Lettuce Wraps with Clam Meat
1.
Make sauerkraut by hand, then soak in water for later use. Mainly depends on the sourness of the sauerkraut itself. If the sourness is too strong, soak it for a longer time. If the sourness is not too strong or suit your own taste, you don't need to soak it for so long to avoid the sweetness and sourness of the sauerkraut itself. After soaking, cut the sauerkraut into granules.
2.
After buying the clam meat, put it in a basin and add water to clean it once, and then slowly pick out the black snail cover (because clams are usually fished together with snails and shellfish, so there are usually hard pieces of snails inside. ), this step requires carefulness, otherwise it is easy to eat sundries when eating. After cleaning, keep water well. (The picture above is the picture before cleaning, the black dots on it are the hard pieces of snails)
3.
As long as the lettuce is relatively complete and large pieces of lettuce leaves, the core can be kept for later use. Wash the lettuce leaves first, and then soak them in salt water for a while, pick up and dry the water for later use.
4.
After washing the garlic moss, remove the tail and cut into granules for later use. (I used garlic moss here because garlic moss has a slightly spicy and sweet taste, you can also use leeks instead)
5.
1. Don't put oil in the pot (white pot), put the sauerkraut and stir-fry (use medium heat), try the taste in the middle, if it feels sour, add some sugar to adjust the taste, and it will continue after it is suitable. Stir and fry until dry, pick up and set aside.
2. In the same white pot, pour the garlic moss and stir-fry until half-cooked. (Add a little water during the frying process and cover the lid to make it cooked quickly)
6.
Pour the clams in a white pan (without oil in the pan), then add pepper and stir-fry until the clams are dry (because the clams have been cleaned before, there will be some moisture, so you must be patient and fry until it is firm. Dry body)
7.
Fry the clam meat until there is no water, then pour in the sauerkraut diced and garlic diced that have been fried before and stir evenly, then pour in the oyster sauce, soy sauce, and sugar and stir fry to serve. (Here can be seasoned according to personal preference, if you like spicy, you can add some chili, sauce, etc.)
8.
When eating, first take a piece of lettuce flavor, then add the fried clams, and then wrap the lettuce flavor to taste the unique flavor of the lettuce wraps. (After the lettuce is wrapped, you can also dip it in your favorite sauce, such as black sauce, chili sauce, sweet chili sauce, etc.)
Tips:
1. You must be patient when cleaning and frying dry clam meat. This step is done, and you can eat it in a moody way without fear of eating other things.
2. Add the side dishes of fried clam meat as you like. The traditional ones are sauerkraut and leeks.
3. If you don't need dipping sauce when eating, the seasoning can be thicker when you fry, so that it won't taste too light.
