Stir fried clams with ginger and scallion(jiang cong chao hai xian )

Stir fried clams with ginger and scallion

Introduction:

"Clam, a kind of seafood, may have different names in different regions. In some places, it's called razor clam. In Qingdao, local people don't call it that. Qingdao people generally call it sea clam. Speaking of the delicious clams, what impressed me most was more than 20 years ago. I remember that when I went to my elder sister's house, my brother-in-law bought about five or six kilograms of clams, washed them and boiled them with some salt. My brother-in-law and I ate them in a pot full of fat. After a while, except for the clams on the table, all the others were in our stomachs. We were full of food. It was so refreshing! Since then, I have had a special impression of clams as a seafood ingredient. In fact, the clam is not only delicious in its original juice, but also can be fried with leeks, fried with eggs, or made into soup. But my favorite is fried seafood with ginger and scallion, and it's delicious, spicy and plump with some chili flavor! "

Production steps:

Step 1: first of all, wash the clams. (try to use the clams that spit out the sediment, otherwise you will be embarrassed when frying)

Step 2: cut onion, ginger, garlic slices, green, red pepper slices, etc;

Step 3: heat the pan, add peanut oil, add onion, ginger and garlic slices, saute green and red pepper slices until fragrant; cook in soy sauce

Step 4: add the washed clams to the pot, add salt and sugar, cover the pot, cook over high heat for four or five minutes,

Step 5: open the shell of each clam to expose the fat clam meat. When it is in a certain contraction state, it can stand the fire out of the pot.

Step 6: that's it; load the plate

Materials required:

Corbicula: 500g

Scallion slices: 20g

Ginger slices: 10g

Garlic slices: 10g

Green and red pepper slices: 15g

Weidamei soy sauce: 10g

Salt: 2G

Peanut oil: right amount

Sugar: right amount

Note: 1, the clam must choose that kind of meat one-third exposed in the shell, which is more fat, if tightly wrapped in the shell of the meat, it will be very roast meat, taste will be very poor. 2. What has been said is that we must choose the clam that spits out the sediment. This kind of clam is delicious and not shabby. If it has sediment, then choose other cooking methods! 3. Onion, ginger and garlic slices must be fried and then added with soy sauce, so that the taste will be fresh and delicious. 4. Clams will be part of the process of frying soup precipitation, but do not throw it away, use it to make a vegetable or mix a noodle, the taste is still very delicious. In fact, it's better to make seafood with simple ingredients, which can highlight the original flavor and save a lot of trouble. Fried clam with ginger and scallion is actually a choice between simple and cumbersome. It can highlight the original flavor and reflect the exploration of extending the taste of the ingredients. If you like seafood, it's worth a try!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Cong Chao Hai Xian