Mixed clam(fu zhou jia chang cai ban xian zi )

Mixed clam

Introduction:

"After searching on the Internet, we found that the names of shellfish vary greatly from place to place. Clam is a kind of shellfish that lives in fresh water. It is called "Zhuoyang" in Fuzhou dialect and "Huangxi" in Shanghai dialect. The best clams in Fuzhou come from the upper reaches of the Minjiang River. When I was a child, the food on the table was not so rich. A few cents a jin of clams is the main dish of ordinary people. Clams are cold in nature. In the past, Fuzhou old people used to boil a large bowl of soup with clams and ginger slices for children to drink. It is said that it has the effect of calming the liver and protecting the liver. There are many ways to use the clams. Mixing the clams is a home-made way. The most authentic way is to only heat the clams until they open a small mouth and then mix them cold. At this time, the clams are cooked and raw, and the taste is the most delicious. The experts who eat this kind of clams don't need to use their hands and tongues to scoop a scoop of the clams into their mouth. After a while, they only see "poop, poop, poop" one by one And out, the meat naturally swallowed. But now the environment is not as good as before. For the sake of safety, it's better to cook it. When the shell is fully opened, it's easier to eat. "

Production steps:

Materials required:

Clam: 500g

Soy sauce: moderate

Old wine: moderate

Sugar: right amount

Sesame oil: appropriate amount

MSG: small amount

Garlic: right amount

Scallion: right amount

Fish sauce: moderate

Ginger: right amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Fu Zhou Jia Chang Cai Ban Xian Zi