Spicy Roasted Flower Clams

Name: Spicy Roasted Flower Clams
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flower clam; 3 pieces Celery Stalk; 1 piece green pepper; 3 pcs Dried red pepper; 1 small handful Garlic yellow; 1 tablespoon Doubanjiang; 1 tablespoon Oyster sauce; 15ml Cooking Wine; 20ml Cooking oil; 1 piece star anise; 3g pepper; 2 cloves garlic; 1 ginger; 1 stage Green onions; 1 tablespoon Sugar; 6 drops Lemon juice

by Purple Ayara

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In 2017, the first surprise was related to gourmet food~ Three days ago, I was still busy at get off work, and I suddenly received a call saying that there was a courier service. I thought for a long time but I couldn’t remember what I ordered recently, and I was told it was a big one. The package~ I asked someone to unpack the package in doubt, saying that it was an electric hot pot... The moment I heard the news, I was overwhelmed with excitement, because it arrived in such a short time without receiving any notice in advance. The new electric hot pot that I tried is really exciting and moved to a mess~
Thank you for this first cooking gift, which made me more determined and calm on the road of researching food. This is the second recipe cooked with a baby. Because the taste is too amazing, I can’t wait to share it with everyone. The hot pot recipe will be later. I'll serve it later~
For the first time, I have no experience in spooning shellfish ingredients. I can only rely on feelings, stir fry, remove fishy, freshen, thicken the juice... Everything is done by intuition, accidentally tried, but received unexpected results --- The clams taste more delicious than any other methods eaten at home and abroad, and it is also a unique creation~2017, I wish you all good luck in the new year with a private delicacy, and good luck~ Welcome to learn to make it together (´-ω) -`)~

Spicy Roasted Flower Clams

1. Prepare the ingredients, and spit out the fresh clams in the sea salt water~

2. Cut ginger into shreds, garlic slices, scallions diagonally cut into sections, celery stalks cut into 2 cm long sections, green peppers diagonally cut, garlic yellow into sections, clams spit and clean again~

3. Plug in the electric hot pot, turn on a low heat, add cooking oil, and lubricate the bottom of the pot~~

4. After the oil is hot, add the onion, ginger, garlic, pepper, and star anise to burst the fragrance~

5. Pour in the washed clams and stir fry carefully~

6. Use a spoon to dig into the bean paste, measure in the cooking wine, and continue to stir fry~

7. Turn to the 2nd gear, that is, medium heat, add 1 tablespoon of white sugar and fuel consumption and continue to stir fry to taste

8. Pour in the chopped celery, green pepper and yellow garlic, stir fry a few times, squeeze in a few drops of fresh lemon juice to remove fishy and freshness (if there is no lemon, white vinegar can be used instead)~

9. Cover the pot to collect the juice, turn off the power after about 2 minutes, ~

10. A delicious shellfish dish that is thick and spicy with a thick glutinous sauce will be out of the pot. Isn’t it tempting?

Tips:
1. There are two kinds of clams on the market. One is freshly fished and has not been spit out. You need to go home and raise it in sea salt water for about an hour to make it spit clean before it can be put into the pot; the other is mostly in supermarkets. Originally soaked in sea salt water, you only need to wash it with warm water after buying it~
2. Adding lemon juice when frying the clams has the effect of removing fishy and improving freshness. It can be said to be the icing on the cake (almost every Thai dish cannot be separated from lemons, so it is delicious). If there is no lemon, white vinegar can be used instead.
3. If you do not consume oil, you can use cornstarch and cold boiled water to adjust the juice to make the sauce thicker~
4. The bean paste is already very salty, so there is no need to add salt~