Name: Clams with Garlic
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g clams; 10g olive oil; 4g shallot; 4g ginger; 10g garlic; 6g Oyster sauce; 1g Chicken Essence; 2g salt; 8g Red pepper diced; 6g parsley

Clams with Garlic

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Clams have the nutritional characteristics of high protein, high trace elements, high iron, high calcium, and low fat. I always eat a mouthful of sand when I eat this in a restaurant. It's better to buy some and spit clean sand to make it more comfortable to eat. Using a casserole that can be dry-burned, it is not afraid of empty-burning, and the effect of heat preservation is good. Putting the clams in is equivalent to steaming, so that the finished product is fragrant and maintains the original fresh fragrance. "

Clams with Garlic

1. Add some salt and sesame oil to the clam soaking water and let it sit for a few hours to let the clams spit sand.

2. Pour olive oil into the casserole.

3. Put the clams into the casserole one by one, sprinkle the green onion and ginger on top, then turn on the fire again.

4. Seeing that the pot is hot, put the lid on the casserole and simmer for 3 minutes.

5. Put deep-fried garlic, oyster sauce, chicken essence, salt, red pepper diced in a bowl, pour in olive oil and stir well.

6. Put the clams out one by one and put them on the plate, pour the sauce, and finally sprinkle with coriander.

Tips:
1. To cool the pan with cold oil, put in the clams and heat it up, so that you will not get hurt by putting the lid on before the oil splashes.
2. After the casserole is turned off, there will be residual temperature, and the heat dissipation is very slow, so there is no need to worry that the clams will not be cooked.
3. You need more sauce so that the clam meat will taste delicious.