Fresh, tender, smooth and soft: scallion, ginger and razor clam(xian nen hua ruan cong jiang cheng zi )

Fresh, tender, smooth and soft: scallion, ginger and razor clam

Introduction:

"Razor clam is a mollusk with oblong, light brown shells. It lives in coastal mud and tastes delicious. Razor clam meat is rich in protein, calcium, iron, selenium, vitamin A and other nutrients, with high nutritional value and the function of tonifying deficiency. The ancients once had a poem praising: "the four inch tail of sand dragonfly is yellow, and the flavor comes from Shaoyang; the broken wheat flowers bloom in March and a half, and the beauty seed market is clam seedling.". I think the method of onion and ginger can better maintain the original flavor of razor clam. It has the flavor of seasoning and the delicious taste of razor clam. Razor clam is also a delicacy with wine. "

Production steps:

Step 1: wash the razor clam and soak it in brine for two hours to make it spit out sediment and wash.

Step 2: add water to the pan, add ginger slices and cooking wine, put in blanching water, and remove the razor clam immediately.

Step 3: wash shallots, cut into inch sections and slice ginger.

Step 4: heat the pan with oil, saute scallion and ginger slices, pour in razor clam and stir fry quickly.

Step 5: add salt and stir fry evenly.

Materials required:

Razor clam: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt: a little

Precautions: 1. When choosing razor clam, try to choose the razor clam with yellow shell, because the meat of this kind of razor clam is more tender. It's better not to choose the black shell of razor clam. The black shell of razor clam meat is old, and the taste of the finished product is not ideal. 2. When blanching, take it out immediately after opening the mouth to avoid aging of meat. 3. Razor clam belongs to seafood, do not add chicken essence or monosodium glutamate in frying, otherwise it will rob the taste of razor clam.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: light

Chinese PinYin : Xian Nen Hua Ruan Cong Jiang Cheng Zi