Spicy Fried Clams

Spicy Fried Clams

1. Put the purchased clams in clean water, and put a spoonful of salt and a spoonful of sesame oil in the water to promote the spit of clams. When soaking, you can cut the sauce, green onions, and garlic. After soaking for a while, use two hands like a large fork to rub the clams back and forth in the water repeatedly to make the clams dizzy and spit out more mud.

2. Long dried chilies can be cut in half with scissors, garlic slices, ginger shreds, green onions and green onions cut into chopped green onions, or small chives

3. After washing the clams several times, put the clams in a pot of boiling water, cover the pot, and remove them after one minute

4. The blanched clams have opened their shells, and then rinse them twice with clean water to thoroughly wash the mud in the clams and drain the water for later use.

5. Put the oil in the pan, stir the garlic slices and ginger, then add the dried chili and stir-fry, then add the clams

6. Stir the clams and ingredients in the wok for two or three minutes, then cook the light soy sauce, then cook the rice wine

7. Pour in oyster sauce and sugar and stir-fry evenly, taste whether you need to add salt, if the taste is weak, you can add an appropriate amount

8. Pour two tablespoons of water into one teaspoon of dried starch and pour it into the pot

9. Cook the chopped green onion before serving, stir and fry evenly before serving

Tips:

The biggest problem encountered in cooking with clams is the mud and sand in the shells, and the neighbours are disappointed when they eat the teeth. There are many ways to remove silt. Some people say that putting a rusty kitchen knife in the water and soaking it with clams can effectively remove the silt. I have tried it with poor results, and now every family uses stainless steel kitchenware. I want to find Rusty things are more strenuous. There are three methods I often use at home, share them in turn:
1. Soak the clams with sesame oil and brine: If time permits, you can use water with sesame oil and salt to soak the clams. There is one thing to pay attention to with this method, that is, the temperature of the water. The water should preferably be 20 degrees or less. The tap water from the tap directly, the water temperature is low, clams don't like to open their mouths. Use this method to soak for 2-3 hours, the clams will spit out a lot of mud and sand.
2. Shake back and forth: Find a larger basin or box with a lid, put the shells in, pour a little water, and then just shake the container back and forth with your hands, with moderate strength, not too strong. Otherwise the shells of the clams will be broken and they will not look good. After shaking for two minutes, the clam fainted and spit out a lot of sand. Wash it with water and shake it again. Repeat three times.
3. Boiling water: This method is the most direct and the most thorough method to remove the sediment from the clams. However, this method is not recommended if the clams are used for the soup, as the umami taste will pass away. You can use it for fried clams. Put the clams in a pot of boiling water, cover the pot, and remove them after one minute. Rinse again with water to thoroughly wash the mud in the clams, drain the water and set aside. With this method, the sediment can be removed without reservation. A friend suggested that I use the blanched clams to cool it down. The sand will sink to the bottom. Take the water from the top and wash it again. This will keep the clams fresh. I think it makes sense.