Sinonovacula striolata(tiao zhu cheng )

Methods of salting razor clam:

Raw materials for making bamboo razor clam

Fresh razor clam 1000g, cooked bamboo shoots 150g, Shaojiu 50g, refined salt 5g, scallion 25g, ginger 5g, white pepper 0.5g, Shuidian powder 25g, sesame oil 15g, cooked lard 100g.

Steps for making razor clam:

1. Wash the mud, peel off the shell, take out the meat, tear off the ligament, respectively cut the water pipe and the body of the razor clam, scrape off the internal organs, wash the mud, put in Shaojiu (30g), minced ginger, refined salt (2G), soak for use.

2. Heat the pan over a high heat. Ladle in the cooked lard (50g). When it is 90% hot, put the razor clam into the pan and stir fry it until it is jade color. Then it will be ready for use.

3. Heat the pan over the fire, ladle in the cooked lard (50g), stir fry the scallion and bamboo shoots, add Shaoxing wine (20g) and refined salt (3G), pour in the cooked razor clam juice, bring to a boil, thicken with starch, put in the razor clam meat, pour in sesame oil and serve, sprinkle with white pepper.

The characteristics of Sinonovacula saltica are as follows

The color is as white as jade. The meat of razor clam is plump, smooth and tender. The nose of razor clam is crisp and tender.

Sinonovacula striolata

Razor clam is a famous traditional dish in Jiangsu Province, which belongs to the Jiangsu cuisine. Its color is as white as jade. Its meat is plump, smooth and tender, and its nose is crisp and tender

Ingredient: 1000 grams of live razor clam. Ingredients: 150 grams of cooked bamboo shoots.

Seasoning: 50g Shaoxing wine, 5g refined salt, 25g scallion, 5g minced ginger, 0.5g white pepper, 25g Lake powder, 15g sesame oil, 100g cooked lard.

(1) Wash the mud, peel off the shell, take out the meat, tear off the ligament, respectively cut the water pipe and the body of the razor clam, scrape off the internal organs, wash the mud, put in Shaojiu (30g), minced ginger, refined salt (2G), soak for use.

(2) Heat the pan over a high heat. Ladle in the cooked lard (50g). When it is 90% hot, put the razor clam into the pan. Stir fry until it is jade. Then put it into the pan.

(3) Heat the pan over the fire, ladle in the cooked lard (50g), stir fry the scallion and bamboo shoots, add Shaoxing wine (20g) and refined salt (3G), decant the cooked razor clam juice, bring to a boil, thicken with starch, put in the razor clam meat, pour in sesame oil and serve, sprinkle with white pepper.

The color is as white as jade. The meat is smooth and tender, and the nose is crisp and refreshing

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tiao Zhu Cheng