Stir fried razor clam with leek moss and Auricularia auricula(jiu tai mu er chao zhu cheng )

Stir fried razor clam with leek moss and Auricularia auricula

Introduction:

"Razor clam, a local specialty of our sea, is named for its shell like bamboo. This kind of razor clam is rich in nutrition. The most common practice in our country is to make clear soup or to use egg bags, or to stir fry cucumber or leek, or to cool it. This time, I am fresh and tender Kwai moss and crisp raw Auricularia, which are simple and quick."

Production steps:

Step 1: shell the razor clam and wash the sediment.

Step 2: wash the soaked Auricularia auricula and cut the leek moss into sections.

Step 3: put proper amount of oil in the pot, stir fry with leek moss and Auricularia auricula.

Step 4: add the razor clam meat, stir fry evenly, add salt, sesame oil seasoning can be out of the pot.

Materials required:

Razor clam meat: moderate

Leek Moss: appropriate amount

Auricularia auricula: right amount

Salt: right amount

Sesame oil: right amount

Note: 1, the meat itself is cooked, do not stir fry too much, in order to avoid meat aging. 2. Razor clam meat itself has a certain salty taste, so the salt should be put less.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Jiu Tai Mu Er Chao Zhu Cheng