Braised Clams with Wine

Name: Braised Clams with Wine
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flower clam; 1/2 onion; 3 spoons White wine; 1 spoon chopped green onion; 1/2 spoon Soy sauce; 1/2 spoon ginger; Some salt; 1 teaspoon pepper

by Sago Fiona

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Clams are usually fried or cooked in soup. Otherwise, it is steamed egg. In my impression, fried clams must be filled with spicy oil or soy sauce. In addition to having a heavier taste, this is nothing more than to remove the muddy smell of the clams themselves. . The method of boiling soup or steamed eggs will be a bit fishy.
But for people who don't like heavy flavors, dare not eat spicy food, and want to stir-fry them, what should they do? How can I get rid of the muddy smell. Actually, it's quite simple. One thing, that is liquor and liquor. Liquor is used in the cooking of many meats. For removing fishy, white wine is better than cooking wine.
For cooking seafood, especially shellfish, it is best to use white wine instead of cooking wine. Liquor can effectively remove the muddy smell of clams and highlight its freshness.
In fact, the most important seasoning of this wine-flavored clams is wine, plus a little salt. It's already very delicious. The best way to cook fresh seafood is to keep the original flavor of the seafood as much as possible.

Ingredients

300g Flower Clam
1/2 Onion
3 spoons White Wine
1 spoon Chopped Green Onion
1/2 spoon Soy Sauce
1/2 spoon Ginger
Some Salt
1 teaspoon Pepper

Braised Clams with Wine

1. Add some cooking oil to the water, put the clams in the water, let them spit off the mud and sand, and rinse them off. Shred the onion.

2. Boil the clams with hot water, add appropriate amount of salt and oil, and let the clams come out immediately. This step is to make the mud and sand go cleaner.

3. In a wok, some oil, saute ginger and onions.

4. When the onion is fragrant, pour in the clams, cook with white wine, and stir fry quickly. Add pepper, salt, and a little light soy sauce. Sprinkle chopped green onion, stir fry evenly and wait until the clams are completely open, then they can be out of the pan