Name: Spicy Fried Clams
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flower clam; Some Cooking oil; a little salt; Some Soy sauce; Some Cooking Wine; a little Sugar; Some Doubanjiang; 6 Dried chili; 1 small handful pepper; 6 pieces Shallots; 1 piece ginger; 1 head garlic

Spicy Fried Clams

by Late rowrow

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In the summer, I like to go out for supper in the evening and make skewers or something. If there are small seafood on the barbecue stall, I believe you will inevitably order the dish that I shared today-spicy fried clams.

Although I like this dish very much, I don't usually order it in restaurants nowadays. There are two reasons. One is that the sand of the clams in restaurants often vomits uncleanly, and the taste in the mouth is not good. Sometimes when you encounter thin clams, the feeling is similar to that of eating soil.

One more thing, most of the restaurant's clams are mixed with some too fresh, and they often make stomachs after eating. I was not afraid before, but now, after all, cough cough, I’m almost 20 years old, and my gastrointestinal function is not so good, so I pay more attention to it.

In life, there are always 9.9 days out of 10 days that will be a little bit greedy, and you have to rely on your own hands at this time.

I usually go to the supermarket to buy clams, especially after I lose my job, going to the supermarket to pick clams has become a daily pleasure for me. Take a small basket, stand next to the flower clam counter, see which one sticks out, grab it quickly. In the supermarket near my home, the clams can always be filled with several grids, and you can pick them around 360 degrees until you are satisfied. Close your eyes and imagine that you are picking it up at the beach.

Anyway, I dare to be 100% sure that the ones I pick are fat, strong and full of vitality. But if you are not as leisurely (wu) as I am (liao), just pick up the clams and pinch them, the shells are tightly closed, and you can't rub them left and right, you are alive.

Spicy Fried Clams

1. About 1 hour before cooking, use a container to fill water, sprinkle some salt and a few drops of sesame oil. The water should not be too cold. It is best to throw the clams in at about 20 degrees and let them spit sand. It is also said that you can shake the clams in a bottle, and shake them so that they feel dizzy and then feel like vomiting. However, with my IQ, I would not believe it. The sand is almost spit out, and you can start cooking this dish formally.

2. Put the clams in boiling water and blanch them, and they can be out of the pot after opening their mouths. It takes about 1 minute to simmer. Don't cook for too long. Rinse and drain with cold water after being out of the pot. On the one hand, blanching water can remove fishy, on the other hand, it can also remove sand twice.

3. Cut dried chili into sections, chop scallion, ginger, garlic into coarse mince.

4. Turn on a low heat, pour in the right amount of oil after the pot is boiled, put in a very small amount of bean paste, and just pick a little bit with chopsticks, mainly the red oil to adjust the color. Then put in the dried chili, pepper, ginger and garlic in turn. Stir fragrant.

5. Add appropriate amount of salt, pour in appropriate amount of light soy sauce, cooking wine, add a little sugar, and stir well. Because the clam structure is more complicated, and it will be out of the pot when the fire explodes quickly. If you put the clams and then add the seasoning, it will delay the time. The most important thing is that it may cause the seasoning to be unevenly fried. It's better to eat soil. So first adjust the taste of the soup.

6. Turn to high heat, pour in the drained clams, and stir-fry them quickly for about 2 minutes. After the clams are evenly dipped in the soup, put the shallots in, and turn them twice to get out of the pot.

7. Is it super simple? Moreover, there is absolutely no smell and no sand!
Then order a barbecue takeaway, or a crayfish, hehehehe.

Tips:
After buying clams home, if you don’t rush to eat them, don’t soak them in water in advance, they will die out quickly. Put them directly in the refrigerator freezer, without opening the bags, so that even if they are taken out the next day, they are still alive. Of course, it’s best to buy on the same day and eat on the same day.