10 minutes on the table, delicious to lick the shell of the flower clam method stir-fried flower shell flower clam stuffed meat spicy flower clam vermicelli garlic flower clam roasted enoki mushroom on the soup flower clam baby cauliflower flower clam steamed custard lemon sour spicy flower shell mushroom sauce fried flower clam

All the bites of shellfish in this world are heated when they are cooked, and when they open it, they see the tendons, and at the same time, the last secret of the sea will be evaporated, which is incomparably beautiful. Flower clams should be regarded as the price of seafood is more cost-effective, it tastes very delicious, whether it is boiled soup or stir-fried is very good. Summer is coming, blowing air conditioning and then a delicious and refreshing little seafood, about three or five friends, drinking wine, chatting about the day, that taste, not to mention how beautiful ~

<h1 class="pgc-h-arrow-right" data-track="142" > pop-up nails</h1>

Graphic author | Personality trumps posture

raw material:

1 pound of flower nails, 2 spoons of watercress sauce, 2 spoons of cooking wine, 2 spoons of chili sauce.

Procedure steps:

1. Buy the nails, add a spoonful of salt, soak a few drops of oil for a while, then scrub vigorously, wash while washing, wash off the surface of the adhesions.

2. Cook a pot of water and pour the nails into the pot. After boiling the nails until the opening, they should be fished out immediately, and then rinsed with water, so that the meat of the flower nails can be more crisp, drained and set aside (the time to cook the flower nails should not be too long, and the opening should be taken out, because it is also necessary to go back to the pot and fry, otherwise it will be cooked too old).

3. Stir-fry ginger and garlic, dried chili pepper and peppercorns in a frying pan. Add chili sauce and bean paste and sauté to make a red oil color.

4. Stir-fry well.

5. Add two spoonfuls of cooking wine, one spoonful of oyster sauce, one spoonful of light soy sauce and one spoonful of sugar.

6. Finally, pour a little starch water, the shellfish of the flower shell should be eaten with the sauce to eat, so use thin starch water to increase the sauce appropriately, sprinkle with coriander segments and turn out of the pot.

7. It can be done in 10 minutes, and it is delicious to lick the spicy stir-fried flower nails, the meat is tender and delicious, spicy and fragrant. As soon as it was on the table, it immediately grabbed the light and frantically threw the roadside stalls a few streets.

8. Each nail is soaked in a rich and umami sauce, and the meat is super delicious.

9. It can be said that the best night market snack in the summer should be this spicy flower nail, in fact, the method is really simple, learn to make it at home, no longer have to go to the queue to eat.

Tips:

1. Flower nails must spit clean sand, buy flower nails is to let the seller put in some water, raise at home for 1 day to ensure that spit clean sand, and then fry, the seller there is seawater, tap water can not feed the flower nails.

2. As for the amount of chili sauce and bean paste, adjust it yourself, because both sauces are salty, so in the end there is no salt to re-season.

3. Friends who like to be more spicy can add a little more millet spicy or choose spicy peppers to add. Friends who don't like to eat spicy can eat millet spicy without adding millet spicy and other peppers, which are as delicious as they are.

4. After boiling the flower nails until the opening, they should be fished out immediately, so as not to cook too old and affect the taste.

5. Adding liquor in the process of stir-frying can also play a role in removing fishiness and freshness, which cannot be compared with cooking wine.

<h1 class="pgc-h-arrow-right" data-track="148" > flower clam stuffed meat</h1>

Graphic author | Wu Mama kitchen

300g flower clams, 200g pork filling, green onion, ginger, 2 spoons of Veritame's cooking wine, 1 spoonful of June fresh light salt kelp soy sauce, 1 teaspoon of June fresh light salt oyster soy sauce, appropriate amount of salt, appropriate amount of pepper, 2+5g of starch.

1. Fresh flower clams are bought and washed at home, put in a basin with water and 1 spoonful of salt and rest for 1 to 2 hours, spitting out the sediment.

2. Add the shallots and ginger to the pot and blanch the opening and pick it up.

3. Strain out, add the minced pork to the cooking wine and pepper, starch and a pinch of salt and stir well.

4. Embed the pork filling into the clams, arrange them in turn, prepare the sauce and stir in the right amount of water to set aside.

5. Steam in a pot and boil for 10 minutes.

6. Take another pot, add some water, pour in the sauce, stir slowly over medium-low heat until viscous and turn off the heat.

