Stir fried clams(bao chao hua ha la )

Stir fried clams

Introduction:

"In addition to its delicious taste, clams also have the therapeutic effect of lowering cholesterol. My husband and I usually eat fat intestines, hairy tripes, shutters, duck intestines and other things with high cholesterol content. It happens that clams are also our favorite food. Therefore, this stir fried clam has become one of the dishes with the highest attendance rate in our family. We have to eat a large plate every time! When I first met clams, I was in a very popular seafood stall in Xiamen - small glasses stall. The practice is the traditional "soy sauce water" in Xiamen. Although the quantity is not much, it tastes delicious and the price is very cheap. Suddenly, I fell in love with this lovely little shell. I once consulted the local people about the practice of "soy sauce water", and several attempts failed. In order to avoid waste of food materials, I had to make the stir fry honestly. I am glad that the taste is still delicious, and the taste is richer after adding pepper and bean paste. "

Production steps:

Step 1: 500 grams of clam, 1 small piece of ginger, 4 cloves of garlic, 6 dried peppers and 1 green garlic seedling;

Step 2: wash the clams, put them into the boiling water, continue to heat them until they bubble slightly, and then turn off the fire;

Step 3: turn over the clams at the bottom of the pot, quickly pick them up one by one with chopsticks and put them into the colander to drain;

Step 4: drain the clams and put them into a bowl for later use. Shred the ginger, slice the garlic, cut the dried pepper into small sections, and cut the garlic seedling into small sections for later use;

Step 5: heat up the oil, add shredded ginger, sliced garlic and dried hot pepper, and saute until fragrant;

Step 6: add 1 teaspoon of bean paste and stir fry until fragrant;

Step 7: put the clams into the pot and stir fry for half a minute, then add cooking wine, oil consumption and garlic, stir fry evenly and then get out of the pot.

Materials required:

Clam: 500g

Ginger: 1 yuan

Garlic: 4 cloves

Dried pepper: 6

Garlic: 1

Oyster sauce: 1 teaspoon

Bean paste: 1 teaspoon

Cooking wine: 1 teaspoon

Note: 1. The purpose of boiling water is to remove the sediment from the clams, which can save the soaking time; 2. When the clams are put into the boiling water, the fire should be turned off immediately to avoid dehydration and aging of the meat; 3. When the clams are opened, they should be quickly fished out, or they are easy to grow old; 4. The bean paste is salty enough, so there is no need to use it again Put salt and soy sauce; 5, oil consumption put a little good, just to neutralize the taste of bean paste, clam has been very delicious, do not put extra chicken essence or MSG.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Bao Chao Hua Ha La