Stir-fried Clams

Name: Stir-fried Clams
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flower clam; 5 cloves garlic; 1 piece chili; 1 small handful Gold not change; 2 tbsp Cooking oil; 1 tbsp Shacha sauce

by Little Five's Food, Drink and Fun

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the morning, I saw a few words on Weibo: Returning to the details of life, no matter what the opportunity and mood, we have the responsibility to eat a good meal, sleep well, take care of ourselves, and clean ourselves.
I really like this passage, and also like Han Sheng and Monroe in "A Bite of China Season Two: Family Biography". They go shopping, grocery shopping, and cook together to welcome the birth of the little baby. Happiness. When Han Sheng in the film cooks for Monroe, it is a kind of warmth and satisfaction. The plump and juicy clams in the film are the shellfish seafood that our Chaoshan area cannot do without all the year round. Its meat is tender, delicious, and nutritious and affordable.
Clams are simple home cooking, but the more home-cooked dishes are, the more you test your skills. How to stir-fry the clams so that each clam is full of smiles, and the clams are tender and juicy. "

Ingredients

500g Flower Clam
5 cloves Garlic
1 piece Chili
1 small handful Gold Not Change
2 tbsp Cooking Oil
1 tbsp Shacha Sauce

Stir-fried Clams

1. Choose the clams that spit out their tongues and close their shells with the touch of the hand; go home and raise them with clean water. You can drop a few drops of oil in the water to make the clams spit clean.

2. Take out the clams and drain the water.

3. Chop the garlic, peel it, and chop into garlic; wash and chop the peppers.

4. Gold does not change and wash.

5. Add oil to the pot, heat the oil, add garlic and chili when the oil temperature rises.

6. Stir out the aroma over medium heat, and add the shacha sauce.

7. Stir-fry the shacha sauce.

8. Turn the fire to the flower clams.

9. Stir it with the ingredients and cover.

10. Simmer for 2-3 minutes, let the clams open the shell.

11. Add gold without changing, stir fry evenly.

12. Turn off the heat and put it into a container for consumption.

Tips:
Fried clams should be delicious and juicy. First, pick the clams. If one is not fresh, the whole plate of clams will be ruined; second, the clams should be raised to ensure that the mud and sand are spit clean; the third is when they are fried. Covering the lid can shorten the time for the clams to open the shell and keep the clam meat fresh and tender; fourthly, the frying process does not require a little water to highlight the sweetness of the clams.

Novice fried clams can reduce the amount of ingredients, less weight and faster heat transfer, the fried clams are more tender.