Fried clams with ginger and scallion(jiang cong bao hua ha )

Fried clams with ginger and scallion

Introduction:

"As a sister of Hunan, I have a strange love for seafood. Unfortunately, the market where we live is too small to buy any aquatic products. A few days ago, there was an aquatic product stall in the market, which mainly deals in shrimp and crab. That's right for me. Clams are delicious, nutritious and low in fat (only 0.6g per 100g). No matter how much they eat, they are not afraid of being fat, In traditional Chinese medicine, clam meat has the effects of nourishing yin and improving eyesight, softening and firming, resolving phlegm, and some shellfish also have the effect of benefiting essence and moistening viscera. Everyone can eat it. It is especially suitable for people with high cholesterol, high blood lipid constitution and suffering from goiter, bronchitis, stomach disease and other diseases. But the shellfish nature is cold, the spleen stomach deficiency cold person cannot eat more

Production steps:

Step 1: soak clams in clean water for one night to make them spit out sediment.

Step 2: shred ginger and scallion.

Step 3: bring to a boil with water, cooking wine and half a teaspoon of salt. Pour in the clams. When the shells open, remove and drain.

Step 4: heat the oil in a pan, add shredded ginger and scallion and saute until fragrant.

Step 5: add clams and stir fry, add salt, sugar and cooking wine to taste < br > stir fry for five minutes, then add scallion and carrot flowers to decorate the pot.

Step 6: loading.

Materials required:

Clam: 500g

Scallion: 50g

Shredded ginger: 50g

Blended oil: 100g

Cooking wine: 20ml

Salt: 1 teaspoon

Sugar: 1 / 3 spoon

Soy sauce: 20ml

Carrot flower: n (for decoration)

Note: clam, commonly known as Huajia. When buying, check whether there are antennae out. Once touched, they will retract into the shell, which is considered fresh. Soaking with salt water can remove the sand in the shell. Remember that the sand of clam was not spit clean when it was fried for the first time, so it was very hard to crack teeth.

Production difficulty: simple

Technology: explosion

Production time: 20 minutes

Taste: onion

Chinese PinYin : Jiang Cong Bao Hua Ha