The clam method of eating tirelessly, my family eats 5 times a week, each time eating all, nutrition and relief.
Recently, it is the season of clams and fat, a pound needs 23 yuan, although a little expensive, but I will still buy some to eat every three or five minutes. Clams are rich in nutrients, delicious meat, and there are many methods, such as boiling soup, stir-frying, steaming and so on. Boiling soup I most often do is clams loofah soup, loofah is often eaten home cooking, with clams boiling soup is a perfect match, cooked soup is delicious and sweet, and nutritious and delicious; stir-fried clams, often with green and red peppers fried, fried clams are delicious, and there is a little spicy special rice.
My favorite thing to eat is the steamed clams with garlic vermicelli. This dish has a strong garlic flavor, clams are tender and juicy, the vermicelli is very delicious, and the preparation is particularly simple. The main ingredients are clams and vermicelli, soak the vermicelli softly, process the clams cleanly, place them on a plate and drizzle with garlic paste, and steam for 8 minutes to get out of the pan. The guests who come to the house to make such a large plate feel particularly face-saving, both beautiful and delicious, and now share the recipe with everyone.
raw material
500 g clams, 2 vermicelli, 2 red peppers, 8 cloves of garlic, 2 green onions.
seasoning
Soy sauce, oyster sauce, steamed fish sauce, edible oil each appropriate amount.
method
Step 1: Pour the bought clams into a bowl, add a small spoonful of salt, pour in the right amount of water before the clams, and soak them for an hour to make it spit out the mud.
Step 2: Put two handfuls of vermicelli in a bowl and pour in warm water for another hour.
Step 3: Mix another bowl of sauce, prepare a little more garlic to chop it into small pieces, I used 8 cloves, 2 red peppers into rings, all cut into bowls, and then drizzled with hot oil; cut 2 green onions into green onions and set aside.
Step 4: Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce and stir well.
Step 5: Wash the clams that have spit out the sediment, boil the water, put in two slices of ginger to remove the fish, then pour in the clams to blanch the water, and after 30 seconds, the clams are immediately picked up and put into the water when the mouth of the clams is opened.
Step 6: Clean up the impurities next to the clams, wash them and cut off the other half of the shell of the clams for later.
Step 8: Prepare a plate, lay the foamed vermicelli flat on the plate, and then place the clams neatly on top of the vermicelli.
Step 9: Drizzle the sauce evenly over the clams.
Step 10: Place the clams in a steamer, cover and steam for 8 minutes.
Step 11: Time to take out the clams, sprinkle some green onions, pour in a circle of steamed fish soy sauce; start the pot to burn the oil, the oil temperature is 90% hot, and pour the oil on the clams while it is hot.
Garlic vermicelli steamed clams are ready, the color and flavor are beautiful, rich in nutrition, clams and vermicelli have a strong garlic flavor, the fans also absorb the fresh aroma of clams, very delicious, a large plate is not enough to eat, like friends can try Ha!
Yu Mingxuan said: 1 The clams bought often have sediment in them, so you should put the clams in light salt water for an hour and let it spit out the sediment.
2 clams put in the pot blanched water, 30 seconds after the mouth opened immediately fished out and put in clean water to remove impurities, do not blanch the clams for too long, otherwise it will be blanched with its umami taste.
3 clams on the pot steaming for the second time only need to steam for 8 minutes, steaming for too long Clam meat is old and affects the taste.
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