Stir fried clams(bao chao hua ha )

Stir fried clams

Introduction:

"In the morning, I saw a few words on Weibo: to return to the details of life, regardless of the opportunities and mood, we have the responsibility to have a good meal, have a good sleep, take care of ourselves and clean up ourselves. I really like this passage, and I also like Hanson and Monroe in "the second season of China on the tip of the tongue - family biography". They go shopping, buy vegetables and cook together to welcome the birth of the baby. What they convey is the happiness of their family. When Hanson cooks for Monroe, it is a kind of warmth and satisfaction. The plump and juicy clam in the film is the shellfish seafood that we can't do without all year round in Chaoshan area. Its meat is tender, delicious and nutritious. Clams are simple home dishes, but the more home dishes you eat, the more you work hard. How to stir fry clams so that everyone smiles and the clam meat is fresh and juicy is their unique skill. "

Production steps:

Step 1: choose the clams that stick their tongues out and close their shells when they touch them; go home and keep them with clean water. Drop a few drops of oil in the water to let the clams spit out the mud.

Step 2: take out the clam and drain the water.

Step 3: smash the garlic, peel it and chop it into minced garlic; wash the pepper and chop it.

Step 4: wash without changing the gold.

Step 5: add oil in the pan, heat the oil, add garlic and pepper when the oil temperature rises.

Step 6: stir up the fragrance with medium heat and add the tea sauce.

Step 7: stir fry the Shacha sauce.

Step 8: turn the fire around and take the clams.

Step 9: stir well with ingredients and cover.

Step 2-3: let the clam shell open for 10 minutes.

Step 11: add gold and stir fry evenly.

Step 12: turn off the engine and put it into a container.

Materials required:

Clam: 500g

Garlic: 5 pieces

Pepper: 1

Jin Buhuan: 1 handful

Cooking oil: 2 tbsp

Shacha sauce: 1 tbsp

Note: fried clams should be delicious and juicy. First, they should be well selected. If one is not fresh, the whole plate of clams will be destroyed. Second, they should be well raised to ensure that the mud is spit clean. Third, when frying, cover the clam to shorten the time to open the shell and keep the clam meat fresh. Fourth, there is no less water in the process of frying, which can highlight the freshness and sweetness of clams. Novice fried clams, can reduce the amount of ingredients, less heat transfer fast, fried clams are more fresh.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bao Chao Hua Ha