Stir-fried Clams

Name: Stir-fried Clams
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flower clam; 1 Screw pepper; 1 Red chili; 1 pinch Chives; 4s parsley; 1 tablespoon Bean Spicy Sauce; Some Rice wine; a little Clam broth; Some Vegetable oil; 1 piece ginger; 4 cloves garlic

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Every summer vacation, I go to the beach with my family for a few days. This year, my child has no time to go out during the summer vacation, so the tempting seafood is probably not enough. I went to the market that day and saw that there were a lot of small shellfish in the water tank selling aquatic products. The clams were only 6 yuan a catty. Looking at the little tentacles sticking out their heads, it was really cute. . On the top of the water tank is written "No Shahua Clam". I think this restaurant has a good reputation. I will buy a pound and try it first.
Sure enough, I was not disappointed. The clam meat was dry and clean without any muddy sand. It was so easy to eat. The next day, I bought another 2 jin, and I simply processed it and started to fry. I was worried that a lot of shells would scratch my pot, so I divided it into two pots. Although the overall meat is not much, it is quite fun to eat. This taste does not lose to the food stalls. "

Stir-fried Clams

1. After buying the clams, gently rub them with cold water two or three times to remove the impurities on the surface of the shells, and then soak them in cold water, put a little salt and a few drops of sesame sesame oil, let the clams spit sand; if bought Without sand clams, it is very worry-free and trouble-free;

2. Clean the leeks, coriander, and green and red peppers, the varieties can be adjusted, and you can put them or leave them alone;

3. Cut the leek and coriander into inch sections, cut the green and red pepper into two slices longitudinally, and cut into shreds separately. The pepper seeds can be removed or not, and I think it has a more chili flavor;

4. Chop the fresh ginger into dice, smash the garlic into dice and set aside;

5. Boil a pot of water. After the water is boiled, put the clams in the pot and cook until all the mouths are opened. Take them out; save the soup. You can drink it directly when it is warm. You can also cook the soup and noodles. It is very delicious. Reserve a small half bowl For a while to fry the clams; the blanched clams can not only remove some of the sand on the surface and inside, but also take a short time to fry and keep the meat fresh and tender;

6. Warm the pan with cold oil, fry a spoonful of bean curd sauce on low heat to get the red oil, then pour the minced ginger and garlic into the pot and stir fry to get the fragrance;

7. Put the green and red peppers and the clams into the pot and stir fry at the same time. Because the bean paste is very salty, there is no need to sprinkle salt. You only need to drizzle a little rice wine and a little blanched clams. Stir fry evenly to make the bean paste. Just wrap the clams evenly;

8. Just before the pan, sprinkle the leeks and coriander into the pan, turn off the heat, stir fry a few times, and leave the pan.

9. Stir-fried flower clams, spicy and appetizing, fragrant!

Tips:
1. The clams can be purchased clean without sand, which is very convenient to handle and tastes good when they are eaten; the blanched clams are fried in the pot for a few times and mixed with the ingredients evenly; don’t waste the soup , Which is also rich in nutrients;
2. The clams are rich in umami flavor. Don't add MSG or add more salt when cooking, so as not to cover the umami flavor.