7. Pour the juice into the basin and sprinkle with chives.

8. Enjoy.

Pick fresh flower clams, do not pick clams that have opened their mouths in the water, that have been dead for a long time; secondly, you must choose this kind of half-spit out tongue, and the one that shrinks in as soon as it is touched is alive.

<h1 class="pgc-h-arrow-right" data-track="150" > spicy flower clam vermicelli stew</h1>

Graphic author | Meggy dancing apples

1000 grams of flower clams, 2 small bundles of mung bean vermicelli, 4 red peppers, 4 peppercorns, 4 chives, 1/2 green onion, 1 piece of ginger, 1 head of garlic, 1 spoonful of watercress hot sauce, a little oil, a little soy sauce, and a suitable amount of water.

1. Handle the clams in advance: put them in a basin of water, drop a few drops of vegetable oil, put 2 grams of salt, let stand and soak for several hours, so that the clams open their mouths and spit sand, and gently scrub the shell before making.

2. Prepare the side dishes and spices: green and red peppers, green onions, chives, ginger and garlic.

3. Remove the seeds of the red pepper, cut into pieces, cut the pepper into sections and finely chop the chives.

4. Cut the green onion into rings, garlic into thick slices and finely chop the ginger.

5. Mung bean vermicelli can be soaked in cold water or can be used directly.

6. Boil a pot of water, after the water boils, pour all the clams into the pot, the clams open their mouths to fish out, the remaining soup can be left to cook the noodles.

7. Pour a little oil in an iron pot and sauté the shallots, garlic and ginger into the pan to bring out the aroma.

8. Pour the watercress hot sauce into the pot and sauté it in red oil; the watercress hot sauce is slightly spicy, but the saltiness is very high, so use in moderation.

9. Stir-fry the clams so that the sauce is evenly wrapped around the clams, and scoop a little of the soup of the boiled clams into the pot so that the sauce will be more even.

10. Pour the green and red peppers into the pot and stir a few times.

11. Pull the clams aside to reveal a part of the space, put the vermicelli directly into the pot, add the appropriate amount of boiled clam soup, high heat, heat quickly, so that the vermicelli becomes soft.

12. Drizzle a little soy sauce before cooking to give the vermicelli some color, sprinkle with chopped chives and serve in the pan.

13. Spicy flower clam vermicelli pot, nutrition, appetizing, untapped!

1. Flower clams can not open their mouths after blanching water is dead, can not eat; 2. Because the flower clams will be mixed with the spices after entering the pot, whether you put the vermicelli or not, the soup is very delicious, and the bibimbap dipped in the steamed bun is very fragrant, so be sure to clean the surface of the shell; 3. Side dishes are not limited to these, and the dosage can be as much as or as little; Vermicelli is made by drying cooked products, so as long as it becomes soft after entering the pot, it can be released.

<h1 class="pgc-h-arrow-right" data-track="152" > garlic clam roasted enoki mushroom</h1>

Graphic author | Blue fat man is not plain fat paper

200g flower clams, 100g enoki mushrooms, 3 garlic heads, chives, chili peppers, 2 spoonfuls of coarse-grained mustard sauce, 20g of oil, 1 crispy sausage.

1. Prepare the raw materials, chives, etc. and chop them.

2. Wash the clams.

3. Spread the mushrooms on the bottom of the baking sheet.

4. Add oil to the pan, heat over medium-low heat, add minced garlic and chili peppers and sauté until fragrant.

5. When you can smell the aroma, add chives and mustard sauce and mix well.

6. Add the chopped crispy sausages and mix well.

7. Bring a small pot of water to a boil, add a little salt, blanch the flower clams, taking care not to cook too well.

8. Spread the clams on a baking dish, then pour in the minced garlic and so on.

9. Place in oven at 200°C, 10 minutes.

10. The roasted flower clam enoki mushroom can be eaten.

<h1 class="pgc-h-arrow-right" data-track="154" > soup clam baby cabbage</h1>

Graphic author | Tip_Lab

100 g baby cabbage, 250 g clams, 30 g carrots, 1 chives, 3 g ginger, 2 bowls of water, 1 teaspoon salt.

