, add a little salt, soak for more than 1 hour in advance, add salt to soak this step is to be able to better spit out the sediment inside, if the time is enough, you can also soak a little more time.
Bring water to a boil in a pot, pour in the clams, boil them all and remove them. (I used to fry clams, they were directly put into the oil pot and repeatedly stir-fried, so that each time it was fried to separate the shell and meat, and it was even more miserable to put on the plate, it turned out that the clams were not fried, they were hot yo!) ）
The clam meat does not need to be taken out, the internal organs are squeezed out, and they are washed with water again!
Do not pour out the water in the pot to cook the clams, and keep it for later.
Finely chop the shallots, ginger and garlic and set aside. (Making this dish of garlic is equal to the soul of the clam, so the garlic must be more)
Heat the oil pot, add oil to the pot and heat it up, turn to the minimum heat, put in the cut ginger, garlic, red pepper, stir-fry incense, (this step needs to pay attention to is that the amount of oil must be slightly more than the usual stir-fry, after the oil is hot, open the minimum heat, otherwise the garlic paste is very tolerant 易️)
Stir-fry the garlic paste until fragrant, add the clams and stir-fry for one minute.
Then add salt, soy sauce, drizzle with a little boiled clam water,
Stir well and cook for 1 or 2 minutes over medium heat.
Sprinkle with green onions and you're out of the pan! This method is really delicious, not worse than the taste of the restaurant.
School will start in a few days, and letting my son order food today is all his favorite.
Tips:
When cooking clams, in order to avoid sand in the clam soup, you can use a spoon to scoop some out of it, if you add water to boil the clams, the taste is not delicious!
Whether it is fried or boiled, the time should not be too long, the clams themselves are relatively tender, and the heating time is too long to be old.