My hometown, Qidong City, Jiangsu Province, is at the mouth of the lower reaches of the Yangtze River, resembling a peninsula, bordering the river and the sea, with a long coastline and a large area of tidal flats. Therefore, the shellfish and seafood in the hometown are rich and diverse, and it is often eaten that clams, flower clams, white clams, hair cockles, fragrant snails, clams, etc., and its Chinese clams are the most delicious meat, can be fried, can be steamed eggs, can be made into soup, can be made into clam cakes, and is called "the first fresh in the world" by the hometown people.
In fact, many people for the clams, flower clams, white clams and so on are not very clear, collectively known as "clams", but bought wrong, the taste is much worse, the price is also a lot worse, like today's buy of the clams, is 12 yuan 1 kg, and the flower clams are 6 yuan 1 kg, white clams are 8 yuan 1 kg. Of course, the shell of the clam is the thickest, the taste is the best, and there is no sand, relatively speaking, the meat rate is also small, and the taste is very tender after cooking, no wonder the hometown people call it "the first fresh in the world".
Wen clams are suitable for steaming inlaid meat, which is the signature dish of many hotels, and wen clams can be boiled in soup with shells and peeled meat to make clam cakes. Flower clam shell is thin, most suitable for stir-frying, can be boiled soup, oven baked, etc. There is more sand in the white clams, generally peeling off the white clam meat and floating and then frying, or cooking soup, different clams, there are different methods, remember? Don't buy it wrong.
Look at the picture to recognize clams; wen clams - flower clams - white clams
The shell of the clam is triangular, the abdominal edge is round, the shell is thick, the two shells are of equal size, the meat of the clam is tender and fresh, it is the top product of shellfish seafood, containing 10% protein, 1.2% fat, 2.5% carbohydrate, and also contains various amino acids and vitamins that are easily absorbed by the human body and calcium, potassium, magnesium, phosphorus, iron and other essential minerals, which were used as tributes for the imperial palace in the Tang Dynasty.
Made of clam meat, it is a famous snack in the hometown, the method is not complicated, the ingredients are simple, and it can be operated at home.
Many hotels make clam cakes, they are chopped clams, put in the batter and then fried, and I am used to using the whole clam meat to make, so when choosing clams, don't be too big, medium size can be.
Ingredients: 600 grams of clams, (12 yuan 1 catty) 1 egg, 100 grams of flour.
Seasoning; oil, salt, cooking wine, green onion, pepper.
Now Wen Clam is 12 yuan per kilogram, weighing 15 yuan, and asking the seller to help cut it open. (Choose a medium-sized clam)
Method; 1. Rinse the meat of the clam with water, drain the water, do not wash it vigorously, and prevent the clam from washing the belly.
2. Put the flour into a large bowl and pound in the eggs,
3. Add an appropriate amount of water, adjust into a thicker batter, and gradually add the water.
4. Add some salt, pepper, green onion, chicken essence, stir well,
5. Put in the clam meat, the clam meat does not need to be chopped, the whole frying feels better,
6. Gently stir well,
7. Heat the oil in a saucepan, add a spoonful of clam batter and fry over medium heat,
8. Fry on both sides until golden brown, then serve and serve on a plate.
9. Just dip in your favorite sauce, I use sweet and spicy sauce.
Slightly spicy, sweet and sour, and garlic flavor, it is very compatible with clam cake.
Tips; 1. Many people like to chop up the clam meat to make clam cakes, and I like to use the whole clam meat to make, personal habits, master it yourself.
2. How much water should be put into the flour is mastered by yourself, you can do it many times, the batter is not too thin, it is not easy to form.
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