Name: 【jiangsu】clam Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 slices ginger; 1 teaspoon Cooking Wine; About 100g Cooking oil; 100g Minced pork; About 5g salt; 3 pcs Water chestnuts; 2 pieces shallot; 1 piece Grass egg; About 250g Net clam; About 5g starch

【jiangsu】clam Cake

by Heart language dream

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Clam cake is a famous snack in our Jiangsu area. It is called "the world's most fresh" clam meat, fresh pork, water chestnut or loofah and other de-tendered vegetables, chopped velvet and noodle pancakes. Golden color and delicious taste.
Clams are not only delicious in meat and rich in nutrition, but also have high therapeutic and medicinal value. Li Shizhen’s "Compendium of Materia Medica" stated that it can cure diseases such as "sores, boils, swelling toxins, lumps, and alcohol toxins".
Modern studies have also shown that the clam has the effects of clearing heat and dampness, resolving phlegm, and dispelling agglomerations, has a significant inhibitory effect on liver cancer, and has obvious effects on asthma, chronic bronchitis, goiter, lymphatic tuberculosis and other diseases. Edible clams have the functions of moisturizing the five internal organs, quenching thirst, strengthening the spleen and stomach, treating red eyes, and increasing lotion, and are very popular among domestic and foreign diners.
According to legend, two or three thousand years ago, people began to eat clams. Emperor Qianlong of the Qing Dynasty ate clams in Suzhou when he went to the south of the Yangtze River, and he imperially named it "the best fresh in the world". Since then, this nickname has been passed down to this day and is well-known all over the world. "

【jiangsu】clam Cake

1. Prepare the ingredients

2. The clams are immersed in water and stirred in one direction, changing the water 2 to 3 times in between to wash the sediment

3. Put the washed clams on a knife board and chop them for later use

4. Finely chop green onion and ginger, mix about 5 grams of starch with 1 teaspoon of water, peel and chop water chestnuts for later use

5. Put the clams, minced meat, green onions, ginger, water chestnuts, starch into a basin, add 1 grass egg, add 1 teaspoon of cooking wine, about 5 grams of salt and mix thoroughly

6. Then add about 80 grams of flour

7. Mix evenly

8. Pour oil in a pan and heat, add the tuned clams in a thick paste, fry on medium-low heat, and fry until golden on both sides. You can make more at one time. When you eat, place it in a frying pan and fry it. Add a little stock cooking wine and simmer for a while. After the water evaporates, you can add sesame oil. It is fresh and fragrant...

9. Finished picture

10. Finished picture

11. Finished picture

Tips:
The flour is not suitable, the taste will not be so good if the paste is too thick, you can make it into a cake shape by hand and then fry it, if it is slightly thin, you can use a teaspoon to directly scoop it out and put it into the pot to make it. Round, fry slowly over medium and small fire. It is more fragrant when it is fried until golden on both sides, no need to add other seasonings, the taste is the fresh flavour of clams.