Name: Mint Clams
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: A plate clams; 1 spoon oil; 4g salt; 20ml Cold water; 5g mint; 15g chili; 20g onion; 15g garlic; 40ml White vinegar; 30g Sugar

Mint Clams

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Children like to eat clams, but the clams bought in the supermarket are too dirty. Every time they are cooked, they must be cleaned one by one to go to the stomach and intestines. A small plate of clams often needs to be busy all morning, so it really takes enough time to fry this dish. in the case of.
During this period of hot weather, I specially prepared a peppermint hot and sour sauce with a refreshing taste. It is really the best match for seafood. Not only can it be fried, but it can also be used as a dipping sauce for seafood cold dishes. A few times, my family members said it was very delicious and highly recommended to try it.
Clam meat is delicious, nutritious, high in protein, and reasonable in amino acid composition and ratio; low in fat, high in unsaturated fatty acids, easy to digest and absorbed by the human body, and various vitamins and medicinal ingredients. Containing calcium, magnesium, iron, zinc and other trace elements necessary for the human body, it can be used as human nutrition and green food, and is favored by consumers.

Mint Clams

1. The ingredients are ready, this sauce is best to use fresh red pepper, just because there is no more at home, I used chopped pepper instead

2. All the ingredients are cut into the end

3. Mix all the ingredients and serve as mint hot and sour sauce

4. Soak the clams in clean water. Use a brush to carefully scrub the dirt on the surface. Put the cleaned clams in half a pot of cold water and cook until they are open. Remove the intestines and stomach one by one and clean them. (This process is relatively long, I like to deal with it while watching TV, otherwise it really crashes)

5. Put a little oil in the pot, pour in the hot and sour sauce and bring to a boil

6. Pour the processed clams into the pot and stir-fry evenly. The fresh and refreshing peppermint hot and sour clams are on top.

Tips:

1. The mint and chili in the hot and sour sauce are indispensable. The sugar and salt can be added or subtracted according to your own preferences. My family doesn't like sweet ones, so I only put a little sugar to improve freshness.
2. It is best to raise the clams with clean water for half a day. When removing the stomach and intestines, the action should be light and don't knock off the shell.