Fried clams, many people do the first step wrong, no wonder you don't fry it deliciously
The foodie I want to share today is often a dish that I personally like very much, and its taste is delicious and delicious, whether it is served or paired with a cold beer.
Its main ingredient is the very familiar and favorite "flower clam", which conquers a large group of "foodies" in the south, north and south with its deliciousness and nutrition.
The fatty meat and sweet taste are irresistible to anyone, but not everyone fried clams are delicious. In particular, the clams you fry may not be up to standard, either too dry or sandy.
In fact, from the first step you did wrong, the clams were not treated cleanly, how can you be comfortable eating sand. Today, we will share your delicious methods and treatments of flower clams, so that you can come back to stir-fry delicious flower clams in the future to conquer the discerning taste buds of your family.
Spicy clams
Ingredients: 500g clams, 1 thread pepper, 1 chili pepper, 3 cloves of garlic, 3 spring onions, 3 slices of ginger, 1 tsp bean paste, 1/2 tsp monosodium glutamate, 1 tsp soy sauce
Stir-fry steps:
1. Clams, everyone is familiar with them. But the most common sentence I hear everyone complain about is not that the clams are too thin, but that the clams still have sand.
In order to make delicious fried clams, the first step of handling is quite critical and important. Otherwise, no matter how delicious it is, it is useless, and the clams are bought back to clean the sand on the surface. Then soak in light salt water for 30 minutes, let it spit out some impurities and sand, so that it tastes not only sweet but also hygienic.
2. Prepare the required auxiliary materials according to the taste we want to make, chop the green and red peppers to remove the fishy ginger, and then use the white green onions and green onion leaves separately. The spiciness is adjusted according to personal preferences.
3. In addition to the essence of the clams, our dish is the aroma of bean paste. For this reason, a spoonful of authentic Pixian bean paste is indispensable, and the amount required is roughly enough for one spoonful.
4. After all the necessary things are ready, you can start cooking. Heat an appropriate amount of oil in a pot, add ginger slices to dry, then add green onion, white garlic and simmer together until fragrant. This is followed by a spoonful of bean paste and stir-fried with flavor and red oil, followed by green and red peppers.
5. After stir-frying until fragrant, pour in the prepared clams and stir-fry. The clams should be turned from time to time to allow the heat to be even. Avoid uneven heating for a long time, and some clams are seriously "aged" after stir-frying. Finally, throw in a handful of green onion leaves to garnish and add flavor, turn twice and you will be out of the pot.
6. I have to say that the flower clam of this method is especially suitable for cooking. The taste is delicious and delicious, and the rice is really fragrant.
Tips for landlords:
Take the amount of flower clams to be fried, soak them in light salt water and cook them. Uneatable clams, refrigerate directly. Once soaked in light salt water without cooking, it is difficult for the clams to survive, which affects the freshness.
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