Stir fried clams with chili sauce(la chao hua ha )

Stir fried clams with chili sauce

Introduction:

"Clams contain high protein, which is suitable for most people, but not for people like LG. Patients with high uric acid or gout should eat less (try not to let them eat). But they are really delicious, so it's OK to relieve their craving occasionally."

Production steps:

Step 1: when you buy clams, you'd better ask the seller for some water. When you come back, soak the clams for a few hours (if you have enough time). Spit sand

Step 2: prepare a pot of water, add a few pieces of ginger or shredded ginger, scallion section, after the water boils, put the clam into the water, wait for the clam to open, then take out immediately, control the water

Step 3: heat the oil in a hot pot, and then add the dried pepper, chive, shredded ginger and garlic (pat a piece of garlic, do not cut). Stir it in a small fire, add the chili sauce, and add the amount of chili sauce according to your personal taste. (I use a Guilin chili sauce, if not, try to use the chili sauce with a little red oil). Stir it until fragrant

Step 4: add the clams and stir fry for about 2 minutes (because the clams are cooked and the meat will get old after a long time), then add the cut red pepper and stir fry for a few times

Step 5: a spoonful of starch, add a little water and a spoonful of chili sauce. Mix well. Add coriander and stir fry

Materials required:

Clam: right amount

Chives: right amount

Red pepper: moderate

Dry pepper: right amount

Coriander: moderate

Shredded ginger: right amount

Garlic: right amount

Chili sauce: right amount

Starch: right amount

Note: it is suggested that the clams should be blanched no matter how long they are soaked. First, they can spit sand. Second, they won't come out of water when they are fried. Third, the clams can be taken out of the blanched water immediately and then fried again to keep their fresh and tender taste. The meat is not old. In the past, the fried clams were all washed and fried directly. As a result, they were full of soup and even sand below. This experiment proved that blanching water has many advantages

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : La Chao Hua Ha