Clam with Green Onion and Ginger
1.
Put the clams in the water with sea salt for a few hours to spit sand, you don’t need the clean clams you bought
2.
Rinse the clams before eating. Brush the surface of the shells with a toothbrush and drain
3.
Start the frying pan, put a proper amount of oil, add the green onion and ginger to fragrant, use an uncoated pan for frying shellfish
4.
Pour in the clams and stir fry quickly over high heat
5.
The shell's mouth gradually opens, and the cooking wine is cooked
6.
Continue to stir fry, clams open their mouths, sprinkle with chopped green onion, turn off the heat
Tips:
When clams are cooking, pay attention to the time and the heat. The fire should be turned on high, violently, stir-fried with high heat, cooking wine, adding salt, and sprinkling green onion, a series of actions are done in one go. Regarding time, when the shells of the clams are opened one by one, they are basically good. When the meat and shells are separated, then time has passed. So this time should be controlled when the shells are all opened but the flesh has not fallen off. Regarding the washing of clams, Ah Mushroom shared that there are two kinds of clams at the shell stall that Agu frequents. One is the clams that the boss directly soaks in the water and spit out the mud. This type of clams is suitable Buy it and eat it as soon as possible. When cooking, you also need to put a little more salt. The other is the clams that the boss hasn't dealt with, so you need to go home and spit out the sand on your own. For this kind of clams, you need to rinse them when you go home. Put a little sea salt provided by the boss in the basin. You need to raise them for several hours. Before eating, change to clean water, raise them for a while, and then brush them clean with a toothbrush. On the surface of the shell, there is basically no need to put any salt when cooking, because the water that the clams ate before was salty. This is the case with the shell stall that Agu frequents. You can refer to it. There is one more mushroom to add. For fried clams and other shells, you cannot use a coated non-stick pan, etc., which will scratch the surface of the pan. It is best to use the most stainless steel or the like (the skin is thick and the flesh is thick). The) pot.
