Shandong Dongying is located at the mouth of the Yellow River, where the surging Yellow River and the magnificent sea are fused, forming a large area of brackish water junction tidal flats. Therefore, a variety of shellfish have been produced: suction snails, shampoo snails, nail snails, snails, flower snails, sea melon seeds, sea rainbows, spicy snails, scallops, flower cockles, clams, oysters, clams and so on. Today's protagonist is the clam, which is known as the "freshest in the world".
Yellow River estuary clams, is a specialty of Dongying City, Shandong Province, national geographical indication products, produced in the Yellow River Delta, delicious taste, high quality, known as "the world's freshest", living in the inner bay with fresh water infusion and fine sandy beaches near the estuary. The meat of the clams is tender and fresh, and it is the best of the shellfish seafood.
(1) Steamed eggs with clams
1. Put a small amount of salt and spit sand in the water, and then wash the clam shell with a small brush.
2. Beat the egg with an appropriate amount of salt to form egg liquid, add warm boiled water, and the amount of water is 1.5 times that of the egg liquid.
3. Cook the clams in a pot, open and fish out.
4. Spread a small amount of oil around the dish and place the boiled clams on the plate. Pour the eggs onto a plate and cover with plastic wrap''
5. After the water in the steamer is boiled, turn to low heat, put in the plate containing the egg liquid of the clam, cover the pot and steam for about 10 minutes until the egg liquid solidifies, sprinkle with green onions.
After steaming, you can also add steamed fish soy sauce and sesame oil according to your preference. Wen clam steamed egg is like a natural couple, catalyzed by the heat of water vapor to form a fusion of soul and body, the taste is multiplied, delicious and abnormal!
2 clam egg cakes
1. Prepare the eggs, flour.
2. Rinse the clams with water, take out the clam meat and put them in a large bowl, and pound two eggs.
3. Put an appropriate amount of flour, green onion, salt, cooking wine, pepper and stir well.
4. Heat the oil in the pan, put 1 spice spoon clam paste, fry slowly over medium heat, fry on both sides until golden brown
3 shrimp inlaid clams
(1) Put water on the clams with salt to spit out the sediment, a number of prawns, and minced meat.
(2) Cut open the clams, remove one side of the clam cover, and rinse. Remove the head, shell and sand line of the prawns and wash them.
(3) Mix the minced meat with salt, sugar, cooking wine, green onion, ginger, a little starch, stir well, and embed it in the clam meat together with the shrimp. Steam in water for 8--10 minutes
(4) Put oil in the pot, add water starch, add salt, sugar, steamed fish soy sauce, cooking wine, pepper, green onion and boil, pour on the fresh shrimp and clams to get out of the pot.
4 spicy stir-fried clams
(1) Soak the clams in light salt water and spit out the sediment, add onion and ginger, cooking wine and an appropriate amount of water to the pot, bring to a boil, pour in the clams and cook until the mouth is turned off.
(2) In a wok, pour oil and heat chives, ginger, garlic, green and red peppers.
(3) Pour in the clams and stir-fry evenly. Add cooking wine, a pinch of salt, sugar and taste very fresh.
(4). Stir-fry all evenly into the appropriate amount of sesame oil, stir-fry evenly to turn off the heat.
5 steamed clams
Steamed clams are the simplest and most original way to eat, clams with water and salt to spit out sediment, steamer with water to boil, put drawers, sprinkle a layer of clams with a lid to steam the opening, steam for another minute, change the minimum heat, open the lid to eat. (Pay attention not to be hot) First drink the original juice in the shell of the clam, that is the most delicious taste of happiness. After eating, sprinkle another layer and then steam, and so on.
One would ask why is it so troublesome? That's because the clams must be eaten while hot to be delicious, and when it's cold, you can't eat the taste of "the world's freshest", and with some raw pulp old wine, that is, the gods live a good life!
(6) Making clam meat into clam sauce is a masterpiece for seaside people. Put the fresh clam meat into a jar or bottle, put high liquor, salt, ginger, green onion, and other condiments, and then seal the mouth, place it in a cool and ventilated place, and open the lid after full fermentation
Just like old wine, even if the afterglow goes around the beam for three days, it is not as mellow as the clam meat sauce.