1. Soak the clams and wash the sediment.

2. Wash and tear the baby cabbage into small pieces and cut the carrots into small pieces.

3. Peel the ginger and cut into strips, cut the chives into green onions.

4. Heat a pan and sauté the ginger shreds in oil.

5. Add carrots and stir-fry for a while.

6. Add two bowls or so of water and bring to a boil.

7. Bring water to a boil and add the baby cabbage.

8. After the baby cabbage is broken, add the flower clams.

9. Cook until the clams open, season with salt and cook for 1 minute.

10. Sprinkle the green onion on a plate.

<h1 class="pgc-h-arrow-right" data-track="156" > steamed custard</h1>

Graphic author | Depelec Depp

2 eggs, 10 flower clams, 150g of warm water, salt, chicken powder, chili pepper, soy sauce.

1. Beat the eggs, add chicken meal and salt and mix well;

2. Add warm water while stirring;

3. Bubble the clams in hot water in advance and put them on a plate;

4. Pour the egg mixture into the dish;

5. Remove surface foam;

6. Feed into the machine and steam for 12min;

7. Steam, remove, drizzle with soy sauce and sprinkle with diced chili peppers.

Flower clams should be rinsed thoroughly to remove sand, otherwise it will affect the taste.

<h1 class="pgc-h-arrow-right" data-track="158" > lemon chili peppery nails</h1>

Graphic author | Flying swallows fluttering

2 catties of flower nails, 75 grams of minced garlic, 25 grams of minced ginger, 40 grams of onion, 1 passion fruit, 1 large lemon, 50 grams of extremely fresh soy sauce, 20 grams of glutinous rice vinegar, 30 grams of sugar, 50 grams of minced garlic spicy sauce, 2 spoons of sesame oil, 4 slices of ginger (boiled flower nails), 2 spoons of rice wine (boiled flower nails).

1. Prepare the ingredients, add a spoonful of salt and a few drops of cooking oil to the pot for an hour to spit out the sediment, then wash it off and prepare the rest.

2. Add water to the pot, add ginger slices and 2 tablespoons of rice wine, no cooking wine or rice wine.

3. Boil the water for 5 minutes, then remove the nails, then wash and drain again.

4. Drain the nails into a large bowl and add the millet spicy and chopped onion.

5. Add minced ginger, minced garlic, and the cold dish must not be without minced garlic.

6. Add sugar and adjust as much as you want.

7. Add passion juice, there is really no need to put it, but it tastes better when you put it.

8. Add sesame oil, which is commonly referred to as small ground sesame oil, sesame oil.

9. Add the garlic chili sauce, which I made myself.

10. Add the delicious soy sauce and glutinous rice vinegar, and any brand of soy sauce in the world has a very fresh soy sauce, which tastes much better than ordinary soy sauce.

11. Finally put the lemon slices, the lemon seeds must be removed, otherwise the dish will be bitter.

12. Mix well and refrigerate for 30 minutes before eating for more flavor.

13. Finished product drawing.

14. Finished product drawing.

15. Finished product drawing.

16. Finished product drawing.

1, when mixing flower nails without putting salt, the taste is just right, if the taste is heavy, you can add some salt appropriately, garlic sauce has been posted before, you can refer to your own or buy ready-made.

2, boil the water to remove the foam and the sediment at the bottom of the pot, the rest can be boiled noodles or vegetable soup, very delicious.

<h1 class="pgc-h-arrow-right" data-track="161" > fried clams with shiitake mushroom sauce</h1>

Graphic author | Amber's Tiger Mom

700g flower clams, 60g Zhongjing shiitake mushroom sauce, 20g corn oil, 15g ginger, 2g salt, 30g cooking wine, 20g light soy sauce, 3 chives.

1. Put the clams in salt water for half a day to spit sand;

2. Wash and put it in the pot, add the appropriate amount of water over the flower clams, add 7g ginger slices, 2g salt, 30g cooking wine and blanch again;

3. Blanch well and drain;

4. Heat the corn oil in the pot and add 8g of ginger shredded and sauté to bring out the aroma;

5. Add shiitake mushroom sauce and sauté a few times;

6. Pour in the blanched flower clams and stir-fry for a while, about half a minute;

7. Pour in the soy sauce and stir-fry evenly, then get out of the pot and sprinkle with green onions;

8. Finished product.

1. Brine is bought with the boss when you want, your own proportion is not good with the flower clams are easy to die; 2. Because there is salt in the mushroom sauce and soy sauce, you don't need to put salt when frying.